12 May, 2017
Dippity Doo Dah, Dippity Dee Ay
Spring has finally sprung in the Pacific Northwest and we’re planning a party!
Truthfully, some of our friends are choosing to get together early in the afternoon instead of later at night. Well, that changes the menu to be served. We’re finding that “snacks” suffice for an afternoon party. That’s easy!
Hummus is always a favorite. While I liked the version of hummus featured in this blog, the original recipe did not include garlic. I just had to add garlic. How can you make hummus without garlic? Or is this my Italian (who puts garlic in everything) coming out? I also added parsley which was not in the original recipe either – it adds a fresh “zip” I think.
Main ingredients chickpeas, avocado and feta meld well together.
Pulse ingredients in food processor a few minutes.
Hummus is great served with vegetables like carrots and jicama.
- 1 15-oz can garbanzo beans, rinsed and drained
- 2 avocados, peeled and pitted
- 1 cup feta cheese, crumbled
- 1/2 cup olive oil
- 3 limes, juiced
- 3-4 cloves of garlic
- 1-2 tablespoons parsley, chopped
- 1 tablespoon tahini paste (or use sesame seeds)
- Few drops of hot sauce
- Salt and pepper to taste
- Process all ingredients in food processor
- Taste and add more seasoning if needed.
- Serve with vegetables, small bread pieces or crackers.
- • 5 cups cauliflower florets
- • 1 large shallot, peeled & sliced through root (can substitute onion)
- • 4 tbsp extra virgin olive oil, divided
- • ½ tsp smoked paprika
- • ½ tsp crushed rosemary
- • ¼ + ⅛ tsp salt, divided
- • ¼ tsp ground pepper
- • 3 tbsp chopped hazelnuts
- 1 tbsp minced flat-leaf parsley
- Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
- In a large bowl, combine the cauliflower florets and shallot pieces. Add 1 tablespoon olive oil, smoked paprika, rosemary, ¼ teaspoon salt and peppers. Toss gently to coat. Transfer to the prepared baking sheet.
- Roast the vegetables until the cauliflower is tender, turning halfway through, 20 to 25 minutes total.
- Let the vegetables cool slightly, cut the roots off of the shallot pieces and transfer to a food processor.
- While the vegetables are roasting, lightly toast the hazelnuts in a small skillet set over medium heat. Stir frequently and keep an eye on the nuts so they don’t burn.
- Add 2 tablespoons of the hazelnuts to the food processor, along with the remaining ⅛ teaspoon salt. Puree the mixture until almost smooth.
- With the food processor running, drizzle in the remaining 3 tablespoons olive oil.
- Transfer the dip to a serving bowl, garnish with the remaining tablespoon of olive oil and parsley. Serve with raw vegetables, pita triangles or tortilla chips.
- Weight Watchers Points: 2 SmartPoints
- Nutrition Information
- Serving size: 2 tbsp | Calories: 62.7 cal | Fat: 5.8g | Saturated fat: 0.8g | Carbohydrates: 2.8g | Sugar: 0.1g | Sodium: 85.6mg | Fiber: 1.3g | Protein: 1.1g | Cholesterol: 0mg