I love hummus! I go through phases where I will eat it like I can't get enough of it and then I stop and don't eat it for months. However, I decided I should learn how to make my own and I found the perfect recipe IF you have the right kitchen tools. I found the original recipe online at Littlespicejar.com. You can reference it here if you would like.
Ingredients
Garbanzo Beans
8 oz dried garbanzo beans (about 1 1/4 cup)
6 cups water
2 cloves garlic
Hummus
1/3-1/2 cup lemon juice (I use the bottled stuff)
1/2 cup tahini paste (found by the peanut butter in the grocery store)
4-5 cloves garlic
1/2 cup reserved chickpea water
1/3-1/2 cup olive oil
1 1/4 tsp kosher salt
1 tsp cumin powder
Directions
Add the beans, water and garlic to the Instant Pot. Set on manual to high pressure for 40 minutes. Allow natural release for at least 30 minutes. This allows the chickpeas to continue to cook. Reserve 1 cup of chickpea cooking water, drain the beans and set aside.
Blend
The original recipe calls for a food processor. I use my Vita-mix. Both will work.
Blend the tahini, garlic and lemon juice until it is smooth. Add half the chickpeas, 1 Tbsp of chickpea liquid and half the olive oil. Add the seasonings and remaining chickpeas and olive oil. Process until smooth. Taste and adjust if needed. If it's too thick add more chickpea liquid or lemon juice.
Refrigerate and use within a week.
If you want to make hummus more frequently, you can always cook more beans to start with and freeze the extras with some of the liquid. Dethaw a day before you want to make hummus.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Saturday, April 11, 2020
Monday, March 30, 2020
Bacon Jalepeno Poppers
If you are following a Keto diet, these are one of my favorite appetizers that work well with Keto. They are delicious and everyone loves them. They save well too if they don't disappear right away. Great for a party or just a snack!
Bacon Jalapeños Poppers
About 15 jalapeños
1/2 cup cream cheese
1/2 cup cheddar cheese
1 package bacon
Cut and seed about 15 jalapeños. I use my strawberry huller to scoop the seeds out. It works great!
I lay the cut jalapeños on a cookie sheet with a layer of parchment on top. Mix together the cream cheese and cheddar cheese until combined. You can microwave it briefly if needed. (10-15 seconds). Add about 1 tsp of the cheese filling to each half of jalapeño. Open package of bacon and cut bacon into 1 1/2 inch pieces. Lay 1 piece of bacon on top of each jalapeño.
Bake at 425 degrees for 25-30 minutes. The jalapeños should look soft and the bacon should start crisping up. If they aren't done, leave them in for another 10 minutes.
Bacon Jalapeños Poppers
About 15 jalapeños
1/2 cup cream cheese
1/2 cup cheddar cheese
1 package bacon
Cut and seed about 15 jalapeños. I use my strawberry huller to scoop the seeds out. It works great!
I lay the cut jalapeños on a cookie sheet with a layer of parchment on top. Mix together the cream cheese and cheddar cheese until combined. You can microwave it briefly if needed. (10-15 seconds). Add about 1 tsp of the cheese filling to each half of jalapeño. Open package of bacon and cut bacon into 1 1/2 inch pieces. Lay 1 piece of bacon on top of each jalapeño.
Bake at 425 degrees for 25-30 minutes. The jalapeños should look soft and the bacon should start crisping up. If they aren't done, leave them in for another 10 minutes.
Dill Veggie Dip
This dip is super quick and easy to make and is loaded with flavor. My friend, Beth Hykes, made it for a Bible Study and I loved the taste. It is great served with veggies but can also be served with crackers or chips.
Dill Veggie Dip
1 cup mayo
1 cup sour cream
1 tsp dill weed
1/2 tsp celery salt
2 Tablespoons dried parsley
2 Tablespoons dry onion flakes
Mix and chill at least 3 hours before serving for best flavor.
Dill Veggie Dip
1 cup mayo
1 cup sour cream
1 tsp dill weed
1/2 tsp celery salt
2 Tablespoons dried parsley
2 Tablespoons dry onion flakes
Mix and chill at least 3 hours before serving for best flavor.
Quick Brazilian Cheese Rolls
I'm not sure where I found this recipe originally. I think it may have been on Our Best Bites. These are Brazilian cheese rolls (puffs) and they are delicious! If you need a gluten free side for a meal, these are our go to! Everyone loves them and they are quick and easy to make.
