Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cranberry Baked Brie
• Cranberry Baked Brie Recipe Ingredients
• How to Make It
• More Holiday Appetizer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

It’s Christmas Eve, and I don’t know about you, but for me this year Christmas came extra fast!

I hate to say it, but I’m finding myself taking a lot of shortcuts this year. This is the first year, for instance, that I officially cut myself loose from creating and sending Christmas cards. They were so fun and special, but labor-intensive, expensive, and I never managed to order them or send them out in time. Stress, gone!

I’m also finding that simple, easy recipes are the name of the game. Nothing complicated for me this year, thanks!

That’s where this two-ingredient cranberry-baked brie comes in. It barely warrants a recipe – you literally just bake a wheel of brie with cranberry sauce on top.

The result is warm, gooey, cheesy, a little salty, a little tangy-sweet, and SO GOOD. Put your melty wheel of cranberry-smothered brie on a wooden board, gather some crackers and grapes and maybe some sugared rosemary and sugared cranberries around, and guests will be SO happy. I promise!

Why You’ll Love Cranberry Baked Brie

• Crowd pleaser – It feels fancy and elegant, but is so easy to make. Everyone loves it.
• Super simple – We’re talking two ingredients and a couple of minutes hands-on time!
• CHEEESE – I mean it’s melty cheese.

Cranberry Baked Brie Recipe Ingredients

• Brie cheese – You’ll want a small wheel, about 8 to 10 ounces.
• Cranberry sauce – You can just grab canned, but I love homemade cranberry sauce. This cranberry orange sauce or spiced cranberry sauce are both phenomenal in this Cranberry Baked Brie.

How to Make It

1. Cut the top layer of the brie rind off and discard it.
2. Place the brie cheese on a parchment-lined baking sheet.
3. Top with the cranberry sauce.
4. Bake until melty and serve with crackers. That’s it!

I hope this melty, cheesy, sweet-and-savory appetizer is as beloved by you and your family as it is ours! It’s perfectly seasonal, is super easy to make, and is such a crowd pleaser. Only have 5 minutes? Cranberry Baked Brie to the rescue!

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Cranberry Baked Brie Recipe

The easiest warm and cheesy appetizer ever! Savory, creamy brie + tart, sweet cranberry sauce = a match made in heaven.

Keyword baked brie cheese, cranberry baked brie, cranberry brie

Prep Time 5 minutes minutes

Servings 8

Calories 449kcal

Author Kare

Ingredients

• 1 wheel brie cheese 8 – 10 ounces
• 1 cup cranberry sauce canned or homemade

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Cut the rind off the top of the brie cheese. Place the wheel of cheese into a pie plate or other dish or cookie sheet with sides.And have a terrific, fun, and safe New Year’s Eve!
• Pour the cranberry sauce over the top and spread it almost to the edges.
• Bake for 15 minutes until warmed through and melty. Serve immediately with crackers and/or crostini.

Nutrition

Calories: 449kcal | Carbohydrates: 113g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 80mg | Fiber: 3g | Sugar: 89g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

More Holiday Appetizer Recipes

• Marinated Cheese & Olive Skewers
• Caprese Tortellini Skewers
• Kale & White Bean Dip
• Christmas Charcuterie Board

The post Cranberry Baked Brie Recipe (Simple Holiday Appetizer) appeared first on Kitchen Treaty.

It’s creamy, a little tangy, and just spicy enough to keep you coming back for more. Best of all, this Chili Crisp Dip needs only a a few ingredients and takes only 5 minutes to make!

The Story Behind the Recipe

I dreamed up this spicy dip recipe when I was whipping up a batch of caramelized onion chip dip. I had caramelized the onions and whipped them into the cream cheese base, but I felt like something was missing. So I popped my head in the fridge and pondered the potential ingredients in front of me.

Soy sauce? Maybe. Worcestershire? Hmm. Chili crisp? That would be an interesting twist!

Ultimately, I didn’t want anything with heat, so I added a bit of soy sauce, and it was exactly what the dip needed (I should probably share that recipe soon, too!) But I couldn’t get the idea of a chili crisp version of this dip out of my mind. So I started experimenting.

