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When you want hummus with a little "kick", you should make roasted red pepper hummus.
My sister is a huge fan of roasted red pepper hummus so she was one inspiration behind me creating my own version at home. The other inspiration was my fancy new blender that I just knew would create the smoothest, creamiest hummus I’ve ever made. And I was right.
1 1/4 cups beef broth 2 tablespoons flour 2 teaspoons Worcestershire sauce 16 frozen cooked meatballs (about 1 1/2 inches in diameter) 1 (4 1/2 ounce) jar sliced mushrooms, drained 1/2 cup sour cream 1 tablespoon chopped fresh parsley Beat broth, flour and Worcestershire sauce in small bowl with wire whisk. Place frozen meatballs, mushrooms and broth mixture in 10-inch skillet.
WARNING: This recipe is NOT low-fat. I haven’t calculated it yet, but I’m guessing it’s probably somewhere around 9,000 Weight Watchers points per serving. Or per bite. But it’s really good and super easy, so I’m going to pretend I don’t care.