At first glance you might be thinking “She brought a dip and bread to a potluck?”
And you would be right, until you taste it. This is so much more than a dip. It’s everything hummus wants to be: spicy, complex & perfect with just about anything.
Dipped into crusty bread? Check.
Poured over pasta? Check.
Spooned onto roasted vegetables? Double check.
I double dog dare you to find something this dip doesn’t go well with.
Ok, I’m sure that this would taste horrible on ice cream, but you get the point.
I’m bringing this delicious dip for two reasons:
1. I know what a winner it is at potlucks
2. We will be in Barcelona by the time this is posted, a happy coincidence to share with you!
Think of this at the Spanish version of bruschetta; a simple appetizer that if done right is really, really, good.
Done wrong, and it’s nothing but stale bread and tomatoes.
The ingredients need to be of quality, I prefer making this in the summer with heirloom tomatoes, but any in-season kind will do.
On a completely unrelated note, I am beyond excited to be apart of this vegan potluck! If this is your first time here, grab a drink and be prepared to hop spend the next few hours drooling over plant-based favorites. The Virtual Vegan Potluck is a collection of 168 blogs with 8 courses! 168 bloggers and 8 categories! Whew. We are going to be full. And Happy. Each blog is linked up to the next so you can hop from one recipe to the next.
Cheers to a fun event and thanks again Annie, Somer, and Jason for hosting this. I look forward to many more events and get-together’s.
Spanish Romesco Sauce
Ingredients:
1/4 cup olive oil
1 slice stale french bread, cubed
1/2 cup slivered, blanched almonds
5 garlic cloves, minced
1 15oz. can whole peeled tomatoes
1 jar (8 oz.) roasted red peppers
1 tsp. salt
1 1/4 tbsp. smoked paprika
2 tbsp. red wine vinegar
Preheat the oven to 350°F and place a baking sheet in the oven to preheat.
Heat the olive oil in a saucepan; add the bread and almonds and stir frequently, cooking until they are golden brown. Add the minced garlic and sauté another 1 minute, stirring frequently.
Place the can of tomatoes in a food processor, with the juice. Drain the jar of roasted red peppers and place in the food processor. Pulse a few times until chunky. Add the salt, paprika, vinegar, and almond-bread mixture. Puree until smooth.
Pour the sauce onto the pre-heated baking pan in the oven and cook for 15 minutes until bubbly and lightly browned on top. Remove from oven, cool slightly and pour into a bowl.
There are a few foods that I’m pretty sure I could out eat anyone in:
1. Guacamole, or just avocados in general. I don’t discriminate.
2. Salad. It’s slightly embarrassing when we head to Fresh Choice. I really do love leafy greens.
3. Hummus.
Quite possibly one of my favorite foods, I have never been able to stick to the 2 tbsp. serving size rule.
I’m not proud of the fact that I can singly handlly consume the entire 8 oz. tub on one sitting but facts are facts. In fact, it’s one of the big reasons I started making my own. Those $3 tubs quickly add up in my weekly habit.
Over the years, I’ve made a million variations of hummus adding and tweaking ingredients here and there, but this is hands down my favorite hummus recipe. I adapted it from the Barefoot Contessa.
At first glance you might think that 3 cups is too much hummus to have around, but once you taste it you’ll be glad you have that much. Maybe next time you’ll even consider doubling it. It really is delicious on everything: roasted vegetables, salads, tossed with hot pasta, sandwiches, or just eat by the spoonful.
The other great thing about this hummus? It’s essentially oil-free. I don’t understand recipes that call for almost a cup of oil. That kind defeats the point of hummus, don’t ya think? You could drizzle olive oil on at the end like I do for more flavor and presentation but you don’t have to.
Homemade Hummus
2 garlic cloves, minced
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini
7 tablespoons freshly squeezed lemon juice
2 tbsp. reserved chickpea liquid, or water
6 dashes hot sauce
3 ice cubes
2 tbsp. olive oil (optional)
Paprika garnish
Add all ingredients from garlic to hot sauce in a food processor or high-powered blender. Process until very smooth, about 3 minutes. Add ice cubes and process until incorporated. Transfer to serving bowl and drizzle with olive oil (if using) sprinkle paprika on top!
Hey Mom! (and Lilly)
Happy early Mother’s Day! Certain holidays just scream brunch: my birthday, Easter, and Mother’s Day. Brunch is one of my favorite ways to celebrate; an excuse to eat and drink for hours, lingering until it’s time for a nap.
Seriously, is there anything better? While some things are a non-negotiable for me: fruit salad, coffee, and rosemary potatoes, I always like trying and serving something different. And, if your mother is anything like mine- you bond over food. While flowers & cards are nice, I know the real way to my momma’s heart: cooking & eating! Try one or all of these for a memorable brunch for Mom.
A fun way to say “Mom, I love you. Enjoy this flaky crust and Spring’s fanciest vegetable.”
There are a few dishes I associate with my mother and Puttanesca tops the list. Her signature dish; she makes jars of her sauce and gives them away as Christmas gifts. Why not try it in a scramble? Swapping tofu for eggs also says, “Mom. I love your heart… and your lipid panel.”
Recipe and Photo: The PPK, Vegan Brunch
Ok, the title alone makes this a winning recipe. I haven’t had these yet but keep meaning to make them! Mother’s Day brunch sounds like the perfect excuse to me. Kristy also has an amazing Baked Coffee Cake French Toast recipe that I keep eying as well. Yeah… I know. I’m beyond impressed. All vegan too! Check it out- keepinitkind.com
Recipe & Photo: Keepin it Kind
A good reminder that while my current photography isn’t food gawker, it’s a huge step up from my iphone days. What was I thinking? I usually consider muffins to be breakfast cupcakes but dare I say these are healthy? Full of oats, shredded carrots, and whole grains, enjoy these muffins warm from the oven. They are also delicious broken up and stirred in with fruit and yogurt.
xo Love you mom!
Green smoothies are a somewhat new thing for me. I’ve mentioned before that BL gave me my BlendTec for our 1st anniversary together and I was less than pleased.
A blender?
Meh. I wasn’t into smoothies then and I would have much preferred a piece of jewlery or a vacation at that point. Just another example of how well he knows me… my BlendTec and I have been inseparable ever since. I prefer my Green Smoothies over most breakfasts (except avocado toasts, of course) and I recommend them to my clients as well.
Don’t you love getting a serving of vegetables in before 7AM?
The beauty of these smoothies is that you can customize them to your taste and needs. Enjoying before a workout? Choose water or juice over milk/yogurt. Post-run smoothie? Add a scoop of protein power (Vega Vanilla is my favorite). If you’re just starting out with green smoothies, start light: lettuce & spinach have a lighter flavor than kale and broccoli. If you have extra herbs in the drawer- add in! Parsley and basil taste great in green smoothies, especially paired with berries.
For a thicker smoothie, I love a frozen banana. Just peel when ripe, break in 1/2 and add to a freezer-bag. My usual combo: spinach, frozen mixed berries, 1/2 banana, 1 scoop vega, unsweetened almond milk. 
What’s your favorite combo?
