Pomegranate-Mango Guacamole

There are various types of people who make up groups of friends, and I'm sure a lot of you are the foodie friends. That makes two of us. Whenever a party commences, I'm required to bring these two things: bean salad and guacamole (we're dip people). Of course I can add to my contributions, but if these items are not on the table, someone is going to bring it up. And it's not that I mind in the least bit either. These two dips guarantee my appetite will be taken care of amongst a sea of buffalo chicken and cream cheese. I tend to stick with variations of these and other Mexican-style dips, because I know they'll be crowd pleasers. "Vegan dip" can sometimes be met with wandering eyes. I've been holiday party hopping as of late, so I changed things up slightly to be a little more festive. Green avocados + red pomegranate seeds? Nailed it. And I know pomegranates can seem like a lot of work, but c'mon, they're like instant (not so instant) fancy food. I've been sprinkling these magenta jewels on just about everything, so I knew they'd be a great addition to a savory dip, not to mention meet my desire to add to the nutritional profile of anything I serve. This pomegranate-mango guacamole is skin-loving, superfood heaven. The entire pomegranate fruit (skin and all) has been used in Ayurvedic medicine for thousands of years, from remedies for intestinal troubles, to blood building and cataracts. The arils inside contain free-radical fighting antioxidants and provide the body with a good dose of vitamin C, vitamin K, and dietary fiber - all of which are effective in reducing blood pressure and heart disease risk factors. Their antibacterial properties may even help with dental plaque! On top of all that, the avocado, perhaps the most delicious addition to any meal, has a nutritional profile to match. Recent research shows that lycopene and beta-carotene (two key carotenoid antioxidants) absorption increase tremendously when avocado is added to an otherwise avocado-free salad. It's also recommended to peel your avocados rather than squeezing out the buttery insides to get the most bang for your buck. The greatest concentration of antioxidants lie just underneath the skin. Besides the healthy fat that make up most of the calories in the fruit, avocados are excellent sources of fiber, vitamin K, folate, vitamin C, B5, B6, and potassium. All of these stats are sure to combat the entire bag of chips you're about to throw down, too. It's called balance.

Pomegranate-Mango Guacamole

Inspired by A Cup of Jo

4 ripe avocados

3/4 cup chopped mango (fresh or frozen, thawed)

3/4 cup pomegranate arils

1/2 cup cilantro leaves, chopped

1/2 red onion, finely diced

2-3 cloves garlic, minced

juice of 2 limes

1/2 teaspoon cayenne pepper

himalayan pink salt (or sea salt), to taste

Add the onion, cilantro, garlic, lime juice, cayenne pepper, and salt to a medium sized bowl. Mash as much as possible with the back of a fork or a potato masher (or use a mortar and pestle). Add in 3 of the avocados, and mash again, mixing everything together. Stir in the mango and pomegranate arils. Taste for seasoning, adding more salt or lime juice if necessary. Chop the last avocado into chunks, and gently fold in. Let sit for at least 30 minutes, and enjoy!

Avocado Hummus

So I guess it's avocado month here on the blog. I hope you love them as much as I do, otherwise, sorry about that. I mentioned before that come summer the amount of guacamole I make must quadruple, and although I could never get sick of it, sometimes I don't always have a number of ripe avocados, nor do I feel like chopping, or consuming an entire bag of tortilla chips for that matter. And if you know me the slightest, you know I'm lost without hummus. Just like avocados, it's really great at bumping up the volume of most meals. Whether it's served on the side of a plate of grilled vegetables and garlicky grains, or thrown right into the mix, you're guaranteed some creamy deliciousness. It's nice to switch things up every once in a while, and instead of tossing your plate with some beans or lentils, why not make some gourmet hummus. The flavor profiles are endless, and a mix of textures is always a good thing in my book. 

