Kitchen Psycho
  • Kitchen Psycho Home
  • KP Publications
  • See Our Latest
  • Weight Loss Journeys
  • Feedback & Contact Info
  • Meditations
    • Using Essential Oils for Health
    • Travel Notes
  • Kitchen Psycho Home
  • KP Publications
  • See Our Latest
  • Weight Loss Journeys
  • Feedback & Contact Info
  • Meditations
    • Using Essential Oils for Health
    • Travel Notes

Roasted Red Pepper Hummus with Citrus Vodka

9/9/2011

1 Comment

 
Picture
   The inspiration for this recipe also came from the book, Cooking with Booze. There was a recipe for a pepper vodka hummus, and I was immediately intrigued by the idea of using vodka in hummus. I decided to come up with my own version.
   I love roasted red bell pepper hummus and happened to have some red bell peppers on hand, so I made a red bell pepper version; instead of the lemon juice that traditionally goes in hummus, I used Absolut Citron vodka. It turned out good, there’s a very subtle vodka taste to it, which enhances the overall flavor. Make some this weekend!!
---Karly

ROASTED RED PEPPER HUMMUS WITH CITRUS VODKA
2 roasted red bell peppers
1 can chick peas, drained and rinsed
3 cloves garlic
1/3 cup tahini
¼ cup Abolut Citron vodka
1/8 cup olive oil
Salt and pepper to taste
Chopped flat leaf parsley, for garnish

   First, you’ll need to roast your bell peppers. My favorite way is to roast them over the flames of the gas burners on my stove. I just put them on the flames, turn them with tongs as they char, and when they’re all good and charred, put them in a Ziploc bag and seal it immediately so that they can steam and cool.
   If you don’t have a gas stove, you can roast them in the oven…just cover a cookie sheet with aluminum foil, rub the peppers with olive oil, and roast them at 450 or 475 degrees (or try the broiler, but watch them carefully), turning occasionally, until blackened; when they come out the oven, pop them in the Ziploc bag.

   Once the peppers are cool enough to handle, rub off the skin, remove the seeds, and cut them into large chunks. Put the peppers, chick peas, garlic, tahini, and vodka in a food processor and pulse until well combined. 
   With the food processor running, drizzle in the olive oil and let combine; season to taste with salt and pepper and garnish with parsley and another drizzle of olive oil. Serve with pita chips.


Printer-Friendly Version:
red_pepper_hummus_citrus_vodka.pdf
File Size: 284 kb
File Type: pdf
Download File

1 Comment
Erin @ Dinners, Dishes and Desserts link
9/9/2011 04:36:37 am

Vodka in hummus - you are creative for Booze week! Love it!

Reply



Leave a Reply.

    To Ponder...

    "Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be."  -- Molly Wizenberg

    Protected by Copyscape Web Plagiarism Detection

    Archives

    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011
    June 2011
    May 2011
    April 2011
    March 2011
    February 2011
    January 2011

    Categories

    All
    Alcohol Week
    Appetizer
    Avocado Week
    Bacon Week
    Balsamic Vinegar Week
    Basil Week
    Beer Week
    Chocolate Week
    Cilantro Week
    Cinnamon Week
    Citrus Week
    Coconut Week
    Coffee Week
    Cornmeal Week
    Cranberry
    Dessert
    Ginger Week
    Honey Week
    Laundry
    Lentil Week
    Main Dish
    Mint Week
    Non Cookoff Inventions
    Non-Cookoff Inventions
    Pasta Week
    Pecan Week
    Potato Week
    Pumpkin Seed Week
    Raspberry Week
    Red Wine Week
    Ricotta Week
    Rosemary Week
    Sesame Week
    Side Dish
    Squash Week
    White Wine Week
    Yogurt Week

Powered by Create your own unique website with customizable templates.