 I had bought some Hot Honey to use on some BBQ, but I’ve been looking for a while now for something else to make with it. I came across this recipe from Live Eat Learn, and it sounded yummy, and quick, and easy. And it was all three of those things. As we enter tailgating and football season, this is a nice alternative to the regular dips and finger foods. It’s high in protein, and can be as spicy as you’d like to make it (or not). You can serve this with pieces of crusty bread, sourdough, pita chips, or veggies. This was a huge hit. And I finally found something else to do with that Hot Honey! Hot Honey Roasted Chickpeas with Whipped Feta Prep time 10 minutes, cook time 10 minutes INGREDIENTS: For the Hot Honey Chickpeas: 2 15ounce cans of chickpeas 1 Tbsp olive oil 2 Tbsp honey 1 tsp crushed red pepper flakes ¼ tsp salt For the Whipped Feta: 8 ounces feta cheese (broken up into small cubes, and at room temperature if possible) ¾ cup plain Greek yogurt 1 Tbsp extra virgin olive oil PREPARATION: 1. Drain the two cans of chickpeas, and then spread them out on some paper towels to dry, Pat them dry as well. Let them continue to dry on the counter as you prep the feta. 2. Make the whipped feta: In the blender or food processor, mix together the feta, the Greek yogurt, and the extra virgin olive oil until it is smooth and creamy. Then transfer to the fridge to thicken as it cools. 3. In a large bowl, mix together the chickpeas and the 1 Tbsp olive oil. Then transfer the chickpeas to an airfryer ( 390F for 10 minutes) or to the oven (425F for 20 minutes). 4. Remove the chickpeas from the oven and while they are still hot, toss them with the honey, crushed red pepper flakes and the salt. 5. To serve: spread the whipped feta in a serving plate or bowl, and then top with the hot honey chickpeas. Serve immediately with bread, chips and/or veggies. Notes: Make sure the chickpeas are dry. If not then they’ll steam instead of roasting. And if the dip is too grainy, the feta was too cold when you got started. Let it warm up a bit and stir. 
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 Cheese Stuffed Dates are so simple, and so yummy!
This recipe is an amalgamation of a few different recipes over the years. I get the medjool dates, with seeds, and then two different soft cheeses like a goat cheese, a mascarpone, or a bleu. And when I am done, I like to sprinkle them with olive oil and some sea salt or Himalayan pink salt. PREPARATION: 1. Preheat the oven to 375F 2. Slice the dates lengthwise and remove the seed. 3. Spoon a bit of the cheese into the date. 4. Place the dates on a baking sheet, lined with parchment, with the cut side up. Warm in the oven for 8-10 minutes. 5. Place on a serving plate and drizzle with olive oil and sprinkle with salt. Voila! |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
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