I spotted avocado hummus a few years ago at Trader Joe's, and was pretty floored by such an ingenious creation. I've consumed numerous tubs of the stuff, but had never made my own - why is that always the case with me? I always have been one to come around at my own slow pace, but blending a can of chickpeas with an avocado is a no brainer. Hummus is creamy on its own, but throw in a buttery avocado, and you have real food magic on your hands. I'm somewhat addicted to lemon juice, so that's what I used here, but I know lime juice would also be wonderful. I also tend to add cumin to most avocado and/or Mexican based recipes, but I've left it out, and it's still just as tasty. A good amount of sea salt is essential here, but the spinach I might skip next time. I was going for a bright green color, and some added nutrients, but it sort of took away from the simple deliciousness of the avocado. 

Avocado Hummus

lemon or lime juice would work well here

15 oz can of chickpeas, drained + rinsed

1 ripe avocado

juice of 1 lemon (I used 1 1/2)

1-2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon cumin

1 tablespoon chia seeds (optional)

1 tablespoon olive oil

handful of spinach

Peel the skins off of the chickpeas before beginning. I sometimes boil them for about 10 minutes to get them really soft, but it's not a must (warm hummus is pretty phenomenal though). Add all of your ingredients to a blender (I used my Nutri-Bullet), and give it a whirl. Taste for seasoning, and scoop away. If you want more of the avocado flavor to come through, I'd leave out the spinach. As I mentioned above, I was going for color and nutrition, but I've made it both with and without spinach, and I think I prefer it without. I've also left out the olive oil without any problems, and the chia seeds are just a superfood bonus, totally not necessary.  

Guacamole

Guacamole could be my most requested dish. Whether I'm going to a cookout, a hangout, flopping with some friends, or throwing a party, I'm usually asked to make guacamole. And not to toot my horn or anything, but (toot toot) it's good. I'm actually not sure why I can't find great guacamole anywhere except my own kitchen, and I'm sure everyone else here on the east coast has had similar experiences. I'm always so jealous of the Mexican food that must be served closer to the border (and in the country itself) . The one and only time I visited California, I couldn't get enough of San Francisco's Chinatown, and basically survived on sushi. I need to go back to the west coast dreamland to give my food consumption another shot. I seriously have had maybe one successful experience with ordering this creamy dip at a restaurant. It's always the same...avocados, onion, and the tiniest amounts of lime and garlic, if any. My favorite part, tons of cilantro, is usually left out. For some reason, restaurants aren't into adding fresh herbs and spices. It's always so bland, and usually more like an avocado hummus, than a chunky guacamole. 

How good are avocados, by the way? I mean basically a butter substitute, right? Pretty much any dish can be escalated with the addition of some sliced avocado - stir-fry, curry, eggs, toast, chili, soups in general, salad, smoothies, pasta, and my most recent experience, chocolate mousse. A good rule to follow in the kitchen might be this: always add avocado. I'm trying to think of something that would be totally gross with avocado added to it. I was going to say maybe oatmeal, but scratch that. I used to eat my oatmeal (and yogurt) every morning with some mashed up banana, avocado, and cinnamon mixed in. I think I might get back into that like right now. Or maybe I'll make some avocado banana bread. That sounds incredible. Add chocolate? I mean I guess. And while you're dreaming up all the different things you can add this creamy, green superfood to, make some guacamole to feed your brain...

Guacamole

4 ripe and ready avocados, pits removed

1/4-1/2 small onion, diced

1/2 cup grape tomatoes, diced

2 cloves garlic, minced

1/2 cup (or more) chopped cilantro

2 limes, juiced

1/2 teaspoon cayenne pepper

1/2 tablespoon cumin

sea salt, to taste

Mix and mash everything in a medium size bowl. Taste for seasoning (my favorite part). It's better when the flavors have a chance to meld, so I'd recommend letting it sit in the fridge for an hour or so - room temp is fine too. I add a good amount of lime juice, so if I put some plastic wrap directly onto the guacamole before sticking it in the fridge, it usually lasts me a couple days. Just give it a good mix, and any brown spots should go away. 

We ♥ Guacamole!

Cilantro-Jalapeno Hummus

Did You Know? Last year, over 1,000 tons of hummus was eaten during Israeli Independance Day (Yom Haatzmaut). Of that thousand, 881 pounds was consumed out of a single, Guiness-Record sized plate.

