Blogging with a vengeance.
When your ranking falls 13 counts within the space of a month, you realize that you must either blog or let go.
I don't believe in letting go...I'm a carrier of all excess baggage and believer in the last and last before last births ,though I am a wee bit skeptical about Brian Weiss and his Many masters, many lives.
Food and more food.
We have a long weekend, the birth of Krishna and Our Independence Day, so I refused to move out of the house and preferred to catch up with my pending chores.
Chores done ,so now I blog.
This is a hummus with roasted red peppers that I made in July, only was too busy to blog.
The red peppers are organic and home grown.
Nothing desi .
And I had to try the Sumac Spice Bottle.
So , hummus.
Healthy and filling , it's a low calorie alternative to butter, jam or cheese spread.
A little bigger than lemons, I greased them with oil and popped them into an oven at 230°C and roasted them for about 20 minutes.
A sudden dip into cold water and most of the skin peeled off.
De seeded and chopped, they were ready to use.
Roasted Red Pepper Hummus
1 cup boiled chick peas or white chana
1 cup chopped roasted red peppers
3 -4 cloves of garlic
1/4 cup olive oil or in my case canola oil(ever since hubby dear picked up 3 bottles of 3 litres each at best price we have been honor bound to use them)
Salt and pepper and lemon juice to taste
2 tbsp tahini paste or roasted white sesame seeds ground with you guessed it canola oil
A generous sprinkle of Sumac Spice
All dunked into the mixer jar and whizzed with as much canola oil or olive oil as needed.
Sumac sprinkled on- I bought it from Foodhall in the summers when I went to the parents...
Protein rich, Fibre inclusive and filling, this goes a long way in the diet chart.
My only complaint to hubby dear who is the de facto gardener, why are the peppers not big enough?
Pumpkins are sitting in the store, yellowing slowly. So I guess , we'll be roasting pumpkin for pumpkin pie soon.
So what are you baking today???