This hummus twist has a sweet, seasonal spin—great with vegetable chips, crudités, crackers, or pita. Ingredients One 15.5-ounce can chickpeas 1 cup pumpkin purée (not pie filling) 1 teaspoon coarse salt (kosher or sea) 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 2 tablespoons extra virgin olive oil, plus more for drizzling 2 tablespoons tahini […]
If you’re firing up the grill this weekend, this simple but colorful dish makes an impressive centerpiece. For a crowd, simply double or triple the recipe. In addition to the tomato and onion salad, make a tasty side dish by first grilling up seasonal vegetables—brush them with olive oil and cook for two minutes per […]
If possible, buy fresh just-picked carrots with the tops still on (you can always make pesto out of the tops). There’s no need to peel them as the skin is thin and tender. Ingredients 1 teaspoon cumin seeds 3 tablespoons fresh lemon juice 2 teaspoons honey 1/4 cup plus 2 tablespoons extra virgin olive oil […]
We love appetizers that can be assembled quickly. This recipe uses ingredients you likely have on hand. No fresh jalapeños? Pickled ones can be used, too. Ingredients 1/4 cup extra virgin olive oil, plus more for drizzling 2 small yellow onions, peeled and coarsely chopped 4 cloves garlic, peeled and coarsely chopped 1 to 2 […]
