Roasted Red Peppers and Peas

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When it is really hot out, I find that I enjoy small snacks in place of large meals. Grazing on nuts, fruits and cheeses with a cool drink in hand is a relaxing way to spend a humid evening. Hummus is a delicious (and quick) addition to any lazy dinner or appetizer spread, and these easy embellishments on the standard chickpea fare will add flavor and and a splash of color.

Roasted Red Pepper Hummus

Ingredients

.75 C roasted red peppers, roughly chopped
1 15 oz. can chickpeas, drained
2 Tbl tahini
1 Tbl olive oil
4 garlic cloves, roughly chopped
.5 tsp salt

Method

Add all ingredients to a food processor and pulse until smooth. Serve on pita or crostini and garnish with a basil leaf for color.

Pea and Ricotta "Hummus"

(Adapted from 101Cookbooks)

Ingredients

1 C fresh peas (or frozen, thawed)
.3 C ricotta cheese
1 Tbl olive oil
.25 tsp salt
.5 small shallot, minced
.25 C freshly grated Parmesan
zest of half a lemon

Method

Add the peas, ricotta, olive oil, and salt to a food processor and pulse until smooth.  Stir in the remaining ingredients. Serve on pita or crostini and garnish with a shallot sliver for color.

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