Category Archives: Vegetables/Vegetarian

Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad)

Posted in Meat, Seafood, Vegetables/Vegetarian, Vietnamese by

Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad)

 

When our clan gathers, you can be sure that there will be a massive array of delicious food. One can always count on the usual favorites such as Bánh Ít (sticky rice dumplings), Bún Bò Huế (spicy beef noodle soup),and Cua Rang Muối (salt roasted crab). And intermixed with all the Vietnamese goodies would often be a sprinkling of “American” dishes such as mom’s Turkey.

Growing up, each dish became linked to one of the aunties or Mom as they each refined the recipes to make it their own. But as my generation grew older, the proverbial baton was passed and we in turn began to make these iconic family favorites.

And I find comfort in knowing that these dishes that my siblings, cousins, and I create will pass on my family’s traditions through food.  It’s kind of remarkable to think that the Phở Gà I’ll make for my kids will be exactly the same recipe my mom would have made for them.

Incredible, really.

One dish that I hope to continue is Gỏi Mít Trộn. At the heart of the salad is Mít Non—young, unripe jackfruit. The flesh of the young jackfruit is tender and mild in flavor. In the states, Mít Non is sold both canned and frozen. However, if you use the frozen type, you’ll need to boil it for a bit.

 

Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad)

 

After being washed and well drained, the Mít is stir fried for a few moments before it’s tossed with shrimp, pork and several herbs like Rau Răm (Vietnamese Cilantro).

 

Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad)

 

The Gỏi Mít Trộn is then topped with fried shallots, crushed peanuts and accompanied with nước chấm (dipping sauce).

 

Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad)

 

It’s best served with Bánh Đa – crispy rice crackers flecked with black sesame seeds. Want to know something funny? When I was little, I used to think that the black sesame seeds in these were ants and stayed clear of these crackers for many years :)

 

 

Bánh Đa

 

I like to eat Gỏi Mít Trộn by drizzling nước chấm with lots of chili on top of the salad with a healthy squeeze of fresh lime juice. Then I take a piece of the Bánh Đa and use it to scoop up the goodness. YUM!

 

Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad)

 

The layers of flavor and textures in this Gỏi really rock it out. Extremely savory from the proteins and fish sauce with bright herbaceous notes from the Rau Răm, mint, and cilantro. With each bite you get a lovely crunch from the rice crackers and peanuts that balances so well with the tender Mít.

If done correctly, everything is in perfect harmony.

I doubt my Gỏi Mít Trộn will ever be as good as my mom’s or aunties’. But one thing is for certain— in due time, our kids will be trying their hand at it, too :)

 

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Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad)
Serves 8

Ingredients:

3 Cans (20 ounces each) Young Jackfruit
1 Pound Shrimp, shelled and deveined
1 Pound Pork Loin, thinly sliced
2 Tablespoons Shallots, finely diced
1 Tablespoon Fresh Garlic, finely diced
½ Cup Scallions, chopped
1½ Cups Rau Răm Leaves (Vietnamese Cilantro), roughly chopped
¼ Cup Fresh Cilantro, roughly chopped
¼ Cup Fresh Mint, roughly chopped
Nước Mắm (Fish Sauce)
Ground Black Pepper
Vegetable Oil

Accouterments:
Bánh Đa (rice crackers)
Nước chấm (dipping sauce)
Fried Shallots
Crushed Roasted Peanuts
Lime Wedges
Thai Chilies

In a large bowl, combine shrimp, pork, ½ tablespoon garlic, 1 tablespoon shallots, and a few dashes of fish sauce. Mix and season with black pepper. Allow to marinate for 10 minutes.

Drain the cans of jackfruit. Remove any seeds (including the shell layer surrounding the seeds) and cut off and discard any hard sections. With a sharp knife, thinly slice the jackfruit and transfer to a large bowl that has been filled with cold water. Repeat until all the jackfruit has been cut and rinsed. Using clean dishcloths, gently squeeze out the excess liquid. If too much moisture is left, your salad will be really wet and mushy. Set the jackfruit aside.

In a large skillet, heat 2 tablespoons of vegetable oil over a medium flame. Add pork and shrimp and sauté until cooked, about 4-5 minutes. Remove from the pan and set aside.

