Tag: appetizer

No Penalty Party Shrimp

These No Penalty Party shrimp were spot-on fantastic. I love a good cocktail shrimp and these up’d the game big time. The shrimp have the perfect bite-thru texture. And they’re nice and spicy, too. Great for dipping in ice-cold cocktail sauce. These shrimp are like popcorn. You can’t eat one or two, you have to eat a handful!

These are the perfect treat for watching the big game. Or my favorite, sitting on a patio at the beach. Give me a big mound of these shrimp, cocktail sauce, and an ice-cold beer or two and an afternoon of nothing else. That’s how you end the perfect day right there.

No Penalty Party Shrimp

Bring On The Big Game

If you always head to the grocery store and grab a shrimp ring for that big game party, skip it. Just make a batch or two of these No Penalty Party Shrimp. They’re crazy easy to make and they’re 10 times tastier than that weird ring thing. And grab a good bottle of cocktail sauce unless you’re planning on making your own. My new favorite cocktail sauce is from the fine folks that bring us Old Bay. You know with a name like ‘Old Bay’ on the label that it’s gonna be good (and it is!)!

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Warm. Or Cold.

You can serve these shrimp warm or cold. I had them both ways and loved them both ways. Being more of a shrimp cocktail guy, I think ‘cold’ when I think shrimp cocktail so I leaned a bit towards liking the cold version more.

Tailgating. Improved.

I got this (and a bunch of other) recipes from a great cookbook, Tailgating Done Right. If you’re sitting around want to up your party game, grab a copy of this cookbook and get to making great stuff!

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Also try my sous vide shrimp cocktail.

No Penalty Party Shrimp
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5 from 1 vote

No Penalty Party Shrimp

Fantastic spicy shrimp, perfect warm or cold for the big game!
Course Appetizer
Cuisine American
Keyword shrimp
Prep Time 4 hours
Cook Time 10 minutes
Cool time 15 minutes
Servings 8
Calories 480kcal
Author Tailgating Done Right cookbook

Equipment

Ingredients

Instructions

  • In a large bowl combine all but the shrimp and cocktail sauce.
  • Add the shrimp. Toss to coat well. The best way to get them good and covered is to use your hands.
  • Cover the bowl and refrigerate 1-4 hours.
  • Preheat your broiler.
  • Shake off any excess seasoning and place the shrimp onto a large baking sheet. Do not overlap the shrimp.
  • Place 4" under the broiler for 4-7 minutes, turning once, until pink and opaque.
  • Let cool slightly.
  • Serve warm with cocktail sauce.

Notes

You can also refrigerate the cooked shrimp overnight and serve cold the next day.

Nutrition

Calories: 480kcal | Carbohydrates: 96g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 20829mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 285IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg

Nutritional values are approximate.

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Grilled Blistered Tomato and Ricotta Bruschetta

I find myself watching re-runs of Steven Raichlen’s grilling shows on PBS over and over. It seems that no matter how many times I’ve seen an episode I run across something that I have to add to my to-cook list. His wood-grilled blistered tomato and ricotta bruschetta hit me as something I needed to make and soon. So I did. This recipe proves that it really doesn’t take many ingredients or much time to make a delicious side dish. Some good bread, ricotta and cherry tomatoes and you’re just about done. I almost always have a grill going, and there’s always enough room left for a few tomatoes. This is fantastic summertime dish, but you can make it year-round too!

Grilled Blistered Tomato and Ricotta Bruschetta

Tomato ‘Pop’

There’s a wonderful contrast between the crunchy bread, the pop of the tomatoes, and the creaminess of the cheese in this grilled blistered tomato and ricotta bruschetta. Roasting the tomatoes adds such a wonderful flavor. I could’ve added fresh herbs like the original recipe called for, but decided to leave them out. I’m glad that I did.

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I recommend that you use a grill basket when making the tomatoes for this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Grilled Blistered Tomato and Ricotta Bruschetta
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4 from 2 votes

Grilled Blistered Tomato and Ricotta Bruschetta

Roasting the tomatoes adds such a wonderful flavor.
Course Side or Appetizer
Cuisine American
Keyword bruschetta, tomato
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 283kcal

Equipment

Ingredients

Instructions

  • Fire up your grill for medium-high direct heat grilling.
  • Spray a grilling basket with non-stick spray. You can also use a cast iron skillet or disposable pan.
  • Toss the tomatoes with the olive oil and season liberally with salt and pepper.
  • Transfer the tomatoes to the basket and place over direct heat.
  • Grill until the tomatoes start to char and the skins pop. Shake or toss the tomatoes and grill the same on the other sides.
  • Remove from grill and let cool slightly.
  • Place the bread slices on the grill and toast slightly on both sides.
  • Divide the cheese between the slices of bread, spreading it out evenly. Don't be shy with it. You might have extra cheese. You might not.
  • Add the tomatoes to the cheese. You can slice them in half first if you want, specially the larger ones.
  • Garnish liberally with parsley or fresh herbs and serve.

