Roasted Carrot Garlic Hummus & Tomato Basil Hummus

In the past, Jake had purchased hummus every week to include in his lunch. He had stopped it for a while, but recently, he had the urge to bring hummus back as a staple into his diet. No opposition here! I really don’t know how healthy the store-bought ones are, so I decided that I would make my own. I tried to find recipes that had basic ingredients.

I landed on a chickpea, roasted carrot and garlic hummus that doesn’t require any tahini. (Here’s the link to the recipe.)

The other one I chose was a tomato basil hummus. (Here’s the link to the recipe.)

Both were really good and we even used them in some zucchini hummus wraps for dinner one night.


Roasted Carrot and Garlic Hummus

Here’s what you’ll need:

  • 1 cup chopped orange carrots (about 3 medium sized)
  • 3 garlic cloves, unpeeled
  • 1 can of cooked chickpeas/garbanzos,
  • 2 teaspoons of lemon juice
  • 1.5 tablespoons of canned chickpea water
  • 1/2 teaspoon of garlic powder
  • 1/8 tsp of salt
  • dash of black pepper

First, peel and chop the carrots and place with the garlic cloves in the oven at 400 degrees Farenheit. Roast until the carrots are soft, about 15 minutes. The original recipe doesn’t call for additional cooking of the garlic cloves, but I would recommend cooking those for a bit longer. The garlic flavor in the end was very overpowering and I think roasting the garlic a little longer would’ve helped give it an even better flavor and tone down the raw garlic taste.

Once the carrots and garlic are done roasting, peel the garlic and plop it all into a beldner. Add the other ingredients: the chickpeas, chickpea water, garlic powder, lemon juice, salt, and pepper.

Blend well until the consistency is as you would like. You may choose to keep it a little chunky or try to get it smooth. And that’s it! Very simple. This had a deep flavor and was pretty thick/substantial (in a good way). I was surprised, since it didn’t require any tahini!

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Tomato Basil Hummus

Here’s what you’ll need:

  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 15 oz can chickpeas drained and rinsed
  • 2/3 cup fresh basil
  • 1 tablespoon tahini
  • 1 garlic clove
  • 1/2 lemon juiced
  • Salt & pepper

I ended up using campari tomatoes instead of cherry tomatoes. I think it did alter the flavor a bit from what was intended, but overall it was still really good. Since I used a larger tomato, I cut into smaller pieces and roasted in the oven at 400 degrees Farenheit until cooked and a bit wilted. (You may see from the photo above that I actually roasted these at the same time as the carrots and garlic for the other hummus. These were done first, so I took them out after about 10 minutes.

Then, except for the olive oil, all the ingredients were added to the blender. As the blender was going, I streamed the olive oil in.

This had a brighter flavor than the carrot hummus, so it actually worked really well in the wrap with the more muted flavors of some of the other veggies I used in the wrap.



Here’s a photo of the wrap with the carrot hummus! Yummmmmmm!

I hope you can find some insirpiration with these hummuses like I did and enjoy having something you can use a few different ways for lunch and dinner during the week!

Sincerely,

Fu’d

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Blackened Tilapia Fish Tacos

Blackened Tilapia Fish Tacos (With an Avocado Spread, Tomato and Red Onion Salad, Roasted Bell Peppers, and Slaw) –

I made these for “Taco Tuesday” this week. I hadn’t planned it that way, but it worked out perfectly! I air fried the tilapia with a blackening seasoning. To go with the fish, I made a slaw, a tomato/red onion “salad”, roasted bell peppers, and a smashed avocado spread. For the taco shells, I bought Old El Paso soft taco bowls! (By the way, greatest invention ever to avoid spilling the taco guts.)

This another one of those recipes you can so easily adapt to your preferences. For example, you could try shrimp or chicken instead of fish. You could make a salsa or pico de gallo instead of the tomato/red onion salad. Use sour cream instead making an avocado spread. Use plain diced avocado. The possibilities are endless, but you probably already know this if you are any sort of taco or fajita lover!

I eyeballed all the amounts, so I’ve put some estimates, but just make sure to adjust based on your taste and how much you intend to make. I made 8 tacos, not completely filled.

I seasoned the tilapia (.72 lb) first. We have probably 3 different blackening seasonings, so I just used the first one I found. It happened to be the one pictured below that Jake and I bought on a trip to PA one holiday season to visit my brother and sister-in-law. I rubbed both sides until lightly/moderately coated. I laid the filets in the air fryer and set it aside while I prepared the other ingredients.

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I then prepared the avocado spread. I scooped out the flesh of one avocado into a small bowl. I then scooped about 1/4 cup Greek yogurt, seasoned with salt, pepper, and 1/2 tsp lime juice, and then mashed it all together really well. I was originally going to make whipped avocado, but I didn’t feel like “whipping” out the blender (See what I did there? Haha.) I topped with some cracked black pepper and paprika for looks. 😊

Next, I prepared the tomato and red onion salad. I diced a few campari tomatoes I had on hand (they’re small) and sliced about 1/4 of a small red onion thinly. I tossed the tomatoes and onion with a drizzle of olive oil, salt, pepper, a 1/8 tsp cumin, and a 1/2 tsp apple cider vinegar.

On to the slaw. I bought a pre-made coleslaw mix. It’s not seasoned with anything, but the cabbage and carrots are already cut up, which is so convenient! I used about 1 cup of the mix. For the dressing, I mixed up 1/3 cup olive oil, 1 Tbsp lemon juice, salt, pepper, 1/2 tsp cumin, and two minced garlic cloves. I mixed this rapidly to get the mixture a little creamy (due to the olive oil). I imagine you could throw this into the blender, too, to get it a little creamy. Once the dressing was done, I tossed with the coleslaw.

