Roasted Red Pepper Hummus recipe

There is a lovely blogging event going on over at Melle Cotte to encourage people to eat more cancer-fighting foods – Cooking to Combat Cancer II. I think eating cancer-fighting foods is important, especially with my family history. Both of my parents have had cancer. It’s nearly impossible these days to meet someone who doesn’t know someone who has had cancer. I wear a pink breast cancer band every day. I even almost forgot to take it off on my wedding day!

Hubby and I LOVE hummus. And, according to this article, beans help fight cancer! Score! The article lists 11 Cancer Fighting Foods:

Beans: Beans contain a number of phytochemicals, which have been shown to prevent or slow genetic damage to cells. While this makes beans beneficial for helping to reduce your risk of many types of cancer, specific research has suggested they are especially potent in preventing prostate cancer. As an added bonus, the high fiber content of beans has been connected with a lower risk of digestive cancers.

I’ve been wanting to make some myself for a while, but have had a really hard time finding Tahini. I finally found it and have made hummus 3 times in 2 weeks.

Homemade really is SO MUCH better than store bought. I followed Katie’s recipe except I added one roasted red pepper to the mix. It was delicious.

Roasted Red Pepper Hummus – from Katie, adapted by Me
1 12-oz can chick peas
1 roasted red pepper
1-2 large cloves garlic – I used 4
2 Tbsp extra virgin olive oil
2 tsp+ tahini (sesame paste)
juice of 1 lemon
1/4 tsp salt

Drain water from the can of chick peas into a small bowl and reserve.

In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.

Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.

Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form.

Note: to dress the hummus up for the table, the traditional way of serving is on a plate, with an extra drizzle of olive oil on top and a sprinkle of paprika and chopped parsley.

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8 Responses to “Great American Taste Test – KFC biscuits”

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    Stephanie Wagner — September 15, 2009 at 11:26 pm

    Looks like these turned out great! I’m surprised they didn’t call for brushing some egg on top of the biscuits before cooking, that might get that top a little crispier…I totally want to make some of these Saturday morning.

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    Katy ~ — September 16, 2009 at 8:26 am

    These look very good to me. I have a favorite biscuit recipe, but want to give these a try because of the buttermilk.

    Have been following your blog for a while. Nice blog!

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    Jen — September 16, 2009 at 11:50 am

    I agree Steph. Or maybe just melted butter to give it the color.

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    tom — September 16, 2009 at 12:51 pm

    If you want to compare even more recipes from many of the popular sites, take a look at RecipeComparison.com. Just search for “buttermilk biscuits” and you’ll see all the ingredients nicely laid out in a table with a link to jump directly to each recipe.

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    Food Lady — March 14, 2013 at 2:07 am

    I worked at a KFC in the mid-90s. I had privy to the ingredients lists and methods. The biscuits came frozen and had egg in the dough. We brushed the tops after baking with butter-flavored oil that is commonly used in the restaurant industry. I remember thinking that the egg was unusual; I hadn’t seen many biscuit recipes calling for egg, and I have been baking since I was 8.

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    Dawn — April 11, 2013 at 2:00 pm

    kfc.com does not list eggs in their food allergy listing for the biscuits, just an fyi

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    Michelle — April 14, 2013 at 9:25 pm

    I, too, worked at a KFC when I was a teenager. The biscuits were not frozen. It was a bag mix and we mixed it with a large tub of shortening. Then mixed, rolled, cut and baked. We topped with a “liquid butter” substance fresh from the oven. They may make them frozen now, but they didn’t in the early 90’s.

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    Michelle — April 14, 2013 at 9:27 pm

    Oh, and there are NO eggs in the mix. Otherwise, it would be a cake, not a biscuit. That is common baking “science”.

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