Dips

Spicy Cilantro Lime Hummus

Change. It’s something that I’m constantly struggling to process and accept. On the outside, I’m generally calm and collected, but inside my brain is on overload. “What ifs” puddle my mind. Worst-case scenarios muddle my positivity. I have a hard time talking about change, so it’s usually Niagra Falls waterworks on Joshua’s shoulder when I face my fears about change. Cry it out.

 

In the past few years, I’ve been dealt my fair share of change. I graduated college, met new friends, greeted new babies into the family, and received new and challenging adventures. Most of these changes have been positive, but my heart still gets a little flustered to have to say goodbye to memories and places that are no longer a part of my life. 

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Chunky Homemade Salsa

When I was a freshman in college, I had this terrible Sociology class. No one understood our professor’s thick accent. Most of the students in the class were seniors and needed one last general education credit. They all believed that Sociology would be a breeze; however, with this professor, it was the complete opposite. This professor had us write several papers including a twenty-page research paper on 9/11 as well as Hurricane Katrina. Talk about a struggle.

 

One benefit from this class was that I met Glendy. She always loves to tell the story of how we met. Our Sociology class began at 8 AM and I would arrive to class with a cup of tea from the cafeteria. On this particular day, only a few classes into the semester, I sat down next to Glendy. The class began and I was a little tired. I dozed off, knocked my tea into my lap, and proceeded to try not to scream in pain while Glendy went to get me some napkins. Because of this clumsy event, Glendy and I became fast friends. Did I mention that she’s forty and doesn’t look a day over 32? She’s hip as hang and welcomed me into her family with open arms.

 

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Roasted Red Pepper Hummus Dip

A few years ago, I was an extremely picky eater. I said no to everything including sweet potatoes, squash, red onions, hummus, and avocados. Quite a few things have changed over those years. I’ve become more adventurous with different foods especially beans and vegetables. Not only have I tried new foods, I’ve fallen in love with them. Peppers, which I once detested, are now my favorite fillings in omelettes and quesadillas. Stuffed grape leaves are a necessary topping on Greek salads. I even cook salmon for Joshua and myself with a honey garlic glaze.

 

As I mentioned earlier, I used to avoid hummus at all costs. It wasn’t until I tried a roasted red pepper version from Sabra that I really enjoyed the texture and flavors in the dip. Since then, I’ve made a homemade red pepper hummus that I’ve never shared on the blog. Today that will all change.

 

Hummus is a fantastic dip. It’s full of protein and makes for a wonderful vegetarian option at picnics. Although I’m not a vegetarian, I tend to gravitate towards vegetarian spreads and platters when I’m a party guest. This weekend at Dee’s Forth of July Party, I brought a tray of assorted cookies as well as the dip that I’m about to share with you.

 

Homemade red pepper hummus is such a easy dip to whip up. You only need a few ingredients to make a flavorful hummus dip that will impress your guests. All of the guests at Dee’s party raved about how delicious the hummus was and a few of Dee’s family members asked for the recipe. Joshua asked if I had made a special dish for us at home, but sadly I didn’t. It looks like I’ll be making this one again very soon.

 

Roasted Red Pepper Hummus Dip

Ingredients

  • 2 cans garbanzo beans
  • 2 tablespoons of garbanzo bean liquid
  • 1/4 cup roasted red peppers (chopped)
  • 1/4 cup olive oil
  • 2 tablespoons tahini
  • 2 teaspoons lemon juice
  • 2 cloves garlic (minced)
  • 1 teaspoon Mrs. Dash Garlic and Herb seasoning
  • 1/2 red onion (diced)
  • 1/2 cucumber (peeled, quartered, and sliced)
  • 1 large tomato (seeded and diced)
  • 1/2 cup seasoned feta
  • 10 kalamata olives chopped

Instructions

  1. In a food processor, combine garbanzo beans, red peppers, olive oil, tahini, lemon juice, garlic, and seasoning. Process until smooth and creamy. Remove from processor and place in medium-sized glass bowl.
  2. Top hummus with your favorite mediterranean flavors: red onion, cucumber, tomato, feta, and kalamata olives.
  3. Refrigerate before consuming. Enjoy with pita, pretzel thins, or vegetables.
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