Wednesday, September 21, 2011

Snacky snacky

Hi, my name is Alyssa and I am a snacker.  Some might say I have a snacking problem.
But I don't care. 
I love snacks.
That being said, I am glad I don't work from home because I don't think I would be able to keep myself out of the kitchen.  That's also the reason I try to keep a lot of crappy-for-you junk foods out of my apartment.  
If I buy a bag of chips, I can almost guarantee you they will be gone within 3 days of purchase. 3 days! I bet those bags have about 16 servings in them.  I.just.can't.stop.eating.them.  Finally, when I reach my hand in the bag and they are all gone, I cry a little bit inside.  Then I tilt the bag up and eat all the crumbs.  
Chips and junk food are my weakness.
My snacking habits are always at their finest worst when I am at my parent's.  They have snacks galore in their house.  The drawers are almost always filled with 2 kinds of chips or pretzels and chocolate is tucked away in the cabinet, most usually in the form of m&m's.  We won't even talk about the other goodies that can often be found--oreos, cheese and crackers, salty peanuts, cookies.  It's a snacker's paradise.  
I love snacks so much that for the past 3 days at work I have been having snack at lunch.  No real meal, just a compilation of snacks.  The combinations have been quite strange and my coworkers often comment on them.  Today I enjoyed a hard-boiled egg, a Chobani pomegranate Greek yogurt, baby carrots, and a banana.  Thrown into the mix other days are things like cottage cheese and an apple.  These snacks make my belly happy.  
So I crafted a nice little recipe for healthy snacking.  Roasted red pepper hummus. This nice little recipe was inspired by Caitlin's Holy Delicious Hummus.  It actually ended up being very different but I had no idea what all went into hummus so I took a few cues from her.  

This perty little red bell pepper got tossed right into the oven rack with no cookie sheet or anything and broiled for a bit.  


While his skin got all nice and crispy, I assembled the rest of my ingredients and tossed them into the blender.  


Once the pepper skin was nice and charred, I pulled it out of the oven to cool down a bit.  Then I peeled the skin off and removed the seeds.  After a nice little chopping, he got tossed into the blender as well.  Along with a little bit of zest from the lemon and its juice.

After a few minutes whirl in the blender I scraped out my hummus to enjoy.


For my first attempt at making hummus, I think this is a pretty delicious batch. Even the Farmer enjoyed it.


Roasted Red Pepper Hummus
makes about: 1.5 cups

Ingredients:
1 can chick peas, drained and rinsed
1 Tablespoon tahini (it's sesame seed butter, how crazy!)
2 Tablespoons olive oil
1 teaspoon garlic salt
1 clove garlic, peeled and microplaned
1 red bell pepper
1 lemon, zest and juice

Directions 
Broil the red bell till skin is charred, rotating as necessary.  Once pepper has cooled enough to handle, remove skin and seeds and chop.  Toss all ingredients into a food processor or blender and process till hummus has a smooth texture, scrap sides as necessary.  The processing part may take a few minutes.  Enjoy with veggies, pitas, and anything else you dream up!
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