Lemon Pesto Hummus

A few months back I attended a baby shower and a one of the guests brought this amazing hummus. It was creamy, it was smooth, it was tangy, it was everything that makes a hummus divine. All the guest gathered around the table gathering their ordurves. Munching and commenting on the spread. Our Southern Dip, Bacon Wrapped Chestnuts and Lemonade made an appearance at this baby shower as well... I brought some pretty stellar cupcakes all dolled up with pink frosting, edible pearls and silver sugar flakes. {I'm a cake kind of person and a any given children's party I will happily be the first adult to take a piece of cake. And eat what my kids don't. Stop calling me a fatty.} As the night went on guess what the guests when back for?! The Hummus! I think everyone took a small suspicious helping to begin with. And after tasting and being impressed they went back for more. 

I asked my friend Lindsay for the recipe because this bombshell needed to be shared. She happily sent me the recipe and I am so excited to bring it to you all! 

To start you are going to need mucho basil. When I am making a recipe that demands a lot of basil, I buy a whole plant. It seriously is the most affordable way to go, compared to the expensive small refrigerated packs. And if I don't use it all, I can keep growing it! I suggest Trader Joe's Plants. Huge and Cheap. 

For this hummus we are going to go the extra mile and toast our pines. Really bring out the flavor of the nut. You will notice that all the elements of pesto are being thrown in to this hummus. Rather than making the pesto then the hummus we just make it all at once. 

Add in some lemon to brighten the flavor and sea salt for savory. Blend all together until smooth and creamy. 

Serve with veggies or pita chips. I love to have a batch of hummus made up to snack on through the week. So much better to go back for seconds on hummus then on the cupcakes ;) 

Lemon Pesto Hummus

Ingredients

2 cans of Garbanzo Beans

2 cups loosely packed Basil

1/4 cup toasted Pine Nuts

1/3 cup EVOO

1/4 cup Water

1 tbsp mince Garlic

1 tbsp Lemon Juice

Salt & Pepper

Tiny pinch of Cayenne Pepper

Directions

Toast pine nuts in a skillet til golden brown. Wash basil. Combine all ingredients in a food processor or blender. Pulse until smooth and creamy. Serve with Veggies or Pita Chips. Use as a spread on wraps or sandwiches.

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Taco Dip

I was recently introduced to this dip at a girls night.  My friend Tiffany brought it and I could not get enough.  It was such a nice change that accompanied her veggie tray.  I'm so bored of the usual ranch dip that comes with a veggie tray.  Then - a few days later she brought it again to a holiday party and I again loaded up my plate with veggies that this awesome dip.

Not only is this dip awesome with veggies, but I dipped a few tortilla chips in it too - and it was divine. I want you to meet my avocado condiment bowl.  Isn't he cute?  I got this little guy and the coordinating butter knife for my wedding years and years ago.  I always forget to use it!  I thought that this dip was perfect for pulling it out of the cupboard.

Nom Nom Nom

 I could dunk veggies and chips and bread and crackers in this stuff all day long.  (Do you like my New Years nails?  I may or may not have a slight nail polish obsession.  This is Ciate Headliner with Nicole Kardashian Kolors Rainbow In The S-kyllie.)

This dip is super easy to whip together.  That's kind of my theme, huh?  Super easy, minimal ingredients, BIG flavor.  I love a recipe that is simple with amazing results, and this is no exception.

What's your favorite part of a veggie tray?  Lately I've been really in to the celery...which is weird...cause I've never been a big celery fan.  Regardless of your fav veggie - this dip will make it one thousand times yummier!  Promise.

Taco Dip

Taco Dip

Ingredients

1/2 cup light mayo

2/3 c plain non-fat greek yogurt

1 TBSP ranch dressing mix

1 TBSP taco seasoning

Directions

Combine all ingredients and stir until incorporated. Serve with veggies, chips, or bread. Refrigerate leftovers.

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Uncle Scotts Awesome Dip

My Uncle Scott made this for my family when we were visiting once. We devoured it!
It's perfect for this time of year, doesn't fall remind you of chili, and parties with friends in the fall air. Men yelling at the tv over a football? It does me...and right now, I'm living in SoCal and there is no such fall!! I'm dying here. I love the seasons and the beautiful fall. Michigan was the most beautiful place this time of year.
Anyway- while you are enjoying your fall, football and leaves. I'll be sweating here in the heat and humidity. :) and we both can enjoy some dip.

easy and a crowd pleaser.

Uncle Scotts Awesome Dip

Ingredients

2 cans of no bean chili

8 oz cream cheese

Instructions

combine in sauce pan over medium heat. Stir constantly until cream cheese has melted into chili.

Serve with your favorite chips.

(it'd probably be pretty awesome over a brat or a dog)

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