Michael \"Dog3\" Lonergan wrote:
Went to the store today. Found some hard salami for $2.99 a pound. Bought
2 pounds. Put one pound in the freezer. Picked up a brick of pepper
cheese and some Hoffman's Super Sharp Cheddar from the deli. Had a sample
of Athenos Three Pepper Hummus and decided to make it myself. I bought
some pita which I cut into triangles and toasted in the oven. I loosely followed this recipe found on allrecipes.com. And I mean I loosely. I put in 2 cloves of garlic and I threw in a few pitted black olives. I'm not
using the bottom of the green bell pepper to serve the hummus in. I'll
store the hummus in an airtight container. The rest of the bell pepper
will go into soup or I'll chop and freeze it after a fast blanching. I also drizzled a bit of olive oil into the food processor. Made a very smooth hummus with just the right amount of lumpiness.

INGREDIENTS:
1 large green bell pepper
1 (16 ounce) can garbanzo beans, drained
4 fresh jalapeno peppers
1 (16 ounce) jar banana peppers, drained
1 clove garlic
1 tablespoon ground cayenne pepper
2 tablespoons ground black pepper
1/4 cup tahini

--------------------------------------------------------------------------- DIRECTIONS:
Remove top 1/4 of the green bell pepper, keeping bottom part intact to use for serving the hummus. Discard stem, and remove seeds and pulp from both parts of the pepper.

Chop top part of pepper, and place in a blender or food processor with garbanzo beans, jalapeno peppers, banana peppers, garlic, cayenne pepper, black pepper, and tahini. Blend into a smooth paste. Scoop into the bottom part of the green bell pepper to serve.

Michael

--
The next new show on FoodTV?

http://ebaumsworld.com/2006/07/bonappetite.html

Sounds great even with lots of pepper.


This is a response to the post seen at: http://www.jlaforums.com/viewtopic.php?p=4771816#4771816

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