This Spicy Red Pepper Hummus combines all of the things I love…spice and delicious dip. This is the perfect snack – healthy + homemade + tasty.
And I looovvvveeee hummus. There are so many options – garlic, roasted pine nut, chipotle, jalapeño – but for some reason I always seem to go back to the spicy red pepper. Especially when they have that chili oil in the center. So yummy.
This Red Wine Vinaigrette is the easiest and tastiest dressing to make at home.
Like you need to go make it right now.
Well maybe not right, right now. But this weekend for sure.
This is the most versatile dressing. You can use it as a marinade for chicken or over a salad. Or you can do what I do and use it for both at the same time. The boyfriend always raves when I make greek salad with this 😉
And all you will need is a whopping 5 ingredients:
red wine vinegar
Throw everything in a bowl and mix it together.
It is so simple, but the flavor is O-M-G good.
I will be posting my favorite summer pasta salad recipe that goes with this dressing soon, so be sure to subscribe up top to get notified when I post it. You won’t want to miss it.
RED WINE VINAIGRETTE
Serves: 2 cups
1 cup olive oil
3/4 cup – 1 cup red wine vinegar (depending how tangy you like it)
1-2 cloves of garlic, minced
1 tbsp. dried oregano
pepper, to taste
Combine ingredients in a bowl and stir to combine.
Arugula is one of those things you either like or you don’t. And I happen to be one of those that definitely DO. I like topping sandwiches with a handful or throwing some in with my spinach salad for some added texture and flavor. But today I am bringing you one of my favorite ways to use it – Arugula Basil Pesto.
I know Cinco de Mayo was a week ago, but let’s be honest…guacamole is good any time of year. And this Grilled Veggie Guacamole is a fun twist on a classic.
My whole life my Grandma has had huge avocado trees in her back yard which means there is guacamole at every family get together. And even though I was the pickiest of picky eaters as a kid, and wouldn’t go near an avocado, at some point I finally saw the light and realized how amazing avocados are. And let me tell you…no one makes better guac than Grandma.
So every time I make guacamole I try to live up to “Grandma standards”.
Between the charred veggies and added cumin, this guac takes on a little bit of a smokey flavor, that I promise you won’t be mad about.
GRILLED VEGGIE GUACAMOLE
1/3 red onion, sliced in 2 rounds
1/2 jalapeño, sliced down the middle
1 lime, juiced
1/2 tomato, diced
handful of cilantro, roughly chopped
1/2 tsp. cumin
salt and pepper, to taste
red pepper flakes, to taste
Heat grill or griddle over medium-high heat. Spray with non-stick spray and add onion and jalapeño and grill for 2-3 minutes (or until there are grill marks) and then flip. Cook for an additional 2 minutes. Remove from grill to cool. When cooled, dice veggies.
Add avocados and lime juice to a bowl. Mash avocados with a fork. Add onion, jalapeño, tomato and cilantro to bowl and stir to combine.
Add cumin, salt, pepper and red pepper flakes and stir to combine.