Purple Fiddle Hummus Recipes

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PURPLE FIDDLE HUMMUS



Purple Fiddle Hummus image

While on our honeymoon in eastern West Virginia, Joe and I frequented the 'Purple Fiddle', an eclectic coffee shop and cafe with yummy wraps, soups, sandwiches, and the best hummus I've ever tasted! Once we visited for the second time, I just had to ask one of the employees what the secret was to this 'it's got a kick to it' hummus: red cayenne pepper, not just black pepper, alongside cumin, sea salt, and fresh cilantro. Yum! I could eat this hummus with anything from carrots to grilled pita wedges! Garnish hummus with extra cilantro (and lime slices if you have them)!

Provided by Jessica

Categories     Hummus

Time 10m

Yield 4

Number Of Ingredients 9

1 (15 ounce) can garbanzo beans, drained and 1/4 cup liquid reserved
½ cup chopped fresh cilantro
½ cup chopped onion
2 cloves garlic, finely chopped
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon sea salt
1 teaspoon extra-virgin olive oil, or to taste
1 teaspoon lemon juice

Steps:

  • Pulse garbanzo beans, cilantro, and onion in a blender or food processor until roughly chopped; stir. Add garlic, cumin, cayenne pepper, and sea salt; pulse, adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 18.9 g, Fat 2.2 g, Fiber 3.7 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 324 mg, Sugar 1 g

RED PEPPER-CAULIFLOWER HUMMUS WITH PLANTAIN CHIPS



Red Pepper-Cauliflower Hummus with Plantain Chips image

Here is a take on a classic dip, with cauliflower subbing in for garbanzo beans! Instead of pita chips, use plantain chips. Fewer calories means more bites, right?

Provided by Bibi

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 45m

Yield 8

Number Of Ingredients 13

2 cups cooked cauliflower rice
4 ounces roasted red peppers, drained and chopped
3 tablespoons lemon juice
3 tablespoons tahini
1 clove garlic, roughly chopped
½ teaspoon cayenne pepper
½ teaspoon cumin
½ teaspoon sea salt
2 green plantains
2 tablespoons avocado oil, or as needed
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika
sea salt to taste

Steps:

  • Combine cooked cauliflower rice, roasted red peppers, lemon juice, tahini, garlic, cayenne, cumin, and sea salt in the bowl of a food processor. Pulse until mixture is an even color but still has texture, about 1 minute. Scrape down the sides once or twice during processing.
  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil and brush with avocado oil.
  • Use a mandoline to carefully slice plantains into chips as thinly as possible. Place chips on the prepared baking sheets in a single layer.
  • Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, smoked paprika, and sea salt.
  • Bake in the preheated oven on the convection setting until chips are browned and crisp, 10 to 12 minutes. If your oven does not have a convection setting, chips will need to cook longer, so watch carefully to avoid over-browning. Remove from baking sheet and drain on a paper-towel lined plate.
  • Serve plantain chips with roasted red pepper-cauliflower hummus.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 19.7 g, Fat 6.8 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 223.6 mg, Sugar 7.3 g

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