Hummus Remix: Perfect Party Hummus... in a Hurry

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Cucumber
  • 1 Cucumber
  • 1 tsp Parsley, fresh
  • 1 tbsp Red onion
  • 2 tbsp Tomato

• Condiments

  • 1 tub Your favorite hummus

• Baking & Spices

  • 1 hearty drizzle Balsamic glaze

• Dairy

  • 2 tbsp Feta cheese

Found on peasandcrayons.com

Description

Ingredients

• about 25 standard-large whole button mushrooms [24oz]
• 1/2 cup dry quinoa , rinsed
• 3/4 cup broth or water
• 3 hot Italian chicken sausage links [the larger sized ones]
• 1/2 cup minced onion
• 2 large cloves of garlic, smashed and minced
• 5 button mushrooms, diced
• 2 TBSP garlic powder
• 1/4 tsp sea salt
• 1/4 tsp paprika
• salt and pepper, to taste
• Feel free to use regular button mushrooms or baby bella portobellos! Ive made it with both and theyre delicious! Ive also tested the recipe using both organic chicken sausage and pork sausage and it was divine both ways. Choose your favorite!
• No quinoa handy? These are also marvelous with Italian style or Panko breadcrumbs! Yum!
• 2 large tortillas [8-10 inches]
• 6-8 wedges of laughing cow spicy pepper jack cheese
• 1/2 cup finely diced red bell pepper
• 1 + 1/2 jalapeno peppers [seeds and veins removed]
• 2-4 ounces grated mexican cheese
• 2-6 stalks of green onion
• fresh cilantro, to taste
• optional extras:
• sliced avocado
• salsa for dipping
• fresh cherry tomatoes + bamboo skewers to fancify
• substitution shenanigans: plain cream cheese can absolutely be subbed for the pepper jack and feel free to grate your favorite cheese on top! You can grab a mexican blend or use sharp cheddar, gouda, or good ole pepper jack cheese! These pinwheels are easy to make and even easier to customize! Whatever you do, just get them into your face!
• 2 naan flatbreads [or your favorite crust!]
• 1 medium sweet potato, peeled
• 1/4 cup barbecue sauce
• 1/2-1 cup freshly grated cheese
• 1/2-1 cup baby arugula
• 2 TBSP ranch dressing [see below for recipe]
• 1/4 cup chopped red onion
• 1 large head of garlic, roasted
• 2 [10 oz] bags of whole edamame
• 2 TBSP unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper
• optional: toasted sesame seeds for a crunchy topping
• 1 tub of your favorite hummus
• 2-3 TBSP diced cucumber
• 2-3 TBSP diced tomato
• 2-3 TBSP crumbled feta cheese
• 1 TBSP minced red onion
• 1 tsp fresh chopped parsley
• a hearty drizzle of balsamic glaze
• sliced cucumber, carrots, bell pepper slices, + pita chips for dipping
• Of course if youre chilling at home with some chickpeas yours, not [mine ] then feel free to whip up a bowl of yummy homemade hummus! Same goes for the glaze, you can purchase a bottle at your favorite grocery store or simply reduce your favorite balsamic vinegar over medium heat in a saucepan , stirring occasionally, until it thickens into a yummy reduction.
• 1/2 cup quality extra virgin olive oil
• 1/2-1 whole head of roasted garlic, peeled
• 1 tsp parsley
• 1/2 tsp dried basil
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp sea salt, plus any extra to taste
• 1/8 tsp paprika
• a pinch of thyme
• a pinch of cayenne or white pepper
• freshly ground black pepper, to taste
• optional: freshly grated Parmesan cheese
• not optional: roasted garlic; its too good to skip! serve with the freshest baguette you can get your hands on!
• 1 can cannellini beans
• 1/2 a large, ripe avocado
• 1/3-1/2 jalapeno, seeds/veins removed
• 2 cloves garlic
• a handful of fresh spinach
• 2-3 TBSP fresh lime juice
• 2 TBSP fresh cilantro, plus extra to taste
• 2 TBSP olive oil, plus extra to garnish
• 1/4 tsp salt
• dippers: sliced cucumber, tortilla chips, pita chips, any veggie ever, any carb ever, + your fingers
• 1/2 lb fresh/defrosted raw shrimp
• 4 ounces quality* lump crab meat, shredded
• 1-2 TBSP butter
• 1/2 cup onion, finely diced
• 1/2 cup green bell pepper, finely diced
• 1/4 cup celery, finely diced [optional]
• 1 TBSP jalapeno, minced
• 1/2 cup chopped spinach
• 3 cloves of garlic, minced and smashed into 1/4 tsp salt
• 1 tsp Old Bay seasoning blend
• 3-4 ounces cream cheese
• 2.5-3 cups freshly grated Gouda cheese [not smoked]
• 1/2 cup Gruyere cheese
• a pinch of red pepper flakes [optional]
• 1/4 tsp chopped parsley
• paprika, to taste
• *I used to always make my crab dips and dishes with canned crab meat. Recently I took the leap and headed to my seafood counter and found that my local store has their own brand of jumbo lump crab and [bonus!] it goes on sale quite frequently. Using this fresher option has made a huge difference! The crab is juicy, tender, and full of flavor!
• Did I mention this entire dish is made in one pan? Lets do this!
• 3 cups cooked chickpeas* [drained and rinsed]
• 1 roasted red pepper [jarred or homemade, seeds + skin removed]
• 1/3-1/2 cup tahini
• 3 TBSP extra virgin olive oil, plus extra for drizzling
• 1 tsp fresh garlic, minced and smashed
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1/4 tsp dried basil
• 1/4 tsp cumin
• 1/4 tsp paprika, plus extra for topping
• lemon zest, to taste
• 4 TBSP fresh squeezed lemon juice
• i]adapted from [Emeril Lagasse [/i]
• Dont forget to grab some pita chips, warm fluffy pita bread, cucumber slices, carrots and anything else youd like your hummus slathered on!

