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Tag Archives: tahini

ROASTED TOMATO HUMMUS WITH PECORINO AND THYME and PEA HUMMUS – FAYETTEVILLE PILATES AND BARRE

10 Thursday Sep 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

chickpeas, easy, garbanzo beans, healthy, hummus, pea, quick, simple, tahini, thyme, tomatoes

I love these two variations of classic hummus.

ROASTED TOMATO HUMMUS WITH PECORINO AND THYME

roasted tomato hummu with pecorino romano

Combine 2 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 (15-ounce) can rinsed and drained chickpeas, 1/2 teaspoon salt, 3 tablespoons water and 1 garlic clove in the bowl of a food processor, process until smooth.

Heat oven to 400F. Toss 1/2 cup cherry tomatoes with 2 teaspoons olive oil, season with salt and pepper, spread in an even layer on a rimmed baking sheet. Bake for 20 minutes, or until blistered, cool 10 minutes. Add tomatoes to food processor with chickpea mixture, process until smooth. Top hummus with sliced cherry tomatoes, grated pecorino romano cheese and 1 teaspoon of chopped fresh thyme.

Enjoy!

Recipe adapted from Cooking Light, April 2015

www.cookinglight.com/

PEA HUMMUS

pea hummus

1 cup frozen green peas

salt

1 cup chickpeas

1/4 cup fresh mint leaves

2 tablespoons tahini

2 tablespoons fresh lemon juice

1 clove garlic, minced

1/4 teaspoon ground cumin

ground black pepper

crushed red pepper flakes

Cook peas in a pot of boiling, salted water until tender, about 2 minutes. Transfer the peas to a food processor. Add the chickpeas, mint, tahini, lemon juice, garlic, and cumin and process until smooth. Season to taste with salt, black pepper and red pepper flakes.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2014

www.arkansasonline.com/news/features/food/

BEET HUMMUS

07 Thursday May 2015

Posted by Ceri Wilkin in Appetizers

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Tags

beet, cannelllini beans, delicious, dip, healthy, hummus, Mothers Day, pink, tahini

The pretty color of this vibrant dip makes it a lovely choice to serve on Mothers Day.

BEET HUMMUS

beet hummus

In  blender or food processor combine one 15-ounce can of cannellini beans, rinsed and drained; 1/4 cup tahini; 2 tablespoons lemon juice; one 15-ounce can of sliced beets; 1 tablespoon prepared horseradish and 1/2 teaspoon salt. Cover, blend or process until nearly smooth, scraping down sides as needed. Garnish with mint.

Enjoy!

Recipe adapted from Cooks Secrets magazine, August 2013

www.bhg.com/

 

ROASTED PUMPKIN HUMMUS

08 Sunday Mar 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

delicious, garbanzo beans, Goal Setting, healthy, hummus, lemon, pumpkin, tahini

While walking on our downstairs treadmill one morning, I was inspired by an article in one of the myriad of magazines we receive monthly, that expressed the importance and power of Goal Setting.

One of many reasons it gained my attention, was that I had recently finished an awesome, very motivational and exciting book – The Charge by Brendon Burchard – and, previous to that, was invited to be a part of an amazing group of women, with the purpose of setting goals. Big and small, short term and long term, we are challenged with holding each other accountable and encouraging each other in our personal ambitions and aspirations, dreams and desires.

Our process has slowly evolved, to where we meet about once a month, or every other month, depending on what our schedules allow, and we support, strengthen and reassure each other between our meeting times.

Being a part of this wonderful group has been a fascinating, deeply gratifying and an incredible learning experience for me – enabling me to bring my awareness, attention and focus to my personal goals, allowing them to gain momentum, and move toward being substantiated and fulfilled.

I hosted one of our first gatherings, and served light appetizers to go along with our inspiring discussion and refreshing, lively conversation.