Notes

This bread is also excellent when drizzled with some slightly-reduced balsamic vinegar!

Nutrition

Calories: 283kcal | Carbohydrates: 27g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 283mg | Potassium: 396mg | Fiber: 2g | Sugar: 5g | Vitamin A: 934IU | Vitamin C: 26mg | Calcium: 241mg | Iron: 3mg

Nutritional values are approximate.

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Mini Deep Dish Pizzas

It’s impossible to make too many of these mini deep dish pizzas. They’re perfect for the big game or any get-together. They’re easy to make, and with a little imagination, you can make a variety of them to please anyone. We decided to go the simple route and just top these pizzas with cheese and mini pepperonis. We both thought they were fantastic.

Mini Deep Dish Pizzas

Nice ‘N Crunchy Crusts

Make sure you leave the mini deep dish pizzas in the oven long enough. You want them to get a bit of a crunchy crust. They’ll also get a bit more crunchy after you take them out of the oven and cool a bit.

This is my go-to cheese shredder and grater. It does an amazing job and is very easy to clean!

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Also try my homemade pizza rolls.

Mini Deep Dish Pizzas
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4 from 1 vote

Mini Deep Dish Pizzas

It’s impossible to make too many of these mini deep dish pizzas. They’re perfect for the big game or any get-together. They’re easy to make, and with a little imagination, you can make a variety of them to please anyone. 
Course Appetizer
Cuisine Main
Keyword pizza
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 32 mini-pizzas
Calories 43kcal
Author Based on a recipe from Damn Delicious

Equipment

Ingredients

Instructions

  • Preheat oven to 425 F.
  • Spray a muffin pan with non-stick spray.
  • Working in batches, cut the tortillas into 2″ circles using a circular cookie cutter.
  • Press the tortillas into the bottom of the muffin tins.
  • Top with a little pizza sauce, the cheeses, pepperonis and seasonings.
  • Bake for 10-12 minutes or until the cheese has melted.
  • Let cool slightly before removing and serving.

Notes

If you can’t find mini pepperoni slices, just cut regular slices into 1/4ths or chop.

Nutrition

Calories: 43kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 152mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Nutritional values are approximate.

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Bacon Jalapeno Tots on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Oh yes, I’ve made bacon-wrapped tater tots on the Char-Broil Big Easy. Several times. And I love them. Lots. But, if you follow this blog, you know I like some kick to my tots. Hence these bacon jalapeno tots on the Char-Broil Big Easy. Same concept, but with some heat. Not a whole lot, but enough to be noticed. Served with a great creamy cheese sauce that also has a bit of a kick to it.

Bacon Jalapeno Tots on the Char-Broil Big Easy

Don’t Fret, They’ll Get Crispy As They Cool

The key to cooking bacon jalapeno tots on the Char-Broil Big Easy is to cook them until they just start to char. They won’t be super crispy yet. That happens after you take them out of the cooker and they cool. The bacon will crisp up as it sits. So don’t over-cook them expecting them to be crispy inside the cooker. Trust them and they’ll reward you soon!

Add Heat As Desired

If you don’t want to make this spicy version of bacon-wrapped tater tots, leave out the jalapeno slices and use Monterey Jack cheese in the cheese sauce. You’ll definitely still have a plate of fantastic treats.