I realized pretty early on that with the strong flavors that chili crisp brings … chili oil, chili peppers, onion, garlic, and peppercorns … that there was really not much need for anything else to deliver the flavor in this chili crisp dip. So I pared it down to the creamy base ingredients + a bit of garlic powder + chili crisp. And when I say this dip has been a huge hit in my house, I’m not exaggerating. New fave for sure.

Why You’ll Love Chili Crisp Dip

This is just about the easiest way to get a homemade chip dip on the table! It’s reminiscent of French onion dip, but without having to chop or caramelize the onions. We’re talking 5 minutes effort!

Aside from the addicting flavor, the heat in this spicy chip dip is the main draw, I think. Spicy chili crisp in a cooling cream cheese base balances the heat just enough to make this chili crisp dip supremely edible … but with just enough heat to keep you coming back for more.

Ingredients

• Cream cheese – You’ll want one block, softened so that it blends well with the other ingredients.
• Sour cream – You can sub in plain Greek yogurt if you prefer.
• Mayo – Adds more flavor and contributes to the creamy texture.
• Chili crisp – Grab your favorite brand! I like Trader Joe’s version, but recently I picked up a giant jar of chili crisp at Costco and it was great (and super affordable). You’ll want 3-4 tablespoons, plus more to drizzle on top.
• Garlic powder – For just a bit of extra garlic flavor. You can grate in a small clove of fresh garlic instead, if you prefer.
• Salt – To highlight and enhance all of the flavors. Not a lot, though. If you use ruffled potato chips for dipping like I do, they bring a good amount of salt too.

Adaptation/Variation

• Vegan Chili Crisp Dip: Sub in vegan cream cheese, vegan sour cream, and vegan mayo.

Tips for Success

• Chili Crisp was originally a condiment served at Chinese restaurants. It can be found in the Asian section of most well-stocked grocery stores.
• For even better flavor, refrigerate your chili crisp dip for 2 hours, or up to 48 hours, before serving. This gives the flavors a chance to meld together for even more deliciousness.

I hope this Chili Crisp Dip finds its way onto the table of your next party or game-day spread! This spicy dip is super easy, a total crowd-pleaser, and is just utterly delicious all around.

More Easy Dip Recipes

• 4-Ingredient Guacamole
• Fruit Dip (with Marshmallow Creme)
• Loaded Roasted Red Pepper Hummus
• Simple & Easy Hummus
• Cauliflower Queso

Print

Spicy Chili Crisp Dip Recipe

Cream cheese + sour cream + chili crisp is a total revelation! This simple, easy dip is spicy, creamy, and takes only 5 minutes to make.

Keyword chili crisp dip, chili crisp recipe, spicy chip dip, spicy dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 254kcal

Author Kare

Ingredients

• 8 ounces cream cheese 1 block, softened
• 2/3 cup sour cream can sub plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 3-4 tablespoons chili crisp plus more for drizzling on top

Instructions

• Place the cream cheese, sour cream, mayo, garlic powder, and salt in a medium bowl. Using a hand mixer, combine the ingredients tighter until smooth, scraping down the sides as needed, 1-2 minutes.
• Stir in 3 tablespoons of chili crisp. Taste and add the additional tablespoon of chili crisp if you'd like more flavor and/or heat.
• Drizzle with extra chili crisp and serve immediately (ruffled potato chips are my fave for dipping!), or chill for up to 2 days (1-2 hours of chill time helps to intensify the flavors, so I recommend that if possible).

Notes

Store in the fridge in an airtight container for up to 4 days. I don’t recommend freezing this chili dip. 

Nutrition

Calories: 254kcal | Carbohydrates: 5g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 480mg | Potassium: 114mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 0.2mg

The post Spicy Chili Crisp Dip Recipe appeared first on Kitchen Treaty.

Fresh slices of cucumbers, topped with cool garlic-herb cream cheese and garnished with sprigs of dill (or whatever else you want to garnish ’em with!) They’re perfect for parties or even a quick snack at home when you’re feeling fancy. Or just famished.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cucumber Cream Cheese Canapés
• Ingredients
• How to Make Cucumber Canapés
• Tip for Success
• More Appetizer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created these cute cucumber appetizers when I was developing the recipe for garlic and herb cream cheese. I wanted to use my cream cheese for cucumber sandwiches (recipe coming this spring!) but then I was thinking that it would be delicious and easy to pipe the cream cheese onto cucumber rounds, just like my cucumber sunflower seed pate appetizers. Voila! A new cucumber appetizer was born.