Quick Brazilian Cheese Rolls
1 large egg
1/2 cup milk
1/4 cup oil (I use olive but you can use whatever you prefer)
1 cup tapioca flour (also known as tapioca starch)
1/2 tsp kosher salt
1/4 cup grated cheddar cheese
1/4 cup grated parmesan cheese
Optional: pour the batter into your pan and then sprinkle lightly with salt, cheese or herbs
Place ingredients except for cheese in blender and blend until smooth. Add cheeses and blend just a tiny bit. Pour into mini-muffin tins. Spray first with oil. Bake at 400 degrees F for 15-20 minutes. They should fall right out when they are done. I had three mini muffin pans. They stuck to one of them every time and fell out of the other two. I ended up getting rid of the pan they stuck to.
Quick Brazilian Cheese Rolls
1 large egg
1/2 cup milk
1/4 cup oil (I use olive but you can use whatever you prefer)
1 cup tapioca flour (also known as tapioca starch)
1/2 tsp kosher salt
1/4 cup grated cheddar cheese
1/4 cup grated parmesan cheese
Optional: pour the batter into your pan and then sprinkle lightly with salt, cheese or herbs
Place ingredients except for cheese in blender and blend until smooth. Add cheeses and blend just a tiny bit. Pour into mini-muffin tins. Spray first with oil. Bake at 400 degrees F for 15-20 minutes. They should fall right out when they are done. I had three mini muffin pans. They stuck to one of them every time and fell out of the other two. I ended up getting rid of the pan they stuck to.
Friday, March 18, 2011
Creamy Cucumber Bites
These are a big hit everywhere I take them! From Charissa Stiefvater of Schaumburg, IL.
8 oz. pkg. cream cheese, softened
1/2 c. mayonnaise
1 oz pkg. ranch salad dressing mix
1/2 t. dill weed (I use at least a full tsp, sometimes more)
1 loaf sliced party rye bread (usually found near the deli)
1 cucumber, thinly sliced
Garnish: dill weed
Combine first 4 ingredients in a medium bowl; mix well and spread on one side of each bread slice. Top each with a slice of cucumber and sprinkle with additional dill weed. Chill until ready to serve. Makes 2 dozen.
8 oz. pkg. cream cheese, softened
1/2 c. mayonnaise
1 oz pkg. ranch salad dressing mix
1/2 t. dill weed (I use at least a full tsp, sometimes more)
1 loaf sliced party rye bread (usually found near the deli)
1 cucumber, thinly sliced
Garnish: dill weed
Combine first 4 ingredients in a medium bowl; mix well and spread on one side of each bread slice. Top each with a slice of cucumber and sprinkle with additional dill weed. Chill until ready to serve. Makes 2 dozen.
BUFFALO CHICKEN WING DIP
Read more about it at www.cooks.com/rec/view/0,1715,132180-255196,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
1 can chicken (large size)
1 8 oz. brick cream cheese
1/2 c blue cheese dressing (I left this out)
1/4 c cayenne pepper sauce (or about 2/3 c. wing sauce)
1 pkg. shredded Monterrey Jack cheese
celery sticks, crackers or corn chips
Melt cream cheese over medium-low heat. Once creamy, add blue cheese, hot sauce, and chicken.
Remove from heat, fold in 1/2 pkg. of shredded cheese.
Pour into square 8x8 oven-safe dish. Top with remaining cheese. Bake at 350°F until cheese is melted and bubbly.
Serve with celery sticks, crackers or corn chips.
Content Copyright © 2011 Cooks.com - All rights reserved.
1 can chicken (large size)
1 8 oz. brick cream cheese
1/2 c blue cheese dressing (I left this out)
1/4 c cayenne pepper sauce (or about 2/3 c. wing sauce)
1 pkg. shredded Monterrey Jack cheese
celery sticks, crackers or corn chips
Melt cream cheese over medium-low heat. Once creamy, add blue cheese, hot sauce, and chicken.
Remove from heat, fold in 1/2 pkg. of shredded cheese.
Pour into square 8x8 oven-safe dish. Top with remaining cheese. Bake at 350°F until cheese is melted and bubbly.
Serve with celery sticks, crackers or corn chips.
Thursday, July 8, 2010
Restaurant Styled Salsa
From the blog of The Pioneer Woman. This salsa takes minutes to make and is sooo good! Guaranteed to be devoured if you have a party. I think it tastes best chilled so make a day or a few hours ahead of time.
Ingredients
• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups chopped Cilantro (more To Taste!)
• ½ whole Lime Juice
Preparation Instructions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Ingredients
• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups chopped Cilantro (more To Taste!)
