RSS Feed

Tag Archives: dip

Party Pleaser

What’s creamy with spice and all kinds of things nice?

DSCN5237

Salsa-chipotle Hummus, of course! ūüôā

DSCN5235

We made this hummus a few weeks back when we went to Toronto for two of our good friend’s birthdays, and it was a huge hit! So naturally, 3 weeks later, we’re finally getting around to giving you the recipe! ūüôā

DSCN5242

We’re certain that you’ll love it just as much as everyone did at the party!

p.s. This hummus is FABULOUS made with black beans instead of chickpeas! ūüôā

Salsa Chipotle Hummus

DSCN5237

Prep time: 10min
Makes: ~2cups

Ingredients:

2 cups chickpeas, rinsed and drained
1/4 c. olive oil
1/4 c. tahini
1/4 c. lemon juice
1/4 c. water
1/4 c. salsa
1 or 2 chipotle chilis in adobo sauce
1 clove of garlic
hot pepper flakes (optional)
1/4 tsp salt
ground black pepper, to taste

Directions: 

Put olive oil, tahini, lemon juice, water, salsa, chilis, garlic and spices into a food processor and blend until creamy, about 1 min. Add chickpeas and blend until smooth.

~twosaucysisters

A Warm Weather Welcome

Hey all! So we would like to apologize for our lack of posting over the last couple of days, we’re in final exams currently and had two in two days. We’ll be back posting a little more frequently over the next week until we have another two in a row – and then we’re FREE! ūüôā

Anyways, the weather is¬†finally¬†getting warmer here, and it’s even been sunny for a couple of days – we were in¬†sports bras on the outdoor track on Monday! We were all pretty excited about it, of course until our coach hit us up with 5k of some serious track work… yikes!

None the less, we decided that we needed to celebrate the warm weather with something bright, flavourful and colourful…

DSCN5526

Black Bean Mango Salsa!

DSCN5520

This stuff is the definition of bright and flavourful! It’s kind of like taking a mini-vacation to somewhere warm and sunny with every bite.

DSCN5524

The sweet, juicy mango and the fresh yet slightly citrus-y flavour of the cilantro balance the tangy tomatoes quite well, and the black beans add a heartiness to the salsa that make for a perfect side-dish or snack!

DSCN5531

We made some home-made pita-chips to dip in ours (we feel a Simple Sunday post coming on…), but any tortilla chips or crackers would work just fine! ūüôā

So we hope that wherever you live, spring is starting to come out of hiding, and if it’s not… eat this salsa and head to mexico for a few bites! ūüėČ

Mango and Black bean Salsa

DSCN5526

Total time: 10min
Makes: ~2 cups

Ingredients:

1 28oz can No Salr Added diced tomatoes, drained
1 mango, peeled and diced
1/3-1/2c. fresh cilantro, roughly chopped
1 c. black beans (drained and rinsed if using canned)
1/2 c. diced white or red onion
2 tbsp lemon or lime juice
2 tbsp honey
1 clove garlic, minced
1/4-1/2 tsp salt
pepper
optional Р1 jalapeno pepper, seeded and diced

Directions:

Drain the liquid from your diced tomatoes and add to a medium to large sized bowl.
Chop and peel mango, chop the cilantro and finely dice the onion. Mix into the tomatoes.
If using canned black beans, drain and rinse well. Mix black beans into the mixture.
Combine in a small dish honey, lemon juice, minced garlic, salt and pepper. Pour this mixture over the salsa and stir thoroughly, until even mixed throughout the salsa.
Stir in jalapeno if desired.
Serve immediately with chips or crackers, or store in an airtight container in the fridge.

~twosaucysisters

What foods transport you to your favourite warm and sunny destination? For us, anything with tropical fruits and/or coconut! 

Hummus Hiatus

It has been 33 days since we last posted a hummus recipe. ¬†33 days!¬† We think that’s a record for us! ¬†Some of you were probably starting to wonder if we were okay!

Well, you needn’t worry yourselves- we are just fine, and we’ve been eating plenty of hummus (we’ve just been going back to the basics lately- now there’s a throw-back for ya!)

But in case you were all starting to feel hummus-deprived, we are back after our hummus hiatus with another delicious rendition of our favourite dip the best food ever.

DSCN4942

This time around we looked Eastward for some inspiration and made a Curried Hummus! ¬†We suppose that makes it more middle-eastward, but we won’t get too picky about details.

DSCN4950

But seriously, our hats go off to the people of the Middle East! ¬†Boy do they¬†know how to cook! ¬†We don’t even know if they have a word for “bland” in their language, because they probably never use it- everything they make has a positively magical blend of spices that makes every single one of their dishes burst with flavour!