Using the same skillet, add another 1 tablespoon of oil over a medium flame. Add the remaining shallots, half the scallions and sauté until softened before adding the rest of the garlic. Stir and sauté for 2 minutes. Add the jackfruit and remaining scallions and sauté for an additional 2-3 minutes before seasoning with a few dashes of fish sauce and black pepper. Remove from heat and mix in the shrimp and pork. Toss in the Rau Răm, mint, and cilantro. Taste and adjust accordingly, keeping in mind that additional Nước chấm will be used. Plate the contents to a large dish. Sprinkle the tops with fried shallots and crushed peanuts.

Serve the Gỏi Mít Trộn with Bánh Đa, Nước chấm, limes, and chilies. Enjoy!

 

 

 

**This is my submission to Delicious Vietnam #15, a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of  Ravenous Couple. For more information, please visit Delicious Vietnam Thanks to Angry Asian Creations for hosting this month!**

Rosemary-Garlic Hasselback Potatoes

Posted in Vegetables/Vegetarian by

Rosemary-Garlic Hasselback Potatoes

 

My love for Potatoes knows no boundaries. In fact, I’m even contemplating the idea of dedicating an entire month of posts to different potato recipes of the world. Mmmm……..Yum.

Needless to say, I’ve never met a potato I didn’t like. Especially when they’re all dolled up like these lovely Hasselback Potatoes.

Rosemary-Garlic Hasselback Potatoes to be exact.

Now say that three times fast.

 

 

 

Rosemary-Garlic Hasselback Potatoes

 

Originating from Sweden, these potatoes are meant to mirror the fan shape created by accordions. But don’t let their looks fool you as they’re super easy to make and can dress up any dinner plate.

 

 

Rosemary-Garlic Hasselback Potatoes

 

In addition to the elegant look, there’s also some brilliance to the way these potatoes are sliced. With the additional crevices that are exposed to the heat, the exterior becomes deliciously crispy while the interior remains super tender.

As for these potatoes, I chose to pair them with both rosemary and garlic but the options are endless. Parmesan cheese, chives, bacon…….so many choices, so little time :)

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Rosemary-Garlic Hasselback Potatoes
Serves 4

Ingredients:

4 Medium Sized Yukon Gold Potatoes, washed and dried
½ Cup Olive Oil
4 Sprigs Fresh Rosemary
3 Whole Garlic Cloves, thinly sliced
Sea Salt and Black Pepper

Place oil and rosemary in a small saucepan and heat on medium-low for 8-10 minutes. Remove from heat and allow to cool to room temperature.

Preheat oven to 425 degrees F. Place one potato on a cutting board. Starting from one end of the potato, make slits about 1/8 inch apart but do not cut all the way through the bottom. You can also place the potato in a wooden spoon before you make the slices. The spoon will act as a “guard” to help you not slice all the way through the bottom. Repeat with the remaining potatoes.

Carefully slip one slice of garlic in between every few segments of the potatoes until all the garlic has been evenly distributed. Place potatoes on a baking sheet and brush them all over with the rosemary infused oil. Season with sea salt and pepper.

Bake the potatoes for 30-40 minutes, depending on size. Interior should be soft and exterior should be slightly crisp.

Serve warm.

Oven Baked Potato Chips…..and an Interview.

Posted in Appetizers/Small Plates, Vegetables/Vegetarian by

Oven Baked Potato Chips

One of my greatest vices are Potato Chips.

Sour Cream and Cheddar, Kettle, Spicy Jalapeno.….I love them all. Salty, crunchy—and they’re so freaking addicting.

I’m not embarrassed to admit that I can polish off an entire bag by myself in one fell swoop. And I’m not talking about one of those small snack-bags either :)

These Oven Baked Potato Chips are an easy and “healthier” way for me to fulfill my chips cravings. This is a basic recipe but would be great with the addition of herbs or even Parmesan cheese–YUM! Just be sure to keep a close eye on them while they’re baking as some can brown faster than others.

On another note, I recently participated in a fun event with Gordon Attard from Pimp That Food. Check out my interview with him as May’s Food Blogger of the Month. Thanks Gordon!

