Are you a fan of Guacamole?

Or

a fan of Hummus?

If that’s a YES for both, then this recipe is definitely for you! Combining the two epic dips together; zesty guacamole with creamy hummus – it is a Star of Dips!

If you have been following my blog lately, you would know about my love for hummus. On a weekly basis I end up making it in different combinations; either as a dip, or at times as a spread for rolls, like my favorite Roasted Chickpeas Hummus Roll. This continues from classic to variations like beetroot hummus, and now to my latest crush – avocado hummus. It’s so fresh and creamy, with a tiny hint of zestiness from the lemon. The dish keeps you guessing, with that taste which is in right between guacamole and hummus, n is so damn delicious!  Be it a spread on toasts or a heap on a tortilla chip, this avocado hummus dip is absolutely perfect…!

The extra creaminess comes not only from the avocados, but also from the chickpeas without it’s skin. It is purely optional to peel its skin as the avocado balances the texture, but definitely makes a difference when removed. You can also try adding jalapenos to give some heat to your dip if you like.

Enjoy, Happy Cooking…!

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Avocado Hummus

When Classic Mediterranean Hummus meets Mexican Delight Guacamole…Its a Celebration of Flavors…!! Presenting you the Extra Creamy, Healthy n Delicious Avocado Hummus… Perfect as a Dip or a Spread for Sandwiches & Toasts…!! 

Course Appetizer

Cuisine Mediterranean, Mexican

Keyword appetizer, avocado hummus, hummus

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 ripe avocados (peeled and pitted)
• 15 oz. canned chickpeas or ½ cup dried chickpeas, cooked
• 1 garlic
• ¼ cup tahini sauce
• ¼ tsp cumin powder
• ½ tsp pepper powder
• 1 lemon squeezed
• ¼ cup reserved chickpeas liquid/water
• ¼ cup olive oil + enough for topping
• 2 tbsp fresh cilantro leaves
• Salt (as required)
• roasted chickpeas/red chili flakes (garnish)

Instructions

• In a food processor, pulse together the avocados, cooked/canned chickpeas, garlic, tahini sauce, cumin powder, pepper powder, lemon juice, cilantro leaves, olive oil and salt.
• Scrape the sides of the bowl and add reserved liquid or water as needed while grinding to reach the desired consistency or until smooth. Check for the seasoning.
• Top with extra olive oil, roasted chickpeas (optional) or red chili flakes.
• Enjoy with veggie sticks, pita chips/tortilla, or bread.

Pro Tip: Peel off the chickpeas skin for a creamier hummus.

The post Avocado Hummus appeared first on Pepper Delight.

The most Popular & Healthiest Middle Eastern Dip – Yes… We are talking about Hummus today! Made with chickpeas, tahini, garlic, lemon juice and olive oil, this is one of the most adapted recipes with tons  n tons of variations – From the Classic to Spicy versions, vegetable based ones like Baba Ganoush, Avocado / Roasted Red Pepper / Beetroot Hummus… the list just goes on and on, and they all have one thing in common, Yummiliciuos!! I am a Huge Fan of Hummus; I can eat it daily… I love it as a dip, or even as a spread on my favorite Crunchy Garam Masala flavored Chickpeas Wrap.

The health benefits of hummus are enormous. The core ingredient, Chickpeas / Garbanzo beans is a vegan source of iron, high in fiber content, and an excellent source of protein. It also helps to lower cholesterol and in weight management. Hummus can be served as a dip along with crackers, spread on a pita, or even to make sandwiches…the options are endless. I would suggest using dry chickpeas rather than store bought canned ones, coz canned chickpeas are high in sodium.

So, how can you make your hummus Creamier?  The secret is, to peel the skin off the cooked chickpeas. Blending chickpeas with its skin on results in a grainy textured hummus, whereas take the skin off and you get an ultra-smooth and creamy dreamy Hummus!  I know it sounds like a lot of work; peeling the chickpeas one by one, and it does test your patience… but it’s definitely worth the effort.

And during this holiday season, give your party a twist by creating a Hummus platter! Its pretty easy, colorful, vegetarian, and gluten free too (just go for GF crackers). Stack up your favorites, let your creativity flow, and impress your guests (Check out my Notes below for platter ideas)!

Enjoy, Happy Cooking…!!!

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Hummus Platter

An Ultimate Hummus Platter for your Holiday Celebrations... with Pita, Veggies, Pickles & Feta Cheese…! Plus, The Secret to make the World’s Best Creamiest Hummus… Let’s Party…!!  

