Red Pepper + Lemon Dip

The food processor is my best friend.

As much as I love to be in the kitchen, there is always a point that if I have to chop one more clove of garlic I just might snap. Let's face it, prep is no fun! That’s why all the big name chefs have prep cooks in their restaurants. The prep cooks do all the dirty work and the real chefs get to just throw things in a pan and light them on fire.

So the closest thing to a prep cook that I can manage in my meager kitchen is...THE FOOD PROCESSOR.

I call him Francesco.

There is nothing better than throwing a bunch of ingredients into Francesco’s able hands and suddenly having something, well...quite tasty! So I bring you yet another quick dip featuring my partner in crime, the food processor...

RECIPE:

2 Roasted Red Peppers

1lemon Juice and Zest

2Tbs Olive Oil

1.5tsp salt

1Tbs parsley

1Tbs basil

6oz cream cheese

      Put all ingredients in a food processor and chop until pureed and smooth. Serve on it’s own as a dip or over pasta, shrimp or chicken! ENJOY!

 

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Roasted Garlic + Basil Hummus

I have a tendency to overdo things.

Bigger. Bolder. Spicier...These are words I like!

When I first started cooking, my spice cabinet became my favorite new toy and anything I made included at least ten of my little friends. Any given day, you could especially find me hanging out with my best buddies, Garlic Powder, Onion Powder, and Red Pepper Flakes.

We were having a great time. But...the romance couldn’t last.

As much as I loved the kick of flavor my friends added to my new creations, sometimes it was just too much. It took me a long time to accept that more isn’t always better.

Eventually the romance did fade and my favorite buddies and I saw each other less and less...

But the happy part is that every romance that ends--or every door that closes--allows for something new to be born...

Like this simple and perfect hummus: the new love of my life. 

Roasted Garlic + Basil Hummus

Ingredients:

• One 15-to-19-ounce can garbanzo beans (a.k.a. chick peas)
• 2 bulbs Roasted Garlic
• 10 large fresh basil leaves
• Kosher salt, to taste
• ¼ - ½ cup olive oil

Directions:

1. Combine the garbanzo beans, Roasted Garlic, basil leaves, and salt in a food processor and pulse.
2. Stream in the olive oil while your food processor is on until you get a smooth consistency.

Notes:

• As with many dips, the longer this hummus sits in the fridge, the better it tastes.
• Don’t be afraid of salt! This needs quite a bit!
• Find more info on roasted garlic at CookNovel.com.

: @NikkiDinki

: @NikkiDinkiCooking

 

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Roasted Red Pepper Sauce

3 tablespoons olive oil

3 large roasted red peppers (jarred or fresh)

1 roasted jalapeño, seeded

4 garlic cloves

2 scallions

1 tablespoon fresh mint

1 tablespoon fresh thyme leaves

1 teaspoon paprika

Juice of half a lemon

2 tablespoons sour cream

1 tablespoon butter

Put oil in pan and add garlic, cook for 1 minute till fragrant and add Red Peppers, Jalapeño and Scallions. Salt mixture and add Herbs and Paprika. Cook for 3 more minutes. Put mixture in food processor of blender, add sour cream and puree. Transfer back to pan, add butter and lemon juice, cook for 2 minutes. ENJOY!!

NOTES:

• I have found a slightly easier way to make this since I did this video. Just put everything except the sour cream, butter and lemon in the food processor (raw) once everything is pureed put mixture into the hot pan with the oil and cook for5 minutes. Add the sour cream, butter and cook for 2 minutes more, finally add the lemon and serve.
• You could use parsley or even basil instead of the mint and thyme but I do this those herbs add something special.
• Great as a dip too! You could also add some cream cheese to thicken it up.

 

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