Roasted Garlic and Orange Carrots
Ingredients:
- One 16oz. bag baby carrots or 1 lb. whole carrots peeled and cut into 1 inch pieces
- 2 tbsp. Olive oil
- Salt and pepper
- 1/2 orange, zested and juiced
- 1/3 c. Weaver Street Market Made Roasted Garlic Hummus
Instructions:
1) Spread carrots on a baking sheet and drizzle with olive oil.
2) Roast, stirring once or twice until fork tender and beginning to brown.
3) When carrots are done, remove from the oven and place in a bowl.
4) While carrots are still hot, add orange juice, orange zest, and hummus. Toss to coat. Serve while warm.
Cilantro Chicken
- 2 boneless, skinless chicken breasts or thighs
- Salt and pepper
- 1/4 c. Weaver Street Market Made Lemon Cilantro Hummus
- 1 tbsp. olive oil
- 1/4 tsp. Garlic powder
- 1/4 tsp. Paprika
Instructions:
1) pre-heat oven to 375°. Dry chicken very well with paper towelling.
2) Sprinkle both sides of chicken with salt and pepper.
3) Coat top and sides of both chicken breasts with hummus.
4) Drizzle baking sheet with olive oil.
5) Place chicken breasts, uncoated side down, on baking sheet.
6) Sprinkle chicken with garlic and paprika.
7) Bake for 20 to 30 minutes or until juices run clear. Serve hot.
Creamy Tomato and Everything Soup
Ingredients:
- 1 tbsp. olive oil
- 1/2 c. onions, chopped
- 1/2 c. celery, chopped
- 1 tsp. minced garlic
- 2 14.5 oz. cans diced tomatoes
- 2 tbsp.tomato paste
- 1 c. veggie or chicken stock
- 1/2 c. Weaver Street Market Made Everything Hummus
- Salt and pepper, to taste
Instructions:
1) In a large heavy bottomed pan, over medium high heat, add olive oil.
2) Add onions and celery and sauté until onions are translucent.
3) Add garlic to the pan and sauté 30 seconds longer.
4) Add tomatoes, tomato paste, and stock. Bring to a boil and then reduce to a simmer.
5) Cool slightly and then purée soup using a blender.
6) Stir in hummus until well incorporated.
7) Check for seasoning and add salt and pepper as needed. Serve hot.