“Sue’s Vegetarian Kitchen”
Most of the ingredients have been around for centuries: the chickpea dates back more than 10,000 years in Turkey and is, according to Anissa Helou, Syrian-Lebanese author of several Middle Eastern cookbooks, “one of the earliest legumes ever cultivated.” And tahini, the sesame paste that is vital to hummus b’tahini, is mentioned in 13th-Century Arabic cookbooks.
This recipe is Easy Peasy!
In a blender or food processor, add a can of rinsed and drained chickpeas, 2 tbsp of olive oil, 1 tbsp each of tahini and lemon juice, 2 cloves of garlic, 1 teaspoon of cumin, and 2 large roasted red peppers. Blend well and serve!