Greek Hummus Platter

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IMG_20171231_164402.jpg This is a great appetizer for a party, snack or meal!

Roasted Garlic Hummus

  • 1,  15 oz. can of garbanzo beans, drained
  • 2 cloves roasted garlic
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon salt
  • 1-2 tablespoons olive oil

Place all ingredients in food processor and mix until desired smoothness is achieved. I taste and see if the garlic and lemon are flavorful enough for me and add more if desired.

If you use fresh garlic, add less unless you’re a serious garlic lover. Adjust the recipe to your palette.

Alternate: Use your favorite store-bought hummus!

Toppings

  • cherry tomatoes, varied colors, halved
  • thinly sliced basil
  • sliced kalamata olives
  • feta cheese
  • sliced cucumber, (I used an English Cucumber)

Serve with:

more sliced vegetables, pita bread, pita chips, or other chips ( My husband likes “Food Should Taste Good” Multigrain Chips, while I love my Iraqi friend’s fresh Khobz)

food should taste good chips

 

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Roasted Butternut Squash and Red Pepper Soup

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Ingredients:
1 large butternut squash, roasted
2 large red peppers, roasted
1 onion, diced
4 cloves garlic, minced
4 cups vegetable or chicken broth
1-teaspoon ground turmeric
½ teaspoon Salt (or none if there is sodium in the broth)
½-teaspoon Black pepper
1-2 tablespoons red curry paste (or to taste)
Oil for sautéing


Directions:

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Before Blending with Immersion Blender

 

*Roast squash and peppers.
When cooled, take skin off the squash.
Place oil in a large soup pot, heat to medium.
Place onion in hot pot and sauté for 2 minutes.
Add garlic, squash, peppers and broth.
Bring to boil, and then simmer for 15 minutes.
Add seasonings, stir. You may want to add just a little of the red curry paste until after the blending.
Take pot off the stove and blend using an immersion blender, also known as a stick blender.
You can also use an upright blender; blend in batches, then add together. It’s not necessary to blend to complete puree. It’s nice to have some small chunks of onion in the soup.
After tasting the soup, add more curry if desired.

You may top with cilantro and hot sauce.

*To roast the squash and red peppers, cut in half lengthwise and take seeds and stringy portions out. Place on greased baking dish, cut side down. Roast in a 400 degree fahrenheit oven for 20-40 minutes. The peppers may be done before the squash. Both are done when a fork enters the flesh easily and there are blackened areas on the skin.