Roasted Red Pepper Hummus

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The other day my sister randomly said she was going to make hummus. We all like hummus, but she has never made it before, and actually did not know that chick peas and garbanzo beans were the same thing until this whole process. She got the recipe from the Food Network and made one half a garlic hummus, with the other half being a roasted red pepper hummus.

Ingredients

  • 7 cups water
  • 1 lb dry chickpeas rinsed
  • 1/4 tsp baking soda
  • 2 cloves garlic, minced or 1/4 cup roasted red peppers
  • 1 1/2 tsp kosher salt
  • 5 tbsp freshly squeezed lemon juice
  • 1/4 cup water
  • 1/3 cup tahini
  • 1/4 cup EVOO

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Directions

  • Place the 7 cups water, chickpeas, and baking soda in a slow cooker and cook on high for 4 hours
  • Drain the chickpeas
  • Add the chickpeas, garlic (or roasted red peppers), and kosher salt to a food processor and pulse for ~20 seconds
  • Scrape the sides of the bowl down and pulse again for another ~15-20 seconds
  • Add the lemon juice and 1/4 cup water and pulse for ~20 seconds
  • Add the tahini and pulse for another 20 seconds
  • Drizzle in the olive oil while the processor is running
  • Serve with some pita chips and enjoy

Overall, I liked the roasted red pepper hummus better because it had a stronger flavor. We actually went back and put more garlic in the other one to make a bolder flavor. Both were good though, and hummus is healthy right? If not, don’t tell me. Hope you enjoy too!

Cilantro-Lime Shrimp Salad

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So with such heavy meals in the recent past, I opted to go for something on the lighter side – a salad. But, being me, I can’t eat lettuce and call it a day. I had to add some kind of protein, so for this salad, I went with shrimp. I made a cilantro-lime vinaigrette, so it seemed to make sense to also have cilantro-lime shrimp.

Vinaigrette Dressing (completely made up and based in no actual recipe):

  •  1/2 cup EVOO
  • 1 tbsp balsamic vinegar
  • 2 tsp honey
  • 2 tbsp lime juice
  • Pinch of salt
  • Dash of pepper
  • Some finely chopped cilantro
  • Mix them all together in a bowl and viola

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Shrimp Marinade (also made up)

  • 1 lb peeled and deveined shrimp
  • Juice of 2-3 limes
  • 2 tbsp honey
  • 1 tbsp EVOO
  • 3 cloves of minced garlic
  • Salt and pepper
  • Pinch of chili flakes
  • Finely chopped cilantro

Instructions:

  • Mix the marinade and coat the shrimp evenly
  • Let the shrimp rest in the marinade for about 30 minutes
  • Skewer the shrimp and grill for a few minutes on each side (I don’t have a good grill for this, so I laid the skewers across a baking pan and put them in the broiler for about 8 minutes)

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Salad:

  • You can make your salad however you wish.  I used a spring mix and added grape tomatoes, cucumbers, red onions, and avocados
  • Add some dressing and toss lightly (Don’t put in too much dressing at first because it can become oily)
  • Add the shrimp and enjoy