Yummy hummus! Finally! I am so excited to finally find a recipe that is delicious. The secret, in my opinion, is to roast the garlic first, who would have thought. I have always found that homemade hummus tastes sour, but roasted garlic sweetens it up beautifully. Thank you Sarah for sharing your secret with me.
Roasted Garlic Hummus
1 – 19 oz can of Chickpeas, drained
1 roasted bulb of garlic (less if you’re not a garlic fan)
3 Tbsp. + 1/2 a Tbsp. EVOO
1/4 cup fresh lemon juice
1/2 tsp. cayenne pepper
1 Tbsp. cumin
pinch of salt
Place all ingredients in food processor and blend together until a nice paste forms. Taste and adjust seasonings accordingly.
Preheat oven to 425 F. Place garlic bulb on oven safe dish and drizzle with 1-2 Tbsp. of EVOO. Cook for 20 minutes. Let cool and then separate garlic cloves from the bulb and add into hummus.
I served these up with some delicious RAW Crispy Corn Red Pepper chips (I substituted a cup of peas for the corn and will probably use all peas next time)!
Here’s another party favourite (or atleast, it would be if I had recorded my alterations the first time round). I’m posting the basic recipe. I’ll have to make it again and play around with it. This was made a while back and it was to die for, but alas, there was no record of the changes that were made. Let me know what you think.
4 cups Blueberries
½ Vidalia Onion
1 Jalapeno Pepper, seeded and chopped
1 Red Bell Pepper
¼ cup Fresh Cilantro
¼ cup Fresh Lime Juice
1 tsp. Salt
1/8 tsp. Pepper
Coarsely chop half of the blueberries. Combine the chopped and whole blueberries in a bowl with the remaining ingredients. Cover and let stand for 1-2 hours so the flavours can blend.
Sorry, no picture at the moment😦
I love the smell of spring, but mostly I love the great selection of fresh fruits, vegetables, and herbs! Last week my mom came home from a friends with some leftover salsa for me. At first glance I wasn’t too impressed as it looked nothing like what you get in the stores, but I couldn’t stop eating it. I decided to replicate it with a few extra touches of my own, it was that good. There’s a great farm market on my way home from work that sells produce grown without sprays for amazing prices, and when I saw their cilantro selection I couldn’t resist. It also helped that they have all peppers on for .75 cents a pound! It was meant to be!!! Also quite fitting as this is the week of Cinco de Mayo, so in honour of that I made sweet pepper salsa and Chunky Chili using all fresh fruits and vegetables (except for the tomato sauce – had to use some kind of sauce).
SWEET PEPPER SALSA
1 sweet yellow pepper
1 sweet orange pepper
1 medium tomato
1/2 a small onion
1/3 cup fresh cilantro
juice of 1/2 a small lime
pinch of salt
Serve with rice crackers, tortilla chips, or RAW bread/crackers (recipe to follow shortly).
This makes a great snack!
3 Tbsp. Honey
2-3 Tbsp. GF Tamari
Juice of 1 Lime
1 Tbsp. EVOO
1 Tbsp. Red Wine Vinegar
¼ – ½ tsp. Cayenne Pepper
½ – 1 tsp. Salt
2-3 Tbsp. Peanut Butter
1 heaping Tbsp. Ginger, grated
1 sliced Bell Pepper
Fresh lettuce leaves
Fresh mint leaves (or other fresh herb)
Thinly sliced Celery
Sushi Vinegar (or Rice Vinegar and sweetener)
Pan of warm water
Cook up rice noodles and then add Sushi Vinegar (or rice vinegar and sweetener). Set aside. Wash and cut/grate all vegetables.
Place warm water in frying pan (works well because it is flat and shallow). Then soak 1 rice paper wrap into the water and let sit for about 10-20 seconds or until the rice paper is softened. Remove from water and place on a clean dish towel. You can either transfer it over to a plate or add all filling while on the dish towel. Roll up nice and tight, with the sides tucked in. Repeat until you have all the wraps that you need.
I usually wrap these up in saran wrap and refrigerate for my lunch.
Serve with Ginger Peanut Sauce.
UPDATE: I have been using shredded jicama in place of rice noodles in these to take out some of the starch. They still taste delicious and are filled with veggie goodness!
This post is linked to Amy’s Slightly Indulgent Tuesdays.