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Cilantro Hummus and Mexican Dip!

Hey guys and gals! We hope y’all had a good Easter weekend! For ours, my mom and step-dad threw together a last minute family gathering at their house. It was really fun and full of flavorful food! Since my mom and step-dad decided to go plant-based over 2 months ago, most of the food we served was vegan-and scrumptious :). My mom made her famous red beans and brown rice, a veggie pad thai, vegan spinach “cream cheese” dip, vegan potato salad, and a vegan seven-layer dip, among other things like veggie dogs with veggie chili. I added to the mix by making Cilantro Hummus and a Mexican Corn and Bean Dip. Everything was so good! A few other members of our family even brought over a veggie dish or 2! While not everyone may understand or is very keen on this lifestyle and way of eating, most people really enjoyed all the dishes.

I got the idea for cilantro hummus from the New Orleans Farmer’s Market on Saturday. My mom and I went early that morning to get some fresh produce and one vendor, a Lebanese woman who we always see there, made a cilantro hummus dip that she was selling. We tasted it and thought it had such a fun, flavorful kick! So I decided I’d try to replicate the idea. This makes a yummy dip for chips or carrots and veggies. Also, I think it would be a great addition to a veggie sandwich! Nix the mayo-add the hummus! Here’s what I sorta did!

Cilantro Hummus Dip (serves 6-10)

I am approximating a bit here, as I added and tasted as I blended-which I recommend you do as well.

3 cans garbonzo beans
half an avocado
1 tsp ground cumin
2 lemons squeezed
3 large garlic cloves
fresh cilantro leaves torn off the stems-I’d add this as you go to see how much you want. I added then blended then tasted a lot so I don’t know how much I really used.
olive oil-as needed but I wouldn’t use a lot since it’s fatty…
water as needed for whatever consistency you want

Blend all together!

Also, below I am giving you the recipe for an easy, tasty, affordable dip that you can bring to any party and people will love you for it!

Mexican Bean & Corn Dip (serves 6-10)

1 can black beans, drained and rinsed

1 can rotel (I used lime & cilantro-but any should work fine)

1 can shoepeg corn, drained

1 avocado, chopped up

1/3 purple onion

2-3 green onions, chopped

1/4 cup red wine vinegar

1/4 cup olive oil

Mix all together! Ole!

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Bell Pepper and Corn soup!

 Let me start off by saying how AMAZING this soup smelled when it was cooking. OMG. I wish I could bottle this smell and wear it as perfume. Really. I was dying, it was so yummy smelling.

This soup is perfect for the cold weather that has been currently taunting Memphis. It is warm, creamy, hearty, mild, but has a spicy bite to it.

AND it is super easy to make. This batch I made a few days ago is all gone, and I totally plan on making another, much larger, batch very soon. The boyfriend, who usually hates any kind of soup, LOVED it. So that right there says how good it is!

  • 2 TBS olive oil or vegetable broth
  • 1 chopped red onion
  • 2 cups chopped red & yellow bell peppers
  • 3 chopped cloves garlic
  • 2 cups frozen corn
  • 2 1/2 to 3 cups vegetable broth
  • 1 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1/2 tsp pepper

Heat olive oil in a large pot. When it simmers, add red onion, bell peppers & garlic.  Cook 5 minutes until softened.  Add frozen corn, stir, & cook another 3 minutes.

Add vegetable stock & bring to a boil.  Reduce heat & let simmer 10 minutes.

Remove 2 cups of the soup and puree with a blender (I used my trusty magic bullet :)).  Add red pepper flakes, salt & pepper to the puree.

Return puree to the soup pot and stir.

Eat up!

I found the original recipe for this soup here.

– Jenn