Why You’ll Love Cucumber Cream Cheese Canapés

I mean, what’s not to love?! They’re easy, super tasty, and a great way to work in a veggie appetizer.

They’re super easy to make in advance, too. I like to slice my cucumbers and whip up the cream cheese up to two days ahead of time then just arrange the cucumbers on the serving dish, pipe on the herb cream cheese, and done!

Ingredients

• Cucumber – I like to use English cucumbers because you can leave the thin, edible peel on for more color.
• Cream cheese – Make sure it’s been out of the fridge for a bit so that it’s easy to mix the cream cheese with the other ingredients.
• Mayo – This adds some creaminess and a bit of tangy flavor.
• Dill – I like to use fresh dill (found in the produce section of most grocery stores). The dill goes into the cream cheese and also makes a pretty garnish on top of your cucumber canapés.
• Garlic powder & onion powder – You can use fresh garlic and finely minced onion or scallions if you prefer. I like to use garlic powder and onion powder because they both add tons of flavor but requires less chopping.
• Salt & pepper

How to Make Cucumber Canapés

First, slice up your cucumbers and line them up on your serving plate or platter. Then, mix up your garlic and herb cream cheese.

Put the cream cheese into a bag affixed with a piping tip (I like a star tip).

Pipe the cream cheese mixture onto your cucumber slices.

Garnish with some extra dill. Done!

Tip for Success

• Make sure your cream cheese is softened a bit before starting. Pull it out of the fridge about an hour before you want to mix it up – this way it’s not super hard and impossible to mix.
• Dab the cucumber slices with a paper towel. If your cucumber slices are sweating a bit and the cream cheese starts to slide off, dab them with a paper towel to dry off the slices before adding the cream cheese mixture.

More Appetizer Recipes

• Marinated Cheese & Olive Skewers
• Cucumber Slices with Sunflower Seed Pate (vegan/dairy-free)
• Classic Hummus
• Olive Hummus

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Cucumber Cream Cheese Canapés Recipe

A super easy cucumber appetizer with cucumber slices and a delicious herb and garlic cream cheese piped on top. Elegant yet delicious!

Keyword cucumber appetizer, cucumber canapes, cucumber cream cheese appetizer, cucumber cream cheese canapes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 48 canapés

Calories 21kcal

Author Kare

Ingredients

• 1 large English cucumber sliced 1/4-inch thick; about 48 slices
• 8 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh dill plus more for garnish
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder finely minced or grated
• 1/4 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

Instructions

• Slice the cucumber and line the slices on a platter.
• Add the cream cheese, dill, garlic powder, onion powder, 1/4 teaspoon salt, and pinch ground pepper. If your cream cheese is soft enough, you should be able to mix it together with a fork; if not or if it's not working well with a fork, I suggest using the beater attachments on your hand mixer to blend it all together.
• Transfer the cream cheese to a plastic storage bag or piping bag affixed with your tip of choice (I like to use a star tip). Pipe the cream cheese onto the cucumber slices. Garnish with fresh dill sprigs and serve.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 1slice | Calories: 21kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 31mg | Potassium: 15mg | Fiber: 0.05g | Sugar: 0.3g | Vitamin A: 69IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.02mg

The post Cucumber Cream Cheese Canapés Recipe appeared first on Kitchen Treaty.

1. Folks eat it on New Year’s Day for luck, peace, and prosperity in the coming year.
2. It’s traditionally made with black-eyed-peas, rice, and bacon or ham. Obviously, this version does not have the meat. But it’s still delicious!

In fact, this version breaks tradition in a couple of ways. I mean, as we’ve discussed, it’s vegan, so that makes it pretty clear that it’s not your typical Hoppin’ John. It’s also cooked in the Instant Pot, which I’m pretty sure – I mean, I’m no historian – was not something that was available in the 1800s.

