Posts tagged ‘spicy’

Salad with Chipotle Hummus

Photos and Recipe by Melody Polakow

 

With all the greens, tomatoes and onions we get in our $2 Produce Bags, I’ve been eating a lot of salad!   One of my favorite “dressings’ is acutally hummus and other bean based spreads.  They add a lot of flavor and nutrition to the salad compared to traditional dressings.

If you have a food processor, it is super easy and cheap to make your own hummus!  I’ve made a couple changes to traditional hummus by using peanut butter instead of tahini.  Just make sure you don’t use peanut butter that has sugar.  Natural Peanut Butter will have oil on top and a quick tip is to store the bottle up side down before you open it which will make it easier to stir.  You can cook your own beans/chickpeas or used canned.  If you use canned, you can heat them up in the microwave first so they’ll be hot.  If you don’t like heat, you can omit the Chipotle and add some Chili Powder.

Chipotle Hummus

  • 2 large cloves garlic
  • 1 t Tony’s creole seasoning
  • ¼ t cumin
  • ¼ t coriander
  • 2 c HOT chickpeas (reserve ½ c cooking liquid)
  • 1-2 canned chipotle peppers in adobo sauce or 1 tablespoon chili powder
  • 4 T tahini or peanut butter
  • 2-4 T chickpea cooking liquid as needed or Olive Oil if you aren’t watching  your calories
  • Juice of 2 limes ( around 3 T )
  • ¼ c chopped cilantro (optional)
  • Salt/pepper to taste

Method:

  1. Pulse garlic and tony’s in food processor until garlic paste is formed
  2. add the rest of the ingredients and puree until totally smooth
  3. Taste and adjust seasoning. Add more lime juice if needed.

Another way I love eating hummus is rolled up in greens.  You can use Collards, Lettuce, Kale or Chard.

 

November 6, 2011 at 6:08 pm 2 comments

Simple Cilantro Chutney

Photos and Recipe by Melody Polakow

If you find yourself with an abundance of cilantro from your $2 produce bag, this is a great way use it up!  This will keep in the fridge for at least 2 weeks and freezes really well.  Add a couple tablespoons to beans, rice, veggies, hummus or anywhere you’d like a little zing.  It’s great in chili!

Cilantro Chutney
  • 3 cloves garlic
  • 1 habanero pepper (or jalapeno for milder heat)
  • 1 large onion, rough chop
  • 4 cups packed cilantro (washed very well)
  • ½ teaspoon toasted cumin seeds
  • ½ teaspoon roasted coriander powder
  • 1 tablespoon Tony’s Creole Seasoning
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
Method:
Process garlic in food processor first so it is very broken up, and then add the rest of the ingredients (except the oil) and pulse until very well combines.   Place in a glass container and add the oil. Stir and refrigerate.
I topped my  homemade 3 Ingredient Veggie Burger with this and it was really good.  Here’s a link to the burger recipe

November 6, 2011 at 11:55 am Leave a comment


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