Because Sexy Husband is a gracious foodie who is willing to try anything, it has been an easy evolution to becoming a “vegetarian” family. I put vegetarian in quotes because we do eat meat every once in a while and I feel like the “v” word sets you up for scrutiny. No thanks. So we eat vegetarian probably 6 out of 7 days a week. And when we do eat meat, it’s fine, we like it, whatever.
This weekend Sexy Husband and I were away for a couple of days and found a FABULOUS restaurant called Nuba. It was described as Lebanese food in the tradition of the 1940s when Lebanon was considered the Paris of the Middle East. Even the description sounds fabulous. We went with another lovely couple and pretty much ordered one of everything on the menu and shared it all. Such a fun way to eat. Highlights included but are not limited to the following: apple lime sangria, tomato feta confit, fried cauliflower, lentils, hummus, tabouleh, baba ganoush, falafels. Seriously it was SO good. So I came home and promptly wanted to incorporate some of those tastes into my week. Here is something I whipped up that is a delicious and nutritious vegetarian entree. Give it a try!
Roasted Pepper Hummus Stuffed Potatoes
4 russet potatoes
2 sweet peppers (I used one orange, one yellow)
2 cups cooked chickpeas
2 tbs extra virgin olive oil
1 garlic clove
juice from 1/2 lemon
sea salt to taste
1/2 cup crumbled feta
Directions: Preheat oven to 400. Roast peppers in a baking dish. At the same time wrap potatoes in foil and bake until soft approx 45 mins(you can do this in a microwave if you want it to be faster). Peppers are done when they are soft and turning golden, 30-45mins. This could definitely be done ahead.
When potatoes are done, cut them in half and scoop out most of the potato, reserving it for the hummus. Leave enough potato in the skin that it retains its shape. In a food processor combine all the ingredients including the scooped out potato and the peppers. Process until combined and becoming smooth(keep it as chunky as you like!). Scoop hummus into potato skins and return to the oven to keep warm until you serve.