So what is this Instant Pot Vegan Hoppin’ John all about?

Deliciousness! I promise. And trust me, I’ve tried whipping up a few different vegetarian Hoppin’ John recipes over the years, and none hit the spot. Until last New Years’ Day, when my family really thought that this version nailed it. And so, this New Year’s, I’m sharing it with you!

This Hoppin’ John is hearty, savory, and a little smoky, with the teensiest touch of heat.

It’s truly a meal-in-one, with veggies, black-eyed peas, and rice. And it all cooks up in the Instant Pot. Boom! Or something like that. I’m not really a “boom” person but it felt right to say right there.

Moving on.

So, first, you cook up your black-eyed peas. Please start from dried and don’t even consider canned! Canned ones, in my opinion, don’t hold a candle to dried – and it’s not too much extra work to cook up the black-eyed peas in the Instant Pot. Plus, it’s an opportunity to infuse so much flavor into those bad boys! Cook up those beans with smoked paprika, onion, garlic, bay leaves, and a strip of kombu. Kombu, in case you were wondering, is dried seaweed that supposedly helps reduce the, er, gassier properties in legumes. But I add it for the nice hit of umami flavor it contributes.

The, you drain the peas, reserving a bit of the cooking liquid. Wipe out your Instant Pot and saute some veggies. Add the black-eyed peas, some rice, and broth. Set your Instant Pot at 15 minutes and go work on your list of resolutions.

And then just scoop into bowls, garnish liberally with scallions and parsley, and there you go!

Folks often serve Hoppin’ John with collard greens and maybe even some cornbread. I support both of these ideas.

Happy New Year!

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The post Instant Pot Vegan Hoppin’ John appeared first on Kitchen Treaty.

I have a new and vivid fascination with champagne cocktails. An elegant champagne flute, some bubbly, a little flavoring, maybe a touch of fruit, and you’ve got perfect party fare. And endless possibilities.

I’ve yet to try the most classic iteration, with bitters and a sugar cube, but you can bet your strawberry I’ll be trying it soon. Once I figure out what bitters are.

Meanwhile, I’ve got a cranberry lime champagne cocktail for you. Red and green for Christmas Eve! So perfect I can hardly stand it. Oh, totally unrelated, speaking of hardly being able to stand something, you’ve got to check out these Candy Cane Christmas Tree Cupcakes over on Bakerella’s blog. So cute I’m pretty sure I just plain can’t stand it.

Okay, okay, tear yourself away from Bakerella’s fabulous blog and come back to me, will you? We’ve got some drinking to do!

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Cranberry-Lime Champagne Cocktail

This super-simple champagne cocktail with tangy cranberry, zingy lime, and sparkling wine adds a delicious - and festive - touch to the holidays.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 cocktails

Author Kare

Ingredients

• 1/2 cup cranberry juice the sweetened kind
• 2 tablespoons freshly squeezed lime juice
• 2 cups Champagne or sparkling wine we like Prosecco for this
• Frozen cranberries and thin slices of lime for garnish

Instructions

• Divide cranberry juice and lime juice between champagne flutes. Fill with champagne (about 1/2 cup each).
• Float the cranberries and the thin lime slice on top. Serve.

First published December 24, 2009. Updated and republished December 13, 2016.

The post Cranberry-Lime Champagne Cocktail appeared first on Kitchen Treaty.

Note from Kare: Gina from Running to the Kitchen is back (yay!) with this incredible appetizer recipe that’s the perfect hybrid – a cheese ball + Buffalo hot sauce goodness in one easy (and relatively light!) package. Regardless of one’s stance on football (I am not exactly a sports person, though I don’t despise the sport quite as much as Gina does!), I think we can all agree that game-day food like this Buffalo Cheese Ball is something that everyone can cheer for. 🙂

The start of fall is always bittersweet. It’s the beginning of cozy sweaters, boots, and comfort food but the end of flip flops, tanks, tans and amazing summer fruit (peaches, you’ll be missed). It’s also the beginning of football season.

For some reason, Buffalo and football have essentially become synonymous, something that sort of grates at my nerves as I love one dearly and couldn’t even be tempted to sit through the other for large sums of money.