Directions

• Slice the top off of each pepper and discard, or leave the top on for a handy dandy pepper handle.
• Next slice each pepper lengthwise.
• Top with hummus and sprinkle on the toppings.
• Scarf em!
• Pre-heat oven or toaster oven to 350 degrees F.
• Clean mushrooms, remove stems, and arrange on an oiled baking sheet.
• Set aside.
• Bring a small pot with 3/4 cup of broth or water to boil.
• Add quinoa and cook, partially covered for 12-13 minutes until fluffy.
• Set aside.
• While the quinoa cooks, bring a skillet to medium-high heat.
• Remove casings from sausage and add to your skillet.
• Cook sausage, stirring often to create small crumbles, and once its no longer pink in the center, set aside. The goal is to leave the sausage a bit juicy since it still has some oven time ahead of it.
• Keep burner on and, using the same skillet, add your onion and a little bit of water [or broth... or wine!] to deglaze the pan and saute.
• When onions start to soften, add in garlic and chopped mushroom and reduce heat to medium.
• Stirring occasionally, cook until onions are tender and translucent.
• Add your quinoa to the sausage mixture mix thoroughly.
• Season with sea salt, garlic powder, and paprika. I like these garlicky [and wouldnt have them any other way!] so feel free to give the mixture a taste before adding the garlic powder. If you love it as is, have at it. If youre a garlic lover, add the 2 TBSP in full. Let your taste buds be your guide!
• Remove from heat and allow to cool just a tad before handling.
• Refrain from scarfing too many spoonfuls of the stuffing in your mouth while you spoon the mixture into the mushroom caps.
• Bake for approx 15-20 minutes or until mushrooms are tender and steamy after giving up a bit of their liquid.
• Dig in! Well, once the mushrooms are a little less molten hot than they will be straight out of the oven. Burning the roof of your mouth is the worst!
• Use a knife to spread a thin layer of pepper jack on each tortilla.
• Lay flat and sprinkle with your favorite grated cheese, then top with bell pepper, jalapeno, green onion and fresh cilantro.
• Bonus points if you add some delicious ripe avocado slices to the mix!
• Try not to over stuff them, since theyll be a hot mess to roll if you do, but if you accidentally do just call it a veggie wrap and make a lunch of it! Hah!
• Starting at the edge, roll the tortilla like youre making a sushi roll, applying gentle pressure to help set the shape.
• Repeat for second tortilla and toss em in the fridge to make slicing easier!
• After maybe 10-15 minutes, use a super sharp knife to slice them into discs.
• Feeling fancy? Skewer those bad boys on a bamboo stick and pop a few cherry tomatoes on while youre at it. Food is always more fun on a stick!
• Pre-heat oven to 350 degrees F.
• After peeling, slice your sweet potato using a sharpened chefs knife or mandolin.
• Bring a small pot of water to boil and toss the SP slices in for approx 3-5 minutes.
• Once tender, drain and set aside.
• Slather each flatbread with BBQ sauce and sprinkle with a thin layer of cheese.
• Follow it up with a later of sweet potato and another layer of cheese.
• Bake at 350 F, straight on the rack, for 10-15 minutes or until the crust is crisp and the cheese hot and melty.
• Top with arugula, red onion, and a hearty drizzle of ranch and dig in!
• Pre-heat oven to 400 degrees F
• Grab an entire bulb of garlic and slice a little less than 1/4 of the top off, just enough to expose the cloves.
• Drizzle with olive oil and seal into a pinched pouch of aluminum foil.
• Roast anywhere from 40-60 minutes, depending on your oven and patience.
• Once the house starts to smell like heaven, resist the urge to dive straight in to the oven and spread the entire thing on toast. Better yet, roast a second bulb so you can do exactly that! The garlic can be roasted ahead of time and stored in the fridge if youd like to have it on hand for easy additions to meals.
• Next bring a medium to large pot of water [approx 4-6 cups] to boil on the stove top.
• Boil the edamame until tender, but still firm, approx 3 minutes or so.
• Test a pod for desired tenderness and drain liquid from the pot.
• Grab a warm head of garlic and squeeze out the bulbs into a bowl. After roasting it basically turns into buttery, garlic paste and will leave your house smelling amazing all day long. The only thing better than the smell is the taste! I die.
• Whisk together melted butter, roasted garlic, garlic powder, and salt and pour over edamame.
• Toss to coat.
• Add your cayenne pepper and any additional sea salt to taste and dig in!
• Get ready to tackle that party prep to-do list because your easy appetizer pretty much just walked into the kitchen and made itself!
• Chop the veggies and herbs and pile onto hummus.
