1 can Garbanzo Beans (Chickpeas), drained
1/3c Kraft Olive Oil Vinaigrettes Roasted Red Pepper (Salad Dressing)
1/3c jar Sweet Roasted Bell Peppers (Preferably w/ Red in it. Optional)
1-2tsp 100% Peanut Butter *SEE NOTES for Options
1/4tsp – 1/2tsp Cumin
1/4tsp – 1/2tsp Garlic Powder
For Heat (Options, Pick One! I skipped): tTt’s xXx Seasoning, Cayenne, Louisiana Hot Sauce, Red Pepper Flakes
Blend all in Blender til desired smoothness. Serve as Dip, Topping, etc.
Notes: PEANUT BUTTER can be swapped for Fresh Peanuts, Sesame Seeds, Sesame Oil, Tahini… I have only tried 100% Pure Peanut Butter (Literally, the ingredients only say PEANUTS! That’s it!). Some like it sweet, maybe 1/4tsp Sugar can be added… But, I liked it as it was. Healthier, too!
Posted in Appetizers, Marinades, Sauces, & Spices, Recipes
Tagged chickpeas, dip, garbanzo beans, healthy, hummus, low calories, red peppers, topping
Meatless night, so we used just vegis. You can add Meat, if you wish (*See Notes). Great on Grill or Baked. The Avocado Salsa can be used on ANY Taco! Or, served as a Dip! This was a Great Combo of Flavors.
Sweet Mini Bell Peppers
Favorite Mexi Style Marinade (Options: Taco/Fajita Season Pkt., Tay’s Mexi Marinade, Tay’s Baja Marinade, etc.) (We used Baja-What we had)
Sweet Potatoes, diced small
Shredd. Cheese (Pepper Jack and/or Cheddar)
Sweet Red Pepper Hummus
– Citrus Avocado Salsa (Stems from our Citrus Avocado Sauce):
1 RIPE Avocado (Darker=More Ripe), mooshed
1.5c Tomato, chopped, or more to taste
1c-1.5c canned Black Beans IN LIME W/JALAPENO, drained.
1/4c Red Onions, chopped
2T 100% Pulp Free Orange Juice
1/2T Lime Juice (100% fridge kind)
1tsp White Wine Vinegar
1/2tsp Garlic Powder
1/2tsp Onion Powder
1tsp Dried Oregano
1/4tsp Dried Mint
1/4tsp Sea Salt
I marinaded Vegis for about 4 hours. I used Baja, but, any Mexi Style Marinade works. I even thought about Herb and Garlic. But, have yet to try.
Citrus Avocado Salsa: Mix up everything from Orange Juice to Sea Salt. Add in Avocado. Mix. Then, add in rest of Salsa Ingredients. Mix. Cover and place in fridge til use.
I decided to cook Sweet Potatoes, separately to keep a separate flavor. Place in Foil. Toss with a LITTLE Oil (I used Avocado. Olive works). Sprinkle nice amount of Oregano on it. I grilled.
In separate Foil, I wrapped up Marinated Vegis. I grilled.
Serve on Shells/Wraps of Choice with Sweet Red Pepper Hummus, Marinated Vegis, Citrus Avocado Salsa, Sweet Potatoes, and Shredded Cheese.
Optional: Roll taco/wrap. Butter Flavor Cooking Spray Skillet. Brown each side. Sprinkle with Garlic Powder.
* Notes: Meat? You can choose to Marinade just Meat and cook Vegis on side (With the Sweet Potatoes, Oil, Oregano). Or, Marinade Meat, toss over Vegis in a Butter Sprayed Pan. And, bake… But, it was nice out… So, wanted to find a reason to Grill! Many ways to cook. Whatever works for you.
Or, serve Salsa as Dip!
LOWER CALORIE – Good Source of Protein and Fiber.
1c Cottage Cheese
1/4tsp Garlic Powder
1/4tsp Onion pwdr
1/4-1/2tsp Dill Weed
1 can Pinto Beans, drained
1tsp LEMON Juice (100% Fridge Kind)
1/2-1 Ranch Pkt.
Optionals: Green Onions, minced. Grated Cucumber. Avocado.
Greek Season instead of Ranch Pkt. Or other seasoned Pkt (Have yet to try)
Great with Apples and Strawberries!
Also, great in between french toast.
(For Nut and /or Peanut Allergies: A few drops, or so, of Sesame Seed Oil in place of Peanut Butter)
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!