Tag Archives: appetizer

Chickpea Hummus with Pomegranate Topping Recipe

I’ll admit it, I have a hummus obsession. Judging by the huge selection of premade hummus available at the grocery store, I guess I’m not alone.Hummus Pomegranate Salsa
There is no shame in buying a tub of hummus. But, if you have about 10 minutes and a food processor, it’s easy to make your own. For this hummus recipe, I kept things simple by using canned chickpeas, tahini, fresh lemon juice and ground coriander. The fresh topping is where it gets interesting. Layering the hummus with pomegranate arils, fresh parsley, lemon peel and olive oil makes the dip party ready, while still being simple enough to make for Tuesday night dinner.
Chickpea Hummus Pomegranate
Chickpea Hummus with Pomegranate Topping Recipe
1 can (15 ounces) chickpeas, rinsed and drained
1/3 cup tahini
1 clove garlic, finely chopped
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon kosher or fine sea salt
Dash cayenne pepper
Pomegranate Topping:
3 tablespoons pomegranate arils
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons finely shredded lemon peel
1 tablespoon olive oil

In a food processor, combine chickpeas, tahini, garlic, lemon juice, 3 tablespoons olive oil, coriander, salt and cayenne. Cover and process until smooth. If the hummus is too thick, add water, 1 tablespoon at a time, until the hummus is smooth and reaches your desired consistency. (I usually add 2 to 4 tablespoons water.) Taste and add more salt or lemon juice, if needed.

Spread hummus in a shallow serving dish. Scatter pomegranate arils, parsley and lemon peel over hummus. Drizzle with 1 tablespoon olive oil. Serve with fresh cut veggies and flatbread or crackers.

Makes about 2 cups

Tip: To make ahead, cover and refrigerate the hummus up to 3 days. Add pomegranate topping just before serving.
Hummus Pomegranate Topping
More homemade hummus recipes:
Hemp Hummus
Harissa Sweet Potato Hummus
Beet and Lentil Hummus
Edamame Hummus from Eating Clean Recipes
Roasted Beet Hummus from Salt and Lavendar

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Sauteed Shishito Peppers Recipe

Charred Shishito PeppersSauteed shishito peppers are a quick and easy appetizer. It only takes about 10 minutes to make the smoky, mildly spiced peppers. Simply toss the peppers with oil and cook in a hot pan for a few minutes until charred. Finish with a squeeze of fresh lemon juice and a sprinkling of salt and togarashi seasoning.Sauteed Shishito PeppersFresh shishito peppers can be found at Asian markets and at some specialty markets. For this recipe, I used a bag of shishito peppers from Trader Joe’s.Shishito Peppers

Sauteed Shishito Peppers Recipe
6 ounces fresh shishito peppers (4 heaping cups)
2 teaspoons high heat oil such as sunflower oil
1/8 teaspoon kosher or fine sea salt
1/8 teaspoon shichimi togarashi
Lemon wedges

Wash shishito peppers; drain and pat dry. Place peppers in a bowl and drizzle with oil; stir to coat peppers with oil.

Turn on stovetop vent fan/hood. Heat a large (10- to 12-inch) heavy sauté pan or skillet over medium-high heat until hot. Add peppers to hot pan; cook 5 to 6 minutes until peppers are charred in spots, but still slightly firm. Transfer peppers to a serving bowl; sprinkle with salt and togarashi. Serve with lemon wedges to squeeze over peppers.

Makes 4 servings

– The peppers will smoke in the pan, so be sure to turn on your stovetop vent fan and maybe open a few windows to avoid triggering a smoke alarm.
-Togarashi is a mix of red chili pepper, orange peel, black sesame seeds, white sesame seeds, Japanese pepper, ginger and seaweed.Blistered Shishito PeppersMore shishito pepper recipes:
Shishito Peppers from Bourbon and Honey
Blistered Shishito Peppers with Miso from Food and Wine

Vegan Mushroom Lettuce Wraps Recipe

Vegan Mushroom Lettuce WrapsVegetarian lettuce wraps are incredibly versatile. Really, you can stuff them with any number of delicious things like tofu, hummus or quinoa. The key is to pile on fresh toppings to add flavor and texture.

For this lettuce wrap recipe, I made a simple filling of sautéed mushrooms and sweet pepper seasoned with chile paste, tamari and cilantro. To finish the dish, I spooned the warm mushroom filling into romaine leaves and topped with cashews, green onion and a squeeze of lime. Feel free to switch up the toppings– avocado, cucumber or toasted sesame seeds would pair well with the mushroom filling.

Vegan Mushroom Lettuce Wraps Recipe
Mushroom Filling:
1 tablespoon olive oil
1 medium red bell pepper, cut into bite-size pieces
1 package (8- to 10-ounces) crimini mushrooms, halved and thickly sliced
1 tablespoon sambal oelek chile paste
1 tablespoon tamari (gluten free soy sauce)
2 tablespoons chopped fresh cilantro leaves
Lettuce Wraps and Toppings:
Lettuce leaves (I used romaine hearts)
Roasted cashews (I used unsalted, raw cashews that I roasted)
Sliced green onion tops
Lime wedges

In a large (10-inch) nonstick skillet, heat oil over medium heat. Add red pepper and mushrooms; cook 8 to 10 minutes until vegetables are tender and beginning to brown and any liquid has evaporated, stirring frequently. Remove from heat; stir in sambal and tamari. Stir in cilantro.

To make lettuce wraps, fill lettuce leaves with warm mushroom mixture. Top with cashews and sliced green onion. Serve with lime wedges.

Makes 4 appetizer servings (about 2 cups mushroom filling)

Tip: For a paleo friendly recipe, use a soy-free tamari alternative such as coconut aminos.

Vegetarian Lettuce WrapsMore vegetarian wrap recipes:
Vegan Mushroom Tacos
Shiitake Mushroom Lettuce Wraps from Food and Style
Mango Tempeh Lettuce Wraps by Oh My Veggies

Cucumber Lemon Greek Yogurt Dip Recipe

Lemony Cucumber Greek Yogurt DipPlain Greek yogurt is a beautifully versatile ingredient. You can bake with it, make fro-yo with it, smoothie it…there are so many recipe possibilities.

Lately I’ve been loving the idea of using plain yogurt in savory recipes like this Cucumber Lemon Greek Yogurt Dip. (Most often we gravitate toward sweet, but savory can be just as rewarding.) The dip comes together in about 5 minutes, and is delicious served with fresh cut veggies and crackers.
Herbed Greek Yogurt Dip
Cucumber Lemon Greek Yogurt Dip Recipe
1 cup plain Greek yogurt (I prefer full fat or 2%)
1 Persian mini cucumber, chopped (about 1/2 cup)
2 tablespoons chopped fresh Italian flat-leaf parsley
1 teaspoon finely shredded lemon peel
2 teaspoons olive oil
1/8 teaspoon fine sea salt or kosher salt
Garnishes: ground sumac, additional olive oil and chopped cucumber

In a small mixing bowl, combine Greek yogurt, cucumber, parsley, lemon peel, olive oil and salt; stir well.

The yogurt dip can be served immediately or covered and refrigerated for several hours. Before serving, taste and add more salt, if needed.

If desired, garnish with ground sumac, additional olive oil and chopped cucumber.

Makes about 1 1/2 cups dip

Greek Yogurt Dip
You might also like:
Cilantro Hummus from Eating Clean Recipes