Red Pepper Cauliflower Hummus With Plantain Chips 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

ROASTED SWEET POTATO DIP



Roasted Sweet Potato Dip image

You may have had hummus, but have you ever had sweet potato dip? It's similar, but different. Serve with tortilla chips, fresh veggies, breadsticks, pita chips, spread on crostini, or use as a base on a flatbread pizza. Just use your imagination, the sky's the limit!

Provided by lutzflcat

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 medium sweet potato
¼ cup chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons tahini
2 cloves garlic, pressed
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon red pepper flakes, or more to taste
1 tablespoon chopped pistachios

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
  • Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
  • Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
  • Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
  • Spoon dip into a bowl, garnish with chopped pistachios, and serve.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 15.1 g, Fat 5.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 333.4 mg, Sugar 2.8 g

BEAN AND SUNFLOWER HUMMUS



Bean and Sunflower Hummus image

This is another great vegan recipe that is good with pita or vegetables or as a spread.

Provided by Jessica Laratonda

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 5m

Yield 8

Number Of Ingredients 7

1 cup cooked pinto beans
1 cup raw sunflower seeds
½ cup chives
¼ cup fresh lemon juice
½ teaspoon Himalayan pink salt
½ teaspoon cayenne pepper
water as needed

Steps:

  • Blend pinto beans, sunflower seeds, chives, lemon juice, pink salt, and cayenne pepper together in a blender until smooth; add water as needed for creamier consistency.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 9 g, Fat 9.5 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 200 mg, Sugar 0.8 g

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