So 2014 was a pretty busy year for me and I neglected to updated this blog; but I am vowing to change that this year with some weekly post. I'm beginning with this one and continuing through the month of January.
Of course new year means new places to travel and new foods to eat, however it can also mean a time to refocus. This month my church is on the Daniel Fast, we are doing it to refocus on God and our visions for the future. With that, there are many things we cannot eat from dairy to meats. So I've challenged my self to come up with and share a few Daniel Fast friendly recipes.
This week I will share a recipe for Curry and Roasted Green Pepper Hummus :) In this recipe I omitted the Tahini and added extra virgin olive oil instead.
The first step is roasting a green pepper:
- 1tbs Extra Virgin Olive Oil
- 1 Green Pepper
- 1tsp S&P
Curry and Roasted Green Pepper Hummus
- 1-Chopped and Roasted Green Pepper
- 1-15oz can of Chick Peas/ Garbanzo Beans
- 1- Lemon Juiced
- 1tbs Curry powder
- 1- Minced Garlic Clove
- 1/4c Olive Oil
- 1/4c Water as needed
- Salt & Pepper to taste
Afterwards pour everything in a blender, or the food processor, and blend for one minute while drizzling oil; use a spatula to scrape down the sides. Start up blender again until there is a smooth consistency, add a little water if too thick. Taste and add in salt and pepper if necessary.
This was a hit at work and there were no left overs. It can be eaten with baked whole wheat tortilla chips and Ezekiel breads or pitas.