DDD Ep. #36 – Easy Basic Hummus with Spicy Jalapeno

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I have a video from my channel for this recipe.  Click the image below to watch & please subscribe!

I am kind of on a Mediterranean kick & am VERY excited to attempt a vegan gyro later today but for now – I post this hummus.  My mother always made her own & it is really so easy – nobody should ever buy any that is prepackaged.  All this requires is 8 simple ingredients & a blender.  I added jalapeno because I like them but you need not.  Tahini is a sauce that comes bottled & is readily available at most large grocery stores and it has a refrigerated shelf life like peanut butter – FOREVER.  So go ahead & buy some.

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Easy Basic Hummus with Spicy Jalapeno

INGREDIENTS

1 can chick peas – drained

1/4 cup tahini

juice of 1 lemon

2 tsp cumin

1-3 cloves of garlic – to taste

1/2 tsp salt

1 TBS olive oil

1-4 TBS water (depending on how thick you like your hummus)

1/2 – 1 jalapeno – use half for a little spice, all for more spice and use even the seeds for a powerfully spicy hummus – or use none at all

Whip that shit up in a blender or food processor.

Garnish with a drizzle of olive oil, paprika, parsley or diced jalapeno.  Serve with naan or pita or veggies!

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Roasted Red Pepper Hummus

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Ain’t much easier than hummus.  Easy, good for you & popular.  All you need is a blender.  Don’t go buying that supermarket horseshit when you can whip it up fresh yourself & impress the villagers!

I used one bell pepper because that was all I had but I recommend using two – both for color & flavor.

Here is HOW YOU ROAST A RED PEPPER

Put it directly on your burner.  Using tongs – turn frequently until black all over.  Put in a Tupperware container & seal – to make it sweat.  Once it is cool enough to touch – rub the black skin off under cool running water.  Remove seeds & stem & voila!

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Roasted Red Pepper Hummus

Makes enough for a small party.

INGREDIENTS

2 roasted red peppers (see above) (reserve a few diced bits for garnish)

2 (14oz) cans chickpeas (drained)

juice of one large lemon

1/2 cup tahini

2 garlic cloves

1/2 tsp ground cumin

1/2 tsp cayenne

S&P to taste

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DIRECTIONS

Blend everything in the blender for a minute or two until completely smooth.  I had to add about 1/3 cup of water to get it to blend.

Season with S&P.

Serve with red pepper bits as garnish & loads of fresh veggies or pita wedges for dipping!

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Easy Basic Hummus with Spicy Jalapeno (If You Please!)

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

vromans front

vromans back

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I am kind of on a Mediterranean kick & am VERY excited to attempt a vegan gyro later today but for now – I post this hummus.  My mother always made her own & it is really so easy – nobody should ever buy any that is prepackaged.  All this requires is 8 simple ingredients & a blender.  I added jalapeno because I like them but you need not.  Tahini is a sauce that comes bottled & is readily available at most large grocery stores and it has a refrigerated shelf life like peanut butter – FOREVER.  So go ahead & buy some.

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Easy Basic Hummus with Spicy Jalapeno

INGREDIENTS

1 can chick peas – drained

1/4 cup tahini

juice of 1 lemon

2 tsp cumin

1-3 cloves of garlic – to taste

1/2 tsp salt

1 TBS olive oil

1-4 TBS water (depending on how thick you like your hummus)

1/2 – 1 jalapeno – use half for a little spice, all for more spice and use even the seeds for a powerfully spicy hummus – or use none at all

Whip that shit up in a blender or food processor.

Garnish with a drizzle of olive oil, paprika, parsley or diced jalapeno.  Serve with naan or pita or veggies!