• ½ whole Lime Juice
Preparation Instructions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Homemade Hummus
Hummus
This recipe is originally from MckMama's Blog.
1 16 oz can of chickpeas (also known as garbanzo beans)
The liquid from said can of chickpeas (I personally use just a little of the liquid so it's not too runny)
4 tablespoons lemon juice (or lime if you want to get crazy)
1 1/2 tablespoons tahini (sesame seed paste)
2 crushed garlic cloves (I often use one)
1/2 teaspoon sea salt
2 tablespoons olive oil
Variations: I made this without the Tahini. Only used 2-4 T of liquid from chickpeas. Tasted great when finished. Might try some cumin powder next time.
This tastes amazing with homemade pitas. I'll try to post that recipe soon.
This recipe is originally from MckMama's Blog.
1 16 oz can of chickpeas (also known as garbanzo beans)
The liquid from said can of chickpeas (I personally use just a little of the liquid so it's not too runny)
4 tablespoons lemon juice (or lime if you want to get crazy)
1 1/2 tablespoons tahini (sesame seed paste)
2 crushed garlic cloves (I often use one)
1/2 teaspoon sea salt
2 tablespoons olive oil
Variations: I made this without the Tahini. Only used 2-4 T of liquid from chickpeas. Tasted great when finished. Might try some cumin powder next time.
This tastes amazing with homemade pitas. I'll try to post that recipe soon.
Cheesecake Factory Buffalo Blasts
These are wonderful appetizers. My husband loves to eat them and even loves to make them. It’s his “show-off” recipe and it is just as good as I remember from the Cheesecake Factory.
2 chicken breasts, cooked and chopped
1/2 cup buffalo-style hot sauce
1/4 cup cream cheese
1 cup shredded cheddar cheese
24 wonton wrappers
oil (for frying, peanut suggested)
NOTE: all amounts are suggested; feel free to adjust to your personal preference.
Put about a tsp into the center of a small wonton, seal edges using a little water. Keep covered until all wontons are done. You can make these with the large wontons as well. Just add more filling.
Heat oil to about 325 degrees F.
Fry wontons, a few at a time, until lightly brown and crisp.
Serve with bleu cheese or ranch salad dressing/dip.
NOTE: The filling can be made the day ahead and refrigerated, and the flavor intensifies.
2 chicken breasts, cooked and chopped
1/2 cup buffalo-style hot sauce
1/4 cup cream cheese
1 cup shredded cheddar cheese
24 wonton wrappers
oil (for frying, peanut suggested)
NOTE: all amounts are suggested; feel free to adjust to your personal preference.
Put about a tsp into the center of a small wonton, seal edges using a little water. Keep covered until all wontons are done. You can make these with the large wontons as well. Just add more filling.
Heat oil to about 325 degrees F.
Fry wontons, a few at a time, until lightly brown and crisp.
Serve with bleu cheese or ranch salad dressing/dip.
NOTE: The filling can be made the day ahead and refrigerated, and the flavor intensifies.
Thursday, October 8, 2009
Garlic Cheese Spread
I just had to ask my sister for this recipe again because I misplaced mine. If you love cheese and garlic, you will LOVE this!! It is a delicious cheese spread and great for parties and entertaining.
1/2 lb parmesan, block
1/2 lb Asiago cheese, block
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes (optional)
1 1/2 cups extra-virgin olive oil (you can lessen this a little)
1 teaspoon ground black pepper
Remove any rind from the cheeses and chop the cheeses into rough 1 inch chunks. Place in food processor with the garlic, oregano and red pepper. Pulse until reduced to the size of fine pea gravel. Stir in the olive oil and black pepper and pulse again. Cover and let stand at room temp for at least 4 hours before serving.
You can refridgerate this but it is best served at room temperature because the olive oil tends to solidify in the fridge. Serve with triskets or sliced breads.
1/2 lb parmesan, block
1/2 lb Asiago cheese, block
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes (optional)
1 1/2 cups extra-virgin olive oil (you can lessen this a little)
1 teaspoon ground black pepper
Remove any rind from the cheeses and chop the cheeses into rough 1 inch chunks. Place in food processor with the garlic, oregano and red pepper. Pulse until reduced to the size of fine pea gravel. Stir in the olive oil and black pepper and pulse again. Cover and let stand at room temp for at least 4 hours before serving.
You can refridgerate this but it is best served at room temperature because the olive oil tends to solidify in the fridge. Serve with triskets or sliced breads.
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