Just the music alone, you know, the “duh duh duh duhhhhh” that prefaces every commercial break is cringe worthy to me, and yet, some of the best snacks, side dishes and appetizers come out of it all – like this Buffalo Cheese Ball.

Buffalo sauce has made its way into pretty much every food out there and now its making its way into the beloved cheese ball appetizer, too. A party isn’t a party without a cheeseball somewhere, am I right?

This one has everything you love about a good one: it’s rolled in nuts, filled with small chunks of veggies, creamy and spreadable but with the added bonus of that football-centric Buffalo flavor. You can add more or less depending on your spice tolerance, but anyway you serve it I can guarantee both the football lovers and those just there for the food, like me, will love it.

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The post Buffalo Cheese Ball appeared first on Kitchen Treaty.

You know I have to start off a black-eyed peas post with a little Black-Eyed Peas. Where are the Black-Eyed Peas these days, anyway? And Fergie for that matter? I’m kind of missing her.

I’m digressing, hard. I will say, though, that I know exactly where the black-eyed peas are – the ones in this Jalapeno Black-Eyed Pea Hummus, at least.

I’m way, way too stoked about this black-eyed pea hummus recipe. For years, I’ve been determined to eat black-eyed peas at New Year’s. They’re supposed to bring good luck, after all! I’ve tried several renditions of Hoppin’ John, and I could barely choke down a couple of bites every time. Not my cup of tea.

So this year, I thought, why not see if I can puree these bad boys into something more palatable? Hummus it was; jalapenos needed to happen, too. Plus, the peppers kind of look like coins. Bonus luck?! (My daughter also thinks they look like animal faces. I, too, see a panda in the top slice and a cute puppy in the second. Is it just us?)

I do love this hummus. It actually tastes very similar to classic hummus, with just a smidge more earthy flavor thanks to the black-eyed peas. The jalapeno gives it a little kick and the cilantro cools it down a bit. Addictively dippy.

The black-eyed peas will, I hope, bring you luck. The jalapenos will bring spiciness. Both welcome in the new year, if you ask me!

Happy New Year!

More Hummus Recipes

• Simple & Easy Classic Hummus
• Pumpkin Hummus
• Big-Batch Make-Ahead & Freeze Hummus
• Loaded Roasted Red Pepper Hummus
• Green Hummus
• Olive Hummus
• Roasted Beet Hummus
• Sunbutter Hummus

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Jalapeno Black-Eyed Pea Hummus

A fun twist on classic hummus, with lucky black-eyed-peas in place of the chickpeas. Spicy jalapenos add the perfect touch of heat!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Kare

Ingredients

• 1 15-ounce can black-eyed-peas, drained, but reserve the liquid (you may also want to reserve a tablespoon or so of the black-eyed peas for garnish if desired)
• 1/3 cup tahini
• 1-2 fresh jalapenos seeded and roughly diced (more or less to taste)
• 3 tablespoons freshly-squeezed lemon juice
• 2 medium garlic cloves minced
• 1/2 teaspoon salt plus more to taste; I prefer kosher salt
• 2 tablespoons – 1/4 cup fresh cilantro to taste
• 1/2 teaspoon cumin
• Optional garnishes: fresh cilantro sliced jalapenos, black-eyed peas, a drizzle of olive oil

Instructions

• Add black-eyed peas, tahini, jalapenos (start with less then add more if more heat is desired), lemon juice, garlic, 1/2 teaspoon salt, cilantro, and cumin to the pitcher of a high-powered blender or to the bowl of a food processor fitted with the S-blade. Puree until smooth, adding the reserved liquid as needed to keep everything moving. Taste and add additional jalapeno pepper, cilantro, and salt, if desired.
• Spoon into a bowl and smooth the top. Scatter on optional garnishes, if desired, and drizzle with olive oil. Serve with pitas, pita chips, veggies, or whatever else you like to dip in hummus!
• Keeps refrigerated in an airtight container for 3-4 days.

