Fried Chickpeas

Photo from Bon Appetit

My friend Kate made these for us when we over for dinner last weekend, and we couldn't get enough of them!  I loved them so much that I made them last night for dinner!  I changed the recipe just slightly, but if you want the original, it's in the BA link above.
 

Ingredients

• 1-1/2 teaspoons smoked paprika (I used regular paprika)
• 3-4 tablespoons extra-virgin olive oil (I used 4, but I think I would only use 3 next time)
• 2- 15oz. cans chickpeas, rinsed, drained, patted very dry
• Kosher salt (I used sea salt) 

Preparation

Heat oil in a 12" skillet over medium-high heat.  Add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15–20 minutes.  Using a slotted spoon, transfer chickpeas to paper towels to drain briefly.  Place in a medium bowl. Sprinkle paprika over; toss to coat. Season to taste with salt. EAT THEM!

*Just a note, I prefer them warm.  Once they were cold, I didn't like them as much but still good.

Slow Cooker Meatballs

1 Jar of Grape Jelly, 1 bottle Heinz Chili Sauce, Pack of Frozen Meatballs.  Cook in Crockpot for 6 hours.

Avocado Hummus

Photo & Recipe from The Lovely Cupboard

1. Add the following to your food processor:

        -1 can of white beans, drained and rinsed

        -1 avocado, cubed

        -juice from 1/2 of a lime

        -1 tablespoon + 1 teaspoon of olive oil (a lower fat option: substitute oil for juice from the beans)

        -1/2 teaspoon sea salt

        -1/4 teaspoon cayenne pepper

2. Blend until smooth

Warm Bean Dip

Photo & Recipe from here

I made this for NYE, and it was a HUGE hit- it is so delicious!

1 (8 ounce) package cream cheese, softened

1 cup sour cream

2 cans (16 ounces, each) refried beans

1 packet taco seasoning

2 cups cheddar or colby jack cheese, shredded (original recipe calls for 4 cups- that is way too much)

DIRECTIONS:  Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Layered Mediterranean Dip

Photo & Recipe from Annie's Eats

Hummus (I used one tub of the TJ's regular hummus- I believe it's 16 oz.?)
Cilantro Pesto (I used TJ's basil pesto- about 1/4 of a jar)
1 cucumber, seeded and diced
1/2 red onion, diced
Sliced Kalamata olives
Sun-dried tomatoes (I used about 3/4 jar of the TJ's julienned sun-dried tomatoes)
Crumbled feta cheese (about 3/4 of tub)

To assemble the dip, spread a layer of hummus on a serving platter.  Spread the cilantro pesto over the top of the hummus.  Layer evenly with cucumber, red onion, olives, feta, and sun-dried tomatoes as desired.  Garnish with an additional few tablespoons of minced fresh cilantro.  Serve with pita chips.