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Sauces

Easy Homemade Creamy Hummus

November 8, 2017 by Rebecca Rosati

Hummus makes an excellent snack or appetizer. With only a few simple tricks, you really can make smooth, creamy homemade hummus from scratch in your own kitchen. Hummus is made with chickpeas, tahini, olive oil, and lemon juice. This super easy hummus only takes minutes to make and tastes better than store bought. 

Homemade Hummus

You can almost guarantee every time I am in the grocery store I throw hummus in my cart. Now, I make this simple recipe at home, it’s better than store bought and I know all the ingredients in it. I added fresh garlic cloves, but you can leave the garlic out and it still tastes delicious.

With this trick you can make smooth, creamy hummus at home:

The key to smooth and creamy hummus is as simple as the order you add the ingredients in food processor. Add the tahini and lemon juice first and pulse for a minute or so before you add any other ingredients. This process whips the tahini resulting in a smooth and creamy hummus. For even smoother hummus, remove the skins of the chickpeas. This can be done by rubbing them with a paper towel or by pinching the beans between your thumb and index finger (the beans should pop right out of their skins).

What is Tahini and where can I find it in the grocery store:

Tahini is a paste made from ground sesame seeds and is used in many Mediterranean dishes. You can find it in the condiments aisle usually near the olives or in the ethnic isle. My favorite brand is Ziyad Tahini Sesame Paste  which you can purchase here Ziyad Tahini Sesame Paste. 

Easy Homemade Creamy Hummus
 
Author: The Well Dressed Kitchen
Recipe type: Snack
Prep time:  10 mins
Total time:  10 mins
Save Print
Hummus makes an excellent snack or appetizer. With only a few simple tricks, you really can make smooth, creamy homemade hummus from scratch in your own kitchen. Hummus is made with chickpeas, tahini, olive oil, and lemon juice. This super easy hummus only takes minutes to make and tastes better than store bought.
Ingredients
  • 1 can chickpeas, drained and rinsed (skinned removed for creamy texture)
  • ¼ cup tahini
  • 1 lemon, juice of
  • 2 tbsp olive oil, + more to drizzle for serving
  • 1 small garlic clove
  • ½ tsp salt, more to taste
  • 2 to 3 tablespoons water, if needed
  • dash of paprika, for serving
Instructions
  1. In food processor, add the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process again for another minute. This process whips the tahini resulting in a smooth and creamy hummus.
  2. Add the olive oil, garlic, and ½ teaspoon of salt. Process again for 30 seconds, continuing to stop and scrape sides of bowl to combine. Add half of the chickpeas to food processor and process for 30 seconds, scrape sides and bottom of bowl and add remaining chickpeas and process until thick and creamy, about 1 to 2 minutes.
  3. If the hummus is too thick and there are bits of chickpeas, slowly add 1 to 2 tablespoons of water (or more as needed) and process until you reach the right consistency.
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I topped with a drizzle of olive oil and paprika and served with pita chips and veggies – carrots, bell pepper strips, cherry tomatoes, cucumber… anything you desire. Hummus also goes great on sandwiches as part of your lunch with turkey in a pita pocket or on thick, hearty bread.

Smooth and Creamy Hummus

Chickpeas make a filling, healthy snack. Keep these Roasted Chickpeas on hand for an on-the-go, nutritious snack.

Roasted Chickpeas

Shop Products I used in this recipe:

I can’t wait for the day I have a huge Food Processor, but for now my Cuisinart does the trick and I am really impressed with it. It’s reasonably priced, easy to use and makes REALLY good hummus!!! Click here or on the picture below for the link:

William Sonoma Nonstick Baking Sheet

Did you make this recipe!? I would love to see your pictures. Please let me know by leaving a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

THANK YOU FOR FOLLOWING ALONG! XOXO, REBECCA ROSATI @ THE WELL DRESSED KITCHEN! 💗

Filed Under: All Foods, Appetizers, Gluten Free, Sauces, Snacks, Vegan Tagged With: creamy hummus, homemade hummus, hummus, smooth hummus

Shrimp Tacos with Grilled Corn and Cilantro Lime Slaw

August 21, 2017 by Rebecca Rosati

These Shrimp Tacos are made with skillet shrimp flavored with lime and seasoned with cumin, grilled corn, pico de gallo, and a cilantro lime slaw. If you want a fun twist on your traditional weeknight tacos you have to try these!

