Red Chili Hummus

You’re going to love this creamy and flavorful red chili hummus! If I owned a restaurant, this hummus would definitely be on the menu. It’s so delicious that if I take a bite with a carrot while waiting for pita bread to warm in the oven, I end up eating a full serving with carrot sticks! Honestly, it’s so good I’m surprised I haven’t eaten it right off the spoon.

I wish I could take credit for this delicious recipe, but this is my boyfriend’s creation. (He’s basically an unpaid recipe developer for Unwed Housewife…I hope he doesn’t catch on- I need the free labor!). And, since this is one of his recipes, it’s got a kick of spice. He’s always finding ways to jazz up standard dishes with bolder flavor.

While the paprika and cumin add flavor, what really makes this hummus special- the ingredient that takes it over the top- is sambal oelek. I would never think to put Asian chili paste in hummus, but with how great it tastes, you’d think sambal oelek was made for it.

You’re going to love this recipe, not only because it tastes great, but because how quick and easy it is to make. It takes less than 5 minutes to whip up. Simply throw everything in the food processor, drizzle some olive oil on top, and voila! You’ve got homemade, ready to eat hummus.

I hope you love this red chili hummus recipe as much as we do (and perhaps find yourself hurriedly eating it with carrot sticks!). Tell me what you think of this recipe by leaving a comment. If you like this recipe, let me know so I can take full credit let my boyfriend know his hummus was a hit!

Ingredients

• 1- 16 oz. can chick peas, drained with 1/4 cup water saved
• 1/4 cup water from chick peas
• 1 tbsp. lemon juice, freshly squeezed
• 2 & 1/2 tbsp. tahini paste
• 3 cloves garlic, finely chopped
• 1 tbsp. sambal oelek
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/4 tsp. salt
• 2 tbsp. olive oil

Directions

1. Place all ingredients except for olive oil in food processor. Grind until smooth. Drizzle olive oil on top. Serve with pita bread. Yields 2 to 4 servings.

I’m bringing this to Fiesta Friday #112 co-hosted by Natalie at Kitchen, Uncorked and Hilda at Along the Grapevine.

Avocado Ranch Vegetable Dip

Get ready for spring with this homemade, creamy avocado ranch vegetable dip. You can easily make this delicious appetizer at home. Cut up your favorite raw vegetables (my faves are carrots and broccoli) and enjoy this thick ranch dip infused with avocado.

I absolutely love ranch vegetable dip. I don’t know what it is about it, but I have zero self-control when it comes to the stuff. Ever tried sour cream mixed with a ranch seasoning packet? It doesn’t sound particularly elaborate or addictive, but wow, good stuff. And avocados, don’t even get me started on avocados. I have an entire board on Pinterest dedicated to them. I spend an inordinate amount of time perusing the internet for avocado recipes to add to my Avocado Fanatic board. Ranch dip and avocados combined?! Let’s just say I never have leftovers when I make this avocado ranch dip.

I hope you love this recipe as much as I do. It’s ridiculously easy to make and so much fresher and flavorful than store bought dip. Also, it’s relatively healthy since you eat it with crisp, raw vegetables.

One important thing to note: this dip contains avocado so it doesn’t keep as long as traditional ranch dip. Obviously, I don’t have any issue eating all of it in a day or two, but half the recipe if you have more restraint when it comes to eating veggie dip!

Ingredients

• 3/4 cup sour cream
• 1/2 cup lite mayonnaise
• 2 small avocados (or 1 large), ripe and halved
• 1 tsp. dill weed
• 1/8 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper

Directions

1. In a standing mixer or with a handheld mixer, combine sour cream, mayonnaise, and avocado on medium-high until mostly smooth. Stir in dill weed, garlic powder, salt, and pepper.
2. Cover and refrigerate overnight (or at least 1 hour). Serve with fresh slices of vegetables such as carrots, broccoli, and bell pepper.

Be sure to check out this recipe and more at Fiesta Friday #109 co-hosted by Little Sweet Baker and thebrookcook.

Guacamole

You will abandon all other guacamole recipes after trying this one. Why? Because this guacamole contains only five ingredients, can be made in less than 10 minutes, and is packed with flavor. This is a 5 star, 5 ingredient guacamole that you can easily and quickly prepare at home, and are guaranteed to love.

Before I detail why this recipe is exemplary, I have to explain something: I am a guacamole purist. What do I mean by this? I believe guacamole tastes best when it highlights and accentuates the distinct flavor of avocado. When it comes to guacamole, each ingredient should be added in order to emphasize, rather than compete with, the almighty avocado. Think Gladys Knight and The Pips. The Pips share the stage with Gladys, not to take away from her talent, but to make her shine even brighter. (Even if you don’t try this recipe, you’ve heard an analogy comparing guacamole to Motown- not bad!).

So, forget the cilantro and garlic, and make this five ingredient recipe. Why will you love it? The red onion and Roma tomatoes add texture, the salt and lime keep it fresh, and in culmination bring out the subtle yet complex taste of avocado.

You’re also going to love this guacamole because of how long it remains fresh. Avocados brown quickly after halved and can be a pain to preserve. However, the lime juice keeps this guacamole fresh and green for days. Store it covered in the refrigerator and it’ll be pristine two days later. (The picture above was taken after two days). Any leftover guacamole can be used to spruce up sandwiches and wraps.

As always, leave me a comment below with any of your questions or thoughts. I’ll get back to you. Enjoy this 5 star, 5 ingredient guacamole!

Ingredients

• 6 ripe avocados, peeled and pitted
• 1 large red onion, chopped
• 1 cup roma tomatoes (approx. 2 medium), chopped
• 1/4 cup fresh lime juice
• 1/2 tsp. salt

Directions

1. In a large bowl, mash avocados. Stir in onion, tomato, lime juice, and salt. Serve with tortilla chips. Yields 4 to 6 servings.

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