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Roasted Red Pepper Hummus | alidaskitchen.com

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus is a delicious and healthy dip (or spread) that is so easy to make at home. {vegan, gluten free}  Thank you to CansGetYouCooking.com through the Mom It Forward Blogger Network for sponsoring this post.

Roasted Red Pepper Hummus | alidaskitchen.com

This Roasted Red Pepper Hummus recipe can be made in minutes using common pantry ingredients. Not only does it taste fresh and delicious, but it is also a great recipe to get the kids involved. My kids love to pour in the ingredients and (of course) power the food processor. (Mama, can I pulse it just one more time pleeeeeeease?)…

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Chocolate Chickpea Cake | alidaskitchen.com #recipes #EatAtoZChallenge #glutenfree

Chocolate Chickpea Cake

Chocolate Chickpea Cake | alidaskitchen.com #recipes #chocolate #glutenfree #eatatozchallenge

 

Chocolate Chickpea Cake is a fudgy, rich-tasting cake made without any butter or oil.  Chickpeas add some protein and fiber, while taking the place of flour.  This unique cake is a real treat! {gluten free, depending on baking powder}…

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Jalapeno Hummus | alidaskitchen.com #RubbermaidSharpie #PMedia #ad

Jalapeno Hummus

Jalapeno Hummus is a healthy dip (or spread) with a little jalapeno kick.  Luckily it takes only 10 minutes to make, because this popular hummus disappears quickly!  

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Rubbermaid and Sharpie but all my opinions are my own. #pmedia #RubbermaidSharpie  http://cmp.ly/3/8vNxcO

Jalapeno Hummus | alidaskitchen.com #RubbermaidSharpie #PMedia #ad

With the Big Game just around the corner, I have been putting the finishing touches on my menu planning and coming up with some fun recipes.  In fact, it’s almost like planning for the holidays – mass quantities of lots of tasty foods to share with family and friends!  

After making Sweet Potato Hummus, I have been looking forward to making more varieties of homemade hummus. This time I thought something a little spicy was in order ~ something like Jalapeno Hummus!  With just a few simple ingredients and a food processor (or blender), you are 10 minutes away from one of the best hummus recipes ever!  Jalapeno Hummus is flavorful without being too spicy.  All of the flavors blend very nicely, with a little jalapeno kick at the end.  The recipe can easily be doubled (or tripled!), making Jalapeno Hummus ideal for game day entertaining.    

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Sweet Potato Hummus - sweet, spicy, vegan, delicious!

Sweet Potato Hummus #SundaySupper

Sweet Potato Hummus is a little sweet, a little spicy and a lot delicious! This hummus is healthy, quick and easy to make, and vegan.

Sweet Potato Hummus from Alida's Kitchen

With Football season means it is tailgating time!  Whenever I’m tailgating, at a barbecue, picnic or party, the first thing I look for is something healthy, like fresh vegetables.  And if there is something healthy to go with them, such as hummus, I am a happy girl!  It just so happens that ‘tailgating’ is the theme for this week’s Sunday Supper, and I am bringing to the party a healthy treat to go with that ~ Sweet Potato Hummus!

Who would have thought the addition of sweet potato to a basic hummus recipe, along with some spice and some heat, would result in such a tasty (and healthy!) dip.   Paprika and chipotle seasoning really enhance the sweet potato and are otherwise complementary to the traditional hummus flavors.  Sweet Potato Hummus is also very easy to make and a wonderful accompaniment to a vegetable tray, pretzel crisps or whole wheat pita chips. It would also be great on a wrap or as a sandwich spread.

Be sure to check out what the rest of the Sunday Supper group brought to our Tailgate party!

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Honey Roasted Chickpeas with Sea Salt {Garbanzo Beans}

Honey Roasted Chickpeas with Sea Salt are a healthy, sweet and salty snack that is easy to make.  They are high in fiber, protein-packed, gluten free, dairy free…and Adam can’t get enough of them (in other words, they’re toddler friendly too!)

Honey Roasted Chickpeas are made with only a few simple ingredients, and you most likely have everything you need already in your pantry.  In fact, all you really need is one ingredient, and that’s the chickpeas.  The additional ingredients are simply for flavoring, but roasted chickpeas are super crunchy and delicious straight from the oven.  In this case I made them honey roasted with sea salt, however I have other variations in the works that I am excited to share with you soon!

Honey Roasted Chickpeas with Sea Salt | alidaskitchen.com

 

Honey Roasted Chickpeas with Sea Salt
 
Yields: 4 servings
Ingredients
  • 15 ounce can chickpeas (garbanzo beans)
  • 1 tablespoon honey
  • ½ tablespoon canola oil (or other neutral tasting oil)
  • sea salt, add to taste
Instructions
  1. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper and set aside.
  2. Empty chickpeas into a colander. Rinse until no longer foamy and drain. Put chickpeas onto paper towels to pat dry. (Optional: remove skins from chickpeas. Not necessary, but I recommend it).
  3. Place chickpeas in a single layer on prepared baking sheet. Bake for 45 minutes, or until chickpeas are crunchy. (If they're soft, put them back in for 5 minutes until crunchy).
  4. Meanwhile, in a medium bowl, whisk honey and oil. Add hot chickpeas and toss to coat. Pour chickpeas back on lined baking sheet and return to the oven for 5 to 10 minutes, or until caramelized. Sprinkle with sea salt, as desired, and let cool. Store in an airtight container.
Notes
Slightly adapted from fitsugar.com

Honey Roasted Chickpeas with Sea Salt | alidaskitchen.com

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Pasta with Grape Tomatoes and Mozzarella

The first time I made this pasta, I was a little underwhelmed. It was good, but not great. While I love pasta, tomatoes, mozzarella and chickpeas, there was something that just wasn’t doing it for me. However, I was not willing to give up on this recipe so easily. It had all the potential to be something fantastic, just clearly needed a little tweaking. 

First, I decided to marinate the tomatoes and mozzarella in the vinaigrette while I cooked the pasta. I also added some garlic for good measure. It then became obvious. While thyme may offer a unique flavor, it was just not right in this dish. What goes best with tomatoes and mozzarella is…basil! Nothing beats classic caprese-inspired flavors. 

As I hoped, with just a few changes, this dish became something extraordinary. It was simple, delicious and very easy to make. We enjoyed this pasta warm as an entree, but it would also be excellent served as a pasta salad. This quick and easy pasta has definitely landed a spot in our weeknight dinner rotation!

Pasta with Grape Tomatoes and Mozzarella
Yields 4 to 6 servings

1 tablespoons olive oil
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 tablespoons fresh basil leaves, plus more for garnish

1 pint grape or cherry tomatoes, halved
8 ounces fresh mozzarella, cubed

12 ounces pasta (any shape short pasta, any flavor; I used whole wheat & flax rotini)
1 can (15 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

  1. In a large bowl, whisk together oil, vinegar, garlic and basil.  Add tomatoes and mozzarella and toss until combined.  Set aside.
  2. Cook pasta in a large pot of boiling water until al dente, according to package instructions.   Add chickpeas to pot for the last 2 minutes of cooking.  Reserve 1/2 cup pasta water. Drain pasta mixture and return to pot.
  3. Add tomato mixture to pasta.  Toss, adding reserved pasta water a little at a time to create a thin sauce to coat the pasta (you may not need all of the water). 
  4. Season with salt and pepper, as desired and toss to combined.  Serve, garnished with basil leaves, if desired.
Adapted from Everyday Food