Cooking Lessons for Dad

Cooking Lessons for Beginners

Fresh Red Pepper Hummus

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Learn how to make this amazing easy, healthy Fresh Red Pepper Hummus. In this cooking video Karen Breyer will show you how to make this delicious hummus recipe. You need only a few healthy ingredients and a blender or food processor to make this delicious Fresh Red Bell Pepper Hummus. Within minutes you will have a delicious hummus that you can use as a dip or spread. Looking for a new easy, healthy recipe for your next food event? Look no further! Watch this video and make this Fresh Red Pepper Hummus today!

Yield: About 2 1/2 cups

Fresh Red Pepper Hummus

Ingredients

  • 2 cups or 15 oz. can garbanzo beans
  • 2 tablespoons sesame tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic, minced
  • 1/2 - 1 teaspoon salt
  • 1 teaspoon cumin, ground
  • 1 fresh red bell pepper
  • 1/2 - 1 cup water
  • 6-8 sprigs cilantro leaves, fresh (rinsed)

Instructions

  1. Rinse the cilantro and set aside.
  2. Wash and cut the bell pepper. Discard the seeds and core.
  3. Rinse and drain the garbanzo beans.
  4. Blend all ingredients together, except the cilantro.
  5. Add water in the amount needed to obtain the desired thickness.
  6. Blend until smooth (about 1 minute)
  7. Taste and add more seasonings if desired.
  8. Add the cilantro leaves and blend briefly, just enough to chop them.
  9. Chill and serve.

Notes

Use this dip with pita bread, other bread or crackers. It is also good as a vegetable dip.
You can replace the tahini with 1/2 cup dry-roasted peanuts or raw cashews.

You may use fresh or prepared minced garlic. If you use whole garlic cloves, you don’t need to mince them since you are going to blend them.

1 teaspoon minced garlic = 2 garlic cloves.

1/2 teaspoon garlic powder = 2 medium garlic cloves.

Store in the refrigerator. It should stay fresh at least a week.

See a cooking demonstration of this Fresh Red Bell Pepper Hummus recipe on the Cooking Lessons for Dad Youtube channel.

© Karen Breyer

 

Easy Guacamole

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Yield: 4 servings

Easy Guacamole

Ingredients

  • 2 avocados, ripe
  • 1 teaspoon lemon juice
  • 1/2 - 1 teaspoon garlic powder
  • 1/4 - 1/2 teaspoon salt (Kosher or sea salt preferred)
  • 2 - 3 tablespoons salsa

Instructions

  1. Cut the avocados in half and remove the pits (seeds).
  2. Scoop out the avocado flesh with a spoon and put it in a bowl.
  3. Mash the avocado with a fork until it is the consistency you prefer.
  4. Add the rest of the ingredients except the salsa and mix together. Taste and adjust the seasonings as desired.
  5. Add the salsa. Mix well.
  6. The guacamole is best if it is chilled for about an hour. Serve.

Notes

To seed the avocado first cut the avocado lengthwise. Then hit the seed with the sharp edge of a knife (Be careful!). Next hold the avocado tight and twist the knife to loosen and remove the seed.

When you add the salsa try not to get too much juice.

You can try different types of salsas to see which you prefer best. I often use a mild or medium chunky style salsa.

To tell if an avocado is ripe place it in the palm of your hand and gently squeeze. Do not apply pressure with your fingertips as this may cause bruising. Avocados ripen after they have been harvested so if they are not ripe yet, wait until they are.

Once the avocados are ripe they should be eaten within a day or two. To slow down the ripening process you can put them in the refrigerator.

See a cooking demonstration of this Easy Guacamole recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Tofu Sour Cream and Chives

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Yield: 2 cups

Tofu Sour Cream and Chives

Ingredients

  • 1 12-oz. box tofu (soft, regular or firm)
  • 1/2 cup cashews, raw
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon salt
  • 2 - 3 tablespoons chives, dried

Instructions

  1. Place all ingredient in a blender except the chives.
  2. Blend for 1-2 minutes until smooth.
  3. Add the chives and blend on low just until they are mixed through, but not blended.
  4. Chill in the refrigerator before serving.

Notes

If you use firm tofu you may want to add some water (1/4 –1/2 cup) to thin the sour cream to the desired consistency.

Remember that the sour cream will continue to thicken as it chills in the refrigerator.

If you use refrigerated tofu packed in water, drain the tofu before adding it.

Adjust the chives to taste. You can also use fresh ones.

Do not over-blend the chives. If you blend them too much, the sour cream will turn green. You can also pour the sour cream into a container and then mix in the chives in with a spoon.

Great as a topping for potatoes, yams, beans, and Mexican food. Great as a dip for chips and vegetables. Excellent as a spread on sandwiches. I use it instead of mayonnaise.

This will last about a week in the refrigerator.

See a cooking demonstration of this Tofu Sour Cream and Chives recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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