Adelia was one of our hostesses during our trip to Paraguay. She is the wife of Chingolo and they have been members of our Devanand Yoga group since they lived in NYC many years ago. They moved back to their beloved Coronel Oviedo where they have several businesses including the hotel where we stayed at and they help run the Devanand Yoga Center of Coronel Oviedo too.
Adelia is one of the most welcoming people I know. She was always fixing something up for us to eat. Her kitchen may not that large, but her heart and love for cooking is immense. And she loves sharing how easy her recipes are, so we spend the better part of the two weeks we were in Paraguay exchanging recipes, or better said, she sharing and me writing her recipes so we would be able to replicate here in Puerto Rico.
One of the little treats she had for us one day was this hummus recipe… I tasted something peculiar, something I had tasted before, but I just couldn’t place in a hummus recipe. What is it Adelia??? “Oh, I just like to add some olives to my hummus recipe.” I ate this hummus every day until we finished it. I even had it for breakfast once… it is that good.
ADELIA’S ROASTED PEPPER HUMMUS
2 cans organic chickpeas, drained and rinsed well with filtered water 1/2 cup of Parmesan cheese The juice of 2 limes 1 large roasted red pepper, I use the jarred kind 5 green olives, pitted or with pimiento About 1/2 cup of olive oil – enough to make the mixture as creamy as possible 2 cloves of garlic, minced ¼ cup of water, optional 1 tsp paprika Salt and pepper to taste
- Place chickpeas, cheese, garlic, lime juice, roasted pepper, olives, salt, pepper, paprika and some of the olive oil in a food processor.
- Process until the mixture is creamy. If the mixture looks mealy and not creamy as it should be, add the water and a bit more olive oil in small increments until you reach the creamy texture you seek.
The roasted peppers add a nice sweetness and the olives add an extra layer of saltiness that gives this hummus a different character. Let me know what you think of it.
We had this with rice crackers for a gluten-free alternative to pita chips or bread.