dips

Spicy Red Lentil Chipotle Hummus

February 14, 2014 by Erica

Spicy Red Lentil Chipotle Hummus

Happy Valentine’s Day, my loves!

I didn’t really do the Valentine’s recipe thing this year, as you can see. Though at least this hummus is red? Yeah, it’s a stretch.

But before we get to the food, a shout-out to my valentine.

Snowy Engagement Photos

The man who puts up with me for better and for worse, and is so supportive of everything I do. The man who washes the whole sink full of dishes when I am too stressed out to even function. And who just poured me another glass of wine as I type this.

He’s a keeper, and I am so lucky he’s mine!

Poor guy has a super stress case of a valentine this year, but that’s besides the point.

And the point, of course, is this red lentil hummus.

Spicy Red Lentil Chipotle Hummus

Did you know you could make hummus with red lentils? It is super protein-packed, and tastes surprisingly similar to regular hummus, actually. And I’ll be honest, it’s great for when you forget you’re out of chickpeas.

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Maple Vanilla Macadamia Nut Butter

January 24, 2014 by Erica

Maple Vanilla Cashew-Macadamia Nut Butter

Welcome to this week’s edition of Erica’s Food Addictions. And the food I can’t stop eating this week is… drum roll please…

Maple Vanilla Macadamia Nut Butter.

Succinct? No. Unbelievably cram-it-in-your-face, spoon-it-from-the-food-processor, lick-the-spoon, decadently deliciously amazing? Yes.

Maple Vanilla Cashew-Macadamia Nut Butter

(Oh and P.S. it also has cashews. Hence the picture of cashews. But Maple Vanilla Cashew-Macadamia Nut Butter was a little too long of a title, even for me. And “Cashew” was the only part of it I could bear to part with? I don’t know.)

This nut butter is the inevitable result of last week’s carrot butter. While I had my carrots simmering on the stove, I was blending up the macadamia nuts, maple syrup, and vanilla, and sneaking a taste (of course) from the food processor, I thought, Holy crap, this is good. Maybe I should stop right here? But I really wanted to make carrot butter for you, so I forged on, and I wasn’t disappointed with the result. I knew, though, that the macadamia nut butter was something I’d have to revisit. And by revisit, I mean have another excuse to spoon it out of my food processor straight into my mouth.

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