Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

This Roasted Red Pepper Hummus is amazing.  You can always find a fresh batch of hummus in our refrigerator.  A patch this size used to last about 1 1/2 – 2 weeks.  However, now that Max enjoys eating it too I find myself making it almost every week.  I typically use raw garbanzo beans (soaking them overnight speeds up the cook time for the following day). However in a pinch, canned beans are fine.  Try to be sure the can says BPA Free. The less chemicals in your body, the better.

This hummus is so creamy and flavorful. I believe once you see how delicious and easy it is to make, this hummus will become a staple in your home too.

The Ingredients:

4 cups garbanzo beans (3 cans)
1/2 cup tahini
1/3 cup warm water
1/3 cup olive oil
Juice of 3 lemons
2 garlic cloves or MORE!
1 1/2 tsp salt
3 tsp cumin
1/2 tsp pepper

The Variations:

1 cup or MORE roasted red peppers
1 cup or MORE artichoke hearts
1 cup or MORE kalamata olives

In a food processor, combine beans, tahini, water, olive oil and lemon juice.  Blend until smooth.  I mean really smooth.  Smooth and creamy. Pausing to scrape the sides 1-2 times.

Add the garlic, salt, cumin and pepper. Blend until smooth.

Add roasted red peppers or any other variation you would like. Blend again.  Note – the plain version is fantastic too.

Refrigerate in air-tight container.  This hummus can be stored in the refrigerator for 1 1/2 – 2 weeks.

Enjoy!

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Sun-Dried Tomato Hummus

SunDriedTomHummus

Ah hummus!  I cannot get enough of this stuff.  As I have mentioned in previous posts, what I love most about hummus is it is so versatile.  There are so many different varieties out there you can find something for everyone.  I enjoy making my own large batches of hummus.  For one, you know what exactly is going into the recipe.  Second, especially with this recipe, you can truly experiment.  I love finding a new tasty hummus and coming home to try to recreate it.  This Sun-Dried Tomato Hummus is one of my latest experiment.  I hope you enjoy it!

The Ingredients:

4 cups garbanzo beans (3 cans)
1/2 cup tahini
1/3 cup warm water
1/3 cup olive oil
Juice of 3 lemons
2 garlic cloves or MORE!
1 1/2 tsp salt
3 tsp cumin
1/2 tsp pepper

Other Variations:

1 cup or MORE artichoke hearts
1 cup or MORE roasted red peppers
1 cup or MORE kalamata olives

In a food processor, combine beans, tahini, water, olive oil and lemon juice.  Blend until smooth.  I mean really smooth and creamy. Pausing to scrape the sides 1-2 times.

Add the garlic, salt, cumin and pepper. Blend until smooth.

Add sun-dried tomatoes or any other variation you would like and blend again.

Refrigerate in air-tight container.  This hummus can be stored in the refrigerator for 1 1/2 – 2 weeks.

Enjoy!

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The Best Artichoke Hummus

The Best Artichoke Hummus

I love hummus and this is the Best Articoke Hummus you’ll ever eat.  You will always find a fresh batch of hummus in my refrigerator.  I make it at least every other week.  I have found soaking and cooking the raw garbanzo beans myself makes it taste fresh but in a pinch, canned beans are fine.  Try to make sure the can says BPA Free.

Hummus is a convenient snack and so versatile.  You can have hummus with veggies, tortilla chips, pretzels, olives, on a salad, a wrap, bread, a veggie burger, the list goes on.  You get the point.  I love this stuff.  It is also packed with protein.  The garbanzo beans paired with the tahini (sesame seeds) creates a complete protein.  Perfect!

My love affair with hummus began around 7 years ago.  Growing up on the east coast, one would think hummus would  have inevitably crossed my path at some point.  However, it was not until I moved to Colorado that it started making its appearance fairly often.  Before long, I began making my own and putting different spins on the recipe.  It is pretty simple to make, so give it a try.  I think you will be pleasantly surprised.

The Ingredients:

4 cups garbanzo beans (3 cans)
1/2 cup tahini
1/3 cup warm water
1/3 cup olive oil
Juice of 3 lemons
2 garlic cloves or MORE!
1 1/2 tsp salt
3 tsp cumin
1/2 tsp pepper

The Variations:

1 cup or MORE artichoke hearts
1 cup or MORE roasted red peppers
1 cup or MORE kalamata olives

In a food processor, combine beans, tahini, water, olive oil and lemon juice.  Blend until smooth.  I mean really smooth.  Smooth and creamy. Pausing to scrape the sides 1-2 times.

Add the garlic, salt, cumin and pepper. Blend until smooth.

Add roasted red peppers or any other variation you would like. Blend again.  Note – the plain version is fantastic too.