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Vegan Cauliflower, Potato & Chickpea Wrap (or Rice Bowl) with Lentil Hummus

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Do not be intimidated by the list of ingredients.  If you look closely, you will see that most are just spices and things you probably already have around.  This is simple to throw together.  You can use this curry in a wrap or over rice.  I like a heavy amount of spice in my curries so I am going to put a range with the spices in this recipe.  You can start lighter & add more if you feel it needs it.  In every case – I went with the higher quantity.

As a note – you can make chickpeas from dry beans and lentils & even rice and, once cooked, put small quantities (measure one cup or two per bag) into sandwich baggies & fill them just enough that they can be closed & still be flat – as if a sandwich were in there.  Mark the bag with the quantity inside & then freeze them for later use.  You can do this with leftovers, too.

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Vegan Cauliflower, Potato & Chickpea Wrap (or Rice Bowl) with Lentil Hummus

INGREDIENTS

Tortillas or wraps of your choice OR cooked rice of your choice

1 cup cooked chickpeas

2 cups potatoes – cubed

2 cups cauliflower – cut into small florets

1/2 cup peas

1 jalapeno – seeded & diced

2-4 garlic cloves – chopped

1 TBS ginger – minced

2 TBS grapeseed or canola oil (or olive oil)

1/2 – 1 TBS cumin seeds

1/2 – 1 tsp turmeric

1/2 – 1 tsp ground coriander

1/2 – 1 tsp ground cumin

1/2 – 1 tsp chili powder or cayenne

1/2 – 1 tsp salt

cilantro – chopped

some red onion – diced

sriracha

for the lentil hummus

1 cup cooked lentils

10 cherry tomatoes – quartered (or similar amount of other tomato)

1/2 TBS olive oil

1/2 tsp each: salt, cayenne, ground cumin, garlic powder

1 tsp sriracha

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DIRECTIONS

for the lentil hummus

Heat the oil in a pan.  Add the other ingredients.  Heat through & mash with a wooden spoon.  Set aside.

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for the Vegan Cauliflower, Potato & Chickpea Curry

Chop all the vegetables so they are ready to go.

Heat the oil over medium heat.  When hot, add the cumin seeds & heat until they begin to pop.  Add garlic, ginger & jalapeno & cook for about a minute.  Add the potatoes & cook, covered, for two minutes.

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Meanwhile, whisk the turmeric, ground cumin, ground coriander, and chili powder into 1/2 – 1/3 cup water.

Add the cauliflower, chickpeas, peas & spice water to the potatoes and stir to blend.  Reduce heat to med-low.  Cover & simmer for 10-15 minutes – being careful not to burn the vegetables.

Now – simply dish this out over some rice & garnish with cilantro, red onion & sriracha.

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Or – spread some hummus on a wrap.  Top with onion & cilantro & some curry.  Add sriracha, if you like.  Roll that fucker up & eat it with abandon!  Then, feeling all awesome & vegan & badass – go onto Amazon.com & buy my book!  Read the reviews!  Men & women both seem to love it!

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Easy, Lite & Creamy Vegan Cauliflower Hummus Dip

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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It’s Christmas!!!!  Make yourselves a cocktail & whip together this easy & low calorie dip!  It has a very Indian food flavor profile so expect that more than a traditional hummus.

I know you have lots going on today & I do, too, so I will get right to the point.  HAPPY CHRISTMAS!

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Creamy Vegan Cauliflower Hummus Dip

1 head cauliflower – steamed or boiled until tender

2 TBS tahini

2 TBS olive oil plus extra for drizzling

4 garlic cloves

juice of 1 lemon

1 tsp sriracha (or other hot sauce) – optional

1/4 tsp each of: salt, pepper, onion powder, garlic powder, cumin & paprika

Crackers, chips, pita or veggies for dipping

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DIRECTIONS

Blend everything together in a food processor or blender.  You might need a bit of water or more olive oil to get it really creamy.  Taste it & adjust the spices & sriracha if you think it needs more of some of them.  Put it in a serving bowl & drizzle with a bit of olive oil & some additional paprika.

Serve!