It's hard to believe that this is my first hummus post on Buff Chickpea. I practically live off of it. Whether I'm dipping veggies, crackers, chips, a spoon, or my finger in it, I have to have hummus everyday, no joke. Whenever I am home from school, and for some strange reason there is no hummus left in the fridge (I call and ask Mom), I hit the grocery store before ending at my house.

I love how adaptible hummus (and most bean dips for that matter) is. If you master the basic puree, which isn't hard to master, you can add in flavors to suit your tastes. Be it roasted red peppers, tomato and basil, zesty lemon, roasted garlic, you name it, there is a hummus to show for it.

I've only very recently become smitten with cilantro. And now that my taste buds have warmed up, I've been adding it to everything. I bought an awesome three-layer hummus at Trader Joe's the other day, and one of the layers was cilantro-based. Hoping to recreate this new found fave, I pulled out my food processor, and gave it a go. The results were incredible! I don't know why I don't make homemade hummus more often, because this is definitely the way to eat it. Creamy, fresh, and spicy, and still warm, I was in hummus-heaven, if such a place exists. If your looking for a go-to hummus recipe, look no further, this is your one...

Cilantro-Jalapeno HummusI prefer the taste of cashew butter to tahini, but feel free to substitute
1 (15-oz) can of chickpeas
1 teaspoon sea salt
1 clove garlic
1/4 cup cashew butter
1/4 cup lemon juice (about 1 lemon)
1/2 cup fresh cilantro
1 jalapeno, ribs and seeds removed
1-2 tablespoons cooking water*

Rinse and drain the chickpeas. Gently rub the skins off of the chickpeas with your hands (I like to remove all of them for a smoother consistency). Transfer the skinned chickpeas to a small saucepan, and cover them with water by an inch or so. Bring to a boil, reduce heat, and simmer for about 5-10 minutes, until the chickpeas are very soft. Drain, making sure to reserve a little of the cooking water.*

Add the cashew butter, lemon juice, salt and garlic to a food processor, and pulse for a couple of seconds to combine. Add the chickpeas, cilantro, and jalapeno, and process until smooth. If the hummus is on the dry side, add a tablespoon or two of cooking water (or more), until you reach your desired consistency (I like a real creamy hummus, but it only took me about 1 tablespoon of water). Scrape down the sides in between each tablespoon, and season with additional salt if needed.

Transfer to a bowl, and serve with veggies or pita chips. Or if your like me, eat directly from the food processor. It was so good nice and warm from the freshly simmered chickpeas.

Meyer Lemon Olive Oil

Did You Know? The word "ascorbic," as in ascorbic acid (the name for Vitamin C), means "no scurvy"?

It's citrus season, and the Meyer lemons are plentiful, not to mention gorgeous. Unlike their more common counterpart, the Eureka, the Meyer variety are thin-skinned, much less tart, and very delicious eaten raw like a clementine. They're smooth and sunny, and so very fragrant. Smelling almost rosemary-like, these small gems are something you definately want to take advantage of while you can (be it just to brighten up these dreary days).

Besides the beauty of the lemons, consider your own beauty. The health benefits of citrus fruit is remarkable. I find it quite synergistic that cold season goes hand in hand with citrus season, providing ailing patients plenty of Vitamin C to combat with. Besides reducing the duration of colds, Vitamin C has been shown to protect against stroke and heart disease. Citrus fruits in general are a rich source of vitamins, minerals, and dietary fiber, and are essential for normal growth and development. Also found in citrus fruits, are non-nutrient compounds called phytochemicals, which have been shown to reduce the risk of many chronic diseases.

So because citrus season is in full swing, I thought I would devote this next week (or two) to all things Meyer lemon. Up first is this simple olive oil infusion that can transform any of your dishes. From salad dressings, to baked goods, to alfredo sauce, the possibilities are endless. The oil is subtly infused with the delicate scent Meyer lemons provide, and is in no way overpowering.

Stay tuned all this week for recipes, tips, and suggestions for those piles of lemons you'll see at the market. Until then here's the oil...