The post Jalapeno Black-Eyed Pea Hummus appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Olive Hummus Ingredients
• More Hummus Recipes

• Jump to Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

This recipe started out as the slightly more exciting “Three Olive Hummus,” but when I realized I was out of plain black olives, I went with two olives instead. And it was just as tasty, so I went with it. Changing the “three” to a “two” doesn’t sound nearly exciting, so simple, plain “olive hummus” it is!

Except this green olive and kalamata olive hummus doesn’t taste plain at all. It’s … sort of like hummus amped up with tapenade. Except simpler. And a little more interesting and colorful than your standard hummus.

And it is, quite frankly, an olive lover’s dream.

Olive Hummus Ingredients

• Chickpeas, tahini, lemon, and garlic – standard hummus fare
• Plus! Some pitted kalamata olives AND green olives with pimento. Yum!
• Oh, and don’t forget the salt along with the olive oil and smoked paprika garnish.

Served with multigrain chips, homemade everything crackers (yesssss), red bell pepper slices, or carrot sticks, this hummus makes a great game-day appetizer or any-day snack for anyone. Except for my guy, who hates olives. And my toddler, who won’t touch hummus these days.

Ah well. More for me!

More Hummus Recipes

I’m kind of a hummus fan – with over half a dozen different recipes on my site!

• Classic hummus – straight up. And here’s a big-batch version, perfect for freezing (yes, you totally can!)
• These hummuses are super colorful. First, vibrant magenta roasted beet hummus. The green is so glorious in this spinach hummus recipe that the word “glorious” made it to the name! And how about marigold yellow in this curried pumpkin hummus (try it!)
• This jalapeño black-eyed pea hummus is sure to bring you luck every new year.
• Sunbutter hummus is for the sunflower seed lover!
• This loaded roasted red pepper hummus brings it allll to the table.

Whew! Still with me on olive hummus? Perfect! Here’s the full, printable recipe.

Print

Olive Hummus Recipe

Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol’ hummus.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Calories 157kcal

Author Kare

Ingredients

• 1 15-ounce can chickpeas (aka garbanzo beans) drained, but reserve the liquid
• 1/3 cup tahini
• 3 tablespoons freshly squeezed lemon juice from 1-2 lemons
• 2 minced garlic cloves
• 1/2 teaspoon kosher salt plus more to taste
• 3/4 cup kalamata olives pitted
• 3/4 cup green olives with pimento
• Olive oil smoked paprika, and additional sliced olives for garnish

Instructions

• To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
• Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
• Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
• Keeps refrigerated in an airtight container for 3-4 days.

Nutrition

Serving: 1/12 of recipe | Calories: 157kcal | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Sodium: 677mg | Fiber: 1g

The post Olive Hummus Recipe appeared first on Kitchen Treaty.

Though I have to admit, antioxidants weren’t really front-of-mind when I decided to make these. I was thinking more about the pretty colors and bountiful flavors. Blood oranges bring a slightly tart, almost concentrated orange flavor to the table (though this can also depend on the specific oranges you get). And pomegranate juice gives it that signature juicy jolt – almost raspberry in flavor. Combined, you’ve got a fancy pink, sparkly cocktail on your hands that tastes as good as it looks.

I tend towards Prosecco when making champagne cocktails because overly-sweet sparkling wine isn’t really my thing. But I have to admit that a teaspoonful of sugar (or, to be more champagne-cocktail authentic, a sugar cube) really makes it when using a drier wine. You could also start out with something sweeter and skip the wine – like a Moscato. Make it yours!

I can’t decide which part I’m more in love with – the gorgeous over-the-top blood orange slices, or the way the champagne bubbles make the pomegranate arils dance around while you’re drinking it. Or, you know, the champagne cocktail itself.

Lively, luscious, sparkly pink – and a little health boost, while we’re at it. This little champagne cocktail has you covered.

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The post Blood Orange & Pomegranate Champagne Cocktails appeared first on Kitchen Treaty.

I’m also a fan of taking a leftover ingredient and re-purposing it in a whole new way. And because I tend to go a little crazy on the Crock Pot Spiced Cider around holiday time, we often have a little left over at the end of the night. So I thought, hey! What if I made this into ice cubes?! And then turned those into something all fizzy and stuff?

The post Spiced Apple Sparklers (Non-Alcoholic) appeared first on Kitchen Treaty.