I went to my relief society enrichment "meeting" last night and they did a fabulous job of sharing healthy recipes and different yummy ways to add fruits/veggies into your diet. One of the things that I absolutely LOVED was this hummus they served...and they gave us the recipe. Yum! I just made it today and let me tell you...it's a little piece of Middle Eastern Heaven on a carrot stick. Ahhh....
Ingredients:
1 can (15 oz.) chickpeas/Garbanzo beans, rinsed and drained
1 T fresh minced garlic
1 T fresh lemon juice
2 T tahini (sesame seed paste)--instead of tahini...you can use PEANUT BUTTER and you can't even taste the difference--at all. Use it--it's fabulous.
1 tsp. ground Cumin
1/4 tsp salt
1/4 cup water
1 T olive oil
Directions:
Put all of the ingredients in a food processor and blend until combined (but not totally smooth). Add the water and blend until smooth (be careful not to overmix). Drizzle the olive oil over the hummus and pulse a few times until incorporated. Pour into a serving dish and drool in delight! This is SO yummy. You can serve it with pita, carrot sticks, sweet pepper strips, celery, grape or cherry tomatoes, etc... You really have to try it. It's phenomenal. Yum, yum!
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Thursday, January 28, 2010
Saturday, September 20, 2008
Cream Cheese Fondue
This one was a hit at our fondue party and is relatively inexpensive. Yum :)
Ingredients
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped, or 1/2 tablespoon dried
1 tablespoon fresh oregano, chopped, or 1/2 tablespoon dried
1 tablespoon fresh basil, chopped, or 1/2 tablespoon dried
3 8-ounce packages cream cheese, softened
1 to 1 1/2 cups light cream
Directions
In a large, heavy, non-stick skillet, sauté the garlic in the olive oil, just until tender. Add the cream cheese, and continue cooking on low heat, stirring, until the cheese is smooth and melted. Gradually stir in the cream, a little at a time, until the mixture reaches the right consistency for dipping. (It thickens as it cools.) Add the parsley, oregano and basil, and continue cooking for two or three minutes to let the herb flavors blend. Transfer to a warm ceramic fondue pot. Serve with bread, veggies, crackers, shrimp, or anything you can think up.
Note: This can be made a day ahead and refrigerated, but needs to have a bit more cream added to it when you heat it up again.
This fondue was a definite hit and I highly recommend it for any fondue party!
Ingredients
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped, or 1/2 tablespoon dried
1 tablespoon fresh oregano, chopped, or 1/2 tablespoon dried
1 tablespoon fresh basil, chopped, or 1/2 tablespoon dried
3 8-ounce packages cream cheese, softened
1 to 1 1/2 cups light cream
Directions
In a large, heavy, non-stick skillet, sauté the garlic in the olive oil, just until tender. Add the cream cheese, and continue cooking on low heat, stirring, until the cheese is smooth and melted. Gradually stir in the cream, a little at a time, until the mixture reaches the right consistency for dipping. (It thickens as it cools.) Add the parsley, oregano and basil, and continue cooking for two or three minutes to let the herb flavors blend. Transfer to a warm ceramic fondue pot. Serve with bread, veggies, crackers, shrimp, or anything you can think up.
Note: This can be made a day ahead and refrigerated, but needs to have a bit more cream added to it when you heat it up again.
This fondue was a definite hit and I highly recommend it for any fondue party!
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