Seven Layer Hummus Dip

Amanda Paa – Heartbeet Kitchen

Easy Seven Layer Hummus Dip

Adapted from Amanda Paa at Heartbeet Kitchen:

Instead of serving a classic seven-layer dip (one with salsa, refried beans, and guacamole), try this fresh and healthy version. Scatter the layers atop your favorite homemade hummus recipe, but you can definitely use store-bought to make this a simple and quick dish.

Obviously this seven-layer hummus dip is first and foremost a dip. But! Here are a couple of leftover ideas for you:
• as a spread for a vegetarian wrap, stuffed with brown rice and romaine lettuce
• as a base for poached eggs
• as a grain bowl component

Amanda likes to serve this dip by spreading the hummus onto this marble platter, but if you’re taking this to a party, it transports well in a simple glass dish.

• 12 oz. your favorite hummus recipe, or 12 oz. store-bought hummus
• 1/2 cup chopped cucumber
• 1/2 cup quartered cherry or halved grape tomatoes
• 1/4 cup chopped red bell pepper strips from a jar with liquid drained
• 1/4 cup chopped Kalamata olives
• 1/2 cup drained, chopped artichoke hearts
• 1/4 cup – 1/2 cup crumbled feta cheese
• 2 teaspoons Pink Peppercorn Thyme or Greek Freak spice blend from Spiceologist

• 1 tablespoon minced, fresh dill optional
• olive oil to marinate components and for drizzling (Use TAO EVOO, or lemon olive oils)

Marinate the components: In a medium bowl, add chopped cucumber, tomato pieces, red bell pepper strips, Kalamata olives, chopped artichoke hearts and feta cheese. Sprinkle mixture with 1 ½ teaspoons Pink Peppercorn Thyme or Greek Freak spice blend and drizzle with olive oil to coat. Gently stir mixture and let stand at room temp for about 15 minutes.

Spread the hummus on the bottom of a large glass dish or marble platter and top with cucumber, tomatoes, red bell pepper, olives and artichoke hearts. Sprinkle with feta, remaining teaspoon of spice blend and drizzle with olive oil.

Spiced Harvest Pumpkin Soup

6 medium carrots, shredded
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons leek olive oilbutter olive oil or roasted butternut squash oil
1 medium apple, peeled and shredded
5 garlic cloves, minced
1 can (29 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) chicken broth
1/4 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 cups 2% milk
1 cup heavy whipping cream
Top with Stonybrook Pepitas

In a Dutch oven, saute the carrots, onion and celery in butter oil or butternut squash for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender.
Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds and a drizzle of leek olive oilbutter olive oil or roasted butternut squash oil. Yield: 10 servings (2-1/2 quarts).

Baked Brie with Prosciutto & Figs (variations)

This warm starter brings out the deliciously creamy taste of Brie. In 5 simple steps, you’ll be sure to impress your guests with a puff pastry centerpiece that is wrapped in shaved prosciutto (optional) and complemented with fresh fig and honey jam and a drizzle of fig balsamic. We love to vary the recipe to work with what’s in the pantry and what’s seasonal in the moment. Try this recipe topped with The Gracious Gourmet Cranberry, Raspberry, Blood Orange spread instead of figs and finish with a drizzle of TAO raspberry balsamic. Almost any preserve, spread or chutney will work here with a final drizzle of your favorite balsamic. For a savory treat, replace spread/jam with an olive tapenade and finish with a fig or Traditional balsamic. No matter what combination of ingredients you choose, it’s best enjoyed directly out of the oven.

8 oz. Brie round
5 slices prosciutto
1 puff pastry (store bought)
¼ cup Honeyfeast Orange Blossom honey
1 cup fresh figs, quartered
Drizze of Cinnamon Pear Balsamic  
Fresh cracked black pepper
Preheat oven to 425°F.
Lay down the prosciutto, then wrap around the Président Brie round.
Wrap the puff pastry around the prosciutto-wrapped Brie, and bake at 425°F for 15 minutes.
In a saucepan, cook the honey, figs and cracked black pepper for 10-12 minutes.
Cut out one wedge of the baked Brie pastry, and top with a scoop of the fig marmalade. Drizzle Cinnamon Pear Balsamic over Brie and serve with a spoon, as the delicious hot Brie will ooze out!

Tomato Cobbler with Blue Cheese Biscuits

This recipe was adapted from a beautiful post on July 24, 2012 * by joythebaker *. The biscuit recipe is pretty easy, but if you don’t have the time to make them from scratch use a good box mix, like Krusteaze Buttermilk Biscuit Mix, as the base adding in the pepper and blue cheese crumbles. Tip: if you don’t use buttermilk on a regular basis, be sure to keep a container of powdered buttermilk in the refrigerator.

Joy says this recipe is “equal parts light and hearty. It’s sweet and savory. The blue cheese tang is out of this world in the tender biscuits. This dish is ultimately satisfying. This would be the perfect dish to bring to a summer potluck for a more substantial and hearty feel.”

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