Tasty Kitchen: A Happy Recipe Community! » Cold Dips

Black Bean Hummus

aslolife — Mon, 17 Jun 2013 12:35:21 +0000

Preheat oven to 400 F.

Cut the tip off of the shallot and place on a piece of aluminum foil. Pour olive oil over the shallot and then tightly seal the sides of the aluminum foil to form a ball.

Place the shallot in the oven and roast for about 10 minutes.

Meanwhile, combine the black beans, lime, cilantro, tahini, water, olive oil, garlic, pepper, and spices in a food processor.

When the shallot is finished roasting, add it into the food processor as well and pulse until it reaches a smooth, creamy consistency.

Enjoy!

Recipe adapted from The New Way to Cook Light.

Herb Veggie Dip

Julie Harrington — Mon, 10 Jun 2013 12:26:49 +0000

In a medium bowl, mix the Greek yogurt and cream cheese until well combined. Add in the scallions, parsley, dill, salt, garlic powder and pepper. Mix until combined. Refrigerate until ready to serve. Serve with veggies or pretzels.

Honey Hummus with Cinnamon-Brown Sugar Pita Chips

Jackie Arnett RD, JD — Sat, 08 Jun 2013 01:05:11 +0000

1. In a food processor, combine the chickpeas, tahini, 3 tablespoons olive oil, salt, honey and lemon juice. Mix well. Add more olive oil and/or tahini if you want to smooth out consistency even more.
2. Preheat oven to 350ºF. Coat the pita triangles in the remaining 1 tablespoon olive oil and sprinkle with cinnamon and brown sugar, coating well. Bake for 10 minutes until crisp.

Peppadew Pepper Hummus

Amber@ Goatcheesegoatcheesegoatcheese — Fri, 07 Jun 2013 23:09:41 +0000

Drain the peppers and beans. In a food processor, combine the peppers, beans, lemon juice, garlic, tahini, garlic salt and grapeseed oil. Combine until all ingredients are chopped up and smooth.

Sprinkle chili powder on top of the hummus and serve.

Avocado and Basil Hummus

Give Me Lemons — Thu, 06 Jun 2013 23:45:32 +0000

Place white beans, garlic, avocado and lemon juice into food processor or blender and blend until smooth. Add basil, salt, pepper and olive oil and pulse until basil is reduced to small specks in the hummus.

Serve at room temperature or chilled.

Truffled Edamame Hummus

Holly Kirby — Mon, 03 Jun 2013 19:25:27 +0000

Makes 3 cups.

Add all ingredients except the vegetable oil and parsley into a food processor. Pulse a few times to get everything moving, scrape sides of bowl and turn on high. Drizzle vegetable oil slowly through the top opening of the food processor while it’s still running, and blend until smooth. Scrape down the sides often to make sure all is incorporated.

Transfer into a bowl and fold in parsley. Taste and add additional salt if needed.

Store in a covered container in the refrigerator until ready to serve.

Coconut Curry Hummus

Lindsay {Eighty Twenty Dietitian} — Sat, 01 Jun 2013 02:40:38 +0000

Combine all ingredients in a food processor, put the lid on and pulse until a smooth puree is formed. For a thinner consistency, add 2-3 tablespoons of water.

*Note: Due to the saturated nature of coconut milk, this hummus does “set up” a bit when refrigerated. No worries! Just stir prior to serving.

Serve with crudites or pita chips.

Nutrition Info per 1/4 cup: 89 calories, 5.5 g fat, 3 g protein, 7 g carbohydrates, 2.5 g fiber

Garlicky Feta White Bean Dip

Jen @ Peanut Butter and Peppers — Thu, 30 May 2013 10:51:57 +0000

In a food processor add beans, garlic and lemon juice. Process until creamy and smooth. You may add some reserved liquid from the can of beans to help process it. Add 2 tablespoons of dill and 2 ounces of feta cheese. Process until smooth. Season with salt and pepper to taste.

Add hummus to a bowl and top with remaining feta cheese and dill. Refrigerate until ready to use.

Creamy Peanut Butter Dip

Julie Harrington — Wed, 29 May 2013 14:48:21 +0000

In a food processor, combine the ricotta cheese, peanut butter, agave nectar, and cinnamon. Pulse until combined.

Serve with fruit slices.

Crab Rangoon Dip

Sammi Sunshine — Wed, 22 May 2013 00:16:34 +0000

Note: If your cream cheese isn’t softened enough to stir easily, microwave it for about a minute.

Put all the ingredients in a bowl and stir with a spoon. Refrigerate for at least 1 hour or overnight so all the flavors can meld together.

Serve with your choice of cracker or won ton strips from a local Chinese restaurant!