Breakfast today was coffee with cinnamon and roasted garlic hummus on toast. I used my food processor for the 1st time this weekend, to make roasted garlic hummus. I've been wanting to make homemade hummus for a long time, and found a good recipe here. I used more chickpeas (a 13 oz. can rather than 1/2 a 19oz. can), and next time I would leave out the raw garlic, as it was just slightly too garlic-y. Watch out tomorrow workmates;)
1 can chickpeas
1 head roasted garlic
1/2 of a large, juicy lemon (zest and juice)
1 tablespoon tahini
2 tablespoons olive oil, or as needed
salt and pepper to taste
Put all ingredients in food processor and blend to proper consistency. Serve with toast wedges.
Next time I'm going to try with either olives or sun-dried tomatoes, instead of garlic.
Showing posts with label Dips. Show all posts
Showing posts with label Dips. Show all posts
Sunday, July 20, 2008
Thursday, November 02, 2006
One more dip.....
This has always been a real favorite! Great with fresh veggies (carrot, celery, etc) or sea food. And with the holidays coming up....you can never have enough dips!
HERBED CREAM CHEESE
1 clove garlic, minced
1-2 teaspoons minced onions
¼ teaspoon salt
Pinch of dry mustard
8 oz cream cheese
1 tablespoon lemon juice
2 tablespoons chopped olives
¼ teaspoon Thyme
Dash of Tabasco
¼ cup mayonnaise
Chopped parsley or chives
Blend together the garlic, onion, salt and mustard. Add cream cheese and blend together until smooth. Add mayo, lemon juice, olives, thyme and Tabasco sauce and blend. Sprinkle with parsley or chives. Serve with seafood or raw vegetables.
NOTE: This should be made up and allowed to sit overnight for the flavours to mellow. It’s got just a bit of a ‘sparkle’ to it!
HERBED CREAM CHEESE
1 clove garlic, minced
1-2 teaspoons minced onions
¼ teaspoon salt
Pinch of dry mustard
8 oz cream cheese
1 tablespoon lemon juice
2 tablespoons chopped olives
¼ teaspoon Thyme
Dash of Tabasco
¼ cup mayonnaise
Chopped parsley or chives
Blend together the garlic, onion, salt and mustard. Add cream cheese and blend together until smooth. Add mayo, lemon juice, olives, thyme and Tabasco sauce and blend. Sprinkle with parsley or chives. Serve with seafood or raw vegetables.
NOTE: This should be made up and allowed to sit overnight for the flavours to mellow. It’s got just a bit of a ‘sparkle’ to it!
Crab Dip
This is a recipe my sister gave me...knowing my love for crab. Its so easy to make and is great for holiday get-togethers. Plop a dolop on a ritz cracker and bob's you uncle....
SHEILA’S CRAB DIP
1- 8 ounce package of Crab (chopped)
2 TBSP of minced onion
2 TBSP of Mayo
1- 8 ounce package of Cream Cheese
Mix together, onion, mayo and cream cheese, then add half the crab. put this in bowl, when ready to serve, pat the remaining crab on the crab dip. Allow to mellow for a few hours in the fridge. Serve with Cocktail sauce...on a ritz!
SHEILA’S CRAB DIP
1- 8 ounce package of Crab (chopped)
2 TBSP of minced onion
2 TBSP of Mayo
1- 8 ounce package of Cream Cheese
Mix together, onion, mayo and cream cheese, then add half the crab. put this in bowl, when ready to serve, pat the remaining crab on the crab dip. Allow to mellow for a few hours in the fridge. Serve with Cocktail sauce...on a ritz!
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