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Lemon Tahini Yogurt Sauce
Appetizer American

Lemon Tahini Yogurt Sauce

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place garlic cloves in a blender or the bowl of a food processor; process until minced. Add tahini; process about 3 seconds. Add yogurt, lemon zest, lemon juice, and cumin; process until smooth. Season with salt. Transfer to a serving dish.

By Syd

Roasted Spicy Garbanzo Beans
Appetizer American

Roasted Spicy Garbanzo Beans

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pour olive oil into an ovenproof pan. Stir in mashed garlic, cumin, and cayenne pepper until well combined. Add garbanzo beans and toss until evenly coated.
  3. 3 Bake in the preheated oven until garbanzo beans turn golden, about 30 minutes.
  4. 4 Remove from the oven and sprinkle with feta cheese and thyme. Serve warm.

By CRAZY4SUSHI

Easy Black Bean Dip
Appetizer American

Easy Black Bean Dip

4.5

Prep
10 min
Cook
Total
65 min

Instructions

  1. 1 Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in the bowl of a food processor; pulse until thick and smooth, adding more water as needed to reach desired consistency.
  2. 2 Transfer dip to a bowl; cover bowl and refrigerate before serving, at least 1 hour.

By BEE_QUEEN

Queso (Cheese) Dip
Appetizer American

Queso (Cheese) Dip

4.5

Prep
20 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. 2 Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.
  3. 3 Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
  4. 4 Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
  5. 5 Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.

By SHRIMPBAIT

Caramelized Spicy Pumpkin Seeds
Appetizer American

Caramelized Spicy Pumpkin Seeds

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
  3. 3 Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
  4. 4 Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

By Theresa

Cranberry Cream Cheese Dip
Appetizer American

Cranberry Cream Cheese Dip

4.9

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Place cranberries in the bowl of a food processor; pulse to chop (or chop by hand); transfer to a bowl.
  2. 2 Stir sugar, green onion, cilantro, lemon juice, jalapeño, cumin, and salt into cranberries to combine. Cover the bowl with plastic wrap; refrigerate until cranberries have lost some bitter taste, about 4 hours.
  3. 3 Place cream cheese bricks on a plate; top with cranberry salsa. Serve immediately.

By momoftwinboys

Cajun Sweet Potato Fries
Appetizer American

Cajun Sweet Potato Fries

4.4

Prep
10 min
Cook
18 min
Total
28 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Whisk olive oil, hot sauce, cumin, thyme, paprika, seasoned salt, garlic powder, onion powder, and black pepper together in a large bowl. Add sweet potatoes and toss until evenly coated. Transfer coated fries to a stoneware sheet or baking sheet.
  3. 3 Bake in the preheated oven for 10 minutes; flip fries and continue cooking until lightly browned, 8 to 15 minutes more.

By magpie005

Baba Ghanoush from Reynolds Wrap®
Appetizer American

Baba Ghanoush from Reynolds Wrap®

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 450 degrees F.
  2. 2 Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place the eggplant and garlic cloves in the center. Drizzle with olive oil and fold up the ends and the outside of the foil to create a foil packet.
  3. 3 Put the foil packet on a cookie sheet and bake in the oven for 35 minutes.
  4. 4 Transfer the cooked eggplant and garlic cloves to a food processor and add in the cumin, cayenne pepper, lemon juice, tahini and salt and pepper and pulse 7 to 8 times until slightly chunky.
  5. 5 Optional Serving: Serve alongside warm pita bread.

By Reynolds KitchensR

Oven-Roasted Chickpeas
Appetizer American

Oven-Roasted Chickpeas

4.4

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
  3. 3 Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.

By bpuckett87

Fire-Roasted Corn Salsa
Appetizer American

Fire-Roasted Corn Salsa

5.0

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
  2. 2 Preheat an outdoor grill to medium heat and lightly oil the grate.
  3. 3 Coat corn and jalapeno peppers with olive oil.
  4. 4 Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
  5. 5 Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

By Soup Loving Nicole

Easy Armadillo Eggs
Appetizer American

Easy Armadillo Eggs

4.5

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix cream cheese, bacon bits, chives, and hot sauce together in a bowl.
  3. 3 Mix uncooked sausage and Cheddar together in another bowl.
  4. 4 Mix seasoned coating mix, cumin, and chili powder together on a rimmed plate.
  5. 5 Cut a slit lengthwise into each jalapeño pepper and remove the seeds. Stuff peppers with cream cheese mixture.
  6. 6 Press sausage mixture around peppers, then roll in seasoning mixture to coat.
  7. 7 Arrange on a baking sheet in a single layer.
  8. 8 Bake in the preheated oven until sausage is browned, about 25 minutes.

By HYATTTM

Cinco de Mayo Fresh Cheese Dip
Appetizer American

Cinco de Mayo Fresh Cheese Dip

4.5

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine cottage cheese, sour cream, pepper Jack cheese, scallions, cilantro, Worcestershire sauce, garlic, cumin, salt, and black pepper in a large bowl; mix well.
  2. 2 Cover the bowl with plastic wrap; refrigerate to allow flavors to develop, about 2 hours.

By Sarah Gilmore de Ruiter

Cilantro Edamame Hummus
Appetizer American

Cilantro Edamame Hummus

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place edamame into a large pot and cover with salted water. Bring to a simmer over medium-low heat and cook until tender, about 5 minutes; drain.
  2. 2 Purée garlic in a food processor until minced. Add drained edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.

