ROASTED RED PEPPER HUMMUS

My husband was out of town overnight, for the Arkansas Hospitality Association meeting, while
I enjoyed and appreciated the change in our weeknight routine, and took the opportunity to cook as little as possible, and to use up what was in the refrigerator.
I made this yummy Roasted Red Pepper Hummus, slathered it on a sandwich with goat cheese, then piled on chicken, avocado, pan fried Prosciutto and arugula. My daughter took one bite, and suddenly half of my sandwich was gone.

ROASTED RED PEPPER HUMMUS

1 clove garlic, minced
1 cup garbanzo beans, drained
1/4 cup tahini
juice from 1 lemon
3/4 cup roasted red peppers
1/4 teaspoon dried basil
salt and freshly ground black pepper to taste

In a food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil and pulse until the peppers are finely chopped. Season to taste with salt and pepper. Transfer hummus to a bowl, cover and chill until you are ready to serve.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/‎

FRESH GARBANZO GARDEN SALAD

We found fresh garbanzo beans while shopping at a local Mexican grocery store - and I must admit I was initially underwhelmed. As my husband selected them, I expected him to prepare them, so I did nothing but push them around in the vegetable draw choosing other produce to cook with. However, after a week, I decided it was time to take action and I researched recipes online. Although there were many appealing dishes available, I wasn't planning a trip to the grocery store before dinner, so wanted to use what we had on hand. This fresh, tasty, herb filled salad was my choice, and it was absolutely wonderful.
I loved sitting on the front porch shelling the beans, while the kids played their version of baseball, and my daughter ran over frequently to eat the garbanzo beans right out of the shell. Delicious!!

FRESH GARBANZO GARDEN SALAD

3 cups fresh green (shelled) garbanzos (we didn't have this many)
15 cherry tomatoes, halved (I didn't have these, but I substituted red and orange bell pepper)
1 tablespoon coarsely chopped fresh mint
2 tablespoons coarsely chopped basil
1 cup cubed feta
½ small red onion, finely chopped
1/2 cucumber, ends trimmed, halved length wise, halved again and sliced
½ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon ground black pepper
1 teaspoon salt

In a mixing bowl, add all ingredients and toss gently to combine. Allow to sit at room temperature for 20 to 40 minutes, letting the flavors marry, mixing occasionally. Toss the garbanzo salad and serve.

Enjoy!
Recipe adapted from Califresh of California, Chef Jill Davie
http://califresh.net/recipes/