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Spinach Hummus – Harissa-Spiced Hummus – Roasted Broccoli Mousse – Brussels Sprouts & Asparagus Mousse

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All Photos © Christine Elise McCarthy 2012

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OK – ever get a little carried away at the farmer’s market or even just a random produce aisle – because everything looked so vibrant & delicious or maybe because you were planning on living a healthier & more plant-based-diet lifestyle? Ever find yourself throwing away one item after another as they go bad at their own rates because either 1) you were fucking kidding yourself & you ate Lean Cuisines & frozen pizza all week or 2) you ended up going out to eat more than you anticipated or 3) you just bought so Goddamn much – even a family of yaks couldn’t have gotten through it all?

Me, too. And, I don’t know about you, but I’m not jump-starting my stove pilots with burning hundred dollar bills. Throwing away a $3 avocado or one of those $40 (not really) vine-ripe bullshit tomatoes from one of our “finer” grocers – like Whole “Paycheck” Foods or Gelson’s or your own local way-too-expensive market – really blows! Watching the broccoli lose its color or the spinach get greener (meaning – getting all dark & soggy & funky gross) and your romaine turn to soup – really sucks. I’ve eaten things, folks, and this is fucking TRUE, that I convinced myself were OK to eat because I’d read (in The Diary of Anne Frank) about the molded & otherwise sub par produce etc that Anne Frank had been forced to eat and it wasn’t the food in that Annex that killed her, was it? No, it wasn’t. In case you want to challenge me. And, by the way, that diary of hers will humble you. What an incredible kid. You should read it if you haven’t – and read it again, if you have.

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Look at the energy in that kid’s face. Ugh. 😦

Anyway – the fact is – most of us are pretty spoiled & far too fussy about what we consider edible…..yet we eat the infected death McDonald’s serves without batting an eyelash. Ever found a two year old McD’s French Fry in the back seat of your car? It is still a totally pristine French Fry. Hard? Sure. But not a hint of the hideous mold my week-old, raw green beans – in the fridge – displayed this morning.

Anyway – eventually – even WWII fetishists have to admit some stuff is beyond edible. I found myself just today – faced making some very hard decisions. Sadly sage-green-colored broccoli, wilting asparagus, spinach threatening to join the liquid romaine & the aforementioned green beans that I was forced to toss. Brussels sprouts were staring out at me, guilting me, every time I opened the fridge and pretended I wasn’t seeing a bunch of vegetables on the cusp of dying for nothing. Lives squandered because I felt the need to make my last two meals out of a can of petroleum-based nacho cheese sauce, canned jalapenos & homemade corn chips (or home fried – so there was THAT concession to avoiding toxic waste). Do not try that at home, kids. A day spent eating nothing but that gelatinous, movie theater nacho cheese sauce from a can – and a can & a half of pickled jalapenos does things to one’s innards that it takes TRAINING to survive.

I was determined to save these poor vegetative beings from a fate of total waste. “Hmmmmm….hmmmmm,” I thought, scratching my beard.  “I’ll make BLENDED food out of them,” I decided. No pressure now to look pretty on a plate, to maintain an “al dente” texture, to look crisp & healthy & expensive. No! I will make HUMMUS! And hummus I made. Four ways. Actually – two ways. The third & fourth are more of a mousse or pate  – suited to pita – but BETTER SUITED to a bruschetta (crostini), a pizza base or a pasta!

Know that my veggies were not spoiled – but they were headed that way. Look at the pathetic, under-saturated color of this broccoli and then those poor spouts & some asparagus – losing their religion:

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But a little roasting – a little steaming – and/or a little sauteing – watch that shit come back to life!

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Yes – olive oil, garlic & a little heat puts the pink back in their cheeks, lemme tell you.

So – without further ado – let me spell out what I made & how I made it. A food processor or other motorized blending tool is critical here.

HUMMUS – four ways.  Kinda.

