1 (15oz) can chick peas, rinsed and drained
3/4 cup chopped dill pickles plus 2 tbsp brine
1/4 cup tahini
1 garlic clove, chopped
2 tbsp minced fresh dill
1 tbsp lemon juice
1/2 tsp salt
1/4 cup olive oil
1. Combine the chickpeas, 1/2 cup of pickles, pickle brine, tahini, garlic, dill, lemon juice, and salt in food processor. With motor running, slowly drizzle in olive oil. If too thick, add warm water (1 tbsp at a time) until desired consistency. Transfer to bowl and add remaining pickles.
Found this one at:
2 1/2 cups cubed butternut squash (save yourself the hassle and buy the pre-cut kind)
3 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
sprinkle of ground nutmeg
11oz (311g) soft goat cheese at room temp
3 tbsp freshly chopped herbs: parsley, oregano, basil, etc. (I just used parsley because it’s all I had.)
1. Preheat oven to 425F. Line a baking sheet with aluminum foil or parchment paper.
2. Toss the squash cubes with the olive oil, salt, pepper, and garlic powder. Spread out on baking sheet and bake for 15mins. Toss. Bake for 15mins more (or until tender when pierced with fork.) Turn down oven to 35oF.
3. Add the squash (and any oil drippings) to a food processor, along with the nutmeg and goat cheese. Blend until smooth. Taste and determine if more salt/pepper needed.
4. Transfer puree to an oven-safe dish. Bake dip for 20-25mins, stirring halfway through. Top with drizzle of oil and fresh herbs.
5. Serve warm with pitas or veggies.
Oh. My. Gosh. This dip is phenomenal. Gotta love Pinterest.
Here’s the website:
3/4 cup quinoa, rinsed
1 1/2 cup veggie broth
1/2 cup finely chopped yellow onion
1/2 cup chopped jalapeno peppers (no seeds!)
(or use any hot peppers, in this case, I had habanero peppers from my garden)
1/2 garlic clove, minced
2 eggs, lightly beaten
2 tbsp light cream cheese
1 1/2 cup cheddar cheese
1. In a medium sauce pan, cook quinoa (Boil in veggie broth, simmer covered for 15mins until all liquid is absorbed)
2. Preheat oven to 35oF, spray mini muffin tin with cooking spray
3. In a large bowl, combine cooked quinoa, onion, peppers, garlic, eggs, cream cheese and cheese
4. Put a heaping tablespoon of quinoa mixture into prepared muffin cups. Bake for 15-20 mins, or until edges turn golden brown. Remove from oven and let cool for 5 mins, and then gently remove from pan to cool completely.
Found this fun one at…
2 tablespoons lemon juice
1/4 teaspoon salt
1 15.5oz can of chickpeas, drained and rinsed
1/2 garlic clove, cut into small pieces
1/4 cup veggie broth
Place all ingredients in a food processor and process until smooth. Refrigerate. Eat. Enjoy.
Not your typical hummus, still super yummy! This recipe is from the book: THE SKINNY RULES: The Simple, Nonnegotiable Principles for Getting to Thin by Bob Harper with Greg Critser.
2 15oz cans of white beans
1/4 cup tahini
1/4 cup vegetable broth (or water)
3 tablespoons balsamic vinegar
1 clove garlic, minced
1 tablespoon minced fresh rosemary
1. Add everything to a food processor or blender and mix well until creamy consistency.
Thanks again to the amazing cook book “Thug Kitchen” for this one. Check it out, it’s great.
1/2 cup (4oz) soft goat cheese
1/2 cup (4oz) fat free cream cheese
1/2 cup (4oz) parmesan cheese
1/2 cup finely chopped tomato
2 tablespoons chopped fresh sage (or sprinkle a little powdered)
2 tablespoons thinly sliced green onions
16 Jalapeño green peppers, halved lengthwise, and remove the seeds
Cooking spray (or line trap with aluminum foil)
1. Pre-heat oven at 350F. Combine first 6 ingredients in a bowl, stir well. Spoon cheese mixture into each pepper half. Place pepper halves (cheese side up) on tray and place in oven for 20 minutes. (Or until fork goes through peppers easily.)
This recipe makes A LOT of peppers. I tend to cut the recipe in half, but they reheat well, so they won’t go to waste if you make too much.
Found this recipe from the following cookbook:
Cooking Light- Way to cook vegetarian by Oxmoor house