ROASTED PUMPKIN HUMMUS

pumpkin hummus

1 1/2 cups chickpeas, drained

3 to 4 cloves of roasted garlic

1 1/2 cups roasted pumpkin

2 tablespoons lemon juice

2 tablespoons tahini

salt and pepper

1/2 cup olive oil

1/4 cup water

TOPPING

3 tablespoons pumpkin seeds

1 tablespoon olive oil

fresh rosemary and thyme

salt and pepper

Rinse the chickpeas, place in food processor along with the pumpkin, garlic, lemon juice and tahini, puree. Add the olive oil and water, puree. Season to taste with salt and pepper.

Finely chop rosemary and thyme, to about 1 tablespoon of each. Heat the oil in a small oven proof pan and add the pumpkin seeds and herbs and a generous grind of salt. Place the pan in a preheated 180C oven for 5 minutes or until the pumpkin seeds are golden. Sprinkle the herbed pumpkin seeds over the hummus just before serving.

Enjoy!

Recipe adapted from Nourish Magazine

www.nourishmagazine.co.nz/

 

 

Roasted Red Pepper Hummus

15 Tuesday Apr 2014

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

arugula, avocado, basil, chick peas, chicken, garbanzo beans, goat cheese, hummus, proscuitto, roasted red pepper, sandwich, tahini

My husband was out of town overnight, for the Arkansas Hospitality Association meeting, while
I enjoyed and appreciated the change in our weeknight routine, and took the opportunity to cook as little as possible, and to use up what was in the refrigerator.
I made this yummy Roasted Red Pepper Hummus, slathered it on a sandwich with goat cheese, then piled on chicken, avocado, pan fried Prosciutto and arugula. My daughter took one bite, and suddenly half of my sandwich was gone.

ROASTED RED PEPPER HUMMUS

1 clove garlic, minced
1 cup garbanzo beans, drained
1/4 cup tahini
juice from 1 lemon
3/4 cup roasted red peppers
1/4 teaspoon dried basil
salt and freshly ground black pepper to taste

In a food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil and pulse until the peppers are finely chopped. Season to taste with salt and pepper. Transfer hummus to a bowl, cover and chill until you are ready to serve.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/‎

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE and ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE and SHAVED FENNEL AND ARUGULA SALAD and FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA and SALAD WITH YOGURT TAHINI DRESSING and STRAWBERRY MANDARIN ORANGE CHOPPED SALAD and TOMATO AND CORN SALAD and GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

18 Wednesday Sep 2013

Posted by Ceri Wilkin in Salad

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Tags

butternut squash, corn, creamy chive, fennel, fig, goats milk yogurt dressing, grilled, mandarin, peach, romaine, spinach, strawberry, tahini, tomato, vinaigrette, waldorf, warm cider

There is almost nothing I enjoy more, than a small interesting salad, paired with a glass of wine. Whether I’m at home or eating out, I love this light, fresh combination.

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE

2 peaches
2 tablespoons fresh lemon juice, divided
4 to 6 tablespoons of olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
4 to 6 ounces baby greens

Wash peaches. Cut in half, remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice, toss.
Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season to taste with salt and pepper.
Add baby greens to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.
Enjoy!

Recipe adapted from Bon Appetit, August 2007
www.bonappetit.com/recipes‎

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

1 1/2 pounds buternut squash, peeled, seeded and cut into 3/4 inch pieces
1/2 cup plus 2 tablespoons olive oil, divided
1 tablespoon maple syrup
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
3 tablespoons dried cranberries
3/4 cup apple cider
2 tablespoons cider vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
salad greens
1/2 cup toasted walnuts
3/4 cup grated parmesan cheese

Heat oven to 400F.
In a large bowl, combine squash, 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, then spread the squash evenly over a baking sheet. Roast the squash until tender, turning once, about 15 to 20 minutes. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, in a small saucepan combine the apple cider, vinegar and shallots. Bring to a boil over medium-high heat then cook for 6 to 8 minutes or until the liquid is reduced to about 1/4 cup.
Remove the saucepan from the heat and whisk in the mustard, the remaining 1/2 cup of the olive oil and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Place salad greens in a large serving bowl. Add the roasted squash mixture, the walnuts and the parmesan. Spoon just enough vinaigrette over the salad to moisten, then toss well. Sprinkle with salt and pepper and serve immediately.
Enjoy!