By CRAZY4SUSHI

Texan Peach Salsa
Appetizer American

Texan Peach Salsa

Prep
60 min
Cook
80 min
Total
860 min

Instructions

  1. 1 Bring a large pot of water to boil. Place tomatoes in the boiling water and boil for 5 minutes. Transfer tomatoes to a pot of cold water. Drain, peel, core, and chop cooled tomatoes.
  2. 2 Combine tomatoes with their juices, jalapenos, wax peppers, peaches, onion, vinegar, oregano, cilantro, cumin, sugar, and salt in a large pot. Bring to a rolling boil; reduce heat and let simmer for 20 minutes, breaking up some of the tomato chunks to create more juice using an immersion blender halfway through cooking time.
  3. 3 Meanwhile, inspect 7 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By uhiggs

Southwest-Style Egg Rolls
Appetizer American

Southwest-Style Egg Rolls

4.4

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
  2. 2 Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
  3. 3 In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

By MASTR9BALL

Spicy, Creamy, Corn Salsa
Appetizer American

Spicy, Creamy, Corn Salsa

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine sour cream and mayonnaise together in a bowl.
  2. 2 Combine corn, diced tomatoes, green onions, cilantro, salt, black pepper, and cumin in a separate bowl; stir in sour cream mixture. Fold in Cheddar cheese.

By Yoly

Sweet Potato "Hummus"
Appetizer American

Sweet Potato "Hummus"

5.0

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Scoop sweet potato flesh into a bowl. Let cool to room temperature.
  2. 2 Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
  3. 3 Cover with plastic wrap and refrigerate for at least 2 hours.
  4. 4 Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.

By John Mitzewich

Deep-Fried Morel Mushrooms
Appetizer American

Deep-Fried Morel Mushrooms

4.3

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place morels into a large bowl of warm, salted water and let soak for 30 minutes. Drain and blot dry with paper towels; set aside.
  2. 2 Whisk together milk and egg in a small bowl until well combined. Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag.
  3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 4 While oil is heating, dip mushrooms, a few at a time, into milk mixture. Toss in breading mixture until coated; shake off excess.
  5. 5 Working in batches, fry breaded mushrooms in hot oil until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

By Peggianne

Spicy Jalapeno Hummus
Appetizer American

Spicy Jalapeno Hummus

3.9

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Blend garbanzo beans, jalapeno peppers, juice from jalapeno peppers, lemon juice, olive oil, tahini, and garlic in a blender or food processor until smooth; add reserved garbanzo bean liquid and blend to reach desired consistency. Add cayenne pepper, cumin, oregano, black pepper, and paprika; blend until smooth.
  2. 2 Chill hummus until flavors blend, about 4 hours.

By Erin Glassco

Sweet, Salty, Spicy Party Nuts
Appetizer American

Sweet, Salty, Spicy Party Nuts

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  2. 2 Combine walnuts, pecans, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne; toss to coat.
  3. 3 Heat sugar, water, and butter in a small saucepan over medium heat. Cook until butter is melted and sugar is dissolved, about 1 minute.
  4. 4 Slowly pour butter mixture over nuts and stir to coat.
  5. 5 Transfer nuts to the prepared baking sheet and spread into a single layer.
  6. 6 Bake nuts in the preheated oven for 10 minutes. Stir nuts to coat with warm syrup; spread out in a single layer. Return to the oven and bake until nuts are sticky and roasted, about 6 more minutes. Allow to cool before serving.
  7. 7 Allow to cool before serving.

By John Mitzewich

Southern Fried Chicken Gizzards
Appetizer American

Southern Fried Chicken Gizzards

4.5

Prep
10 min
Cook
170 min
Total
210 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken gizzards, celery, onion, bay leaves, and 1 teaspoon celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered.
  3. 3 Once cooked, remove gizzards to a bowl, discard celery and onion, and reserve the broth.
  4. 4 Season gizzards with 1/2 teaspoon celery salt, seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well.
  5. 5 Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
  6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  7. 7 Place flour in a plastic bag, and transfer the gizzards with their seasoning into the bag as well. Shake the bag to thoroughly coat the gizzards with flour.
  8. 8 Gently lower the gizzards into the hot oil in batches, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

By pnutmommy

Red Pepper-Cauliflower Hummus with Plantain Chips
Appetizer American

Red Pepper-Cauliflower Hummus with Plantain Chips

4.0

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Combine cooked cauliflower rice, roasted red peppers, lemon juice, tahini, garlic, cayenne, cumin, and sea salt in the bowl of a food processor. Pulse until mixture is an even color but still has texture, about 1 minute. Scrape down the sides once or twice during processing.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil and brush with avocado oil.
  3. 3 Use a mandoline to carefully slice plantains into chips as thinly as possible. Place chips on the prepared baking sheets in a single layer.
  4. 4 Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, smoked paprika, and sea salt.
  5. 5 Bake in the preheated oven on the convection setting until chips are browned and crisp, 10 to 12 minutes. If your oven does not have a convection setting, chips will need to cook longer, so watch carefully to avoid over-browning. Remove from baking sheet and drain on a paper-towel lined plate.
  6. 6 Serve plantain chips with roasted red pepper-cauliflower hummus.

By Bibi

Mango Corn Salsa
Appetizer American

Mango Corn Salsa

4.9

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine 1 tomato, ½ bunch chopped cilantro, serranos (including seeds), and onion in the bowl of a food processor; pulse until smooth. Add rice wine vinegar and oil; pulse until smooth.
  2. 2 Combine mango, remaining 1 tomato, remaining ½ bunch chopped cilantro, bell pepper, corn, sugar, and cumin in a medium bowl; stir in serrano mixture; season with salt and black pepper. Chill before serving for 1 hour.

By FrackFamily5 CACT