It’s already the unofficial “end” of summer – Labor Day weekend. Parties, picnics, outdoor dishing! Last hurrahs! Well, seriously… summer has a few weeks more so let’s not totally bemoan it’s end. Ha!
The last thing anyone wants to do on Labor Day weekend is any LABOR. Being someone who is a fan of year-round “economy of effort”, I wouldn’t provide you with a recipe that wasn’t a snap. And also, I wouldn’t give you a “ho-hum” sorta dish – gotta give it some verve… some razzmatazz! Holiday weekend-worthy!
This hummus is IT! Of course hummus is most often made with garbanzo beans/chick peas but there are no rules! One of my favorite beans is smooth cannellini, or white kidney beans and I like their nutritional value better than chick peas.
If you’ve not indulged in roasted red peppers, you are missing OUT! They are great in salads, as an extravagant selection on a well-appointed antipasto platter, and on a good sandwich with grilled chicken with fresh mozzarella. Yummmmm! Of COURSE they’d be divine in this hummus. OK – let’s get to it!
This takes no time to put together. I don’t expect you to roast your own pepper – but please do if you have the grill on anyway. Ha! It’ll be THAT much better!
I sliced up yellow bell peppers to increase the good pepper flavor but also got great chips at Trader Joe’s – their organic blue corn tortilla chips with sprouted amaranth, quinoia, and chia seeds. A nice hearty chip for a robust and smooth hummus dip!
Remember you have until September 22nd to say “So long” to summer!
Happy Labor Day Weekend!
Annette