I prepared the bell peppers. At our local grocery stores they sell “stoplight” peppers. They are called that because each package contains one red, one yellow, and one green bell pepper. I sliced up about a quarter of each pepper into 1/2″ strips. I baked in the oven with olive, salt, and pepper until tender.

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I left air frying the fish for last so that it was freshly cooked when we were ready to eat. I hate when fish finishes early and I’m forced to reheat or keep warm and then it’s overcooked! I purposely broke up the filets so we could put smaller pieces into our tacos.

I served everything a la carte style so we could make our own tacos. This would be a fun dish for the kids with their favorite types of toppings – just be sure to make extra because they will gobble it up!

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Sincerely,
Fu’d

Garbage Quiche with a Phyllo Dough Crust

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I just received my new toys from Williams Sonoma yesterday. I don’t usually shop there, but we received a gift card (Thank you, Jim and Cindy!) as a wedding gift. I bought several items; two of them are a 3-piece stoneware baker set and 4-cup glass measuring cup. I purchased the stoneware baker set because all we have of that sort are Pyrex baking dishes. Those work great, but they don’t look great for serving guests or to bring as a guest to someone else’s house. I bought the large measuring cup because Jake needed one recently and I had been thinking about getting one and so I took this opportunity to go for it.

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My new purchases from Williams Sonoma

This morning, we didn’t really have anything specific to make for breakfast, but we did have eggs and vegetables that needed to be used soon. What came to mind was to make a frittata or quiche. So, I dug into the freezer and found some left over phyllo (or filo) dough that I thought would work great as a crust. I call this recipe a “garbage” quiche because it will work with virtually any sort of vegetable or protein you have – whatever you have on hand! In fact, my favorite fillings for a quiche are ham and artichokes.

Here’s what I used:

  • 5 large eggs
  • 1/4 cup water
  • 5 sheets of phyllo dough
  • 1/2 cup cheddar cheese
  • 1/2 medium avocado, sliced
  • Vegetables:
    • 1/4 red onion thinly sliced
    • a couple of large broccoli florets, cut into small pieces
    • 3 campari tomatoes, 2 diced and 1 sliced
  • Seasonings: salt, pepper, garlic powder, paprika (all to taste)
  • Garnish: fresh parsley (optional)

Here’s a summary of what I did.

If you’d like more explanation/description, read past the summary steps. I know, sometimes I at least like to know the tips and tricks before I get started so I can adjust accordingly.

  1. Preheat oven to 350 degrees Farenheit
  2. Crack eggs into a medium mixing bowl. Add the seasonings and water. Beat the eggs.
  3. Add all the vegetables (except the sliced campari tomato) and half the cheese to the eggs. Mix to combine.
  4. Spray or rub a baking dish with oil/butter. Layer the phyllo dough in the dish, with the dough going up the sides and slightly over the top.
  5. Pour the egg mixture into the dish.
  6. Bake for about 15 minutes, until the top begins to get a little firm, but is still liquidy.
  7. Place the sliced campari tomato on top of the egg and sprinkle the rest of the cheese on top.
  8. Bake for another 15-20 minutes until golden brown on top and egg is cooked through. (This will vary.)

Additional Explanation/Description of Steps

First, I cracked 5 large eggs into the measuring cup. (I normally would’ve done this in a small mixing bowl, but I was too anxious to use that measuring cup for something!) I seasoned the eggs with some salt, pepper, and garlic powder. I also added a splash of water to the eggs to give them a little volume. Beat the eggs, seasoning, and water.

Then, I chopped up my vegetables. I diced two campari tomatoes, thinly sliced a little red onion, and small chopped a few broccoli florets. I added those to the egg mix along with 1/4 cup of shredded cheddar cheese. Stir to combine.

(At this point, I sliced a third campari tomato, but we’re going to add that later. I also sliced an avocado, which we’ll add later, as well.)

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Sliced avocado to go on top of the quiche

I defrosted the rolled up dough by microwaving it directly inside the ziplog bag for about 30 seconds. I sprayed the baking dish of my choice with some olive oil. I forgot I had previously cut the phyllo dough, so I had smaller rectangles. I simply laid out the sheets with some slight overlap. I did this part very roughly. A lot of recipes that do this will have you put down one piece of phyllo dough and then brush it with butter, repeating that 5 or 6 times. I didn’t bother. I simply took a pile of about 5 sheets and laid it down. I then just sprayed some more olive oil spray over the top. You can see from my photo that my pieces were just slightly too small and didn’t hang over the top of the dish. If you want a little more of that golden phyllo dough to stick out the top, just use larger sheets that hang over the edge and trim to your liking.

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My messy phyllo dough layering in the baking dish

I poured in my egg mixture into the dish, on top of the phyllo dough.

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Egg mixture poured into the dish and on top of the phyllo dough

I popped this into the 350 degree Farenheit preheated oven and baked for about 15 minutes. I then took the dish out and layered my sliced campari tomatoes on top. I had also added the sliced avocado at this time, but that was a mistake. (The avocado browned a bit while cooking in the oven, so I covered it with some cheese. My suggestion is to put the avocado on after everything is done cooking just as a garnish/topping.) Take this opportunity to also sprinkle the rest of the cheese on top.

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Adding sliced campari tomatoes part-way through baking

Bake for another 15-20 minutes, depending on your oven and your baking dish. Check the doneness by sticking a toothpick through the middle. If it still looks a bit liquidy, it needs to cook longer. If it feels firm and doesn’t seem watery, then it is likely done.

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The finished quiche

Voila! The final product. Garnish with parsley and sprinkle with a little additional paprika if you’d like! This would be the perfect dish for breakfast or brunch with family and friends. 🙂

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Happy breakfast/brunching!

Sincerely,
Fu’d