by Mike Egrie | Nov 5, 2024
Frank’s Redhot Buffalo HummusIngredients30 oz chickpeas, rinsed and drained⅓ cup water¼ cup tahini¼ cup Frank’s RedHot® original cayenne pepper hot sauce¼ cup olive oil2 tbsp fresh lemon juice3 cloves garlic, chopped½ tsp...
by Mike Egrie | Oct 17, 2024
Jalapeno Popper MummiesIngredients8 oz cream cheese, softened1 cup shredded cheddar cheese1 tbsp chopped fresh chives6 jalapeño chiles, cut in half lengthwise and seeds removed1 crescent roll dough1 eggcandy eyes or black peppercorns, for decoratingDirectionsHeat...
by Mike Egrie | Aug 20, 2024
Chickpea Lettuce WrapsIngredients2 cups rinsed and drained canned garbanzo beans (chickpeas)1 large celery stalk, finely chopped2 tbsp finely chopped red onion2 tbsp finely chopped drained sun-dried tomatoes in oil1 tbsp oil reserved2 tbsp finely chopped drained...
by Mike Egrie | Sep 20, 2023
Jerusalem BagelsIngredients1 tbsp sugar1 ⅓ cups warm water4 ¼ cups flour2 tsp salt2 ¼ tsp active dry yeast ¼ cup vegetable oil 1 large eggAdd toppings: salt, cinnamon sugar, rosemary, garlic, sesame seeds or everything bagel seasoning!DirectionsIn...
by Mike Egrie | Mar 13, 2023
Pot o’ Gold Hummus with Veggie RainbowIngredients½ bunch thin asparagus1 garlic clove, coarsely chopped1 cup no salt added cannellini white kidney beans, drained and rinsed2 ½ tbsp fresh lemon juice2 tbsp tahini1 ½ tbsp extra virgin olive oil1 green...