Food Blogger Interview

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Oven Baked Potato Chips
Serves 2-3

Ingredients:

1 Large Russet Potato
Sea Salt
Cooking Spray

Preheat oven to 475 degrees.

Using a mandolin or very sharp knife, thinly slice the potatoes. Use paper towels to dry off any excess moisture from the potatoes.

Cover a large baking sheet with cooking spray. Place the potato slices in one layer on the baking sheet. Spray the slices with cooking spray.

Bake the potato slices for 15-20 minutes until golden brown. You may need to flip the slices every few minutes to evenly bake them. Keep a close eye on the potatoes, as some will crisp up faster than others. Once browned, remove them from the oven and immediately sprinkle them with sea salt.

Enjoy!

Channa Masala (Spicy Chickpea Curry)

Posted in Vegetables/Vegetarian by

Channa Masala (Spicy Chickpea Curry)

 

Here we are……the final installment to my Indian Foodventure. And let’s be honest. This isn’t a bad way to end it—-with Channa Masala!

Essentially Channa Masala (also seen spelled as “Chana“) is an Indian spiced Chickpea Curry. You’ll find several different preparations of Channa Masala but I like mine to be spicy and in a thick tomato sauce. Which is why the recipe from Eat, Live, Run suited me so well.

As a legume, Chickpeas are chopped full of protein and cholesterol-lowering fiber. It’s hearty and filling and I find this particular dish to be a wonderful vegetarian option. Even I don’t miss the “meat” while enjoying this!

 


Channa Masala (Spicy Chickpea Curry)

 

Jenna of Eat, Live, Run does an amazing job chronicling a step-by-step process to create her version of Channa Masala. It was easy to understand and I followed every step to the “T”! I really believe the pince step is crucial to the process and really intensifies the seasonings. DO NOT skip it! The flavors were incredible—deep, smoky, and spicy. Just how I like my Channa Masala. And best of all, it tastes even better the next day!

This concludes my Indian Foodventure! It was my first endeavor but I know I will be trying my hand at it again. And if you are anything like I was, I hope you’ve seen that some Indian dishes aren’t as intimidating as you may think. So get in your kitchens and whip up some delicious Indian foods! :)

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Channa Masala (Spicy Chickpea Curry)
From Eat, Live, Run

Ingredients:

2 15 Ounce Cans Chickpeas, drained and rinsed
2 Garlic Cloves, smashed and chopped
1 Onion, chopped
1 Jalapeno Pepper, seeded and chopped
1 Inch Knob Fresh Ginger, peeled and chopped
1 15 Ounce Can Diced Tomatoes
3 Tablespoons Tomato Paste
1/2 Lemon
1 Tablespoon Ground Coriander
1 Teaspoon Ground Cumin
1/2 Teaspoon Sea Salt
1 Teaspoon Garam Masala
1/4-1/2 Teaspoon Cayenne Pepper
1 Teaspoon Ground Turmeric
2 Tablespoon Butter

In a large cast iron skillet, heat the butter. Once melted, add the onions and cook for about 15 minutes on medium low heat, or until golden brown. Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well. Cook for about two minutes or until it starts to smell like heaven on earth. Add the tomato paste and pince*. This is very important and if you don’t do it right your dish is pretty much doomed. No pressure. Add the coriander, cumin, cayenne and tumeric and stir well. Then add the diced tomatoes, chickpeas and garam masala. Cook for about five minutes or until the chickpeas have heated through. Finish with a squeeze of lemon and top with plain yogurt and cilantro if desired!

**To pince is essentially a browning process. For this recipe, after you add the paste, stir it well into the other ingredients. Next you’ll want to flatten the ingredients into one layer on the bottom of the pan. Turn up the heat and allow the sugars to cook down for a few minutes and create a really nice brown crust on the bottom of your pan. It may look like it’s burnt but it’s not. Jenna describes it as smelling like “pizza” —and it does!

Saag Aloo (Spinach and Potatoes Curry)

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Saag Aloo (Spinach and Potatoes Curry)

 

The third installment of my Indian Foodventure—–Saag Aloo or Spinach & Potatoes Curry.

