Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
I confess. This website has become invaluable to me as a resource in the kitchen. When I forget a recipe, I just go to the archive. Of course, I'm on a 3G Blackberry; great for email but bad for internet. Cleo, who never used to answer her home phone let alone carry a cell phone, now sports an iPhone. Much faster. iPad is next, though.
At any rate, I want to get all my dip recipes posted so I have them for reference. Of course, our last batch was 27 pounds so this recipe is a guideline. Just because I need large quantities doesn't mean I take short cuts. You can bet that we roast peppers, squeeze lemon and mince garlic....oh, and cook our own beans. However, canned beans work for small amounts. That said, I still like to cook my canned beans to soften them. The extra step makes a smoother dip.
This dip changes hummus up a bit and brings some color to the table. Give it a try!
|Number of servings:||8 - 10|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
To roast the pepper, wash and coat with olive oil. Place on a cookie sheet in a very hot, 400' oven and bake until the skin starts to char and blisters. Remove from the oven and place in a small bowl, cover with plastic wrap. Then, peel and seed.
Place all ingredients into the food processor. Process until smooth, adding a little water if necessary. Taste and adjust the salt and pepper.
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