appetizers/Munchies

HOURS

Open 24/7 on line only!

 

Do you have a question about my process? Send me a message, and I'll get back to you soon!

rheabrss@aol.com

Hummus

  • 1/2 can Chickpeas (garbanzo b​eans) (can is 16oz-20oz)

use 1/2 solids and Reserve 1/2 liquid

  • 1/4 can tahini (16 oz can- make sure that the oil and solids are

mixed. Use food processor if needed, about 8 tablespoons.

  • 1-3 cloves garlic
  • 1-3 tablespoon lemon juice fresh squeezed.
  • salt as needed 

blend chickpeas and liquid in blender or food processor
add garlic and blend well
add lemon juice
add Tahini and blend well by hand till smooth. The tahini is hard on
processor, or  pulse till blended.
taste and add more lemon ,salt or garlic as desired
Spread on plate drizzle with olive oil. I like to garnish mine with
crumbled feta cheese, chopped black olives, chopped cilantro, and some fresh dill, chopped tomatoes, scallions or sliced green onions,
 Spread on toasted or dip in with pita triangles
 You can toasted pita chips by taking whole pitas, slice input the two half together looks like a half moon slice in half again place in toaster on light setting or place on sheet pan at 350 degrees for 5 minutes or if you  crisper longer watch them closely, they will firm up as they cool.


This makes 8ozs or more. If you use a whole can it is enough for a party. Just follow the directions, double the ingredients after the chickpeas 

Zucchini cherry tomato pizza

  • one pre-made pizza crust  I use the  Wewalka brand
  • or any homemade crust
  • 1/2 pint of cherry tomatoes
  • 3/4 cup of ricotta cheese
  • 1 teaspoon of lemon zest
  • 1/2 cup of grand parmesan cheese
  • 2 teaspoons dried Italian seasoning divide pulsar more according to how much you like 
  • 1 large zucchini
  • 1 egg
  • 2 sheet pans  

Directions

Wash and cut tomatoes in half place in bowl.

Place in a bowl, add the 1 teaspoon of the Italian seasoning with a drizzle of olive oil just to coat.  Toss to coat the tomatoes. Set aside.

Now slice zucchini very thin, I used a Mandoline, I shingled the Zucchini on  parchment paper on a sheet pan.

Place the zucchini slices on one pan sprinkle with 1/2 of the seasonings 

Place tomatoes on another pan and roast in oven on 425 degrees.
Roast zucchini 10-15 minutes , tomatoes roast 15-20 or not. See reference*

Now  blend the ricotta, egg and lemon zest and 1/4 cup of the parmesan cheese  salt and pepper to taste mix together. If you like more cheese add BUT you have to be able to spread the cheese. Too much cheese will make the mixture stiff.

Now spread the cheese mixture over the crust leaving an  1/2 inch edge 

Then shingle  your roasted or not Zucchini  ( I picked up sections of the shingled zucchini and placed on cheese mixture) as pictured  and just dabble on the roasted or not, tomato over the zucchini Sprinkle with the remaining parmesan cheese on top. I lightly drizzled olive oil over the top.

Now bake in the oven for 25-30 minutes follow the directions on the package for the crust or till golden brown as much as you like.


*If you don't want to roast just sprinkle Zuke with the seasonings and the tomatoes with seasonings and olive oil and prepare as directed.

If you do not roast the veggies, it will make a juicy topping. The Zuke is a high moisture vegetable so are the tomatoes. Roasting sweetens and intensifies the flavor!