it was about this time last year i was waiting for the ash to clear. when it finally did, i made my way to the middle east. after a good night’s sleep, waking only to the call to prayer, the first item on the agenda was to eat the best falafel in the city. we walked down several hundred stairs, fought oncoming traffic and a few minutes later found ourselves at a cafe in a little alleyway. served on paper towels, freshly made pita and falafel (accompanied by onion and hummus) were eaten by hand. hot mint tea was the perfect ending to the meal. uh-ma-zing.
although it wasn’t exactly Hashem’s hummus, i thought i’d try my hand at making my own. not too shabby, i must say!
Roasted Red Pepper Hummus
1 can chickpeas
1 red pepper
1/2 lemon, juiced
extra virgin olive oil
2 cloves of garlic, minced
slice the peppers and drizzle with olive oil. roast at 400F for 10-12 minutes (it is ready when the skin can be pulled off easily). let cool until easily handled and peel off skin. set aside.
mince garlic and add peppers, chickpeas, and lemon juice in a blender. add a drizzle of olive oil. pulse until the hummus is the desired texture.
serve with raw vegetables and crackers (or in my case, tortilla chips!). great in wraps as well. refrigerate.