Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

The difference in taste between homemade hummus and store-bought hummus is astronomical. Homemade hummus is is so much more delicious and you can cater it exactly to your tastes (I like a little extra lemon juice and salt and a little less tahini). Plus, most people don't realize how ridiculously easy it is to make homemade hummus, and lots of it! Below is my recipe for roasted red pepper hummus but feel free to leave out the roasted red peppers or add in anything else that you prefer - olives, spices etc.

Ingredients

1 15 oz. can of chick peas

2 roasted red peppers

1/4 cup tahini

2 tablespoons water

2 tablespoons olive oil

3 gloves garlic

Juice of 1 lemon

1 teaspoon salt

Heat the oil in a small saucepan over medium heat. Peel garlic cloves and allow to cook in the oil until fragrant, about five minutes. Put the rest of the ingredients in a blender or food processor. Process until you reach the desired consistency then add the oil and garlic and process again. Refrigerate for thirty minutes and use as a dip, dressing or spread. Enjoy!

Edamame Walnut Dumplings with Soy Glazed Mushrooms

Edamame Walnut Dumplings

with Soy Glazed Mushrooms

My college roommate and I have always been very enthusiastic about dining out. However, one fundamental difference always existed in our preferences. She always craved Thai food and I just never wanted to go to a Thai restaurant. It wasn't that I didn't enjoy Thai food, because I always enjoyed it whenever I ate it, I just never had cravings for asian cuisine (unless its the occasional spicy tuna roll). Well, lately I have had a change of heart and am on a definitive asian cooking kick. Plus, filling wonton wrappers didn't sound like a bad time at all.

Ingredients

25-30 wonton wrappers

1 cup shelled edamame

1/4 cup walnuts

2 tablespoons chopped chives

1 1/4 cups vegetable broth, divided

3 cloves garlic

8 oz sliced cremini mushrooms

2 tablespoons dark sesame oil

2 tablespoons soy sauce

salt and pepper

Let me preface these directions by saying you WILL have dumplings left over. Just store them in the fridge in an airtight container and enjoy a gourmet lunch the next day!

In a food processor, combine edamame, walnuts, chives, 1/4 cup vegetable broth and 2 cloves garlic and process until the mixture is homogenous. Taste, season with salt and pepper and process again. On a baking sheet, lay out the wonton wrappers. Fill a small bowl with warm water, dip your finger in it and trace the outline of each wonton wrapper. Using a teaspoon, place a small dollop of the edamame mixture in the center of each wonton wrapper. Fold over the wonton into a triangle shape and press down the edges so they are sealed very tightly. Next, dab some water on the center of the wonton and fold over each of the corners so the dumpling is in the shape of a pentagon.

Place the dumplings in a steamer basket coated with cooking spray over boiling water and steam covered for five minutes. 

Meanwhile, in a small skillet heat the sesame oil over medium heat. Put the sliced mushrooms in the pan and do not stir for a few minutes so that they can brown and won't get spongy. Mince the garlic and add to the pan. Then add the soy sauce, some salt and pepper and toss in any extra loose edamame beans for color. Stir lightly until edamame beans are heated through.

Heat up the remaining vegetable broth in the microwave. Distribute the heated broth equally into four bowls. There should not be too much broth just a small amount to place the dumplings so they don't stick. Fill each bowl with dumplings, top with the mushroom mixture and enjoy!