For the past week, I’ve been demonstrating to my first-year students how to start a blog, upload pictures/videos, etc., so if you’ve been seeing random weird posts, that’s why!
Anyway, we’re up at the cabin for what’s turned about to be a glorious crisp fall weekend, and I’m delighted to be in the kitchen making a feast for this evening. Bid and Paul are going to Hornby Island for the weekend, and they’ll be popping in for dinner on the way over. Usually, James makes one of his fabulous vegetarian feasts, but I wanted to spend the day puttering in the kitchen, so that’s what I’ve done. One of Bid’s favourites is my roasted-red-pepper-and-kalamata-olive hummus, and I had all the ingredients, so I thought I’d whip up a batch.
It really is delicious–it’s a Post-Punk Kitchen recipe: basically, just my regular hummus with the addition of…
- one roasted red pepper marinated in balsamic vinegar
- 1/4 cup of kalamata olives
Directions: blend the heck out of but don’t add the olives yet. Once it’s smooth, the hummus will be a beautiful reddish colour. In order to not lose the colour, add the olives and just pulse the blender four or five times, so your hummus doesn’t turn grey (yuck).
It should be a beautiful orange-y colour with flecks of black in it: