Stuff on Hand

 I totally made you something pumpkin-ish this past weekend.

Y’all…it wasssssss sooooooooo good! I don’t even know how to begin the tell you.

But, alas…it isn’t pumpkin season.

I told myself that I will have to wait until September, at the very least, to share it with you.

I know, such a tease.

But today, today is about simplicity.

It’s about things that you create when you haven’t been to the grocery store in a few days and get creative with things you have on hand.

I usually have a can of garbanzo beans handy just in case my hummus craving kicks in.

This is usually ALL THE TIME.

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I have been addicted to Hope Hummus lately…seriously…the original is where it’s at.

However, one week they had a roasted red pepper balsamic hummus that I fell in love with.

Of course, then it disappeared.

I’m pretty sure it’s a limited edition.

So, I decided, why not make my own spin on a balsamic hummus.

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So, I roasted some tomatoes and garlic (I didn’t have red bell pepper on hand).

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Oh mah gaaaaawd.

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Best idea ever.

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This stuff is everything I want in a hummus…

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smooth, creamy, tangy, and

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the perfect balance of salty and sweet.

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Anddddd…

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I’m finished 😉

Roasted Tomato & Garlic Balsamic Hummus
Author: 
Recipe type: Snack, Dip
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Roasted tomatoes & garlic give an Italian flair to this smooth, silky, creamy hummus with a hint of fig balsamic for a tangy sweetness. Gluten-free, vegan.
Ingredients
  • 4 campari tomatoes, sliced in half lengthwise
  • 2 large cloves of garlic
  • extra-virgin olive oil for drizzling
  • 1 15 oz. can no-salt added garbanzo beans, drained and rinsed
  • 2 T. fig balsamic vinegar
  • 2 T. tahini
  • ¼ t. coarse sea salt, plus extra for topping (optional)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place the tomatoes and garlic on the baking sheet, drizzle with the olive oil and bake for 20-25 minutes or until lightly golden and the tomatoes should have a little golden "crust" on them.
  4. Let them cool slightly on the sheet.
  5. In a large food processor, process all of the ingredients together until a smooth, creamy, hummus forms.
  6. Top w/ a sprinkle of sea salt if preferred.
  7. Serve w/ pita chips and/or raw veggies.

MANGIA!!!

A day for Hummus.

Y’all…perfect timing.

Today is National Hummus Day.

Yes, there is a day to celebrate hummus.

As there should be.

Yesterday after work I was craving snack but had absolutely nothing snack-worthy in my pantry or fridge.

That is, if you want to call a half-eaten chocolate bar and a handful of baby carrots a snack.

Nope, not me.

Scout’s honor…I had no idea that we celebrate hummus today.

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This was complete and total coincidence.

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Yes, this is an avocado.

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Yes, people…I smash-banged to of my favorite things in the world.

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This is what I like to call Guacamole Hummus.

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Because sometimes people of Mediterranean and Mexican cultures like to have babies…together.

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Guacamole Hummus babies, that is.

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It’s sooooooo smooth & creamy, with a hint of tanginess…and then the toppings,

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have.mer-cy.

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I can’t even begin to tell you about the genius that is this dip.

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Welcome home summer…so nice you could show up!

Guacamole Hummus
Author: 
Recipe type: Snack, Dip, Spread, Appetizer
Cuisine: Mediterranean/ Mexican
Prep time: 
Total time: 
Serves: 2.5 cups
 
A smooth creamy smash-bang of fresh chickpeas and avocado, with all of the flavors of a traditional guacamole. Gluten-free, vegan.
Ingredients
  • For the guacamole hummus:
  • 15 oz. can garbanzo beans, drained and rinsed
  • ½ of a large avocado
  • 2 large cloves of garlic
  • 3 T. tahini
  • 3 T. extra-virgin olive oil
  • juice of 1 small lime
  • ¾ t. fine sea salt
  • For the mix-ins:
  • 1 large Roma tomato, chopped
  • 1 small red onion, chopped
  • ¼ c. of freshly chopped cilantro
Instructions
  1. For the guacamole hummus, combine the garbanzo beans, avocado, garlic, and tahini in a large food processor.
  2. On the highest speed, slowly start to stream in the extra-virgin olive oil until the dip reaches a smooth consistency.
  3. Process in the lime juice and salt.
  4. Distribute the dip into a large bowl and fold in the mix-ins.
  5. Serve cold or at room temperature w/ tortilla chips or your favorite raw veggies.

MANGIA!!!

Simple.

Sometimes things just need to be simple.

Like a rainy day that requires no make-up, a top knot bun, a hoodie, sweat pants, and maybe some chuck taylor’s (that is, if I decide to get out of my house shoes).

Yesterday was a simple day.

It was raining.

Sunday was meant for rain.

To me, rain on Sunday signifies a mourning to the end of the weekend, as though the sky were crying out for just a few more hours of relaxation.

Wow, that’s depressing 😉

 But then again, I have TONS of good Sunday memories: family pasta gatherings, sounds of laughter, my mamaw’s buttermilk biscuits, my grandfather’s feet squeaking across the floor in the wee hours of the morning to check on his sauce, and mountains of freshly grated snow white parmesan cheese on a bowl of angel hair pasta.

Yep. That’s what Sunday’s are made for.

Simplicity.

This dip can’t get any more simple.

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Tahini a.k.a. sesame seed butter, honey, and Greek yogurt.

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3 ingredients(es) people!

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Things are simpler in 2014.

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Duh.

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I suggest you dunk some fruit up in this.

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Apples, maybe?

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Honey Tahini Yogurt Dip
Author: 
Recipe type: Appetizer, Snack, Dip
Cuisine: American
Prep time: 
Total time: 
Serves: 4-6
 
Rich, buttery, smooth dip made w/ tahini, yogurt, and honey for a touch of sweetness. Perfect for dipping fruit. Gluten-free, paleo option, refined sugar-free, vegan option.
Ingredients
  • ¼ c. tahini
  • ¼ c. non-fat Greek yogurt (use coconut yogurt or another vegan yogurt for vegan option and paleo option)
  • ¼ c. pure honey (use agave nectar or maple syrup for vegan option)
Instructions
  1. Place all ingredients in a small bowl and whisk until smooth.
  2. Serve w/ sliced apples or any other fruit.

MANGIA!!!

Dream Recipes.

I’ve pretty much been staring at the screen for 5 minutes trying to decide what to chatter about.

It’s come down to this…I’m awake at 5:30 a.m. and my brain is not quite functioning yet due to lack of caffeine intake.

I’m listening to Annabelle snore away…oh, wait that was her who woke me up at 3 a.m.? Because who just needs to eat breakfast and go on a potty break…for 30 minutes!? At 3 a.m.!!!

That dog.

So, I went back to sleep for an hour and dreamt I was actually in school and had overslept and my entire morning schedule was thrown off and I was going to be super late for my computer class that I had a test in.

Oh Lawd, please send help.

haha.

Friday should be your “it’s Friday and any work that I had piled up on my desk can wait until Monday” day.

Friday should also be your “I had fruit and eggs for breakfast so I can definitely have 3 chocolate chip cookies for lunch and cake for dinner while watching re-runs of Dawson’s Creek on Netflix” day.

Friday should be your “omg I’m going to see my extended family two whole weekends in a row which gives me an excuse to drink an entire bottle of wine 24 hours before hand” day.

You obviously don’t know my family.

But I’m sure you have your drama.

Let’s see who actually shows up to this wedding without a B.S. excuse.

Should be interesting…

Let’s get back to dinner…or ummmmm lunch…or snacks?

We will just say this is a snack.

Eggplant is my b.f.f.

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That’s super Italian of me 🙂

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This is probably one of those dips that I will make over and over again.

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It’s also one of the dips I came up with in a dream…except I was eating a bowl of it with Ryan Reynolds. Now, don’t get any sick ideas I wasn’t cheating with him on Blake Lively. She’s my home girl.

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I was his personal chef. Duh.

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This dip is all about roasted veggies…eggplant and my sweet bell peppers…two of my fave things, got married.

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Speaking of marriage. Tomorrow night will be epic.

