Showing posts with label Hummus. Show all posts
Showing posts with label Hummus. Show all posts

Sunday, December 11, 2016

Strawberry Hummus / #SundaySupper / #FLStrawberry

The holidays are here, which means all the parties and celebrations are about to begin! This is such a fun and exciting time of year! Whether you are hosting your own party, or you are bringing a dish to a get together with friends and family, this Strawberry Hummus is a "must" for your menu. Made with beautiful Florida Strawberries, which are available from November to April, this Strawberry Hummus appetizer brings a new dimension to the classic "party dip"! I know your guests will appreciate that you took the time to serve something that is as good for you as Florida Strawberries. Did you know that just eight medium strawberries contain more vitamin C than one orange, or that they are practically fat free and a good source of potassium? It's all true! The only thing your guests will know is that you are serving them a unique and amazing appetizer that tastes incredible, and they can't stop enjoying it!

Strawberry Hummus
(makes 5 cups)
(printable recipe at end of post)

16 ounces Chickpeas 
1 clove Garlic
1 tablespoon Tahini
1 tablespoon Olive Oil
1/4 cup Water
1 teaspoon Salt
1 1/2 pounds Florida Strawberries
1/2 teaspoon Lemon Juice
various Crackers, Veggie Straws, Naan


Cook the chickpeas according to the package directions.

Rinse and trim the strawberries. Take out 3-4 strawberries to use later on top of the hummus. Don't add them to the food processor.

Add all of your ingredients in to a food processor or a blender. Let the food processor do the work of breaking up the strawberries. Don't be worried about over processing the hummus. The more it is blended and mixed, the better it becomes.


Look at those beautiful strawberry pieces! They are so gorgeous!
Place your Strawberry Hummus in the fridge overnight. This gives time for all the flavors to meld together. 

Putting it all together~Using the 3-4 strawberries that you held back from adding to the hummus, dice them into small pieces. 


Place the strawberry hummus into a bowl. I like using the glass bowl so you can see how gorgeous it is.
Place the diced strawberries on the top of the hummus.


Serve with your choice of crackers, Naan bread, veggie sticks, whatever you like.



I hope you enjoy this recipe! Thank you for stopping by!
Scroll down to find more blogger recipes using Florida Strawberries and check out the exciting giveaway at the end of this post!


Appetizers

Desserts

Main Dishes

Side Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Florida Strawberry Cap Contest  begins on 12/12/16 and ends on 2/12/17. Just for submitting a photo with Florida Strawberries, you will receive a free Florida Strawberry Cap and the chance to win a trip to Florida to stay at the Trade Winds Island Resort in St. Pete's Beach. The prize includes airfare, accommodations, and a tour of a strawberry farm in Plant City, Florida for up to 4 people. You can enter to win the grand prize as many times as you want and be creative! The judges are hand selecting their favorite imaged! Learn more at Florida Strawberry Sweepstakes! 




Find out more about tasty Florida Strawberries:
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This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
   


yield: 5 Cupsprint recipe

Strawberry Hummus

INGREDIENTS:

  • 16 ounces Chickpeas
  • 1 clove Garlic
  • 1 tablespoon Tahini
  • 1 tablespoon Olive Oil
  • 1/4 cup Water
  • 1 teaspoon Salt
  • 1 1/2 pounds Florida Strawberries
  • 1/2 teaspoon Lemon Juice
  • Crackers, Veggie Straws, Naan

INSTRUCTIONS:

  1. Cook the chickpeas according to the package directions.
  2. Rinse and trim the strawberries. Take out 3-4 strawberries to use later on top of the hummus. Don't add them to the food processor.
  3. Add all of your ingredients in to a food processor or a blender. Let the food processor do the work of breaking up the strawberries. Don't be worried about over processing the hummus. The more it is blended and mixed, the better it becomes.
  4. Look at those beautiful strawberry pieces! They are so gorgeous! Place your Strawberry Hummus in the fridge overnight. This gives time for all the flavors to meld together.
  5. Putting it all together~Using the 3-4 strawberries that you held back from adding to the hummus, dice them into small pieces.
  6. Place the strawberry hummus into a bowl. I like using the glass bowl so you can see how gorgeous it is. Place the diced strawberries on the top of the hummus.
  7. Serve with your choice of crackers, Naan bread, veggie sticks, whatever you like.
Created using The Recipes Generator