Course Appetizer

Cuisine Mediterranean

Keyword appetizer, hummus, hummus platter

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup dry chickpeas
• 2 cups water
• 2 garlic cloves (roughly chopped)
• 6 tbsp tahini sauce
• 1 lemon squeezed (plus more if needed)
• 6 tbsp olive oil (plus more)
• 6-8 tbsp reserved liquid (or water)
• Salt and pepper
• Paprika / pepper (a pinch to garnish)
• Platter ingredients: carrot, cucumber, cherry tomatoes, feta cheese, pickled olives, crackers, pita.

Instructions

• Soak chickpeas overnight to rehydrate and increase its volume. Drain and rinse well before cooking.
• Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure subsides. Take of the lid and reserve some of the cooked liquid, drain the rest.
• Remove the skin of the cooked chickpeas (Optional, preferred for a creamier consistency).
• Combine chickpeas, tahini, lemon juice, olive oil, reserved liquid, salt and pepper in a food processor. Blend until smooth and creamy.
• Sprinkle paprika or pepper and serve with a drizzle of olive oil.

Notes

1. For the platter, you can arrange all your ingredients on a large tray, plate, cutting board or baking pan.

2. Be creative in choosing your veggies, fruits, nuts, and dry fruits.

3. Include breads, pitas, chips, crackers, or wedges.

4. Feta cheese is optional, but complements well with the contents.

5. Either go for pickled or marinated olives / artichokes / sundried tomatoes.

6. To make your tray look attractive, fill it as much as possible by tightly arranging the ingredients without leaving any gaps.

7. You can substitute dry chickpeas with canned ones for ease.

8. Add more lemon juice to your hummus while blending if you prefer a tangy flavour.

9. You can also add more of the reserved liquid from the cooked chickpeas while blending, to suit your desired consistency.

The post Hummus Platter appeared first on Pepper Delight.

Roasted potatoes are my go-to dish for a quick prep appetizer, and I love them when planning parties. Be it a Baked Wedges recipe or a simple buttery dish like these colorful mini potatoes, they are always a favorite. Add a sauce dip, and everyone is going to love it!

So, the bunch of baby potatoes I have used in this recipe comes all the way from Soulard Farmer’s Market, one of the oldest farmers market in the US, located near downtown St. Louis. Everybody loves visiting Farmers Market, and so do I! But a visit to Soulard Market is a unique experience on its own; the layout, open stalls, wide variety of produce, and the eateres, reminds me of my hometown markets and brings back childhood memories. You get fresh meat, fruits vegetables, cheese and breads, even livestock! Not only are they cheap, but best in quality too. And same goes with the potatoes I bought, fresh & earthy!

Coming back to my dish of the day, if you are looking for an easy and minimal ingredient appetizer, then this is for you. All that you need are regular pantry ingredients. And if you don’t have Italian seasoning at home, you can skip it, trust me… the dish still tastes wonderful!  Its buttery soft on the inside with a crispy skin outside, just how perfectly anyone would love their appetizer to be!

The combination of a great sauce adds depth and volume to your dish; Tahini and Yogurt with Mint leaves gives the sauce a nice freshness and aroma which blends perfectly with the roasted potatoes.

Enjoy, Happy Cooking…!!!

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Roasted Baby Potatoes with Mint Tahini Sauce

Crispy on the Outside, Buttery Soft Inside… Roasted Baby Potatoes…!! A 5 Ingredient Recipe; Simple, Delicious & Appetizing, a Definite Crowd Puller…! 

Course Appetizer, Side Dish

Cuisine American

Keyword appetizer, mint tahini, roasted potatoes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Akhila

Ingredients

For Roasted Baby Potatoes

• 1 lb baby potatoes (halved, skin on)
• 2 garlic cloves (crushed)
• 1 tsp Italian seasoning
• 1 tbsp butter
• 2 tbsp olive oil
• Salt and Pepper
• Parsley (garnish)

For Mint Tahini Sauce

• 16 -18 mint leaves
• 1 tbsp tahini sauce
• 4 tbsp yogurt
• ½ of lemon juice
• Salt and pepper

Instructions

For Roasted Baby Potatoes

• Preheat oven to 400 degree F. Grease your baking pan with cooking spray.
• Wash the baby potatoes thoroughly under running water, scrub of dirt if any and pat dry with a kitchen towel.
• Toss the potatoes with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated.
• Arrange the potatoes in the prepared baking tray. Slice butter into small cubes and sprinkle between potatoes.
• Bake for 25- 30 minutes until they are crispy golden. Stir the potatoes halfway through the cooking process.
• Remove from the oven and garnish with freshly chopped parsley leaves. Serve hot.

For Mint Tahini Sauce

• Blend all the ingredients in a blender until smooth. Adjust seasoning according to your taste.

The post Roasted Baby Potatoes with Mint Tahini Sauce appeared first on Pepper Delight.