Wow! This hummus was incredibly delicious and super fast. Instead of chipotle powder (which I could not find at my local latin supermarket), I just used a bit of the sauce from canned chipotles…just a little bit, maybe a half teaspoon or so. It was the perfect amount of spice for me! I also used white beans instead of garbanzos because they were cheaper. And my immersion blender worked beautifully for making the hummus.
The only thing is I couldn’t taste the corn, and I even added more than the recipe called for. So the good news is you can totally make this hummus any time of year because the sweet corn taste didn’t really come through, so the recipe would be delicious without. I paired it with black bean pineapple salsa and it was incredible.
Update 11/22/15: Made this with peas instead of corn. Yum! I use quite a few peas too, you can just play around with it until you get the proportions right. I ended up adding a little more olive oil and tahini.
Also, if it tastes a little bland after adding the chipotles and salt, add more salt first. Mine turned out just on the edge of too spicy for me.
Yum! This was so tasty and easy, wouldn’t change a thing. Only thing to keep in mind for next time is that the broiler in my temporary housing isn’t that great, so it took around 2 hours to roast the eggplant. Hopefully it won’t take that long if I try it again in my new place.
Great as a tartine with a fried egg, or just with crusty bread and some sort of veggies side. Am also trying to throw it into some pasta sauce with roast tomatoes.
UPDATE: My oven broiler isn’t that great either. Try for an hour and see. The eggplants didn’t shrivel very much, but they became very hollow feeling, and the insides were perfect. Also, I would double the recipe next time and freeze half of it.
Yum! This really is quick, easy and delicious. I threw in some carrots I had as well and it worked out really well. Could also use more almonds if you’d like more almond crunch, but the almond flavor infuses in the oil and brings plenty of flavor.
This was really delicious and versatile. You could use feta instead of mozzarella, or better yet, burrata. You could use a different kind of melon, or even ripe papaya and mango would be good here. I used mint instead of basil because I like it so much better. I also used green onions instead of red, since that’s what I had on hand. I think it would be better with red onions, but the green onions were still pretty good.
And yes, serve with crusty bread and it can be a light meal.
Also, unsurprisingly doesn’t keep very well. Definitely eat within 24 hours. Might hold up a little better with red onion and feta, but the mint will still wilt.
This was really delicious! Some notes:
1. Do 2:1 grapes:olives. I also doubled the recipe, so do that again.
2. Really is much better on bread instead of with rice. Some of her other toasts I’ve tried were really good with rice, but this one was not. Also, I realized I just like wild rice better than brown rice in all circumstances, so I’ll go with that moving forward.
3. It’s a meal with a side salad.
Wow, will definitely do this again! A great way to use up scrap veggies. I had some leftover cabbage, cucumber and carrot, then red bell peppers were on sale this week. Also, fresh herbs are key. I was worried since I could only find cilantro and parsley at the store, but they were still really delicious, I didn’t notice the missing Thai basil or mint (though I’m sure those would would take these over the top).
Just julienne the veggies (the hardest part of this process), then use to fill rice papers. Making the actual rolls is like making a burrito, so if you go slowly and make sure to tightly tuck in the side you’re rolling as you go, it’s pretty easy. Add a fried egg on the side, you’ve got dinner.
I used up some leftover tahini dressing as a dipping sauce, but it wouldn’t be hard to whip up a quick peanut sauce. Also, I bet this sauce from serious eats for tofu would go great with spring rolls as well.
Yum! I absolutely love this, and it’s a beautiful looking salad as well. Really nice and fresh tasting in the winter too. It’s definitely better the next day, the vinegar taste is a bit more mellow. Also I must have had a pretty large cabbage, because half of it seemed like enough. Next time actually weigh it at the store 🙂 It’s a lot of chopping, which would probably be a lot easier with a food processor, but well worth it!
This was good, but way too much onion. I’d barely put any in there next time, and I love onion. I also didn’t get the chickpeas quite right. Even though I baked them for 30 minutes, they didn’t turn out crispy and I know they can. Maybe longer next time? Also more raisins would be good.
This is a bit of work too without a food processor, shredding all of the carrots. Might not make again.
Wow, this was delicious! I will definitely make it again. Could be an appetizer, side or main dish. I kept thinking what other veggies this would be good with, and I came up with nothing. I think potatoes would be too heavy, carrots too sweet. I’ll keep thinking.
A few notes:
1. More cauliflower! I didn’t pay too much attention to whether the cauliflower I bought was 3 lbs per the recipe, but it seemed fairly normal sized. But there was not enough cauliflower. I’d do two heads next time.
2. Roasting time. I like my vegetables really caramelized, so I roasted the cauliflower for 40 minutes instead of 20 and the flavor was excellent.
3. Had no currants. Substituted with dried cranberries. Yum.
4. Make it a meal. Any grain could make this a meal. I used couscous, but other grains would worked well too (quinoa, wild rice might be good options).
5. How to cut cauliflower. Quarter it, then cut off the inner stalk that connect all the florets together. I might cut them a little smaller next time, halve or quarter the larger individual florets.
This was pretty delicious, and it made a ton. The only tweak I’d make it less onion and more cucumber. It calls for a whole red onion, and the one I used was enormous, so it came out way too oniony. I saved it with some plain yogurt, but next time I think I’ll cut the onion in half and add another cucumber.