DSCN4952

And that is precisely what we were going for with this hummus- bold and spicy with enough flavour to send your taste buds into over-drive.

And you know what?

We think we nailed it ūüôā

Curried Hummus

DSCN4943

Total Time: 10 min
Makes: approx. 2 cups

Ingredients:

2 c. cooked chickpeas, drained and rinsed
1/4 c. olive oil
1/4 c. tahini
2 tbsp lemon juice
2 tbsp lime juice
1 clove garlic, minced
1 tbsp fresh ginger, minced
1 tsp honey
1 tsp garam masala
1 tsp curry powder
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp paprika
1 tsp red curry paste
1/4 tsp salt
pepper, to taste
Hot pepper flakes, to taste

Directions:

Add all ingredients to a food processor or a high-powered blender and process until smooth. ¬†Add up to 1/4 cup extra water if it is too thick. ¬†(Tip- this hummus tastes even better the next day, so if you’re making it for a party, we recommend putting it together the day before)

~twosaucysisters

Do you like Middle-Eastern cuisine?

A New Take on an Old Favourite

Back on the Christmas holidays, we gave you all quite a few hummus posts, and we promised that we would stop posting hummus after hummus recipe and bring back some variety! Of course, we did just that, having posted about waffles, chicken pot pies, a delicious salad, and a quick and easy dessert, but you couldn’t expect us not to eventually post another hummus recipe, could you? After all, hummus is one of our favourite foods, and this recipe is too good not to share! In our¬†defense, this hummus is different from the ones we’ve posted in the not-to-distant past. Why? Because it’s made of black beans!

DSCN4614

Essentially a black bean version of our sundried tomato hummus, except this one has a special addition that really makes it sing!

DSCN4618

Make that two special ingredients: Salsa and Lime Juice! They both add that extra bit of zing (and spice!) that gives this hummus it’s kick. Of course, if you have a palate that prefers foods on the milder side, you can use a mild salsa. We, of course, like it hot! ūüėČ

DSCN4620

So if you, like ourselves, are die-hard hummus lovers, but would like to change it up and add some variety to your routine, try this black bean hummus! We promise it won’t let you down, or leave you ¬†missing your regular chickpea hummus, either.

Sundried Tomato Black Bean Hummus

DSCN4621

Time: 10-15min
Makes: 2 cups

Ingredients:

2 c. black beans (if using canned, rinsed and drained!)
1/4 c. sundried tomatoes in oil, drained (reserve the oil!)
scant 1/4 c. sundried tomato oil
1/8 c. lemon juice
1/8 c. lime juice
1/4 c. tahini
2 tbsp your favourite salsa
2-3 Tbsp hot pepper flakes (optional)
salt and pepper, to taste

Directions:

Put all ingredients into food processor and blend until completely smooth.

~twosaucysisters

Have you ever tried a hummus made from a different bean other than chickpeas before? What’s the most interesting hummus you’ve ever made? We love experimenting with different types of beans when it comes to hummus. Probably our two most interesting would be our Beet Bean Dip and our Peanut Thai hummus.

Dilly Dippin

Okay okay – the holidays are officially over and we are back at school! This means that our schedule will be less unpredictable and we will be posting much more¬†regularly. ¬†Over the break, we took a bit of a blogging break to spend as much time with our family as possible , we’ll be doing a holiday re-cap post very soon! ūüôā

But for now…

DSCN4222

More hummus!
Yes, we have an addiction. Another promise (after all, it is a new year, right?): we will give you a few recipes that aren’t hummus recipes this week! That doesn’t mean there won’t be more though ūüėČ .

DSCN4223

This is a dill version of our favourite dip! It was so tangy and full of dill flavour. If you love dill, you will¬†love¬†this hummus. If you don’t… well… probably not.

DSCN4224

We highly recommend that once you’ve had your first taste, you let this hummus sit in the fridge for at least four hours. The flavours really come out when they have had a chance to sit and mingle for a while.

DSCN4226

Now excuse us, we have some more hummus  recipes to develop!

Dill Hummus

DSCN4222

Time: 10 min
Makes: ~2 cups

Ingredients:

2 c. chickpeas (drained and rinsed if using canned)
1/4 c. olive oil
2 tbsp lemon juice
3 tbsp vinegar
1/4 c. tahini
1 clove garlic, minced
4 tbsp dried dill
1 tsp prepared yellow mustard
1/4 tsp salt
pepper, to taste
1/4 c. water

Directions:

Place all ingredients except water into a high-powered blender or food processor and blend until smooth, adding water gradually until you reach the consistency you desire. (keep in mind it will thicken as it sits in the fridge)

~twosaucysisters

Holiday Entertaining

Hi everybody!