Shrimp Tacos with Corn and Lime Cream Sauce

These tacos are light and fresh with an added sweet crunch from the corn and a hint of spice in the cream brings all of the flavors together. I used my skillet lime shrimp recipe to make these tacos. The lime shrimp is delicious and I use it in so many of my shrimp dishes. It only requires a few ingredients and takes minutes to make.

Start by flavoring shrimp:

In a medium-sized bowl whisk together 1 tablespoon olive oil, juice of 1 lime, 1 tbsp. cumin, and salt and pepper. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes.

Make the Cilantro Lime Cream Sauce for the slaw:

For the cilantro lime cream sauce simply dice a green onion and 1/2 jalapeño pepper (seeds removed), add to food processor with 1/4 cup olive oil, juice of 1 lime, bunch of cilantro, 1/4 tsp salt, dash of pepper and blend. Then add 1/2 cup of light sour cream to food processor and blend until creamy. Place shredded cabbage in a medium-sized bowl and pour most of the lime cream sauce over cabbage, mix until combined. Set aside in refrigerator and keep remaining sauce to top tacos. *TIP* For a spicier sauce, include seeds of jalapeño pepper.

This creamy sauce is so refreshing and easy to make and you can use it in so many recipes or even as a salad dressing.

Lime Cream Sauce

Next make the Easy Pico de Gallo:

For the Pico de Gallo combine 1 diced green onion, 1/2 jalapeño pepper (seeds removed), and diced tomato in small bowl. Squeeze juice of one lime and sprinkle with salt and pepper. Set aside in refrigerator and that’s it!

Grill corn:

Heat grill on medium-high heat. Remove husks and silk from corn. Spray each ear with cooking spray. Place directly over heat on grill. Turn corn when starts to char (dark spots appear on kernels) usually about 3 minutes. Continue to rotate until corn is uniformly cooked, usually about 12 minutes. Remove corn from grill and allow to cool then remove kernels from cob with a knife.

The last step is cooking the shrimp:

Heat a large skillet on high heat for 2 minutes. Add the 1 tbsp. olive oil, 1 clove of minced garlic, and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime, garnish with cilantro.

To assemble Tacos:

Grill tortillas on grill or stove top for a few minutes on each side, until lightly charred (optional). Spoon a generous amount of cilantro cream slaw over tortilla shell. Top with 4 to 5 shrimp. Spoon pico de gallo and then corn over warm tortillas, drizzle with cilantro lime cream sauce and garnish with cilantro. Serve and Enjoy!!

Do you think these Shrimp Tacos scream summer? If they don’t then I don’t know what does!

These Shrimp Tacos are made with skillet shrimp flavored with lime and seasoned with cumin, grilled corn, pico de gallo, and a cilantro lime slaw. If you want a fun twist on your traditional weeknight tacos you have to try these!

