Wednesday night Sister Veggie and myself got together to cook a festive holiday feast! I made two recipes out of the cookbook to accompany our meal, ROASTED RED PEPPER HUMMUS and ROASTED ASPARAGUS WITH GARLIC OIL, LEMON, AND PARMESEAN CHEESE.
First was the roasted red pepper hummus. A garlic clove and roasted red peppers are blended in a food processor until smooth, and then chickpeas, tahini, lemon juice, salt, and water are added. All of this is blended until smooth, and then you let the mixture sit for at least an hour so the flavors can meld.
Next was the roasted asparagus with garlic oil, lemon, and parmesan cheese, a nice side item to our fancy pumpkin main course. Trimmed asparagus spears are rolled in garlic infused olive oil, and baked for fifteen minutes. Once out of the oven, the spears are sprinkled with lemon juice, salt, and parmesan cheese.
Both of these dishes were winners! The hummus was great-smooth, creamy, and delicious. We enjoyed them with homemade pita chips. The asparagus was also great-tender yet crisp, and very flavorful.