Refrigerate in air-tight container.  This hummus can be stored in the refrigerator for 1 1/2 – 2 weeks.

Enjoy!

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Vegan Chili Cheese Dip

Vegan Chili Cheese Dip

Today is the day.  Super Bowl 2014, Broncos vs. Seahawks.  The game is only a few hours away and you still have nothing to serve.

Try this oldie but goodie.  Vegan Chili Cheese Dip.  Its quick, easy and the best part; there’s only 3 ingredients!

2 c homemade chili (or a 15oz can of vegan chili)
1 pack of Daiya Cheddar Wedge, chopped
1 container of Daiya Plain Cream Cheese, diced

Pre-heat oven to 350 degrees.

Place all ingredients in a baking dish.  Bake for 15 minutes, stir.  Then bake for an additional 15 minutes or until bubbles.  Mix well.  Serve piping hot with tortilla chips.

Enjoy!

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Quinoa Stuffed Mushrooms

Quinoa Stuffed Mushrooms

When talking about meals, the word “stuffed” can grab anyone’s attention.  Whether it’s stuffed veggies or stuffed shells, that word alone will make your mouth water.  I love stuffed veggies of any kind and they are always welcome at my table.

Stuffed mushrooms, however, can sometimes tend to be over-cooked, mushy and greasy.  My husband has always been really hesitant to try stuffed mushrooms because of this.  Until now.  These stuffed mushrooms are light, fluffy and perfect for any occasion.

The Ingredients:

1 package button mushrooms (stems removed and diced)
1 cup quinoa, cooked
1-2 tbsp olive oil
1 small onion, diced
1 garlic clove, minced
1 large carrot, diced
1 celery stalk, diced

Preheat oven at 350 degrees.

In a medium skillet, saute onions and garlic in olive oil until translucent.  Next, add the carrots and celery.  Cook until tender.  Lastly, add the mushroom stems.  Once everything is cooked through place in a bowl with the cooked quinoa.  Mix well.

Brush each mushroom cap with olive oil and place on cookie sheet.  Spoon the filling into each cap.  Over-stuffing is okay.  I prefer to stuff the mushrooms after they are placed on the cookie sheet, it’s less messy this way.

Place in oven and cook for about 30 minutes.

Enjoy!

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Cauliflower Buffalo Bites

Cauliflower Buffalo Bites

Anyone who has ever attended a Super Bowl Party knows, Buffalo Wings are the one dish you can always expect to see.  Most football fans would agree, watching a football game just isn’t the same without wings.   So, to stick with this tradition, I replaced just a few ingredients.  These little Cauliflower Buffalo Bites are healthy, gluten-free and incredibly easy to make.

These little bites are so delicious, they may not make it onto a serving dish.  This was the case at my house.  The first time I made them, my husband and I devoured them.  Yum!

This recipe will serve 4.  When serving this at a party you will want to at least double recipe.

The Ingredients:

2 heads of cauliflower, chopped into bite size florets
2 tsp coconut oil (melted)
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp sea salt
1/2 c Hot Sauce
*For more spice add 1 – 2 tsp chili powder (optional)

Preheat oven at 425 degrees.

Whisk together all ingredients except the cauliflower.  Then fold in cauliflower, coating it evenly. Transfer to a lightly greased (with coconut oil) baking dish.  Bake in the oven for about 20 minutes.  Be sure to keep an eye on these little guys.  You don’t want them to burn.

Serve with fresh celery and carrot sticks.  Oh but wait, what about the Ranch dipping sauce?  To be honest, these little bites are so flavorful you won’t even miss the dip.  Trust me.

Enjoy!

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Super Bowl – Chunky Salsa

Chunky Salsa

There is just something so exciting about the Super Bowl.  Maybe it’s the first big party after the holiday craze, the excitement of the game, the extremely loud football fans, the commercials or simply the food and friends.  I particularly love the rowdiness of the party.  For my husband, growing up, the Super Bowl was always “The Party of the Year.”  His Mom and Dad would throw (and still do) a party to remember, or not, depending on how tipsy you’d get.  So every year, to honor his childhood tradition, I do my best to throw a great party.  Our parties may never compare to my in-laws but we can always try, right?  This year however, will be less rowdy being that we’ll have a little guy sleeping.  No matter, I still plan on cooking some delicious snack foods and watching the game.  The Super Bowl is right around the corner so start planning and have fun.  Stay tuned for more Super Bowl recipes.  Go Broncos!

The Ingredients:

4 Roma tomatoes, diced
1/4 c onion, diced
1/2 c cilantro, chopped (packed)
1 avocado, diced
1-2 tbsp extra virgin olive oil
2-3 tbsp vinegar (red or white)
salt and pepper to taste

Mix all ingredients and serve.

See…super easy.  Enjoy!

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