Saag is a typically made with spinach or other leafy greens and is cooked down with spices until it reaches a smooth texture. Often you’ll find Saag prepared with Paneer–a fresh Indian cheese. Paneer isn’t difficult to make and comes together with only a few ingredients. However, it does take some time for the curds to come together and firm up. As such, I opted to prepare my Saag with fried Aloo (potatoes)—which is another common pairing.

 

Saag Aloo (Spinach and Potatoes Curry)

 

I adapted a recipe from Saveur by replacing the paneer with fried potato cubes and reducing the amount of heavy cream by 2 tablespoons. The final product resulted in a delightful vegetarian dish with great flavors from the garam masala. Absolutely a winning recipe!

A little side note: This is definitely one of those dishes that may look a tad unappetizing but is darn tasty! :)

Monday’s Post: The conclusion of our Indian Foodventure– Channa Masala (Spicy Chickpea Curry)

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Saag Aloo (Spinach and Potatoes Curry)
Adapted from Savuer

Ingredients:

1 Large Russett Potato, peeled and cubed
1 Inch Piece Ginger, peeled and chopped
3–4 Cloves Garlic, peeled and chopped
1 Serrano Chile, stemmed and chopped
8 Cups Spinach, washed, trimmed, and finely chopped
1/2 Teaspoon Garam Masala
1-2 Pinches Cayenne
1/4 Cup Water
4 Tablespoon Heavy Cream
Kosher Salt
Vegetable Oil to fry Potatoes, plus 1 Tablespoon

Heat a large skillet with vegetable oil. Using a paper towel, dry the potato cubes. In batches, fry the potato cubes until golden brown all over, about 4–6 minutes. Transfer potatoes with a slotted spatula to a plate covered with paper towels and set aside. Season with kosher salt.

For the spinach, put ginger, garlic, chiles, and 1/4 cup water into a blender and purée to a smooth paste. Place a large skillet with 1 Tablespoon oil on the stove and heat over medium-high heat. Add ginger–garlic paste and cook, stirring with a wooden spoon for about 30 seconds. Add spinach and cook until leaves wilt. Continue to stir often. Reduce heat to medium-low, cover, and cook until spinach is very soft, about 10-15 minutes.  Stir in garam masala, cayenne, and cream.

Add fried potatoes to the spinach and cover skillet. Continue cooking until liquid thickens and spinach is silky soft, about 15 minutes more. Check for seasonings and add additional kosher salt or cayenne as needed. Serve with Naan or rice.

Ribeye Steak and Frites

Posted in Meat, Vegetables/Vegetarian by

Ribeye Steak & Frites

 

I love steaks—-I am, after all, my mother’s daughter.

But I don’t eat it very often and I sure as heck don’t make it enough. Which is really unfortunate because it’s so easy and makes your home smell delicious. In fact, it took longer to bake my frites than it did for me to prepare and sear my Ribeye Steak.

So next time, forgo the bougie steakhouses. You’ll save a few bucks and no one will look at you weird if you’re wearing your pajamas at the dinner table. :)

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Ribeye Steak and Frites
Serves 2

Ingredients:

2 Ribeye Steaks, approximately 1.5 inches thick and at room temperature
1 Cup Crimini Mushrooms, sliced
1 Large Russet Potato, peeled and cut into ¼ inch long strips
2 Tablespoons Fresh Garlic, minced finely
1 Tablespoon Shallots, diced
1 Tablespoon Fresh Thyme Leaves
¼ Cup Red Wine or Beef Stock
¼ Cup Heavy Cream
1 Tablespoon Unsalted Butter
1 Tablespoon Olive Oil
4 Tablespoons Vegetable Oil, divided
Kosher Salt and Fresh Cracked Pepper

Preheat oven to 425 degrees. In a large bowl, toss the potatoes with in 2 tablespoons of oil and garlic. Season with salt and pepper. Spread them in one even layer on a baking sheet and bake for 40-45 minutes. Stir every 10-15 minutes to ensure all sides are baked even.

While the frites are baking, rub the steaks with the remaining oil. Heavily season all sides with salt and pepper. Heat a cast iron pan to high heat. Add the steaks to the pan and sear each side for 2-3 minutes. You want to develop a golden brown crust. Move the pan to the oven and bake until the internal temperature reaches 130-135 degrees (medium rare) or 140-145 degrees (medium). Remove the steaks to a clean plate and tent with aluminum foil. Allow the steaks to rest for 5-10 minutes.