Shrimp Tacos with Grilled Corn and Cilantro Lime Slaw
 
Author: The Well Dressed Kitchen
Recipe type: Seafood, Shrimp
Save Print
Ingredients
  • 40 jumbo or medium sized shrimp, peeled and deveined
  • 8 corn tortilla shells
  • ½ head cabbage, sliced
  • 2 ears of corn, grilled and kernels removed from cob
  • ¼ cup olive oil + 2 tablespoons
  • 4 limes, juice of
  • 1 clove garlic, minced
  • 1 tbsp. ground cumin
  • ½ cup light sour cream
  • 2 green onions, diced
  • 1 jalapeño pepper, seeded and diced
  • 1 large tomato, diced
  • Salt and Pepper
  • Cilantro
Instructions
  1. For the Shrimp: In a medium-sized bowl whisk together 1 tablespoon olive oil, juice of 1 lime, 1 tbsp. cumin, and salt and pepper. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes. Heat a large skillet on high heat for 2 minutes. Add the 1 tbsp. olive oil, 1 clove of minced garlic, and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime, garnish with cilantro.
  2. For the cilantro lime cream sauce: Simply dice 1 green onion and ½ jalapeño pepper, add to food processor with ¼ cup olive oil, juice of 1 lime, bunch of cilantro, ¼ tsp salt, dash of pepper and blend. Then add ½ cup of light sour cream to food processor and blend until creamy. Place shredded cabbage in a medium-sized bowl and pour most of the lime cream sauce over cabbage, mix until combined. Set aside in refrigerator and keep remaining sauce to top tacos.
  3. For the Pico de Gallo: Combine 1 diced green onion, ½ jalapeño pepper, and diced tomato in small bowl. Squeeze juice of one lime and sprinkle with salt and pepper. Set aside in refrigerator.
  4. Grill Corn: Heat grill on medium-high heat. Remove husks and silk from corn. Spray each ear with cooking spray. Place directly over heat on grill. Turn corn when starts to char (dark spots appear on kernels) usually about 3 minutes. Continue to rotate until corn is uniformly cooked, usually about 12 minutes. Remove corn from grill and allow to cool then remove kernels from cob with a knife.
  5. Assemble Tacos: Grill tortillas on grill or stove top for a few minutes on each side, until lightly charred (optional). Spoon a generous amount of cilantro cream slaw over tortilla shell. Top with 4 to 5 shrimp. Spoon pico de gallo and then corn over warm tortillas, drizzle with cilantro lime cream sauce and garnish with cilantro. Serve and Enjoy!!
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These Shrimp Tacos are made with skillet shrimp flavored with lime and seasoned with cumin, grilled corn, pico de gallo, and a cilantro lime slaw. If you want a fun twist on your traditional weeknight tacos you have to try these!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

Thank you for following along! Xoxo, Becca @ The Well Dressed Kitchen! 💗

 

Filed Under: All Foods, Dinner, Everyday Meals, Grilling, Lunch, Sauces, Seafood

Cilantro Lime Cream Sauce

July 11, 2017 by Rebecca Rosati

This creamy sauce is so refreshing and easy to make, goes great with tacos or as a salad dressing. 

Cilantro Lime Cream Sauce

I prefer making my own sauces whenever possible:

Many store bought sauces and dressings are filled with preservatives and ingredients I can’t even prononce. By making my own, I know exactly what ingredients I am using. I know life is busy and we can’t always make our own dressings which is why I live by everything in moderation and do my best to eat clean whenever I can. If you make this dressing ahead of time, store in an airtight container or mason jar and keep in refrigerator all week long. It takes more time and a little preparation and planning, but my body thanks me for it!

How to Make Cilantro Lime Cream Sauce:

For this recipe, simply dice a green onion and 1/2 jalapeño pepper, add to food processor with 1/4 cup olive oil, juice of 1 lime, bunch of cilantro, 1/4 tsp salt, dash of pepper and blend. Then add 1/2 cup of light sour cream to food processor and blend until creamy.

If you want the dressing to have more heat, add the whole jalapeño with seeds. To make a thinner sauce for a salad dressing, add more olive oil or a little water.

Lime Cream Sauce
 
Author: The Well Dressed Kitchen
Recipe type: Sauce, Dressing, Dips
Prep time:  5 mins
Total time:  5 mins
Save Print
Ingredients
  • ¼ cup olive oil
  • ½ cup light sour cream
  • 1 lime, juice of
  • 1 green onion, diced
  • ½ jalapeno pepper, seeded and diced
  • Cilantro
  • ¼ tsp. salt
  • black pepper to taste
Instructions
  1. For the lime cream, place all ingredients except the sour cream in food processor until blended well. Add the sour cream and blend until smooth.
  2. Store in an airtight container or mason jar and keep in refrigerator for up to one week.
  3. *Tips* For a thinner dressing, use more olive oil or add a little water For a spicier dressing, add the whole jalapeño with seeds.
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I use as a topping for tacos, nachos, salads, dip for veggies and so much more!

Cilantro Lime Cabbage Slaw:

I created this cilantro lime cream sauce to flavor cabbage slaw for tacos. Place shredded cabbage in a medium-sized bowl and pour sauce over cabbage, mix until combined and refrigerate until ready to serve. Serve with my Shrimp Tacos with Grilled Corn.

Lime Cream Sauce

Cilantro Lime Cream Sauce

Cilantro Lime Cream Sauce is a delicious topping for my Mini Bell Pepper Ground Turkey Nachos.

Mini Bell Pepper Nachos

Filed Under: All Foods, Salad, Sauces

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