Category: Cumin

Roasted Carrot Hummus

10/25/2023

Ingredients
1 pound carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons tahini
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish
1 lemon, juiced

Preparation

Preheat the oven to 400 degrees F.
On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper.
Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm.
Peel the garlic cloves.
In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth.
With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl.
If desired, make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top.

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Smoky Chickpea, Red Lentil & Vegetable Soup

11/30/2022

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INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 large carrot, diced
Heaping ¼ teaspoon smoked paprika
¾ teaspoon ground cumin
4 cups low-sodium vegetable or chicken broth
1 (14.5-ounce) can diced tomatoes
⅓ cup red lentils
½ teaspoon dried thyme
2 bay leaves
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 (14.5-ounce) can chickpeas, drained and rinsed
1 cup cooked vegetables. Your choice. Any that are left over. Frozen vegetables also work.

INSTRUCTIONS

In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes.
Add the chickpeas, cover the pot and cook 10 minutes more.
Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth.
Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary;
if you want the soup to be thicker, purée a bit more soup.
Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through.
Ladle the soup into bowls and serve.

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Gingered Cauliflower and Broccoli

11/2/2022

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Ingredients

1 1/2 cup broccoli florets
1 1/2 cup cauliflower florets
1 medium onion, sliced
1-inch piece of fresh ginger, grated
2 garlic cloves, minced
1/2 tsp curry powder (mild or spicy)
1/2 tsp ground cumin
1/4 tsp turmeric
1/4 tsp paprika
Salt, pepper to taste

Instructions

Preheat the oven to 375° F. Arrange broccoli and cauliflower florets on a baking sheet. Bake for 10 min, then take the vegetables out, toss them lightly, and bake for 5-7 min more until fork-tender.
Meanwhile, heat a skillet over medium heat. Once hot, add enough oil to saute vegetables. Add sliced onions, saute for 3-5 min until they soften, stirring them with a spatula to prevent sticking.
Add to the skillet the grated ginger, minced garlic and all of the spices. Cook for 1-2 min until the spices get nice and toasty. If they start sticking to the pan, add 1-2 Tbsp of water.
Once broccoli and cauliflower florets are done, take them out of the oven and add to the skillet. Toss the mixture to distribute the spices evenly over the vegetables. Add salt and pepper to taste.

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Roasted Carrot and Cauliflower Hummus

6/15/2022

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Yield: 1 1/2 - 2 cups

Ingredients

1 1/2 pounds whole carrots (about 6 large carrots)
4 tablespoons olive oil, halved and divided
1/2 head of small cauliflower, roughly 2 1/2 cups florets
1/8 cup tahini
1/4 cup water
2 tablespoons lemon juice
1/2 teaspoons cumin

Instructions

Preheat the oven to 415 degrees.
Line the whole carrots and cauliflower florets on a large baking sheet. Coat with 2 tablespoons olive oil.
Cook for 45-55 minutes or until carrots and cauliflower are soft and slightly caramelized.
Place all remaining ingredients, the other 2 tablespoons of olive oil, and roasted vegetables in a blender or food processor and blend until smooth and creamy.
Store in the refrigerator.

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Grill Roasted Spicy Corn

8/14/2019

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Serves: 6
6 tablespoons butter, softened
1 teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon fresh lime juice
¾ cup shredded cilantro
6 ears corn, shucked and de-silked

6 pieces of foil

Prepare the grill for high heat.
Mix the cumin, cayenne, salt, pepper and lime juice into the softened butter and blend together.
Add the cilantro and mix again.
Place each ear of corn in the middle of a piece of foil, shiny side up.
Slather each ear with 1 tablespoon of the flavored butter.
Fold the sides of each foil up around each ear and fold down tightly until the foil is firmly against the corn. Close each end over tightly.
Place the ears on the grill and cook for 5 minutes.
Turn each foil wrapped ear over and cook for another 5 minutes.
Place each ear of corn to either an upper shelf of the grill or to the less hot side for another 10 minutes.
Remove the corn from the grill. Unwrap and place in a serving dish, drizzle with any remaining flavored butter and serve.

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Watermelon Latino

9/12/2018

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Serves 6-8
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon lime zest
Juice of one lime
4 cups seeded cubed watermelon

In a small bowl, mix cumin, coriander, chili powder, salt, cayenne and lime zest.
Place the cubed watermelon in a serving bowl.
Sprinkle the spice mixture over the watermelon. Drizzle with the lime juice and toss gently to serve.

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Roasted Carrot Hummus

Smoky Chickpea, Red Lentil & Vegetable Soup

Gingered Cauliflower and Broccoli

Roasted Carrot and Cauliflower Hummus

Grill Roasted Spicy Corn

Watermelon Latino

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