Meyer Lemon Olive Oil
1 cup olive oil
Peel from 2 Meyer lemons

Warm the olive oil and the peel over very low heat for 20 minutes. Allow to cool for half an hour. Strain and pour into an antique stoppered bottle, or any bottle you may have.

...READ ME PLEASE...

I would love to do a round-up of a bunch of different recipes or ideas for Meyer lemons, and I want you all to participate. If you would be so kind to submit any recipe/suggestion/etc. for what you do with Meyer lemons, I would be so appreciative. That way we can have one big post to turn to when we might be a little stumped, and a big list is such a good way to get the creative juices flowing. Even if you don't have a Meyer lemon specific recipe, a lemon recipe of any kind will work, as we can substitute extra Meyer lemon juice or zest to equal things out. Just email me or leave a comment with a link to your lemon post, and I'll post them all for our round-up. If you have yet to post a lemon recipe, try to this week, or send me the full recipe and I'll post that, giving you credit of course. I think it will be a lot of fun. Thanks in advance, I can't wait to read them!

White Bean Dip with Pita Chips

Did You Know? The "pocket" in pita bread is made by steam. The steam puffs up the dough and, as the bread cools and flattens, a pocket is left in the middle.

This dip has become my signature recipe at neighborhood get-togethers. It's always expected to be put out before our main course with some homemade pita chips, and the leftovers (which I usually have to set aside) are always requested by my friend Ali. It's smooth and creamy, fruity from the olive oil, and really filling. The cannellini beans are rich in protein and fiber, and the oil provides a good dose of heart-healthy fats. The fresh parsley provides a nice pop of green, and the garlic gives it a nice bite along with a good amount of disease-fighting compounds and manganese.

This dip is excellent as is, but it also lends itself to a handful of variations. I love it with plump sun-dried tomatoes and basil, with roasted red and jalapeno peppers, with caramelized onions, the list goes on. I'd love to hear some other suggestions you may have, or maybe a favorite dip that you serve. I'm always looking for new recipes to break out at parties. Until then, here's the original...

White Bean Dip
1 (15-oz) can Cannellini beans, drained and rinsed
2 cloves garlic
Juice of 1 lemon
1/4 cup fresh parsley
1/4 cup Olive Oil
Salt and Pepper

Puree all ingredients in a food processor. Season with salt and pepper to taste. Enjoy with homemade pita chips, as a sandwich spread, or with raw veggies.

Pita Chips
6 Whole wheat pitas
Olive oil cooking spray
Herbes de Provence
Salt and Pepper

Preheat oven to 400.

Split the pita rounds all the way along the outer seam, so that you have a total of 12 circles. Cut each round into 8 wedges, like you would a pizza.

Lightly spray a few baking sheets with cooking spray, and arrange pita wedges on the trays (do not overlap). Spray the wedges, and sprinkle with herbs, salt, and pepper.

Bake in the preheated oven for about 10-15 minutes, flipping halfway through, until golden and crunchy. Enjoy warm or cooled with the white bean dip.

Roasted Pepper & Feta Dip

Did You Know? Habanero peppers are 30-50 times hotter than Jalapeno peppers!

We still had some lingering jalepeno peppers in our garden, so after a few days of staring at them, I decided to put them to use. After scanning some of my favorite sites for some dinner inspiration, I landed on this Greek feta dip over at Closet Cooking. I had made this dip before with excellent results, served at room temperature slathered on some homemade chickpea burgers. The combination of sweet sundried tomatoes with the salty feta cheese is so smooth and satisfying. The heat from the jalapenos rounds out this fabulous spread. Even if you don't make this dip (but you really should), make sure you check out Kevin's blog over at Closet Cooking. His unique recipes have made weekly appearances on my family's dinner table time and time again.

Roasted Pepper & Feta Dip
1 Roasted red pepper
2 Roasted jalapeno peppers
4 Ounces feta cheese
2 Green onions
2 Sundried tomatoes (soaked in oil)
1 Garlic clove
Juice of 1 lemon

Puree everything in a food processor. Enjoy as a dip with pita chips, as a spread on sandwiches or burgers, or by the spoonful...doesn't get much easier than that!