I’ve tried all kinds of tricks to get super smooth hummus, from removing the skins from the chickpeas to starting with dried chickpeas and cooking them in the pressure cooker. This method uses canned chickpeas and is super easy, as long as you don’t mind listening to your blender run for a while. It’s delicious and has a satisfying, velvety texture.
I’ve been looking for healthier, plant-based snacks to have around the house while working from home, as well as to share with friends now that we can socialize again. Cauliflower in particular seems like a good option, since it’s chock full of vitamins and nutrients, has tons of fiber, and is low in calories. This delicious dip is as easy as chopping and roasting veggies, and then blitzing them in the food processor, and lets you snack and still feel good about yourself.
I was drawn to this bean-based dip thinking it would be healthy, but realized how decadent it was after liberally brushing the crostini in butter and blending the copious amounts of olive oil and grated cheese into the dip. I’ll try to lighted it the next time I make it, but for now just consider it a luxury.
Last month we had an amazing vacation in Grand Teton National Park and Yellowstone. After a day of hiking around Jenny Lake, we were ravenous and ended up at Signal Mountain Lodge for a very late lunch. We ordered their fried Brussels sprouts and French onion dip, which was better than any onion dip we’d ever had. Served with homemade potato chips, their dip was a creamy base filled with rich caramelized onions, like this recipe we ran across when we got home.