It’s the season of tricks and treats – a time of the year when scary is fun, and candy becomes a main food group. And also a time when parties pop up and friends drop by in costume to say hello. We’ve put together a couple of our favourite dip recipes that don’t require any hocus pocus—they’re both easy and can even be done last minute.
Super Easy Hummus
Ingredients:
1 can (19 oz.) garbanzo beans (chickpeas), drained
1/2 cup lemon juice 1 teaspoon sesame oil
3 cloves garlic
1 teaspoon salt
Water
Directions:
1. Place first five ingredients in blender jar; cover. Blend on high.If too thick add water one tablespoon at a time. Serve with rye toast or pita wedges.
Red Pepper & Garlic Dip
Ingredients:
6 large cloves garlic
2 tablespoons fresh basil leaves, packed
1 tablespoon soy sauce
1 teaspoon hot pepper sauce 1/2 cup roasted red bell pepper
4 oz. cream cheese, cut into 4 cubes
Directions:
Place garlic and basil in blender jar. Pulse for 5 to 10 seconds or until coarsely chopped. Add remaining ingredients. Process on high speed until smooth and blended. Serve with crackers or fresh vegetables for dipping. Cover and refrigerate to serve.
April showers bring May flowers and other spring sayings have been stuck in our heads lately as flowers begin to bloom and the weather starts to warm. Of course, this means delicious fruits are coming into season, and we couldn’t be more excited. Here are eight smoothie recipes to take advantage of spring, featuring berries, cherries, melons and more.
If you’re looking for a traditional ham and pea soup, you should probably keep searching. This refreshing vegetarian soup isn’t the drab, hot dish you’re used to.
Instead, it’s been lightened up for spring with brighter ingredients like vibrant herbs, zesty lemon and tangy Greek yogurt. Then, perfect for the spring and summer months, it’s served cold.
Fresh English peas are plentiful in farmers markets and grocery stores this time of year, so use them in this recipe if you can. In the fall and winter – or if you can’t find fresh ones – use frozen peas thawed to room temperature.
This cool soup will become a fair-weather staple for its fresh, invigorating flavors and bright garnishes. Free of heavier ingredients, this soup feels light and healthy, full of seasonal ingredients and nutrients. The spring pea, determined not to be taken for granted, shines in this exceptional soup that will encourage you to embrace the warmer months ahead with zeal.
In a small saucepan over medium-high, melt the butter. Add the onions and shallots. Cook until onions are clear, about 4 minutes.
Spoon onion mixture into a blender jar. Add peas, broth, mint, half and half, lemon juice, salt and pepper. Blend on PUREE for 2 minutes or desired consistency.
Refrigerate until ready to serve.
Swirl in yogurt before serving. Garnish with lemon zest and mint sprigs (optional).
Recipe Notes
To further improve the smooth consistency of the soup, press it through a fine mesh strainer or food mill after blending.