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Spinach Hummus

(3 cups or so)

INGREDIENTS

15 oz can chick peas

4 garlic cloves (less if you don’t LOVE garlic)

4 cups fresh spinach – packed

1/4 cup tahini sauce

1/4 cup lemon juice

1/4 cup water (less or more – depending how thick you like your hummus)

1-3 TBS olive oil

Salt & pepper to taste

DIRECTIONS

Blend. Yup. Blend. Add the water in increments until you get our desired consistency. That’s it. You gotta love hummus!  Serve with HOMEMADE PITA.

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Harissa-Spiced Hummus

INGREDIENTS

15 oz can chick peas

4 garlic cloves (less – or more – to taste)

juice of 1/2 lemon

4 TBS olive oil

1/4 cup tahini sauce

2 TBS (or more) Harissa paste

1 TBS tomato paste (or puree)

Cayenne pepper – a pinch

S&P to taste

DIRECTIONS

Blend the chick peas with 2 TBS of the olive oil, tahini, lemon juice, garlic and S&P to taste.

In a separate bowl – whisk the harissa, tomato puree & the last TBS olive oil.

Transfer your hummus to a serving bowl & drizzle with the harissa sauce. Sprinkle with cayenne pepper. Serve!

Serve with HOMEMADE PITA.

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This Broccoli Pesto – and the Brussels Sprouts one – are better served as a bruschetta or crostini than with pita.  They would also toss very well with cooked pasta or serve as a nice base for a pizza.  Go EASY on the salt with these two.

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Roasted Broccoli Mousse

INGREDIENTS

15 oz can WHITE BEANS (or chick peas – I suppose. But this is a cannellini or other white bean recipe)

1/2 lb roasted broccoli (recipe – ingredients & directions – below)

6 garlic cloves (roasted with the broccoli)

1 tsp lemon juice

zest of half a lemon

1/4 cup tahini sauce

S&P to taste

DIRECTIONS

Blend it all (including the ROASTED broccoli from below) in a food processor. Voila!

Roasted Broccoli

1/2 pound broccoli (the same as above – not additionally)

1 TBS crushed red pepper

6 (or less) garlic cloves (the same as above – not additionally)

2 TBS olive oil

scant pinch of salt

DIRECTIONS

Pre-heat oven to 400 degrees.

In a bowl – toss the broccoli florets, red pepper, olive oil, whole garlic & salt.  Stir to coat the florets.  Arrange the broccoli on a parchment paper-lined cooking sheet being sure to keep each floret from touching the others….otherwise you will get more of a steamed broccoli than the roasted variety you want here.  Roast for 20 minutes or so (they should look a bit charred) & remove from the oven to blend with the remaining ingredients above.

This is best served on toasted bread (crostini) or mixed sparingly with pasta & served with extra Parmesan.  It also works instead of tomato sauce as a pizza layer.

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Brussels Sprouts & Asparagus Mousse

INGREDIENTS

2-3 inch cube of feta cheese

1/2 cup TOASTED nuts – pine or pecan or walnut or almond – your call.  I used pecans.  I’m terrified of PINE MOUTH and avoid pine nuts at all costs.

1/2 cup olive oil

3 garlic cloves

10-15 Brussels Sprouts – depending on their size

6 Asparagus spears – tough ends broken away (video tutorial HERE)

1 bunch Italian parsley

1/2 cup white wine (or water)

zest of 1/2 large lemon

olive oil

DIRECTIONS

Halve the Brussels Sprouts & boil them for three minutes.  Add the asparagus & boil another minute.  Drain.  Heat some oil in a frying pan & saute the sprouts & asparagus until the sprouts begin to brown.  Remove from heat.

In your food processor – blend all the ingredients – including your warmed veggies.

Again – this is best served on toasted bread (crostini) or mixed sparingly with pasta & served with extra Parmesan.  It also works instead of tomato sauce as a pizza layer.

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