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So epic that I might* even sleep in late.

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Haha. Dare to dream.

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My goal is to be able to try and find my shoes by the end of the night.

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I intend to party rock on the dance floor…so hard.

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5.0 from 1 reviews
Roasted Eggplant and Sweet Bell Pepper Dip
Author: 
Recipe type: Appetizer, Dip, Spread, Snack
Cuisine: American, Mediterranean, Greek
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Gluten-free/Vegan/Paleo/Vegetarian
Ingredients
  • 1 large yellow bell pepper, cored and sliced into thin strips, lengthwise
  • 2 large orange bell peppers, cored and sliced into thin strips, lengthwise
  • 2 large eggplants, cut in half lengthwise
  • extra-virgin olive oil
  • salt and freshly cracked black pepper, to taste
  • 1 T. tahini
  • ½ t. fine seal salt
  • ½ t. freshly ground black pepper
Instructions
  1. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. On one baking sheet, toss the bell pepper strips with a good drizzle or two of extra-virgin olive oil, season with salt and pepper, to taste.
  3. Bake for 45 minutes to 1 hour or until the peppers are lightly golden and caramelized.
  4. On the second baking sheet, place the egg plant halves cut side down. Poke holes in the eggplant using a fork.
  5. Bake the eggplant for 1 hour or until slightly charred on the inside.
  6. Scoop out the flesh of the eggplant into a food processor.
  7. Add the roasted bell pepper, tahini, salt and pepper and process on high until smooth.
  8. Serve with fresh cut veggies, pita bread/chips, or crackers.

 

MANGIA!!!

I’m Game.

Apparently there is a big game on Sunday where men will be running down green turf, clad in skin tight metallic looking well…tights, chasing a thing us Americans refer to as a pig skin. The only pig skin I know of is the kind you buy at the store in the form of pork cracklins’. Heck, I don’t even know who is playing. There is one thing I do know about the Bowl of Super…its that food is always involved. And lots of it.

Lucky me, I live in a family where, even if we don’t care who is playing, you can bet your bottom dollar there will be a party with food. No question about it. This usually consists of a variety of barbecued meats, the occasional gumbo, pasta, pasta sauce, garlic bread, meatballs (what? we’re Italian), cupcakes, oh and a slew of appetizers.

All I really care about is dip…especially that chunky ranch dip alongside some crispy raw veggies, or maybe a cream cheese/salsa dip with frito chips. Heck yes. My mind is never on the game, it’s always parked in front of the dip table.

Lets make a dip with roasted tomatoes. 

I know they aren’t in season…blah, blah, blah
carpe diem!

This dip is super creamy, made with toasted almonds, tahini, olive oil, and spices. 
Let me tell you

it has taken everything in my power not to consume hummus or make hummus or even think about the can
of garbanzo beans behind the mound of peanut butter staring at me each time I open my pantry. 

Luckily, I can get creative with dips like this. 

And of course, keep my stomach issues at bay. 

Now, somebody hand me a margarita, let’s party!
Roasted Tomato, Almond, and Tahini Dip (GF/V/P):
Ingredients:
2 c. roasted grape tomatoes (or any small tomato)
extra-virgin olive oil
freshly cracked black pepper and salt, to taste
1/2 c. roasted, unsalted almonds
1 T. tahini
2 t. red wine vinegar
1/2 t. ground cumin
1/4 t. ground cayenne
1 T. extra-virgin olive oil
freshly cracked black pepper and salt, to taste
tortilla chips (I used sweet potato) or pita chips, for serving
Instructions:
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place the tomatoes on the baking sheet and toss with evoo, salt, and pepper.
3. Bake for 1 hour, or until tomatoes have burst and are slightly browned.
4. Let cool slightly before putting the tomatoes in the food processor.
5. Along with the tomatoes, add the almonds, tahini, vinegar, cumin, and cayenne to the food processor and process on high until you get a semi-chunky texture.
6. With the food processor still running, slowly stream in the evoo until smooth and creamy. 
7. Pulse in the pepper and salt and adjust seasonings to taste. Serve with chips.
Makes 2 c. of dip.
MANGIA!!!