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Also try my bacon BBQ chicken bombs, also made on the Big Easy. For a super-easy snack, try roasting some peanuts!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Bacon Jalapeno Tots on the Char-Broil Big Easy
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5 from 1 vote

Bacon Jalapeno Tots on the Char-Broil Big Easy

The key to cooking bacon-wrapped tater tots on the Char-Broil Big Easy is to cook them until they just start to char. They won’t be super crispy yet. That happens after you take them out of the cooker and they cool. The bacon will crisp up as it sits.
Course Appetizer
Cuisine American
Keyword Big Easy, Char-Broil, tater tots
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 bites
Calories 136kcal
Author Based on a recipe from The Noble Pig

Equipment

Ingredients

For the cheese sauce

For the wrapped tots

  • 1 pound bacon sliced, cut in half (you may not use all of the bacon)
  • 24 frozen tater tots thawed
  • 3 medium jalapenos stems and seeds removed, then cut into 24 small strips

Instructions

For the cheese sauce

  • Melt the butter in a medium saucepan over medium heat.
  • Add the salt, pepper and flour and whisk for 1 minute.
  • Slowly whisk in the milk.
  • Bring mixture to a very low boil. Add the cheese and stir.
  • Reduce the heat and peep warm until ready to use.

For the wrapped tots

  • Fire up your Big Easy.
  • Wrap a strip of jalapeno and a tot with a piece of bacon.
  • Place seam-side down into the Big Easy basket. Do not let the tots touch or the bacon will not cook evenly.
  • After all of the tots are wrapped, lower the basket into your Big Easy and cook for 20 minutes or until the bacon just starts to char.
  • Remove and let cool slightly before serving with the warm cheese sauce for dipping.

Notes

You’ll need a Bunk Bed basket for your Big Easy to cook all of these tots at once.

Nutrition

Calories: 136kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 295mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

Nutritional values are approximate.

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Frozen Yogurt Dots

Sure, I’ve heard of Go-Gurt, but I’ve never had a reason to buy any. Then I came across this idea for frozen yogurt dots that uses Go-Gurt. I had to get some and try it. Just like those ice cream dots you can find at the mall, these little dots are packed with great flavor. They really make eating yogurt fun.

Frozen Yogurt Dots

We don’t have kids. So I have an excuse for not knowing you can also freeze Go-Gurt tubes for great yogurt-flavored popsicles. People should tell those of us without kids these awesome ideas! Heck, I’m lucky I knew about frozen yogurt dots!

Frozen Yogurt Dots on Sheet Pan

Lots And Lots Of Dots!

You can get a good number of dots out of a tube of Go-Gurt. It’s about a half of a full sheet pan’s worth. That’s a good bit for sure.

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Also try my homemade red velvet klondike bars.

Frozen Yogurt Dots
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Frozen Yogurt Dots

Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Author Mike

Equipment

Ingredients

Instructions

  • Line a baking sheet with parchment or wax paper.
  • Cut just the very corner out of a tube of Go-Gurt. Don’t cut off much, just enough so you can squeeze the yogurt out through the opening.
  • Squeeze small dots of yogurt out onto the parchment paper.
  • Place in the freezer until completely frozen, about 2 hours.
  • Remove dots from parchment paper and enjoy!

Notes

I found that the easiest way to remove the frozen dots from the pan was to use the back of a regular old kitchen knife, scraping it along the paper.

Nutritional values are approximate.

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Jalapeno Bottle Caps with Blue Cheese Dip

We love deep fried mushrooms. And deep fried pickles. It was just a matter of time until we made deep fried jalapeno slices. Oh my are we ever glad we did. These little jalapeno bottle caps with blue cheese dip are crazy good. They are not very hot but they do have a bit of a kick. If you’re leery of heat, fear not. They have great jalapeno flavor and a little crunch from the breading. I served them with a great, cool blue cheese dip.

Jalapeno Bottle Caps with Blue Cheese Dip

Great Breading For Anything

The deep fry mix in this recipe for jalapeno bottle caps with blue cheese dip can be used for anything from mushrooms to pickles to jalapenos to shrimp. Make a big batch of it and keep it on hand in an air-tight container in your pantry. You never know when you’ll get the hankerin’ to fry up some yummy appetizers!

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my Nashville hot pickles and fried green tomatoes.

