The Suburbs
Kindle 3G Wireless Reading Device, Free 3G + Wi-Fi, 6" Display, Graphite, 3G Works Globally - Latest Generation
Dexter: The Fourth Season
The Girl with the Dragon Tattoo
Ingredients
- 1 can(s) (15-ounce) garbanzo beans (also called chick peas), drained and rinsed
- 1 clove(s) garlic, peeled
- 1 jar(s) (7-ounce) roasted red peppers, minus the oil
- 1/4 cup(s) tahini (Find this sesame paste with international foods or peanut butter in the grocery store.)
- Juice of half a lemon
- 1/4 teaspoon(s) salt
- 5 to 6 bagels, cut in half, or 2 or 3 pita rounds, cut in half
- 6 slice(s) Muenster cheese
- Veggies of your choice (I like cucumbers, sprouts, and tomato.)
Directions
- Put the garbanzo beans, garlic, roasted red peppers, tahini, lemon juice, and salt in the food processor. Purée for about 1 minute until it is a smooth mush (hummus!). This hummus is on the soupy side when you first make it, but it thickens if you let it rest for a few minutes. I have no idea why.
- Spread the hummus on the bottom half of each bagel, and layer with cheese and veggies. Add the top half of the bagel and enjoy every yummy bite.
Tips & Techniques
Want plain hummus? Skip the roasted peppers and add 1 tablespoon olive oil. Store leftover hummus in a sealed container in the refrigerator for up to five days.
hmmm yummy,delicius
www.delish.com
