Wednesday, October 10, 2012

Mother Smith Has Been in the Kitchen: Humus for the Gods

This delight is humus in an evening gown. The humble chickpea has been dressed in roast red peppers (I roasted them yesterday), artichokes and a sprinkling of Bavarian blue cheese.

Here's a brief rundown:

3 cans of chickpeas
3 large, ripe red bell peppers (roasted)
1/2 sweet onion
Can of artichoke hearts
1/4 cup olive oil
Tsp curry
1 clove garlic
2 tablespoons bleu cheese (optional)
1 ounce cilantro (optional)

Open the cans of chickpeas and the artichoke hearts, Reserve the artichoke liquid. In your food processor, puree the chickpeas and the peppers with all the olive oil and the artichoke liquid poured in. Remove all that mess from the processor and put in the garlic, onion and curry. Puree this mixture and pour the result into the chickpeas, stirring to get it roughly mixed. Put it all back in the food processor for about a minute until it's all the same color. Put it in a serving bowl and garnish with the bleu cheese and a couple of sprigs of cilantro.
It's ready to serve, though you may want to chill it first.


  1. Let me know if you have any leftovers, eh?

  2. My guess is that Leah has her eyes on the whole batch, including licking the spatula and the bowl.