Jalapeno Bottle Caps with Blue Cheese Dip
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5 from 1 vote

Jalapeno Bottle Caps with Blue Cheese Dip

We love deep fried mushrooms. And deep fried pickles. It was just a matter of time until we made deep fried jalapeno slices. 
Course Appetizer
Cuisine American
Keyword deep-fried, dipping sauce, jalapeno
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 356kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

For the jalapeno bottle caps

For the deep fry mix

  • 3 cups self-rising flour or combine 3 cups all-purpose flour with 3 1/2 teaspoons baking powder and 1 1/2 teaspoons kosher salt
  • ½ cup self-rising white cornmeal or combine 1/2 cup regular cornmeal with 1/2 teaspoon baking powder and 1/4 teaspoon salt
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Instructions

For the jalapeno bottle caps

  • Heat a few inches of oil in a deep fryer or Dutch oven to 375 F.
  • Add beer to the fry mix and mix until smooth. You might have to add more beer. Don’t make it too thin, you want it to stick to the jalapenos.
  • Add in the jalapenos and cover in the batter.
  • Working in batches if needed, deep fry the jalapenos 2-3 minutes per side until golden brown.
  • Remove to a paper towel-lined plate and sprinkle with salt.
  • Serve hot with cool blue cheese dip.

For the deep fry mix

  • Combine all ingredients.

Notes

Store unused deep fry mix in an airtight container.

Nutrition

Calories: 356kcal | Carbohydrates: 70g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 135mg | Fiber: 3g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.

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Sweet and Sour Meatball Sliders

Sweet and sour meatball appetizers have probably been around forever. I’ve certainly made them a time or two. I was looking for a different way to serve them. Something new that makes people not realize they’re eating the usual. Something with a great sweet and sour sauce and more. And so I made sweet and sour meatball sliders. These are a great way to get rid of those ‘oh great meatball appetizers again’ doldrums. Of course you still get great meatballs, but you get more. A lot more.

Sweet and Sour Meatball Sliders

They Pop In Your Mouth

The crispiness and coolness of the cucumber really makes these sweet and sour meatball sliders stand out in the crowd. As does the tomato. They’re quite yummy and addicting. Make a bunch for your next family get-together and watch them disappear. They assemble in just minutes, making them perfect for feeding a crowd.

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I used my cast iron skillet to make the meatballs and sauce.

Sweet and Sour Meatball Sliders
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5 from 1 vote

Sweet and Sour Meatball Sliders

The crispiness (really a great contrast to the meatballs) and coolness of the cucumber really makes these sliders stand out in the crowd. As does the tomato. They’re quite yummy and addicting. 
Course Appetizer
Cuisine American
Keyword meatballs, sliders, sour, sweet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 28 sliders
Calories 90kcal
Author Mike

Equipment

Ingredients

  • 1 24 ounce meatballs pre-cooked, thawed (I used Johnsonville)
  • 4 cups sweet and sour sauce I made a batch of our easy sweet and sour sauce
  • 28 slider rolls
  • 2 large cucumbers sliced
  • Cherry tomatoes

Instructions

  • Place meatballs and sauce in a large sauce pan or pot and warm over medium heat.
  • Place a slice (or two if they are small) of cucumber on each slider roll bottom.
  • Add a meatball with a little of the sauce. Note: I flattened the meatballs just slightly using a wooden spatula so they would look a little larger on the buns. If you’re using larger meatballs you can probably skip flattening them.
  • Add top bun and secure with a skewer and tomato.

Notes

For a spicy version, substitute a slice of jalapeno for the cucumber.

Nutrition

Calories: 90kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 27mg | Fiber: 1g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

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Longhorn Steakhouse Wild West Shrimp (Copycat Recipe)

These little copycats of the Longhorn Steakhouse Wild West shrimp were incredible. The Prairie Dust mix had a great flavor and kick to it. And Peppadew peppers? I could eat them out of the jar. Sure, I “cheated” and used frozen precooked shrimp, but that makes these all the easier to make, perfect for feeding a small crowd in a hurry.

Longhorn Steakhouse Wild West Shrimp (Copycat Recipe)

This copycat recipe for Longhorn Steakhouse Wild West shrimp is perfect with just your usual ole Ranch dressing. Really, you can just eat the shrimp like popcorn, one after another, without the dressing. Just pop them into your mouth one after another. Sure, it might not look pretty but they’re so good that it’s hard not to.

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This recipe is based on a recipe from Recipe Secrets.

Copycat Longhorn Steakhouse Wild West Shrimp
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Longhorn Steakhouse Wild West Shrimp (Copycat Recipe)

I served these Wild West shrimp with just your usual ole Ranch dressing, but really, you can just eat the shrimp like popcorn, one after another, without the dressing.
Course Appetizer
Cuisine American
Keyword deep-fried, shrimp
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 68kcal
Author Based on a recipe from Recipe Secrets

Equipment

Ingredients

For the shrimp

Instructions

For the shrimp

  • Bake shrimp per package instructions.
  • Melt butter in a large skillet over medium-high heat.
  • Add peppers and saute for 3 minutes.
  • Add shrimp and Prairie Dust mix.
  • Stir and cook until shrimp start to crisp.
  • Remove to a paper-towel lined plate to drain then transfer to a serving dish.
  • Garnish with green onion and serve.

