I’m back with more dip recipes for you
You have no clue how much I missed writing blog posts. I feel like it’s been years. I took the summer off to replenish my batteries, and now, I’m excited to get back on track for the fall. I’m back today with two dip recipes: hummus and cashew butter.
Anyone who knows me knows how much I love Lebanese cuisine. It’s probably my favorite food. It’s so diverse and interesting. Not a week goes by without me eating a falafel sandwich (recipe to come in the next few weeks hehe) and not a day goes by without me eating hummus. It’s tasty and compact, making it the ideal snack.
Hummus, for those who are unfamiliar, is a delicious spread or dip prepared from chickpeas, tahini, lemon, and spices. It is popular throughout the Middle East and the Mediterranean. This dish is incredibly simple to prepare and tastes significantly better than anything you can buy in a shop. A Lebanese friend also approved it.
Hummus
Equipment
- Blender
Ingredients
- 250 gr Canned chickpeas
- 1/4 cup Lemon juice
- 1/4 cup Tahini sauce
- 1 clove Garlic minced
- 3 tbsp Olive oil
- 1/2 tsp Cumin
- Salt
- 3 tbsp Water
Instructions
- In the blender, mix the tahini and lemon juice for a minute. Scrape down the sides and bottom of the bowl and mix for another 30 seconds.
- Add the olive oil, minced garlic, cumin, and 1/2 teaspoon salt. Mix for 30 seconds, scrape down the sides and bottom of the bowl, and then process for another 30 seconds.
- Open, drain and rinse the chickpeas. Also remove the skin, it will be easier to digest.
- Process half of the chickpeas in the food processor for 1 minute. Scrape down the sides and bottom of the bowl, then add the remaining chickpeas and process for 1 to 2 minutes, or until thick and smooth.
- The hummus will most likely be overly thick or include small pieces of chickpea. To fix this, add 2 to 3 tablespoons of water until you get the desired consistency.
- Salt to taste, and adjust as required. Drizzle olive oil over the hummus before serving. Refrigerate the hummus in an airtight jar for up to one week.
The second recipe is cashew butter, which is a guilty pleasure of mine. I like it since it’s an alternative to peanut butter and it’s simple to make. I like to season it with salt. It’s something I have for breakfast, lunch, and dinner. The cashew butter will last in the refrigerator for 3 to 4 weeks.
Cashew butter
Equipment
- Blender
Ingredients
- 4 cups Raw cashews
- 2 tsp Vegetable oil
- Salt
Instructions
- Preheat the oven to 160°c or 325°f and spread the raw cashews on a baking sheet. Roast for 10-15 minutes, or until gently browned, in a single layer. Allow cashews to cool for 10 minutes on the pan.
- Mix cashews for about 10 minutes, scraping down the sides of the bowl as needed. Once the cashews have reached a somewhat creamy consistency, add 2 tsp vegetable oil and salt as much as you want and process the cashew butter for another 5 minutes, or until desired consistency is reached.
- Place cashew butter in a jar with a lid and refrigerate.