Easy Roasted Red Pepper Hummus

As you know we are lovers of hummus. I like to try a new recipe every few weeks. When I came across this one I thought it was perfect as I had a few red peppers in the fridge that needed to be used soon.

2 cloves garlic, minced
1 (15 ounce) can Chickpeas, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers (If you need instructions take these)
1/4 teaspoon dried basil

In an food processor combine garlic, chickpeas, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Roasted Spicy Cauliflower

I love cauliflower and usually just roast it with some kosher salt, pepper and olive oil. Last week I decided to try a variation which I found on one of my favorite healthy cooking blogs. The results were a delicious, beautiful cauliflower with a kick.

1 large head cauliflower, cored and cut into florets
2 Tbls. Olive oil
1 tsp. crushed red pepper flakes
pinch salt
fresh ground black pepper to taste

Preheat oven to 400 F. Placed cut up cauliflower, olive oil, red pepper flakes, salt, and pepper into mixing bowl and stir well to combine and coat cauliflower with oil and red pepper. Arrange in single layer on baking sheet. Roast until softened and golden brown for 25-30 minutes.

Basil Mayonnaise

When I told you about the pistachio crusted chicken breasts that my family really enjoyed I mentioned that it was good with a salad dressing or mayonnaise based sauce. One of our favorites is basil mayonnaise which I found on a wonderful website called Challah Crumbs. I know it is mayonnaise based however in moderation this is a great dip for chicken or vegetables. I can get my kids to eat a lot more vegetables with this dip next to them. I have made this with frozen basil however it is better with fresh basil.

1 cup Mayonnaise
¼ cup Fresh Basil
1 Tbls. Lemon Juice
1 clove Garlic, minced

Place all in the jar of a blender or food processor. Blend until the basil is well chopped and season to taste. Can be made a day before serving.