We’re here to tell you today that we have not fallen off the face of the planet- we’ve just been extra busy over the past week and have had¬†no time for blogging! ¬†In fact, we have barely even been on our computers, which is pretty outrageous for us because ordinarily we spend quite a bit of time on them!

We have been enjoying our Christmas holidays so much over the past week spending as much time as we can with our family who have come to visit from out west and New York that we have hardly even been in the kitchen! (gasp!)

And since today’s their last full day here, we are only stopping in briefly so you don’t think we’ve abandoned you forever.

So we’d like to ask you, what do you make when you have family coming and going constantly, have no time to cook (or plan) elaborate meals, and you just need quick easy snacks/munchies that everyone c will enjoy?

Hummus!

DSCN4132

Obviously.

DSCN4133

You should all know by now that we are basically obsessed with hummus, and are constantly coming up with more ideas for new versions and flavours. ¬†Today’s is the sun-dried tomato addition, but you can check out our recipe page¬†for¬†a million a few other recipes for some different variations on our favourite dip ūüôā

Sun-dried Tomato Hummus

DSCN4143

Time: 10 min
Makes: ~2 cups

Ingredients:

2 cups cooked chickpeas
1/3 c. sun-dried tomatoes (packed in oil) blotted dry
1/4 c. oil (from the sun-dried tomato jar)
1/4 c. lemon juice
1/4 c. tahini
2 cloves garlic, minced
1/4-1/2 tsp salt
1/4 c. water
pepper, to taste

Directions:

Blend all ingredients in a high-powered blender or food processor and serve with veggies, pitas, crackers, etc.

~twosaucysisters

What have you been doing over your holidays? ¬†What are your go-to foods when you’re busy and entertaining guests?

Cross-Cultural Dipping

Today, we’re bringing you the last of the three hummus recipes that we told you about in last week’s What I Ate Wednesday post. ¬†(We’d like to point out that we’re actually getting to all three of them before¬†this week’s What I Ate Wednesday, so koodos to us! :))

So let’s do a quick recap. ¬†First, we made Spinach hummus:

DSCN3965

And that recipe turned out so well, that we decided to try our hand at Roasted Garlic Hummus:

DSCN4020

But here’s the thing. ¬†No matter how often we eat hummus, or even how much we eat in one sitting, we¬†never¬†get tired of it, and we¬†never¬†truly satisfy our craving for it. ¬†So after we had made (and devoured) both of these delicious creations, we knew we just couldn’t stop there.

But there was one problem.  We had completely run out of tahini!  Tragic, we know.  But with our hummus craving reaching an all-time high, and only getting stronger, we had to get creative.

Enter peanut butter. ¬†(is there anything peanut butter can’t fix?)

DSCN4039

Of course, we weren’t going to try to make a traditional hummus with peanut butter. ¬†It’s distinct flavour deserved something a little more exciting than that!

So we open the fridge and realize: we have limes, we have ginger.  this could be good.

DSCN4051

And what did we end up with?  Thai peanut-ginger hummus.

Oh yeah.

We have to say, out of the three hummus recipes that we made last week, this one was our¬†favourite. ¬†It was so unique and full of flavour- We suppose you could call it a middle-eastern-Asian fusion. ¬†(is that a thing? ¬†We don’t know, but it should be!)

DSCN4048

If you’re tired of traditional hummus flavours, you should¬†definitely¬† try this stuff! ¬†(We also can’t be friends, but that’s something else altogether ;))

We have since bought a new jar of tahini, so we’ll probably be back in the near future with some new hummus recipes, but not without making a few more batches of this stuff, first! ūüôā

Happy dipping!

Thai Peanut-Ginger Hummus

DSCN4039

Time: 10 min
Makes: ~2 cups

Ingredients:

2 c. cooked chickpeas (~1 can drained and rinsed)
1/4 c. olive oil
1/4 c. peanut butter (we used all-natural, but use what you have!)
2 tbsp lime juice
2 tbsp low-sodium soy sauce
1-2 tbsp fresh ginger, finely chopped
2 medium garlic cloves, minced
1 tbsp hot pepper flakes (optional)
pepper, to taste
water (up to a 1/4 c, if needed)

Directions:

Place all ingredients in a high-powered blender or food processor (except for water) and blend until smooth.  Gradually add water if you would like your hummus to be smoother.

~twosaucysisters

What is the most interesting hummus flavour you have tried?