Life is good right now, busy but fun. The kids are almost done with school and we’re looking forward to staying in our pj’s until well past 9am during the summer. The baby is probably going to be walking within a month, eek! We spent Mother’s day at a friend’s house celebrating her daughter’s first communion. Dylan gave me a beautiful cross he made at school and my hubby gifted me several outfits to update my wardrobe. I joke that he’s my stylist, but I really don’t have any fashion sense at all, so I need all the help I can get.

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

The Recipe: Roasted Garlic and Orange Guacamole

I’m a minimalist when it comes to guacamole. All I need is mashed avocado, a sprinkle of lime juice, and a dash of salt. That’s it! No fancy ingredients, fruits or anything else for that matter. That’s the way we always ate it at home, so it was a surprise to me when at culinary school I was asked for the best recipe for guacamole. I kind of just stared at the instructor, but I was thinking, ” A recipe? You don’t need a recipe to make guacamole.”

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

In reality, you can add pretty much anything to guacamole. This recipe is adapted from a Rick Bayless’s show, One Plate at a Time. The major difference is that he uses a grill to char the garlic, peppers, and onions and I use the broiler in my oven.

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

The recipe includes roasted garlic, which ads a beautiful smokiness to it. There are many ways to roast garlic as you can see in this post from Emma of cooknovel.com

I really enjoyed this guacamole, the acidity of the oranges contrasts the creaminess of the avocado, the smoky flavor of the roasted garlic and chiles permeates throughout, and finally the hint if sweetness from the orange brings it all together. Enjoy!

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

garlic orange guacamole
5 from 1 vote
Print

Roasted Garlic and Orange Guacamole

Recipe adapted from Rick Bayless's One Plate at a Time
Cook Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Author Dora Stone

Ingredients

  • 12 cloves Garlic, not peeled
  • 1 Red onion, thinly sliced
  • 4 Serrano peppers
  • 6 Avocadoes, medium-large, pitted, flesh scooped
  • 2 Oranges, large, cut into segments
  • To taste Lime juice, fresh
  • ¼ cup Cilantro, chopped

Preparation

  1. Set your oven broiler on high.
  2. Line a sheet tray with foil or parchment paper and place the garlic, sliced onion, and Serrano peppers on it.
  3. Place under broiler for 7 min. Remove the garlic from the oven and set aside. Flip the peppers and toss the onion so it chars evenly. Return to oven for 5 -7 more minutes or until the peppers and onion are charred, but not burnt. Chop the onion and peppers and set aside.
  4. Peel garlic and place in a molcajete, mortar and pestle or you can use your knife to turn the garlic into a paste.

  5. Place the garlic paste in a large bowl and add the chopped pepper and onion, avocado, and chopped cilantro. Mash with a potato masher to the desired consistency (I like mine chunky).
  6. Season with salt and pepper and lime juice to taste.
  7. Cut the orange supremes in half and fold them into the guacamole. Serve with your favorite chips.

Chef's Notes

To cut segments from oranges, cut both ends off the orange. Stand it up and cut away the rind and white pith with a knife. Using a pairing knife, slide the blade between one of the segments and the membrane. Cut until you reach the center of the orange, repeat on the other side of the segment.

 

Overwhelmed, is the only word I can use to describe what I feel right now. After Karina’s 1st birthday, Easter celebrations, a cold that hit almost all of us and doesn’t seem to go away, and spring break. I’m done. All I want to do is curl up in my bed and watch TV. Which is of course wishful thinking, because life doesn’t stop because mom feels overwhelmed and tired. So the show must go on, but now that Dylan is back in school we can get back to our weekly routine and this little neglected blog. These spring vegetable and hummus tostadas are a quick easy lunch for those days when you are feeling overwhelmed.

This vegan recipe for spring vegetable and hummus tostadas is a refreshing vegetable sauté with chopped mint and lemon zest on top of hummus

Even though it’s been a busy couple of weeks we are greatly enjoying spring. The weather doesn’t change much here, but the vegetables, oh the vegetables! Peas, pea shoots, asparagus, fava beans, spring garlic, artichokes….. I could go on and on. I get all of the vegetables I can get my hands on during this time, they’re so tender and fresh you can eat them with anything, yes, even tostadas.

