Monday, October 25, 2010

Head over Heels: Immersion Blender and Roasted Red Pepper Hummus

This week I am head over heels for my immersion blender, an inexpensive, space-saving, jack-of-all-trades kitchen appliance that is guaranteed to make your cooking experiences easier. The immersion blender, or stick blender, looks like a wand. On one end there is a handle with the power, on the other end there is the blending attachment, which is great for blending soups, smoothies, and purees. All the blending is done in the same pot, bowl, or other vessel you're already cooking in - a huge plus in my book because that means less time cleaning! Also, it is a great space saver, since most immersion blenders come with whisk and chopping attachments.  As a result, this single tool can replace the handheld mixer, food processor and stand blender - freeing up kitchen counter space, which is in high demand in my DC condo. After using the blender, just rinse, wrap up the cord, and store it in a drawer.  My immersion blender gets a lot of use in my kitchen, and I hope it can help you in yours!

Red pepper hummus (well, technically just a "chickpea puree" since there's no tahini):
  • 1 can chick peas
  • 1 roasted red pepper, peeled and seeded 
  • 1 tsp lemon juice
  • 1/2 tsp hot pepper flakes
  • 2 tbsp extra virgin olive oil
  • salt to taste
Place all the ingredients in a tall plastic cup or similar container (1-quart plastic yogurt containers work well) and use your immersion blender to puree until smooth. Garnish with a drizzle of good olive oil and serve with toasted pita chips for a delicious, nutritious snack.

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