• Crumble your feta on top and drizzle with balsamic glaze.
• Surround with an array of crunchy pita chips and veggies. Because, duh.
• Pre-heat oven to 400 degrees F
• Grab an entire bulb of garlic and slice a little less than 1/4 of the top off, just enough to expose the cloves. Drizzle with olive oil and seal into a pinched pouch of aluminum foil. Roast anywhere from 40-60 minutes, depending on your oven and patience. Once the house starts to smell like heaven, resist the urge to dive in to the oven and spread the entire thing on toast. Better yet, roast a second bulb so you can do exactly that!
• Alternatively, you can roast the garlic ahead of time and store in the fridge for up to four days, and simply whip this up whenever your ready for some serious dippage. I typically roast a few bulbs and use the golden cloves in recipes throughout the week.
• Once your garlic is ready, the cloves should practically be bursting from the bulb. Remove anywhere from half to the entire clove and blend together with the olive oil using a food processor or blender. Add the herbs and seasoning blend and let it sit so the flavors can infuse the olive oil. You can dig in after 20 minutes or give it an hour or so, totally up to you!
• Have 5 minutes handy? Good! You can make this dip!
• Drain and rinse your beans and combine in a food processor [or blender!] with all of the above ingredients.
• Whip until creamy, scraping down the sides as needed.
• Serve a room temperature with your favorite dippers and a drizzle of olive oil!
• Pre-heat oven to 350 degrees F.
• Prep shrimp and crab as needed by defrosting, cleaning, peeling and deveining your shrimp and shredding your crab. If you need a shrimp prep guide, I have some photos and mini tutorial [here ] You can also buy yours already cleaned and shelled for ease of use! Whatever you do, skip the pre-cooked stuff; the texture always seems to be off. Once prepped, chop the raw shrimp and set aside.
• Next chop your veggies finely, so theyll mix seamlessly into the dip.
• Heat a cast iron skillet on your stove-top to medium-high heat with a tablespoon or two of butter and saute the onion, bell pepper, celery and jalapeno until tender.
• Next add in the spinach, salted mashed garlic, and Old bay.
• Stir to combine and wilt the spinach.
• Next add the crab and shrimp and cook for about a minute, until shrimp just begin to turn opaque.
• Remove from heat. [the shrimp will continue to cook in the pan as well as in the oven]
• Stir in your cream cheese, Gouda, and Gruyere and a sprinkle of paprika, and pop the entire skillet in the oven
• Bake for about 15 minutes until bubbly and golden.
• Remove skillet from the oven, give it a moment to de-molten-lavafy itself, and dive on in with your favorite crusty baguette.
• Now would be a good time to garnish with some parsley and red pepper flakes before your eat the entire skillet!
• *tip: remove the skin from the chickpeas for extra creamy hummus! I decided to go the old fashioned route and soak dried chickpeas overnight and then boil them the next morning before making the hummus. Why I do these things when I have a baby scaling my leg like a spider monkey I havent a clue, but I did it, and it was delicious. You can also cook them via crock-pot or just skip the song and dance and grab a few cans of beans; its all good!
• Grab your chickpeas and, as mentioned above, remove any loose or easily-peeled skins for a creamier hummus.
• In a food processor or blender, combine chickpeas, red pepper, tahini, and olive oil and blend.
• Scrape down the sides and add your garlic, salt, red pepper flakes, basil, cumin, and paprika.
• Before you crack open your lemon to juice it, scrub it clean and zest it into a small pile on your cutting board. Trying to zest a lemon after youve juiced it is like trying to get dressed when youre still sopping wet from a shower. Its just plain difficult and a bit uncomfortable.
• Add as much or as little zest as youd like to the food processor. I used around half a lemons worth in mine and sometimes get gung-ho and just add it all. You can always swirl it in later if you have a change of heart and want more lemon. Unlike baking, cooking [or in this case blending your brains out with a pile of chickpeas] is much more forgiving. In fact, if youre a flavor junkie like I am, amp up your hummus with extra garlic, cumin, and basil, if desired. You can also zestify your hummus with extra red pepper flakes or cayenne pepper! Taste and tweak to your hearts content.
• Now that weve gotten gloriously off task, add the lemon juice and zest to the processor and continue to blend and whip your chickpeas into an orange flurry.
• Top with a hearty drizzle of your favorite olive oil [I broke out the harissa-infused evoo for mine! Yum!] and a sprinkling of paprika [or cayenne if youre feeling bold!] and dig in!