Category: Dips/Sauces
Aug
31
Thyme and Garlic Baked Camembert
INGREDIENTS
- 1 8-ounce wheel Camembert Cheese (that’s the cheese that comes with the wooden box)
- 1 clove garlic, sliced
- 1 sprig fresh thyme
- 2 tablespoons olive oil
- Toasted crostini
INSTRUCTIONS
- Pre-heat the oven to 350 degrees F.
- Unwrap the cheese and discard the plastic wrap. Place the cheese back into its box. Score the top in a crosshatch pattern.
- Wedge pieces of the garlic into the top of the cheese and sprinkle with fresh thyme. Drizzle with the olive oil and transfer onto a baking sheet.
- Place the baking sheet into the oven for 20 minutes. Remove and let set for 2-3 minutes before serving with crostini.
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Aug
31
Nutella Cheesecake Dip
Servings: 12
Prep Time: 15 minutes
Ingredients
- 1 cup heavy cream
- 1 (8 oz) pkg cream cheese,softened slightly
- 3 Tbsp powdered sugar
- 3/4 cup Nutella
Instructions
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In a mixing bowl, using an electric hand mixer, whip heavy cream until stiff peaks form.
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In a separate mixing bowl, whip cream cheese and powdered sugar until smooth, about 1 minute. Add Nutella and blend until well combined.
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Add half of the whipped cream and gently fold mixture until nearly blended then add remaining whipped cream and gently fold mixture until well blended.
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Serve with strawberries or graham crackers. Store in refrigerator in an airtight container.
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May
13
Roasted red pepper hummus
SERVES 2
Ingredients
- 1 cup dry chickpeas (aka garbanzo beans),* picked over to remove any stones
- 2 red bell peppers, quartered, stemmed, seeded and ribs removed
- Juice of 1 lemon (about 3 tbsp)
- 1/4 cup tahini paste 1 clove garlic, whole or roughly chopped
- 2 tbsp extra-virgin olive oil, plus additional for drizzling, optional
- 1/2 tsp coarse sea salt
Preparation
- To a large saucepan, add chickpeas and cover with water. Let soak for 8 to 24 hours, or until they almost double in size. (QUICK-SOAKING TRICK: Instead of soaking overnight, bring chickpeas to a boil in a pot of water; boil for 1 minute. Remove from heat and set aside to soak in hot water, covered, for 1 hour.)
- After chickpeas have soaked, drain and cover again with water. Bring to a boil on medium-high. Boil for 1 minute, then reduce heat and simmer, partially covered, until chickpeas are tender, 2 hours.
- Meanwhile, position oven rack 5 inches below heating element and preheat broiler to high. On a foil-lined baking sheet, place pepper quarters, skin side up, and broil until skins of peppers are blistered and charred, 10 to 12 minutes. Remove peppers from oven and place in a resealable plastic bag; set aside to steam for 10 minutes. Remove peppers from bag and gently peel off and discard the blackened skin. Finely chop one of the pepper quarters and set aside for garnish. Coarsely chop remaining peppers and set aside.
- In a food processor, process lemon juice and tahini for 1 minute, scraping down sides of bowl halfway through. Process for the full minute to ensure mixture is creamy and smooth. Add garlic, 2 tbsp oil and salt; process for another minute or until no lumps remain and mixture is very smooth.
- Drain chickpeas. To food processor, add chickpeas and blend for 1 minute, scraping down sides of bowl after 30 seconds. Add coarsely chopped peppers and process until smooth. Continue processing, scraping down bowl as necessary, until mixture is well blended and smooth. Add 1 to 2 tbsp water and blend until mixture is creamy. Top hummus with reserved finely chopped red pepper and drizzle with additional oil (if using). Serve immediately or refrigerate in a covered container for up to 5 days. If hummus thickens, stir in 1 tbsp water before serving.
https://www.cleaneatingmag.com/recipes/roasted-red-pepper-hummus
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May
13
Avocado hummus
Ingredients
- 1 1/2 cups cooked chickpeas (or 1 15-oz BPA-free can, drained and rinsed)
- 1 large avocado, pitted and peeled
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1 large clove garlic, roughly chopped
- 1/2 tsp sea salt
- 1/4 tsp ground cumin
- 1/8 tsp ground cayenne pepper
Preparation
In a food processor, combine all ingredients. Purée until completely smooth. Transfer to a serving dish and serve with crudités such as sliced zucchini, carrots and jicama. Refrigerate in a sealed container up to 5 days.
