I made some roasted red pepper hummus this weekend, with red peppers I roasted myself. I will never again buy a jar of roasted red peppers, as they are so terribly easy to make, especially if you use a pepper that is starting to go wrinkly.
3/4 cup roasted red bell peppers (about 1 lb. peppers, roasted)
3 1/2 cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) OR 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed (do reserve 1/2 cup of the cooking water or canned water)
1/4 cup tahini paste
2 tbsp extra virgin olive oil
1 1/2 tbsp fresh lemon juice
1 1/2 tsp crushed fresh garlic (or more to taste)
3/4 tsp smoked paprika (or more to taste)
1/2 tsp salt
1/4 tsp cayenne pepper (or more to taste)
Water as needed (reserved chickpea water,of course)
For creamy hummus, I needed to remove the outer soft shell from each and every chickpea. And so I did. That took a few minutes, but the result was worth it.
Taking a day off in early August is also a delight.
The work of Inbox KP never ends. I have unsubscribed recently from so many mailing lists . . . a healthy minority of them things for which I never signed up. Damn third-party resellers of email information.
Credit card fraud is real. This past week I apparently spent money in Boston and Seattle. Thank you, Fifth Third, for healthy fraud detection software.
Anna the Niece and I went to see the movie Lady Macbeth on Tuesday evening. Dark dark dark.
Then we walked down the Delmar Loop for ice cream. Overpriced and not that tasty, but fun presentation, Thai style.
I booked a major Webster-related trip this past week. Athens/Vienna/Moscow. September and early October.
The Moscow airport is a 45-minute drive from the city center at 4 a.m., and a 90-minute drive at 4 p.m.
This will be a whirlwind trip: less than two days on the ground in Athens, 36 hours in Moscow, but a blessed weekend in Vienna to do some work with adjunct faculty.
Grilled lamb kofta balls, flecked with parsley and mint from the garden. Homemade tzatziki. Fresh salad of leaf lettuce, heirloom tomatoes, and fresh chives from the garden, with a simple olive oil dressing.
This one is worth making. Anna the Niece and I enjoyed it very much the other night. I made some brown rice to go along, but next time will keep the rice and sauté some yellow squash, or spice up the rice with sweet red pepper and pineapple.
And since I did not have any chicken thighs, I used two plump breasts cut into thirds.