tweak and nourish

ROASTED SWEET MINI PEPPER HUMMUS: soak chickpeas overnight then boil, roast mini sweet peppers, mix the peppers, chickpeas, garlic cloves, olive oil, lemon juice (half of a lemon), and tahini in a food processor. Season with salt. May add water to improve consistency.

I think the secret to a creamy hummus is the absence of chickpea "skin" or outer covering/film. It is a painstaking process to remove the "skin" but it's all worth it in the end.

I forgot to add tahini. I also added more boiled chickpeas to balance the taste .

Create a well on a dish. Sprinkle with smoked paprika. Pour olive oil on the well.

Serve with veggies or bread.

(Photo: hummus with Sangak bread)