Spiced Sweet Roasted Red Pepper Hummus

Hummus... my love.

Usually. This version wasn't really my thing. I know. I feel like a traitor. But this whole spicy hummus thing was not up my alley. I usually love spicy foods. I like it so hot that my eyes water. Just don't mess with my sweet hummus.

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But, in the hopes that this is your kind of thing, I am posting it. Next time I might use it and just omit the cayenne.

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Spiced Sweet Roasted Red Pepper Hummus

From Allrecipes.com

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INGREDIENTS

• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley
  

DIRECTIONS

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt.
2. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
3. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
4. Sprinkle the hummus with the chopped parsley before serving.

Aww... look how cute.

Spinach Artichoke Tofu Dip

This is an excellent appetizer or snack. It is full of vegetables, tofu, and calcium. It tastes indulgent, but it's not! Except for the cheese and tofu, this dip can be made completely fat-free! Even with the tofu and cheese, it remains very low in fat. I loved the creamy texture, but next time I may replace the yogurt with more sour cream and throw in some more parmesan. My only reason is that I enjoy a tarter, tangier dip. I would also replace the fresh mozzarella with shredded lowfat; I just needed to use up the fresh before it spoiled.

Spinach Artichoke Dip

Adapted from 101 Cookbooks

INGREDIENTS

• 2 14oz. cans water-packed artichokes
• 1 10oz. package frozen chopped spinach, thawed and squeezed free of water
• 4 ounces silken tofu
• 6 cloves garlic
• 1/2 red onion, roughly chopped
• 1/3 cup parmesan cheese
• 1/3 cup lowfat or fat-free sour cream
• 1/3 cup lowfat or fat-free plain yogurt
• 1/4 teaspoon sea salt
• 2 bonnoncini of fresh mozzarella, sliced
• extra parmesan for sprinkling on top

DIRECTIONS

1. Preheat oven to 350F degrees.
2. In a blender or food processor puree the artichokes, spinach, onion, tofu, and garlic.
3. In a separate medium bowl whisk together the parmesan cheese, yogurt, sour cream, and salt.
4. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes).
5. Arrange mozzarella slices on top. Sprinkle the top with more parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes. For a browner top, place under a broiler on high for 2-3 minutes.
6. Serve with grape tomatoes, sauteed until burst in a tiny amount of sundried tomato oil.
   

Mmm... also, as you notice here, the top of the mozzarella is a bit greasy. Before I served this, I blotted away the oil with a paper towel. If you use reduced fat mozzarella, this should be less of a problem. If you aren't too worried about fat, this would be even more decadent with some toasted pinenuts sprinkled on top. Yum...