Hey everyone! So Summer has begun and what better way to celebrate summer than with a nice bowl of hummus and pita?
This is more of an upgrade to my previous hummus recipe, but better nonetheless, if I do say so myself. 😉
This hummus is so creamy thanks to all the liquids of course. The key to making hummus taste sort of like store-bought, I recently found out, is adding a ton of citric acid, in this case, lemon.
I upped the amount of lemon in this recipe as well as adding a bit mroe salt and less tahini.
Roasted Red Bell Pepper Hummus
- 1 15-oz can of garbanzo beans/chickpeas
- 1 large red bell pepper
- 1/2 head garlic
- 1/4 cup lemon
- 2-3 tbsp tahini
- 1/4 cup water
- 2-3 tbsp extra virgin olive oil
- a few pinches of salt, to taste
- optional: herbs for the top
First, roast the red bell pepper. One way to do this is by roasting it in a 400 degree oven, 10 minutes each side.
I roasted the bell pepper by holding it over the stove and rotating it with a fork.
After, when the bell pepper is blackened, place it in a plastic bag and once it is cooled, gently peel off the blackened skin. Chop into small pieces.
Drain and rinse the chickpeas well. Blend the chickpeas and garlic in a food processor and wipe down the sides until most of the chickpeas are cut up. Add the liquids, water, tahini, lemon, and oil. Then blend in the salt and bell pepper. Pour into a bowl or container and add the optional red pepper and oregano topping and drizzle some more olive oil. Set in the fridge so all the flavors can mingle. Enjoy!
It’s still a bit chilly out here in LA, so I have no idea how the east coast is handling their weather! So what’s the best way to warm up? Soup, of course! And what better winter-y soup than butternut squash?
This soup is more like an every-vegetable-in-your-fridge type soup. This soup is fortified with a billion other vegetables but shh… no one has to know that. It is incredibly rich, buttery (without butter), and it is uber filling.
Oh my goodness. Yum.
Butternut Squash & Lentil Soup
- 1/2 of a large butternut squash, peeled and chopped into cubes
- about 1 cup lentils
- a little more than 1 cup water
- 1/2 a red onion
- 2 carrots, peeled and sliced
- 1-2 celery stalks, sliced
- 1/2 a beet, sliced
- 1-2 tbsp oil or vegan butter
- 2 tbsp minced garlic, or 1 tbsp garlic powder
- 2-3 tbsp Thai red curry paste or powder, or to taste
- about 1 inch ginger, chopped
- 2 tbsp lime or lemon juice
- 3 tbsp maple syrup, agave, or honey
- 1 15-oz can coconut milk
To make the lentils, boil water in a large pot and then add the lentils. Cover. Stir very occasionally.
In a nonstick pan, heat the butter or oil and add the onions and garlic. Once browned and soft, add the ginger, carrots, celery, beets, and the butternut squash. Fry for 5-10 minutes, stirring occasionally, until the carrots are soft and a little mash-able. Then mix in the red curry paste or powder and fry for about five more minutes. Add the lime or lemon juice, sweetener, and coconut milk and let boil. Boil for 5-10 minutes or until everything is soft.
Mash the lentils a little to make a sort of thick paste.
Now let the soup cool for a few minutes then blend with a blender or immersion blender. Now add the lentils, you can blend it up some more for a smoother soup or leave as is for a soup with some texture. Serve and enjoy!
Hey guys! So this recipe is the same as last week’s peach pie cups. I had leftover jam and dough so I made these babies.
Hey everyone! How’s your week going? I know I know, it’s fall! Why do I have peach pies on my blog??? Well. During the summer, my mom’s peach tree grew about a billion peaches in about a week. (Note: Complete exaggeration.) So what to do with a full box of peaches? Make some jam! And luckily, jam stays good forever and I finally came around to use it.
This frozen yogurt is super simple and delicious and I may or may not have had two servings today. The caramel swirl is made with the honey caramel sauce I made last week, and drizzled with the brown sugar version because I swirled all of the honey caramel in so there was none left to top. This is delicious and you must make it as soon as possible. Continue Reading…
Hey guys! So this recipe is derived from last week’s post. When I realized that I basically made caramel from the “binding glue” thing, my mind was blown. I made two versions of caramel. The brown sugar version tastes more like caramel (obviously) but the honey version tastes like burnt honey caramel, it still has that caramel-y taste but is honey-y….
ANYWAYS, these recipes are actually pretty easy, no thermometer or fancy pots (is that a thing) needed, just one of your small pots and attention to the caramel. Continue Reading…
Hi guys! So this is my first post on the new blog. So my other blog on blog.com isn’t working, not sure why. But I made a new one so I can start new! (It’s okay, I only had one post anyway haha).