This is the last of my three-part hummus recipe post series. I greatly enjoyed writing up these posts! In fact, if I had to choose one thing that I didn’t like about the whole experience, it would be the photos for this particular recipe.
The images accompanying this post was my very first attempt at staging for a food photo shoot. I read the advice posted on other food blogs and picked up a few plates, bowls, platters, and tea towels. I think my next area of focus should be better lighting, or maybe ask john.e, the designer, for some staging advice.
Even though the pictures aren’t too great, the recipe is, and so is the taste. And after all, isn’t that what matters most?
Here’s what you’ll need for this one… Although, if you’ve read parts one and two of the hummus series, you might already know the ingredients list. Better yet, if you’ve made the recipes, you’ll have most of the ingredients on hand!
- 1 15oz can of chick peas
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup tahini
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 cup jarred roasted red peppers, drained and patted dry
- 2 tablespoons olive oil
Toss all of the ingredients except the olive oil into your food processor. Pulse for two minutes. On high speed, slowly drizzle in the olive oil. Pulse for an additional minute. All done!
If you missed part one and/or two of my hummus series, you can find them on this site!