504 Main by Holly Lefevre: dip
Showing posts with label dip. Show all posts
Showing posts with label dip. Show all posts

3.18.2013

Spicy Carrot Hummus (recipe)

I seriously love hummus.
I have long made my own hummus 
I can control the balance of flavors to my liking
(although I do head to Trader Joe's to grab their hummus in a pinch!).
Recently I have decided to play with flavors even more,
and my first creations is...
Spicy Carrot Hummus



Many, many months ago I saw a recipe for Spiced Carrot Hummus with Garlic Oil on Daily Bites Blog. I printed it out, made it, and fell in love. I have made it many many times since then to rave reviews. Trust me..it is good. But I wanted me own variation, my own twist..
so here it is...



INGREDIENTS
1 pound carrots
1 can chickpeas, drained and rinsed
3 Tablespoons Tahini
3 Tablespoons Olive Oil
2 Tablespoon Fresh Lemon Juice
3-4 cloves of garlic, minced (you can always add more if you like garlic!)
2 teaspoon chili powder

1 teaspoon dry ground mustard seed
1 teaspoon ground cumin

1/2 teaspoon red cayenne pepper
Special Equipment: 
Food processor or good (high horsepower) blender

 MAKE IT
  • Steam the carrot for 20-25 minutes. They need to be steamed past fork tender to blend easier. I left the peels on and just chopped the top of the carrot off. You can peel them if you would like.
  • Drain and rinse the chickpeas.
  • Place the chickpeas, tahini, lemon juice, olive oil, garlic, chili powder, dry mustard, cayenne pepper, and cumin in the food processor/blender and blend until thoroughly combined and smooth.
  • When carrots are done cooking, add them to the mixture in the food processor/blender
  • NOTE/TIP: Reserve some of the cooking liquid in case the mixture gets too thick and some liquid needs to be added to the mixture. You can also use small amounts of olive oil as well.
  • NOTE: If you want it spicier, you can adjust the spices to your liking. Also...be sure to head to Daily Bites - hers has curry in it for a different flavor profile

This is amazing served with so many different things.
I often served mine with pita chips or lentil chips,
but for a lo-cal options try celery or red pepper.



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This post is written and created at 504 Main by Holly Lefevre
SNAP!iron chef mom

5.30.2012

Dip It! EASY Lentil Dip

I love hors d'oeuvres...appetizers...whatever you want to call them!
They are probably my favorite part of a meal or party.

You know what I like even better...
a simple hors d'oeuvres that looks like
I spent all day making it and tastes exceptional.
Today, I have a SUPER (Beyond easy) dip for you.
I make it all the time now...
it is highly requested too...
and did I mention it is EASY...
oh yeah I did.
(If you do not live near a Trader Joe's, it takes more time....
read on, you will see.)
*******
Now one thought, I got this recipe from my (non-blogger) friend...
and she got it from a (non-blogger) friend...
so if this originated someplace else,
I am not privy to that information.
Happy to give credit where credit is due if I hear otherwise.
*******

It is seriously hard to take good photos of lentils...
not the prettiest food on the planet,
but trust me...it is BEYOND good!

INGREDIENTS
  • I box of steamed lentils from Trader Joe's. They are prepared and vacuum sealed and the cost is good, about $2.50
  • I tub of Bruschetta mix from Trader Joe's
WHAT!? No Trader Joe's!
Read on for how to make this with a wee bit more effort.

DIY Lentils
I just made my own steamed lentils and it was EASY (and more cost effective)

1. Rinse lentils and then soak lentils in a pot of water for about 2 hours
2. Fill (another) pot with about 1-2 inches of water and place steamer basket on top.
3. Lay lentils on the steamer basket, and steam for about 45 minutes with the lid on. 
  • !!CHECK ON THE LENTILS AND STIR THEM OFTEN...ALSO BE SURE TO CHECK YOU WATER LEVEL AROUND 30 MINUTES!!
  • During my first check many of them were just about ready, but a few were still hard...so I stirred them up and continued to steam.
  • You may need to steam for longer...just be sure to keep enough water in the pot.

DIY Bruschetta Mix

1. Chop a few Roma tomatoes
2. Chop  a cup or so of basil leaves
3. Crushed a few cloves of garlic
4. Add a few tablespoons of olive oil.
5. A pinch of salt perhaps.



MAKE THE DIP!
Now it gets complicated here...not!

1. Open lentils and break up with a fork.


2. Open bruschetta mix and add to lentils.

3. Stir (or put the lid on and shake).

4. Preferably, let your creation sit over night to really get the flavors to meld together...if not it is good right away too!


Serve with warm pita chips, homemade (I'd prefer) or store bought tortillas chips,
carrots - whatever your heart desires.


This is a fast and easy dip that is perfect to take along to those summer parties!
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