Purple Sweet Potato Hummus

Purple Sweet Potato Hummus

I found some purple sweet potatoes at the grocery store the other day & had a moment. The hummus ended up being more of a vivid pink, which I think is just gorgeous! It tasted even more G O R G E O U S! Topped it with olive oil, za’atar, sumac, tri-color peppercorns and thyme from my garden!

Purple Sweet Potato Hummus

Yield: 8 Servings

Purple Sweet Potato Hummus

Ingredients

  • 1 1/2 cups cooked purple sweet potato (I baked & then peeled mine)
  • 1/3 cup tahini
  • 2 TBS hemp hearts
  • 3 cloves of garlic, crushed
  • Juice of 1 lemon
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp pink Himalayan salt
  • 1/3 cup olive oil
  • 1/4 cup filtered water (add more, if needed)
  • Garnish with olive oil, white, pink & green peppercorns, za’atar & fresh thyme

Instructions

  1. Add all ingredients (except garnish) to food processor, and pulse until smooth. You want the consistency to be soft enough to dip a chip in the hummus without breaking.
  2. Garnish with additional olive oil and the other recommended spices and herbs.
http://michellesipsandsavors.com/purple-sweet-potato-hummus/

Turmeric Hummus

Turmeric Hummus

I’m on a bit of a turmeric kick! This hummus is light, tasty & versatile. Eat it with chips, smear it on a tostada or enjoy it with falafel or kibbeh. Don’t you just love the color?!

Turmeric Hummus

Yield: 8 servings

Turmeric Hummus

Ingredients

  • 1 (15 oz) can of chickpeas, drained
  • 1/3 cup tahini paste
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 2 cloves of garlic
  • 1/2 tsp paprika
  • 1/2 tsp coriander
  • 1 tsp turmeric
  • S & P to taste
  • 1/4 cup filtered water
  • Sumac, colorful peppercorns, garlic blooms, hemp seeds & olive oil for garnish

Instructions

  1. Blend all ingredients in a food processor or blender until smooth. Place in desired dish and garnish with olive oil & spices of your choice. Serve with grainy chips or as a compliment to other foods. I like this with falafel or kibbeh.
http://michellesipsandsavors.com/turmeric-hummus/

Tex Mex Chile con Queso

Tex Mex Chile con Queso

APPETIZERS

Viva Fiesta! This traditional Tex-Mex queso is made with creamy & smooth Kraft velveeta cheese. I like to elevate my “queso” by using fresh tomatoes, onion, jalapeños & a bit of white wine. If you’re a purist, you eat this molten liquid gold, as is, with seasoned tortilla chips. If you are feeling adventurous, you can add a scoop of picadillo or chopped brisket. In our family, we often add cooked & crumbled sausage. Pretty much anything goes! Any way you choose to consume a bowl of this addictive concoction is fine with me! Enjoy!

Tex Mex Chile con Queso

Yield: 6 Servings

Tex Mex Chile con Queso

Ingredients

  • 1 TBS olive oil
  • 1 tomato, chopped
  • 1 small onion, chopped
  • 2 jalapeño peppers, seeded and chopped
  • 2 garlic cloves, minced
  • Sea salt & pepper to taste
  • 1/2 cup good dry white wine
  • 1 (16 oz) Kraft Velveeta Cheese, cut into chunks
  • Serve with seasoned restaurant quality tortilla chips

Instructions

  1. Heat olive oil and add tomato, onion and jalapeño peppers. Sauté on medium heat for 1-2 minutes. Add garlic and season with salt and pepper. Continue cooking on medium heat. When garlic is fragrant add the wine and deglaze the pan.
  2. Lower heat to simmer and add in the chunks of cheese. Stir cheese until melted and incorporated into the vegetable and wine mixture.
  3. Pour the chile con queso into a bowl and serve with tortilla chips.
http://michellesipsandsavors.com/tex-mex-chile-con-queso/

Grilled Ciabatta & Labneh Garlic Spread

Grilled Ciabatta & Labneh Garlic Spread

APPETIZERS

We had a quiet Saturday evening ~ I finished baking the flat of Poteet strawberries I purchased this past Tuesday. The hubs cracked open a bottle of cab and grilled these thick slices of ciabatta from one of our local bakeries, The Bread Box. I made this gorgeous spread w/tahini, lemon juice & roasted garlic. Y’all, this ciabatta was crispy on the outside & super moist on the inside ~ perfect brushed w/olive oil & toasted on a hot grill. I got the recipe for this spread from https://www.ful-filled.com

Grilled Ciabatta & Labneh Garlic Spread

Yield: 12 Servings

Grilled Ciabatta & Labneh Garlic Spread

Ingredients

  • 12 oz labneh or thick Greek yogurt
  • 2 - 3 TBS tahini
  • Juice of 1/2 lemon
  • 3 cloves roasted garlic, smashed
  • Dash salt
  • Za’atar, black sesame seeds & olive oil for garnish
  • Thick sliced Ciabatta

Instructions

  1. Mix labneh or yogurt with tahini, lemon juice, smashed garlic & salt in medium bowl. Transfer to serving bowl and swirl top of spread. Drizzle a bit of olive oil and too with sesame seeds & za’atar.
  2. Brush desired number of Ciabatta bread slices with olive oil. Toast bread in a hot grill so that each piece of bread has grill marks.

