Homemade Peanut Butter

Tags

dips

This Homemade peanut butter is creamy with peanut intense flavour. It’s perfect to use as a dip or as a spread. This is made with just a couple of natural ingredients.

Preparation Time : 5 minutes

Makes : 1 1/2 cups

Ingredients:

Dry roasted peanuts : 2 cups

Sea salt : 1/2 teaspoon

Olive oil : 1 teaspoon

Honey : 1 tablespoon (optional)

Method:

Take the roasted peanuts in a blender/food processor and run it on high for 4-5 minutes. The peanuts will first crumble, them become into a sticky ball and slowly turns creamy.

Now, add the rest of the ingredients and process for another 30 seconds.

Place the peanut butter in a glass jar and store it in the refrigerator.

Note: I used Blendtec and it took me 4 minutes for the peanuts to become nice and creamy.

 

Roasted Red Pepper Hummus

Tags

Blogging Marathon, dips, spreads

Roasted Red Pepper Hummus is a dip or spread made with cooked and mashed chickpeas, roasted red pepper, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.

Roasted red pepper adds a lot more flavour to the hummus. The color is really inviting. The red pepper can be roasted in the oven, grill or stove top. I just simply roasted it on the stove top which is a time saver yet we get the smoky flavour. Canned chickpeas can be used to speed up the process. Taste in using canned chickpeas and soaking/cooking chickpeas is really negligible.

Sending this dish over to our BM #109, week 4, day 3 under Dips and Spreads category.

Preparation Time: 10 minutes

Cook Time : 10 minutes

Makes : 2 cups

Ingredients :

Soaked and cooked chickpeas : 1 1/2 cups (can use canned chickpeas)

Roasted red pepper : 1 chopped finely

Garlic Cloves : 3 minced

Tahini : 2 tablespoons

Olive oil : 1/4 cup

Lemon : 1 juiced

Cumin : 1 teaspoon

Chickpea liquid : 1/3 cup

Salt : 3/4 teaspoon

Method:

Wash and clean the red pepper, rub some oil and roast it over high flame on the stove. Once it’s charred, take it off the heat. Let is cool a little, wash it to get rid of the burnt skin and chop finely.

Add all the listed ingredients in a food processor or blender jar and blend till smooth.

Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Hummus

Tags

Blogging Marathon, dips, spreads

Hummus is a dip or spread made with cooked and mashed chickpeas, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.

Sending this dish over to our BM #109, week 4, day 2 under Dips and Spreads category.

Preparation Time: 10 minutes

Cook Time : 10 minutes (if using dried chickpeas)

Makes : 1 1/2 cups

Ingredients :

Soaked and cooked chickpeas : 1 1/2 cups

Garlic Cloves : 3 minced

Tahini : 2 tablespoons

Olive oil : 1/4 cup

Lemon : 1 juiced

Cumin : 1 teaspoon

Chickpea liquid : 1/3 cup

Salt : 1/2 teaspoon

Method:

Add all the listed ingredients in a food processor or blender jar and blend till smooth.

Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Guacamole

Tags

Blogging Marathon, dips, spreads

Guacamole is an avocado based dip, spread or salad originates from Mexico. It has become a popular dish in International and American cuisine apart from Mexican cuisine.

Made this dish as part of our BM # 109, week 4 day 1 under Dips and spreads category.

Preparation Time: 10 minutes

Makes : 1 cup

Ingredients:

Ripe Avocados : 2 peeled, pitted and mashed

Lime : 1 small juiced

Salt : 3/4 teaspoon

Garlic : 2 cloves minced

Tomatoes : 2 small chopped finely

Onion : 1/2 cup finely chopped

Cilantro/ Coriander : 2 tablespoons finely chopped

Method:

In a medium sized bowl, add all the ingredients and mix well to combine.

Serve with some tortillas and refrigerate the left over in an air tight container for upto 2 days.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109