Recipe adapated from The Morning News, January 2009

SHAVED FENNEL AND ARUGULA SALAD

3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/3 cup olive oil
salt and freshly ground black pepper
5 ounce package of arugula and spinach mix
1 fresh fennel bulb, trimmed, halved, thinly sliced
1/3 cup kalamata olives, pitted and halved
2 cups parmesan cheese shavings

Whisk the lemon juice, red wine vinegar and anchovy paste in a small bowl to blend. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.
Toss greens, fennel and olives in large bowl with dressing. Sprinkle cheese over.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA

1/2 cup goats milk yogurt
1/2 cup goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 bunches of arugula, stems trimmed
12 to 15 ripe black Mission figs, halved lengthwise
1/2 to 1 cup mint leaves, torn
salt and pepper to taste

Whisk together yogurt, goat cheese, honey, vanilla extract and lemon juice. Season with salt and pepper and set aside.
Place arugula on plates, top with figs and mint. Drizzle with dressing and season with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, September 2009
www.bonappetit.com/recipes‎

SALAD WITH YOGURT TAHINI DRESSING

2 tablespoons tahini
1/4 cup boiling water
1 garlic clove, minced
1/2 cup plain yogurt (I used Greek style)
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
romaine lettuce
arugula
a handful of radishes, cut in half and sliced
a handful of cherry tomatoes, halved
1/2 cucumber, peeled, seeded and diced

Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients.
Place the lettuces in a large bowl and stir to combine with 1/4 cup of the dressing so its just lightly coated. Divide the lettuce among 4 plates or place it on a large platter. Over the lettuce, evenly scatter the radishes, tomatoes and cucumber. Drizzle each portion with with another tablespoon or two of the dressing and serve immediately.
Enjoy!

STRAWBERRY MANDARIN ORANGE CHOPPED SALAD

FOR THE DRESSING
2 tablespoons honey
1/2 teaspoon paprika
2 tablespoons apple cider vinegar
juice of 1 lemon
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
ground black pepper to taste
FOR THE SALAD
1 cup baby spinach
1 cup baby arugula
1/2 cup strawberries, sliced
1/4 cup mandarin oranges, drained
1/3 cup slivered almonds, toasted
2 slices of bacon, cooked and crumbled (optional)

In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning as needed.
In a large bowl, combine salad ingredients and toss to mix.
Drizzle dressing over salad and toss to coat.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2010
www.arkansasonline.com/news/features/food/‎

TOMATO AND CORN SALAD

2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds of heirloom tomatoes, cut into cubes
2 ears of corn, cooked and sliced off the ear
3 cups of arugula

In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, and arugula. Toss to coat.

Enjoy! and I would love for you to share this with your friends!

WALDORF SPINACH SALAD

1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
salt and freshly ground black pepper to taste
1 (9 ounce) package baby spinach
2 gala apples, thinly sliced
1 cup thinly sliced celery
4 ounces extra sharp white cheddar cheese, shaved
1 cup cashew nuts

Mix together the honey, oil, vinegar, mustard, cinnamon and garlic.  Season to taste with salt and pepper.
In a large bowl, mix together the spinach, apples, and celery. Drizzle with the dressing and top with cheese and nuts.
Enjoy!

GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

2 to 3 ears of fresh sweet corn
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon dijon mustard
1 tablespoon snipped chives
2 hearts of romaine lettuce, halved lengthwise
1 cup chopped tomatoes
1/4 cup feta cheese

For chive vinaigrette, combine 2 to 3 tablespoons of the olive oil, the sherry vinegar, mustard and chives. Mix well.
Place the corn on the rack of a covered grill, directly over medium heat. Grill for 25 to 30 minutes or until kernels are tender.
Grill romaine, cut sides down, directly over medium heat for 2 to 3 minutes or until slightly charred and wilted.
Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette, toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and freshly ground black pepper.
Top with feta.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2013

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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