Showing posts with label dip. Show all posts
Showing posts with label dip. Show all posts

Wednesday, August 8, 2012

Decadent Dip: roasted carrot hummus a l'orange

Decadent Dip: roasted carrot hummus

Watch out folks; hummus is putting on his fancy pants. His orange fancy pants! 

I am a huge fan of hummus; I love making it at home even more becuase it costs a fraction of store bought and you can experiment with flavors. You also cut out some of the packaging. Triple win.

This is a recipe that I am especially proud of! It is just so delicious and the bright orange color is really beautiful too. I hope you'll try it; I bet you'll love it (almost) as much as I do.
Garnish with an orange wedge for some extra flair


Roasted Carrot Hummus a l'Orange

  • 1 16-ounce can chickpeas (aka garbonzo beans) drained and rinsed
  • 1 cup roasted carrots
  • 2 tablespoons olive oil
  • juice and zest from one orange
  • 2 tablespoons tahini
  • 1 teaspoon minced garlic (1 clove or so)
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin (or more, to taste)
  • black pepper and salt, so taste
1. Roast carrots until tender and nicely browned.
2. Place all ingredients in a food processor or kick-butt blender and puree until very smooth. Taste (try not to get weak in the knees) and adjust seasonings as needed
3. Try this fabulous spread on crackers, raw veggies, spread on toast and by the spoonful!Mais oui!

Gather your ingredients
Roast your carrots; no need to peel
Plop everything in the food processor et voila!
So pretty...are you licking the screen?


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Tuesday, August 7, 2012

Decadent Dip: peasto-pesto dip

Decadent Dip: peasto-pesto dip

This lovely little dip whips up in a flash with a food processor or blender and is inspired by a recipe from Jamie Oliver's cookbook: The Essential Family Cookbook.

This is a delicious dip for fresh vegetables and whole grain crackers and is even tasty tossed with whole grain pasta!



Peasto-pesto dip
  • 6 ounces greek yogurt (3/4 cup)
  • 2 cups fresh or frozen peas (thawed)
  • 1/4 cup pesto
  • juice of 1/2 lemon  
  • Freshly ground black pepper

1. Place all ingredients into food processor or blender and blend until smooth and creamy
2. Dig in with crackers, fresh raw veggies, blanched veggies or toss with pasta. This could even be a sandwich spread!

Place ingredients in food processor or blender...

...and puree until smooth! So easy!


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Monday, June 18, 2012

Decadent dip: balsamic black bean hummus

Hummus, that fabulous middle eastern spread made from chickpeas (also known as garbonzo beans) and tahini is a great dip for raw veggies, whole grain crackers and pita as well as a tasty spread on sandwiches and in wraps. My gripe? Dried beans cost pennies while an 8oz tub of prepared hummus can cost three bucks! If you have a food processor, making hummus at home is a snap.

Chickpeas!
This is a twist on the classic version using black beans, and replaces the traditional lemon flavor with balsamic vinegar. Grind the beans and seasonings in the food processor until velvety and smooth and voila! You have a sophisticated appetizer for you and your friends (if you can bring yourself to share!).

Added bonuses? This appeals to vegetarians and vegans, and if you choose gluten-free dippers, you can feed this to your gluten-free friends too. Carnivore approved, as well :) 

This packs well for snacks and picnics on the road without risk of spoilage; there is no meat or dairy to worry about spoiling quickly!

Balsamic Black Bean Hummus

  • 2 16-oz cans of black beans, drained and rinsed (or half of one pound of dried beans, cooked until tender)
  • 3-4 tablespoons of balsamic vinegar
  • 2 tablespoons of olive oil
  • Salt and pepper, to taste

Load up your food processor with black beans

Add balsamic vinegar and olive oil

Pinch of salt and lots of fresh pepper...blend for a full 2-3 minutes or until very smooth

Serve with fresh veggies and whole grain crackers!
 I used dried beans to make this recipe. Total cost for about 16 ounces of dip? Less than a dollar! Woot!


Like what you're reading? Feel free to share this article on facebook and twitter using the buttons below. You can also like me on facebook and follow my twitter feed:

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