Notes

Serve with Ranch dressing for dipping!

Nutrition

Calories: 68kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutritional values are approximate.

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Glazed Kielbasa Bites

These lil glazed kielbasa bites are perfect for your next backyard get-together. They’re easy to make, grill up in just minutes, and they feed a small crowd. Every bite has a nice mix of Asian-inspired flavors, perfectly complimenting the grilled sausage. Mix things up by using different kinds of sausages, from kielbasa to smoked sausage to even andouille.

Glazed Kielbasa Bites

Great Party Bites

You can make a whole lot of these without making a big fuss. They’re a great way to fee everyone while you’re off grilling the main dish.

For little kick, substitute Sriracha sauce for the chili sauce. Any good thick sauce will work just great on these glazed kielbasa bites. Thinner sauces will not adhere well enough to stay around long enough to add flavor. Thicker is better.

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Also try my mini-chicken and waffles!

Glazed Kielbasa Bites
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5 from 1 vote

Grilled Glazed Kielbasa Bites

These lil glazed kielbasa bites are perfect for your next backyard get-together. They’re easy to make, grill up in just minutes, and they feed a small crowd. Every bite has a nice mix of Asian-inspired flavors, perfectly complementing the grilled sausage.
Course Appetizer
Cuisine American
Keyword grilled, sausage
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10
Calories 288kcal
Author Based on a recipe from Real Housemoms

Equipment

Ingredients

Instructions

  • Fire up your grill.
  • Spread out the sausage pieces cut side down and grill until you get grill marks.
  • Meanwhile, whisk together the pineapple juice, Teriyaki sauce, chili sauce and honey.
  • Flip and top with a piece of pineapple. Skewer with a toothpick.
  • Brush bites with the glaze and grill until you get grill marks on the bottoms.
  • Glaze one more time and remove from the grill.

Notes

Also great made using andouille sausage!

Nutrition

Calories: 288kcal | Carbohydrates: 5g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 993mg | Potassium: 185mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Nutritional values are approximate.

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Roasted Garlic Hummus

After making a delicious roasted red pepper hummus the other day, I decided to make a variation. This roasted garlic hummus was another big hit. Perfect for game-time snacking. I also like to pack a little for my wife to take in her lunches. Hummus holds up great and tastes just as good the next day. Sure, she ended up with garlic breath. That’s the price you pay for a good garlic hummus!

Roasted Garlic Hummus

Deliciously Garlicky

I roasted the garlic for this roasted garlic hummus in my oven. I’m also a big fan of slow cooker roasted garlic. And if I have a grill fired up, I’ll just throw it onto the grill for a while instead. There is no substitute for it so take the time to do it right. It’s what this hummus is all about.

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Also try my dill hummus.

Roasted Garlic Hummus
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5 from 1 vote

Roasted Garlic Hummus

This roasted garlic hummus was a big hit. Perfect for game-time snacking. Hummus holds up great and tastes just as good the next day.
Course Appetizer
Cuisine Mediterranean
Keyword garlic, hummus, roasted
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4
Calories 126kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Cut about 1/4″ off the bottoms (non-root side) of the garlic, exposing the cloves. Drizzle with a splash of olive oil. Wrap in foil and put into the oven for about 45 minutes or until softened. Remove and let cool. Remove the roasted garlic by squeezing on the garlic bulb.
  • Place lemon and Tahini into a food processor and puree for 1 minute.
  • Scrape down the sides of the processor and puree for another 30 seconds.
  • Add 2 tablespoons of oil, garlic, cumin, cayenne, and salt.
  • Process for 30 seconds. Scrape down the sides and puree another 30 seconds.
  • Open the can of peas. Drain the liquid into a cup, then rinse and drain well.
  • Add half of the peas to the processor and run for 1 minute.
  • Add the remaining peas and process another 1-2 minutes or until smooth.
  • Add in the roasted garlic. If the mixture is too thick, add a little bit of the reserved chickpea liquid, but not much.
  • Serve drizzled with oil.

Notes

Serve immediately.

Nutrition

Calories: 126kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 1mg

Nutritional values are approximate.

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