Monday, September 17, 2012

Roasted Garlic and Red Pepper Hummus

I am a hummus lover, to say the least. I love to sample all different types of hummus, and although I have tried several varieties, roasted garlic and red pepper hummus is my favorite! Hands down! So when I was assigned Lynne's blog, 365 Days of Baking  as part of Secret Recipe Club, I started looking around and I knew what I was going to make. I found the hummus recipe, and I was done. I am sure you will love it too!

Roasted Garlic and Red Pepper Hummus

1-15 oz can of garbanzo beans, drained and rinsed
5 cloves roasted garlic
1/3 cup diced roasted red pepper
2 1/2 tablespoons olive oil
2 tablespoons tahini
juice of half a lemon
1/2 teaspoon salt
1/4 freshly ground black pepper
1/8 teaspoon cumin
1-2 tablespoons water
The first thing I did was roast the five cloves of garlic in the oven.
Roasting your garlic cloves is easy and fun to do. It also smells great!
Chop off the top of 5 cloves of garlic. Place the garlic in a
piece of aluminum foil and sprinkle the garlic with
a drizzle of olive oil. Crumble the foil around the garlic,
and bake at 400 degrees for 30-35 minutes, or until the 
garlic is soft. Let cool and use in recipe.
You can roast a pepper right on your gas stove top.
Otherwise, use a gas grill. Allow the pepper to sit on the 
grates while it is roasting. Keep an eye on the pepper
because it can catch fire. 
Turn the pepper with tongs until all of the
pepper is roasted. Pull the pepper off the flame
and place on a cutting board. 
Slice the pepper down the middle until it lays flat.
Discard the insides.
With a paring knife, scrape the majority , 
but not all of the black off of the pepper.
Place all of the ingredients in your blender or food processor.
I started with my blender, but it just wouldn't do the job,
so I transferred everything to my food processor.
Blend until well combined. You may need to add extra water.
This hummus is spectacular. My husband took it to a 
football party, and he said it was a hit. I would have
served this with pita chips, I think, but he thought they would 
like the scoops better, and I guess they did.
There wasn't one drop left.
Sounds like a winner to me!

Be sure to check out Lynne's blog, 365 Days of Baking.
It is a wonderful blog full of creative recipes!
Thanks Lynne, for making this fantastic recipe that I will
make over and over again!

Wednesday, September 14, 2011

Hummus w/ Mini Toasts & Naan Bread

Hummus is one of those recipes that everyone should have in their recipe box. It's a basic dip or spread that can be served at the fanciest dinner party or your weekend football bash. Also, everything on the menu can be kept in your pantry, ready at a minutes notice.
2   15 oz. cans of Chickpeas (Garbanzo Beans)
1/4 cup Tahini
Salt & Pepper
Extra Virgin Olive Oil
2 cloves Garlic
1/2 cup Cold Water
Naan Bread
Mini Toasts
Drain and rinse the beans.
Place the beans in the food processor.
If a food processor is not available, place the beans in a bowl.
Peel the garlic, and cut the ends off.
Cut the garlic in half.
Turn the garlic and chop.
Add the garlic to the food processor.
Add the salt & pepper.
Add the tahini, the water and the olive oil.
Pulse the ingredients together until the ingredients are
pureed. If you are not using a food processor,
mix all the ingredients with a large spoon or a 
potato masher. 
 Refrigerate until ready to serve.
When you are ready to serve, fill your serving bowl,
and arrange the naan bread and mini toasts.
Enjoy!


Thank you for joining me today!

Please join me tomorrow for this weeks entree~
Baked Chicken!

Thanks for stopping by!!