Super Fast Hummus

Before I got married I would not go near anything Greek, olives (other than the traditional black ones in the can during Thanksgiving), feta, lamb, gyros, moussaka, hummus, and the list can go on.  I didn't want anything to do with it!  But I am slowly changing my outlook on Greek food.  It is pretty healthy for you, especially compared to some of the food we tend to eat here in America...point being I have come to LOVE hummus.  There is only one brand at the stores that I liked, Sabra, tried the others, but wasn't impressed at all.  So when I came across this post at Framed Cooks, I didn't hesitate on trying it out!  I don't have a food processor yet, hopefully for my birthday (fingers crossed) so I used my blender to make it.  Took a little more water and I had to stop and stir it a few more times than I wanted, but it was well worth the minimal effort!  I had to limit myself with how much I ate...but leaving the kitchen helped :)

1 15-ounce can chickpeas, rinsed
1 clove garlic
1⁄4 cup olive oil, plus more for serving
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame seed paste; optional)
1 teaspoon ground cumin
kosher salt
1/4 teaspoon paprika
1/2 teaspoon chipotle pepper (optional for heat)

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.

2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.  Serve with pita chips, crackers, bread, cucumbers, tomatoes, your fingers...and enjoy!

 
Recipe found at Framed Cooks.

Creamy Spinach Dip

For the love of something creamy!  If it is full of cream cheese and Parmesan cheese you can never go wrong!  I was asked to make this a month ago, but alas, I forgot.  Now I am going to my ladies bible study at the church and I am bringing the goods!   This is a stove top version of this wonderful recipe.  I wanted something quick and easy to make but that did not lack in flavor, this is definitely it. 

1 10 oz package frozen chopped spinach, thawed & squeezed dry of excess water

1 8 0z can water chestnuts
1 8 oz pkg cream cheese

1 cup freshly grated Parmesan cheese
splash of olive oil
1 medium onion, minced
3 large cloves crushed garlic
1/2 cup milk
1/4 mayonnaise
1 teaspoon salt
lots of fresh cracked black pepper to taste
crusty bread or crackers

1. Over medium heat, heat up large saucepan, then add oil, onions and garlic. Saute until fragrant and light golden brown.

2. Add spinach and water chestnuts and continue to saute till spinach cook together with onions and garlic. Add salt and pepper

3. Add cream cheese, grated Parmesan cheese, mayo and milk. When cheese melts, turn down heat to low.

4. Continue stirring and allow dip to simmer until cheese and rest of ingredients are blended well together.

5. Add additional salt/pepper to personal taste.  Serve warm with bread and/or crackers.

Recipe adapted from WORC

Apple Toffe Dip

I had a sweet tooth, but at the same time wanted to be good...so I combined the two together!  The kids loved it!  I am a big cream cheese fan so I really wanted to try out this recipe and I am glad I did.  The sweetness of the dip and the crunch of the apple and toffee bits went together very well.  I also sprinkled some sea salt on my apples first to give it the sweet and salty taste so many people love.  This is great for a fall treat for the kids or even at a party. 

8 oz cream cheese, softened
4 oz toffee bits
3/4 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract

Beat the cream cheese, brown sugar, white sugar and vanilla extract with an electric mixer until well blended.  Stir in the toffee bits.  Slice up your favorite apples and dip away! Granny Smith’s are my favorite…the sour with the sweet is simply delicious!

Photo and recipe courtesy of This Week For Dinner

Jalepeno Hummus

• 1 cup canned garbanzo beans
• 1/3 cup canned jalapeno pepper slices, juice reserved
• 3 tablespoons tahini
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• crushed red pepper to taste
• 
  
• 1. In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.