I made this recipe for a party the other night , but failed to measure my ingredients. Everyone asked me how I made it and I simply responded by saying, "I have no idea!" Tonight I tried to replicate the recipe, although as we all know...the first is always the hardest to recreate. I think I came pretty close with this one...another delicious roasted pepper chipotle hummus. Last time I used a mix of yellow, orange, and red sweet baby bell peppers. This time I used mainly the yellow ones and a few reds. The smokiness of the chipotle pairs well with the sweet buttery flavor of the roasted peppers. Enjoy!
Preheat oven to 375. Wash peppers and cut tops off to scoop out seeds. Toss peppers with 1 tbsp butternut squash seed oil (or olive oil) and lay on foil-lined cookie sheet. Roast for 20 min or until peppers are tender and slightly charred. Remove peppers from oven when done and set aside to cool to room temperature.
Set aside 1 tbsp of EVOO. Drain and rinse chickpeas.
Once peppers are cool, place in food processor with remaining ingredients. Blend until almost smooth. Add more oil or water if you prefer a thinner hummus. Chill hummus in refrigerator for at least 1-2 hours before serving.
Drizzle remaining oil on top when serving with a dash of chipotle or paprika for color.
Serve with veggies or chips. Also use on a sandwich with tomatoes, cucumber, spouts and red peppers.
Nutrition Trivia: Did you know that red peppers have more Vitamin C than 1 orange? One cup of chopped red bell peppers contains nearly 3 times the amount of vitamin C of an orange. That's 190 mg of Vitamin C! Red peppers are also packed full of Vitamin A. So, the next time you reach for the OJ to fight off a cold, skip the cup full of calories and grab a red pepper instead.
This dish is a Spring must have! It's my favorite go-to dish for a quick meal, side dish, or salsa. It is extremely versatile and has delicious flavors. The best part is that you can change the ingredients in it to your liking. It's difficult to mess this one up, so have fun with it and make it your own.
I made this dish most recently for a corporate food tasting, and made it again for Easter dinner. Both times the dish was well-received. Use it with tacos as a garnish or main protein source, and top it with guacamole (guacamole recipe also posted on website). Packed with fiber and protein, this dish will keep you full.
About 12 servings - only $1.50 per serving
I used canned organic beans and corn. The choice is yours. I find the organic foods to be a bit fresher and much lower in sodium.
1 15.5 oz can organic chick peas/garbanzo beans1 15.5 oz can organic chick peas/garbanzo beans
1 15.5 oz can organic kidney beans
1 15.5 oz can organic black beans
1 15.5 oz can organic non-GMO corn
1 medium red bell pepper diced
1 cucumber chopped
1 15.5 oz can organic diced tomato (or 1 fresh diced tomato)
¾ cup red onion, diced
1-2 tsp minced garlic (from jar or fresh) – add to taste
2 tsp dill or 2 tbsp cilantro (your preference….this one has dill)
5 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
Juice of 2 small limes or 1 large lime (could also use lemon)
Dash of Cayenne pepper
Dash of pepper
½ tsp salt (or add more to taste)
Toss all together, chill at least one hour
TIP: Serve this as a side salad to a meal or warm in microwave and use as a filling for tacos.
Who doesn't like a delicious hummus with veggies or chips in the summer? Well, this is even tastier. The cannellini beans, which look like white kidney beans, create a creamier texture than hummus. Play around with the herbs and seasonings and make it your own. Add fresh herbs for a more spring-like experience!
Makes 3 cups
Time: 15 minutes
2 tsp minced garlic or 2 cloves garlic
2 tbsp fresh lemon juice
½ tsp salt, or more to taste
Ground black pepper to taste
½ tsp dried dill
½ tsp dried basil
2 can (15 oz ea) cannellini beans, rinsed and drained
¼ cup extra virgin olive oil….more for drizzling if desired
In a food processor, blend first 6 ingredients
Add cannellini beans and process to rough puree.
With motor running, slowly drizzle olive oil into food processor.
Add more seasonings and lemon juice if desired.
There's nothing better than warm popcorn on a cold day, or a lapful of popcorn during baseball season. At my Stony Brook Oil Food tasting today at Kimberton Whole Foods, I made a delicious and healthy (and vegan) cheddar popcorn! Warning: it's addictively delicious (and I'm not a popcorn fan)!
Ingredients (for one serving):
3 cups Air popped popcorn
1-2 tsp of Butternut Squash Seed Oil (flavor to taste)
1-2 tsp nutritional yeast (flavor to taste)
Mix and enjoy!! Add the nutritional yeast and oil one tsp at a time to test flavor.
The best part?? The nutritional yeast give you 1/2 of your daily intake requirement for B12 and a some protein to boot!
I used the Williams Sonoma Vegetable Cookbook to create this one, making only slight adjustments. It's my new favorite way to make broccoli!
1 bunch of broccoli chopped (I used 3 tall organic stalks and included slices of the stalks)
1 tbsp & 1 tsp olive oil, divided
Zest of 1/2 orange (around 1 tsp)
Freshly Squeezed orange juice from 1/4 of an orange
Salt and peper to taste
Handful of almonds (about 1 oz), chopped
Preheat oven to 425
Line Cookie sheet with foil if necessary (I always do that for easier clean up)
Toss broccoli with olive oil and spread out on pan.
Lightly salt and pepper broccoli
Cook for 15-20 min, mixing at halfway point
Meanwhile, place chopped almonds in a small sautee pan and brown (stir frequently to precent burning)
When lightly browned, remove from oven and mix broccoli with orange zest, orange juice, almonds, and 1 tsp oil
Add more salt, pepper, or other herbs if desired
I love to cook, create and recreate...especially healthy foods! Let's have fun in the kitchen!