Spring also brings back memories of working the line and having to shell thousands of peas and fava beans, prepping baby artichokes, and trimming fiddle head ferns for the spring menu. Believe me it was not our favorite task or season in the kitchen.

This vegan recipe for spring vegetable and hummus tostadas is a refreshing vegetable sauté with chopped mint and lemon zest on top of hummus

The Recipe: Spring Vegetable and Hummus Tostadas

Don’t you just love tostadas? I can top a  tostada with almost anything. Hummus is one of my favorite toppings because it’s so easy and doesn’t require heating up. I’ve done hummus and sliced cucumbers, hummus and roasted peppers, mashed avocado and salsa, and of course the classic refried beans.  In this case I’ve blanched and shocked spring vegetables then sautéed them with garlic, lemon zest, and some chiffonade mint. The tostada itself is a brand called Sanissimo, they are oven baked without oil. They are one of my favorite foods ever. So much, that every time I go to Mexico I mail a big box of tostadas to last me several months. I haven’t been able to find them in Orange County, but I know in other states like Texas they may be more readily available. You can get them online but for a huge price increase. The hummus can be home-made or store bought, and you can choose whatever type of hummus you prefer. Enjoy!

spring vegetable and hummus tostadas
5 from 1 vote
Print

Spring Vegetable and Hummus Tostadas

Cook Time 15 minutes
Total Time 15 minutes
Servings 4 tostadas
Author Dora Stone

Ingredients

  • 1 bu. Asparagus, stems, peeled
  • 1 lb. Fava beans, shelled
  • 1 cup Peas, frozen
  • 1 clove Garlic, minced
  • ½ tsp. Lemon zest
  • ½ tsp. Fresh mint , finely chopped
  • 1 tbsp. Olive oil, optional
  • 8 tbsp. Hummus
  • 4 Tostadas

Preparation

  1. Bring a large pot of salted water to a boil.
  2. Cut the tops off of the asparagus and cut the stems into ¼ inch rounds.
  3. Fill a large bowl with ice and water.
  4. Drop the asparagus into the boiling water for 3 min. Remove with a strainer into the bowl with icy water. Once the asparagus is cold remove from ice water and set aside.
  5. Refill ice bowl and drop the peas into the boiling water and immediately take them out with a strainer into the icy water. Once the peas are cold, remove from ice water and set aside.
  6. Refill ice bowl, and drop the fava beans into the boiling water for 2 min. Remove with a strainer into the bowl with the icy water. Once the fava beans cool down remove from ice water and peel to remove the whitish skin covering them.
  7. In a large sauté pan over medium-heat, add the olive oil and heat. Add the garlic and sauté, stirring for 1 minute. Add all of the vegetables until they are coated with the oil and are warm.
  8. Add the lemon zest and mint and stir. Remove from the heat.
  9. Spread 2 tbsp. of hummus on each tostada and top with a generous amount of spring vegetables. Serve immediately.

Chef's Notes

I like to top my tostadas with salsa.

 

This Mexican garbanzo salad is a refreshing salad for any potluck or outdoor party. The combination of fresh tomatoes, minced onion, jalapeño, cilantro, jalapeño, avocado, chickpeas, and lime juice makes this a hearty dish that won’t disappoint.

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.

It is hot! Here in SC it is not only hot, but 100% humid. I’m finally back to posting recipes and this one is great for a hot summer day. Even though this Mexican garbanzo salad isn’t exactly American, I think you should make it for your 4th of July party. It is refreshing, delicious and perfect with those ripe tomatoes you are growing in your garden. Ok, so maybe not all of us are growing tomatoes, but I’m sure you can get some good ones at your local farmers market.

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.

Everything here at home is running as smooth as it can with a 4 yr. old and a 3 month old. We are cooling off at the pool and enjoying sleeping in longer than usual and going to bed later. Some days are better than others, but generally we are pretty content. Even though I complain about the heat, I am enjoying the slow pace of summer. Have a great weekend and enjoy this Mexican garbanzo salad.

The Recipe: Mexican Garbanzo Salad

Serve this salad with your favorite tortilla chips. You can also add extra avocados and make a protein packed guacamole. Enjoy!