https://www.cleaneatingmag.com/recipes/avocado-hummus-recipe
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May
13
Hummus
SERVES 8
Ingredients
1 1/4 cups dry chickpeas, picked over to remove stones
6 tbsp fresh lemon juice
¼ cup tahini paste
3 tbsp extra-virgin olive oil
2 cloves garlic, whole or roughly chopped
¾ tsp coarse sea salt
Preparation
1. To a large saucepan, add chickpeas and cover with water. Let soak for 8 to 24 hours, or until they have almost doubled in size. (QUICK-SOAKING TRICK: Instead of soaking overnight, bring chickpeas to a boil in a pot of water; boil for 1 minute. Remove from heat and set aside to soak in hot water, covered, for 1 hour.)
2. Drain and cover again with water. Bring to a boil on medium-high. Boil for 1 minute, then reduce heat and simmer, partially covered, until chickpeas are tender, about 2 hours.
3. In a food processor, process lemon juice and tahini for 1 minute, scraping down sides of bowl halfway. Process for the full minute to ensure mixture is creamy and smooth. Add oil, garlic and salt; process for another minute or until no lumps remain and mixture is smooth.
4. Drain chickpeas. To food processor, add chickpeas and blend until smooth. adding 1 to 2 tbsp water to reach desired consistency. Refrigerate in a covered container for up to 5 days. If hummus thickens, stir in 1 to 2 tbsp water, or as needed.
https://www.cleaneatingmag.com/recipes/classic-hummus-recipe
VARIANTS –
PEA HUMMUS
SERVES 4
Ingredients
- 1½ cups green peas, blanched and drained
- 1¼ cups store-bought or homemade plain hummus (about 10 oz)
Preparation
1. In a food processor, blend together peas and hummus until smooth; transfer to bowls.
2. Pile on toppings. Serve with radishes, whole-grain crackers or your choice of dipper.
https://www.cleaneatingmag.com/recipes/pea-hummus-bowl-recipe
SWEET POTATO HUMMUS
SERVES 4
Ingredients
- 2 cups roasted, peeled and mashed sweet potato*
- 1¼ cups store-bought or homemade plain hummus (about 10 oz)
- ⅛ tsp ground cayenne pepper, optional
- ¼ tsp dried oregano
Preparation
1. In a food processor, blend sweet potato, hummus, cayenne (if using) and oregano until smooth; divide among serving bowls.
2. Pile on toppings. Serve with vegetable chips, or your choice of dipper.
CRISPY LEEKS: Toss 1 leek, cut into matchsticks, with 1 tbsp olive oil and 1 tbsp tapioca starch. Bake at 375ºF until crispy, 10 to 12 minutes.
https://www.cleaneatingmag.com/recipes/sweet-potato-hummus-bowl-recipe
BLACK BEAN HUMMUS
SERVES 4
Ingredients
- 2 cups unsalted BPA-free canned black beans, drained and rinsed
- 1¼ cups store-bought or homemade plain hummus (about 10 oz)
- 2 tsp fresh lemon or lime juice
- ½ tsp ground chipotle powder
Preparation
1. In a food processor, process beans, hummus, lemon juice and chipotle until smooth; divide among bowls.
2. Pile on toppings. Serve with pita chips, tortilla chips, jicama slices or your choice of dipper.
https://www.cleaneatingmag.com/recipes/black-bean-hummus-bowl-recipe
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Apr
23
Babaganoush (paleo)
INGREDIENTS
- 1 large eggplant (about 1 pound)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
- 2 tablespoons tahini
- 2 tablespoons lemon juice
DIRECTIONS
- Preheat oven to 450°F. Prick eggplant with a fork, and place it on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth, and transfer to a medium bowl.
- On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice.
- Season with more salt, to taste. Garnish with additional parsley.
https://www.popsugar.com/fitness/Healthy-Eggplant-Dip-31942852
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