Telling food stories, one kitchen at a time
You could make plain hummus in five minutes, but will it look this good? My recipe for 5-Minute Smoky Pumpkin Hummus looks bomb and it’s also got that savory and spicy and sweet thing goin’ on. Plus, it’s gluten free, sugar free, and vegan.
If my last post was about the best thing I’ve ever made, then this post is about the second best thing I’ve ever made. You’re getting back to back winners and if both of these dishes aren’t on your table sometime in the next month (…Thanksgiving, possibly?), you are m.i.s.s.i.n.g. o.u.t.
Before the food, I’m going to share an embarrassing story because I know that’s what keeps you friends coming back:
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This post was originally published on August 24, 2014, but since I didn’t know what the heck I was doing with a camera, I’m republishing today with brand new photos.
I took this dip to a tailgate this weekend and it was g.o.n.e. in 60 seconds. Almost. Literally. People loved it. They had no idea that I made it with low fat and nonfat ingredients. And I had several people ask me for the recipe.
If you’re having a fall party — here’s your appetizer / dip / dessert. You’re welcome. 🙂
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Happy Thursday! You guys get lucky today because I’m going to chat as little as possible. Instead, I’m going to bombard you with photos — some photos of these snackies!, but lots and lots of photos of my children.
I made this Cranberry Sauce Cream Cheese Dip a few days ago and topped it with simple, 5-minute candied pecans. And that got me thinking. Pecans deserve their own place on the appetizer table and thus, their own blog post. What’s a holiday season without nuts? Why is that? Are nuts seasonal? Or did Christopher Columbus discover them when he came to America? (Kidding…!) But really, there must be a reason and I’m going to do some research and figure it all out… on another night.
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First I’m going to tell you about the food. The excellent food. I love this recipe. But then… then I want to share an inspirational story about how I landed my exciting new freelance gig. So keep reading!
I had all these beets in my fridge last week and no good way to use them up. I love beets, but sometimes the cleaning and peeling and roasting and the messy pink liquid that stains your fingers and your countertops seems like a lot of trouble for a simple salad. And when I decide I’m hungry, I’m hungry RIGHT NOW. I don’t want to wait for the oven to preheat and then wait for the beets to slow roast.
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Back to the food!
Well, almost… I just want to say how much I love you guys. I’d like to write an entire warm-fuzzy post about all you blog friends, but I’ll keep it short and sweet and just say that I have the best Internet friends and the best in-person friends a girl could ask for and since I’m fat and happy on all the love in my life this past weekend, let’s lean out a little with something green.
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Please tell me you have room left in your big food-loving heart for a last tomato recipe. Please tell me that you’re kitchen looks like mine and you have too many left over tomatoes (and bell peppers and jalapeños) than you know what to do with. And now, take a deep breath, because we are going to cook all of those tomatoes down into a smooth, creamy, almost sweet sauce that you can eat right away or freeze for those days when you have the wintertime blues and desperately need a late-summer tomato pick-me-up.
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There is a lot to love about this gluten free recipe for Flourless Butterless Almond Butter Chocolate Chip Cookies, starting with the fact that you only need five ingredients and one bowl!
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