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

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

Spanakopita (Greek Spinach Pie)

Tags

Baked Foods, Blogging Marathon, Greek dishes, side dishes

Spanakopita is a famous Greek Pie. It’s flaky on the top with a delicious spinach, feta cheese filling. Pastry sheet gives a nice crispness to the dish. This can be served as a side dish with meat or a main dish with some salad.

I called a friend when I chose to do Greek dishes as she always made her family Greek dishes for potlucks. She shared me this delicious recipe.

Simply replace egg with flax meal to make this a vegetarian dish. (1 tablespoon flax meal and 3tablespoons water for each egg)

Sending this recipe to our BM #109, week 3 day 2 under Countries by Alphabet where I’m doing Greek dishes.

Preparation Time: 2o minutes

Cook Time : 1 hour

Makes : 6 pieces

Ingredients:

For the Crust:

Puff Pastry sheet : 1 package thawed

Extra virgin Olive oil : 1/2 cup

For Filling:

Baby Spinach : 2 cups

Parsley : 1 cup finely chopped

Onion : 1 large finely chopped

Garlic : 2 cloves minced

Extra virgin olive oil : 1 tablespoon

Eggs : 3

Feta Cheese: 1 1/4 cups crumbled

Salt and pepper to taste

Method:

Preheat the oven to 325 degrees F.

In a large bowl, add all the ingredients listed under for filling and mix well to combine.

Unroll the pastry sheet, roll it a little. Line a baking pan with parchment paper and place the pastry sheet in the pan, apply olive oil generously, evenly spread the filling over the sheet. fold rest of the sheet and cover the filling.

Gently press the sheet to close the edges. Bake for 1 hour or until the crust is golden. Let it rest for 5 minutes before cutting.

Serve immediately. The left overs can be refrigerated for 2-3 days.

 

 

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

Greek Zucchini Salad

Tags

Blogging Marathon, Greek dishes, Salads

This Zucchini Salad is full of Greek flavours. It’s a raw and healthy salad that makes an awesome side dish with any meat.

Sending this recipe for our BM # 109, week 3 day 1 under Countries by Alphabet. I’m going to do 3 Greek dishes this week.

Preparation Time: 15 minutes

Serves : 3-4

Ingredients:

Zucchini : 1 large diced (3 cups)

Chickpeas : 1 1/2 cups (soaked or canned)

Cilantro : 1/2 cup chopped

Olives :  1/3 cup

Red onion : 1 medium sliced

Feta cheese : 1 cup crumbled

Lemon juice: 2 tablespoons

Extra virgin olive oil : 1/4 cup

Salt and pepper to taste

Method:

Mix all listed ingredients in a medium sized bowl and toss well to coat. Let it rest in the refrigerator for at least 15 minutes.

Serve chilled as a side dish with your choice of main dish.

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

D – Deviled Eggs

Tags

30 minutes or less, Blogging Marathon, side dishes

Deviled eggs are also known as stuffed eggs. Hard boiled eggs are shelled, cut in half and filled with a stuffing made with the egg yolks. They are served cold as a side dish, appetizer or even main course. It’s a popular dish in Europe and North America.

The original stuffing is made with mayonnaise and mustard but I added hot sauce instead of mustard to give a nice kick to the dish and family loved it.

Made this dish as part of our A to Z series where I’m doing 30 minutes or less meals. Today is letter D. BM#109, week 2 day 1.

Preparation Time: 5 minutes

Cook Time: 10 minutes

Serves : 4

Ingredients:

Eggs : 4

Mayonnaise : 1 tablespoon

Red hot sauce: 1 teaspoon

Salt : 1/4 teaspoon

Red chilli powder : to garnish

Method:

Boil the eggs, let them cool a little and shell them and cut in half. take the yolks into a bowl.

Add mayonnaise, salt, hot sauce and mix well. Put the mixture into a ziplock bag, cut the corner and squeeze the mixture into the egg whites.

Garnish with red chilli powder and serve. Eggs can be refrigerated for a day before serving too.

 

 

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