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.
5 from 2 votes
Print

Mexican Garbanzo Salad

This Mexican garbanzo salad is a refreshing salad for any potluck or outdoor party. The combination of fresh tomatoes, minced onion, jalapeño, cilantro, jalapeño, avocado, chickpeas, and lime juice makes this a hearty dish that won't disappoint.
Course Salad
Cuisine Mexican
Keyword chickpea salad, garbanzo salad, mexican
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
168 kcal
Author Dora Stone

Ingredients

  • 3 cups Diced tomato, fresh
  • 1/2 cup Onion, white
  • 2 tbsp. Jalapeño, minced
  • 1 cup Chickpeas, canned, drained
  • 1 cup Avocado, diced
  • 1/4 cup Cilantro, chopped
  • To taste Lime juice fresh
  • To taste Sallt kosher
  • To taste Black Pepper ground

Preparation

  1. Combine all ingredients and season to taste.

Recipe Video

Chef's Notes

Serve with baked corn chips.

Nutrition Facts
Mexican Garbanzo Salad
Amount Per Serving (1 Serving)
Calories 168 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 24mg 1%
Potassium 687mg 20%
Total Carbohydrates 24g 8%
Dietary Fiber 7g 28%
Sugars 7g
Protein 6g 12%
Vitamin A 8.3%
Vitamin C 38.2%
Calcium 8.5%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Mexican Garbanzo Salad
Amount Per Serving (1 Serving)
Calories 168 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 24mg 1%
Potassium 687mg 20%
Total Carbohydrates 24g 8%
Dietary Fiber 7g 28%
Sugars 7g
Protein 6g 12%
Vitamin A 8.3%
Vitamin C 38.2%
Calcium 8.5%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

This spicy red pepper hummus is creamy, packed with protein, and super easy to make. I always have hummus on hand in the refrigerator. It is one of my favorite snacks. I promise once you make your own hummus you will never go back to buying it at the store.

I’m still unpacking, which hasn’t left much time for writing or cooking. We finally got our internet installed, yay! I do have to say that two weeks without internet really helped get the ideas flowing. My hubby has been telling me for years that if I plan the blog posts a month in advance I wouldn’t stress out so much about what to write or cook. If only I wasn’t so hard headed and actually listened to him every once in a while!

This spicy red pepper hummus is creamy, packed with protein, and super easy to make. I always have hummus on hand in the refrigerator.

Perhaps I have been over complicating this for way too long. I used to think that the readers wanted unique and different recipes, which they do, but now I’m beginning to realize that at the end of the day they just want to make something GOOD to share with their loved ones. It doesn’t have to be complicated or fancy, just good.

This spicy red pepper hummus is creamy, packed with protein, and super easy to make. I always have hummus on hand in the refrigerator.

From now on, you will be seeing simpler and more accessible recipes. I will try to hold my perfectionism at bay and stop thinking that the recipes and pictures aren’t good enough to post. (I have a notebook full of recipes that are just shy of being good enough!) After all, we named the blog Dora’s Table for a reason. We wanted to share with you what two graduates of the CIA cook at home, what we serve on our table.  Now I just need to find a Southern food mentor that will teach the ways of the Lowcountry.

This spicy red pepper hummus is creamy, packed with protein, and super easy to make. I always have hummus on hand in the refrigerator.

The Recipe: Spicy Red Pepper Hummus

Sprinkle some paprika on top of the hummus for color. For a smoother hummus you can remove the outer skin of the chickpeas before putting them in the food processor. Add as much chipotle as you can handle. Enjoy!

5 from 1 vote
Print

Spicy Red Pepper Hummus

Cook Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Dora Stone

Ingredients

  • 2 cans (15 oz.) Chickpeas, canned
  • 2 Garlic, cloves
  • 3 tbsp. Tahini
  • 3 tbsp. Lemon juice, fresh
  • 3 tbsp. Water
  • 1 Red bell pepper, roasted, peeled
  • 1 Chipotle in adobo, optional
  • To taste Salt kosher
  • To taste Black pepper ground

Preparation

  1. Place all the ingredients in the food processor.
  2. Process until smooth.

Chef's Notes

Sprinkle some paprika on top of the hummus for color. For a smoother hummus you can remove the outer skin of the chickpeas before putting them in the food processor.