While the steaks are resting, melt the butter and olive oil in a skillet over medium heat. Saute the mushrooms and shallots until they are golden brown. Add thyme leaves, wine, and cream. Cook until the sauce reduces by half. Season with salt and pepper.

Plate the steaks with a few spoonfuls of the mushroom sauce and frites.

 

Asian Pear and Gorgonzola Salad with Pomegranate Vinaigrette

Posted in Condiments, Vegetables/Vegetarian by

Asian Pear and Gorgonzola Salad with Pomegranate Vinaigrette

 

My siblings and I live all over the country so when we come home for Christmas, we try and squeeze in as much time with each other as possible. And of course when we’re together, there is always some type of cooking, eating, laughing….and sometimes even a little bickering. Hey—just because we’re older, we’re still siblings after all :)

Before joining our extending family for dinner and presents on Christmas Eve, the siblings (sibs-in-laws, kids, and 4-legged furry kids) gathered for lunch. The menu included Peach Bellini Cocktails, Cosmopolitan Martinis, Lemon Bars, Red Velvet Cupcakes, Rosemary Bread, Pear and Gorgonzola Salad, and a decadent Seafood Cioppino in honor of our Mom.

I thought this Asian Pear and Gorgonzola Salad would be a nice compliment to our lunch spread—-plus the green and red colors added a lovely festive touch. When I initially thought of making it, I had intended to use Bosc or Bartlett Pears. But when we had some juicy Asian Pears on hand, my sister suggested that they would be a nice alternative. You’ll also find that most pear salads will have walnuts in them. But since walnuts are my least favorite nuts, I swapped them out for one of my favorites—pistachios. Yum.

I think the end results was a bright dish that had great texture balance from the crunch of the pomegranates and pistachios to the creamy and slightly piquant flavor from the gorgonzola to the verdant essence from the greens.  As for the Pomegranate Vinaigrette, it brought together all of the components without overpowering them.

Would our Mom have enjoyed the meal? I have no doubt she would have loved it.

And I think she would be extra proud of us for eating our veggies. :)

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Asian Pear and Gorgonzola Salad with Pomegranate Vinaigrette
Serves 6-8

Ingredients:

8 Cups Mixed Greens (ie. Arugula, Baby Spinach, Mâche, etc.)
2 Small Asian Pears, sliced paper thin
1/3 Cup Fresh Pomegranate Seeds
½ Cup Gorgonzola, crumbled
1/3 Cup Pistachio Nuts, roughly chopped

Pomegranate Vinaigrette:
2 Tablespoons Fresh Pomegranate Seeds
3 Tablespoons Red Wine Vinegar
½ Teaspoon Sugar
2 Shallots, thinly sliced
½ Cup Extra Virgin Olive Oil
Kosher Salt and Fresh Cracked Pepper to taste

Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low. Add shallots and cook until softened—about 2-3 minutes. Remove from heat and cool. Place pomegranate seeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out. Add shallots, sugar, and red wine vinegar. Slowly whisk in the olive oil from the shallots until fully incorporated. Season with salt and pepper to taste.

Arrange the greens onto a large platter. Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top. Drizzle the vinaigrette over the salad and serve immediately.

Potato Mushroom Gratin–PERFECT for Thanksgiving!

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Potato-Mushroom Gratin

Okay…you caught me. I mentioned this dish during my 2009 Thanksgiving post. But it is SO DELISH and EASY that I had to spotlight it again…and this time, on its own!

This Gratin is rich, earthy, and utterly satisfying—PERFECT for the holidays. And the best thing yet, you can make it days in advance and just pop it in the oven to warm up before serving. Nguyen-Win Situation! Kudos Bruce Aidells, this one is a keeper!

HAPPY THANKSGIVING ALL! Gobble-Gobble!

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Potato-Mushroom Gratin
From Bruce Aidells

Ingredients:

5 Tablespoons Olive Oil, divided
2½ Pounds Medium Yukon Gold Potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1½ Teaspoons Coarse Kosher Salt, plus additional for mushrooms
¾ Teaspoon Freshly Ground Black Pepper, plus additional for mushrooms
1¼ Cups Heavy Whipping Cream, divided
1 Cup Freshly Grated Parmesan Cheese (about 3 ounces), divided
2 Tablespoons Chopped Fresh Thyme
6 Garlic Cloves, thinly sliced
12 Ounces Fresh Crimini Mushrooms, sliced

Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.

Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.

Stuffed Portobello Mushrooms

Posted in Vegetables/Vegetarian by

Portabello Stuffed Mushrooms

 

Sometimes I just want a quick and easy dinner. Something that’s tasty and hassle free–which is especially clutch on week days.

Stuffed Mushrooms to the rescue!

We have done several variations on this dish (depending on what our fridge yields that day).  And that’s what is so great about stuffed mushrooms–anything goes! I have also been known to make “pizzas” with them by using the caps as “pizza dough”.

So Easy. So Versatile. So Delicious.

And that dear friends, is another Nguyen-Win Situation!

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Portobello Stuffed Mushrooms
Serves 2

Ingredients:

2 Portobello Mushrooms, with stems removed
¾ Cup Cooked, Chopped Spinach (if frozen, thawed and drained)
2 Tablespoons Diced Sundried Tomatoes
¼ Cup Crumbled Feta Cheese
6 Slices Genoa Salami
1 Tablespoon Garlic, minced
1 Shallot, diced finely
½ Teaspoon Dried Thyme
¼ Teaspoon Red Chili Flakes
1 Tablespoon Parmesan Cheese
Olive Oil

Preheat oven to 400 Degrees.

Drizzle Portobello mushrooms with olive oil. Season with salt and pepper. In an oven proof grill pan, lightly grill the caps of the Portobello mushrooms for 1-2 minutes on each side. Remove grill pan from heat.

In a large skillet, heat olive oil. Add garlic, shallots and cook for 1-2 minutes. Add sundried tomatoes, thyme, and chili flakes. Sauté for an additional minute. Remove from heat and mix with feta cheese.

With the tops down, place 3 pieces of salami on each mushroom cap. Split the spinach filling between the two caps and sprinkle with the parmesan cheese. Drizzle stuffed mushrooms with olive oil. Transfer to oven and bake for 7-8 minutes—turning the oven on broil to brown the cheese for the last minute.

Serve warm with couscous or salad.

Roasted Garlic Hummus

Posted in Appetizers/Small Plates, Condiments, Vegetables/Vegetarian by

Roasted Garlic Hummus

I love Hummus. So tasty, so many “flavors” it can come in, and so versatile in how it can be served. Great as an appetizer with pita chips, bread, and veggies—it’s also delicious as a spread in sandwiches for a scrumptious vegetarian option. And let’s be honest, any way we can squeeze in extra veggies is a good thing.

And here’s a secret….it’s so easy to make. How easy? So easy that I often kick myself when I buy prepared tubs from my local grocers.

The following recipe is my standard “go-to” take on Hummus. However, I often use it as a base for my “specialized hummus flavors”.  I also used to use fresh garlic in my hummus but have found that by using roasted garlic, you’ll still get great flavor that’s slightly more mellow. But hey, if you’re a fresh garlic kind of person, be my guest. :) However, I would try using only 2-3 garlic cloves as the flavors will be much more intense.

If you’re looking for a kicked-up hummus, try the following recipe but throw in some sundried tomatoes or fresh cilantro and jalapeno. DELISH!

Until next time Friends, Cheers!

**photo updated on 4/1/2013**

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Roasted Garlic Hummus

Ingredients:

15 Ounces of canned Garbanzo, drained with juices reserved
2-4 Tablespoons Liquid from Garbanzos
1/3 Cup Tahini
¾ Cup Fresh Italian Parsley
4 Tablespoons Lemon Juice
2 Tablespoons Roasted Garlic, minced finely
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Kosher Salt
½ Teaspoon White Pepper
¼ Teaspoon Paprika

In a food processor, pulse the parsley, lemon juice, olive oil and tahini. Add garlic, beans, 2 tablespoons of garbanzo liquid, salt, pepper, and paprika. Blend until smooth but still thick. Add remaining garbanzo liquid, if needed, to reach desired consistency. Adjust seasonings as needed.

If serving as an appetizer, garnish with a drizzle of additional olive oil, paprika, and chopped parsley.