Notes

Original recipe found on Instagram from @ful.filled

For the Roasted Garlic: Preheat oven to 375 degrees. Cut head top of each garlic bulb. Wrap in foil, leaving top open. Pour a 2 tsp of olive oil over top & sides. Close the foil so that entire garlic bulb is covered. Placed on a baking sheet. Roast for 30-45 minutes.

http://michellesipsandsavors.com/grilled-ciabatta-lebneh-garlic-spread/

Hummus w/Sundried Tomatoes & Capers

Hummus w/Sundried Tomatoes & Capers

APPETIZERS

I served this at my Oscar Party for 2 (me & the hubs) & it was a hit! This is the first time I’ve made hummus, so it took a little tweaking as I went along. My version was smooth, creamy and a little tart. I served it with pita chips & was it ever good! I don’t think I will ever be able to go back to store bought hummus ~ seriously! It was that good.

Hummus w/Sundried Tomatoes & Capers

Yield: 4 Servings

Hummus w/Sundried Tomatoes & Capers

Ingredients

  • 1 (15 oz) can chick peas, drained
  • 2 garlic cloves, rough chopped
  • 1/4 cup tahini
  • Juice of 2 lemons
  • 1/3 cup olive oil
  • 1 tsp coriander
  • 1/2 tsp pink Himalayan salt
  • Filtered water, if needed
  • Garnish: Parsley, capers, sundried tomatoes in oil, crunchy chick peas (I used Saffron Road) & olive oil

Instructions

  1. Place chick peas in food processor and pulse until smooth. Add remaining ingredients (except garnish) and pulse until combined & smooth. Add a bit of water if the hummus is too thick.
  2. Transfer hummus to a serving dish. Garnish with rough chopped parsley & sundried tomatoes, capers & crunchy chick peas. Drizzle with olive oil. Serve with pita chips.
http://michellesipsandsavors.com/hummus-w-sundried-tomatoes-capers/

Michelle’s Famous Guacamole

Michelle’s Famous Guacamole

APPETIZERS

This GUACAMOLE recipe is famous in my circles. It’s been served at family gatherings & parties for years, and every time it gets rave reviews. If we are having an event, I always get asked/told, “Are you makin’ your guac? You better be makin’ your guac.”  This guacamole is tangy & spicy, and YUMMY! Make this immediately & you, too, will be FAMOUS!

Michelle’s Famous Guacamole

Yield: 4 Servings

Michelle’s Famous Guacamole

Ingredients

  • 1/2 red bell pepper
  • 1/3 cup red onion
  • 1/2 jalepeno (no seeds)
  • 1 garlic clove
  • 3/4 cup loosely packed cilantro
  • 4 ripe avocados
  • Juice of 1/2 lime
  • Salt and pepper to taste

Instructions

  1. Place everything but the avocado, lime, salt and pepper in a food processor. Chop until everything is very fine. Transfer to a large bowl.
  2. Add in the avocado, lime, salt & pepper, and combine.
  3. Transfer to desired bowl and serve with tortilla chips.
http://michellesipsandsavors.com/michelles-famous-guacamole/

Spicy Pimento Cheese

Spicy Pimento Cheese

APPETIZERS

Can. Not. Get. Enough…of this Marble Rye from one of local bakeries. And, what better to slather on a toasted piece of this gorgeousness than some homemade pimento cheese. My version has fresh jalapeños. Especially yummy. Ridiculously simple. Enjoy!

Spicy Pimento Cheese

Spicy Pimento Cheese

Ingredients

  • 3 cups grated cheddar cheese
  • 3 TBS diced pimentos (the kind in a jar)
  • 1 TBS finally chopped jalapeño (I used red and green jalapeños)
  • 3/4 cup good mayonnaise (I used Duke’s)
  • Salt & pepper to taste

Instructions

  1. Combine all ingredients in a bowl.
  2. Serve on toast or crackers.
http://michellesipsandsavors.com/spicy-pimento-cheese/

Black-Eyed Pea Salsa Dip

Black-Eyed Pea Salsa Dip

APPETIZERS

HAPPY NEW YEAR! In Texas, eating black-eyed peas to ring in the new year is supposed to bring good luck & prosperity. My mom used to put on a hot pot of these yummies & we would drop by for a bowl full on New Years Day. Since we are having friends over for dinner, I thought why not incorporate them into an appetizer ~ so, here ya go! BLACK-EYED PEA SALSA DIP, chocked full of  tomatoes, fresh corn, red onion, avocado, cilantro & black-eyed peas. Cheers to a fab new year, y’all!

Black-Eyed Pea Salsa Dip

Yield: 12 Servings

Black-Eyed Pea Salsa Dip

Ingredients

  • 1/2 jar of That Green Sauce (Sold at HEB Grocery Store - can be ordered online)
  • 1 (8 oz) cream cheese, softened
  • 12 oz of tomatoe, red onion, jalapeño & cilantro salsa (Pico de Gallo) - you can buy this pre-made at many stores
  • 1 cup black-eyed peas (or black beans)
  • 1 cup fresh corn (or frozen)
  • 1 avocado, cut into chunks
  • Juice of 1/2 lemon or lime
  • Cilantro for garnish

Instructions

  1. Mix all of the ingredients together with a spatula. Can be made several hours in advance. Simply place plastic wrap directly on the top of the dip and refrigerate until ready to serve.
  2. Garnish with cilantro and serve with your choice of chips. I use pita chips or tortilla chips.
http://michellesipsandsavors.com/black-eyed-pea-salsa-dip/

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