Everything Hummus

Everything Hummus

Ingredients

For the Hummus
• 1 15-ounce can garbanzo beans, drained and PEELED
• 1/2 cup tahini
• 2-3 tablespoons freshly squeezed lemon juice, more as needed
• 2-3 small cloves garlic
• 3/4 teaspoon kosher salt, or more to taste
• Water as needed
• 1-2 tablespoons Gaby’s This is Everything Seasoning
For the Pita Chips:
• 1/2 teaspoon kosher salt
• 2-3 teaspoons Gaby’s Go To Seasoning
• 3 (5-inch) pitas, sliced into 8 wedges each
• 2 tablespoons olive oil

Instructions

For the Hummus:
1. In a food processor, add the drained and peeled garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until the hummus is silky smooth with absolutely zero clumps.
2. Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
3. To serve, drizzle it with a little olive oil, and sprinkle it with Gaby’s This is Everything. Serve it with pita wedges
   
For the Pita wedges
4. Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and Gaby’s Go To powder in a small bowl; set aside.
5. Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
6. Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack to cool. Can be served slightly warm or at room temperature.

Veggie Spring Roll Bowl

Veggie Spring Roll Bowl

Ingredients

• 1 cup jasmine rice
• 2 tablespoons rice wine vinegar
• 2 Persian cucumbers, thinly sliced
• 1 large carrot, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 mango, thinly sliced
• 3 scallions, thinly sliced
• Fresh mint
• Fresh basil
• Fresh cilantro
• 2 avocados
• Sliced jalapenos
• Chopped peanuts

For the sauce:
• 3 cloves garlic
• 1 lime, juiced
• 2 tablespoons peanut butter
• 1 teaspoon rice vinegar
• 2 teaspoons soy sauce
• 1 teaspoons chili garlic sauce
• 1/2 teaspoon sesame oil
  
  

Instructions

1. Cook the rice according to the package directions. Once cooked, add the vinegar and toss to combine.
2. Prep all the veggies and toss together in a large bowl.
3. For the sauce, combine everything in a bowl and whisk to combine.
4. Divide the rice mixture into bowls and evenly distribute the veggies on top. Drizzle with the sauce and serve immediately.

Calabrian Chili Pasta

Calabrian Chili Pasta

Ingredients

• 1 pound Cassarecce Pasta
• 1/3 cup extra-virgin olive oil
• 6 cloves garlic, finely chopped
• 1 lemon, zested and juiced
• 3 tablespoons Calabrian hot pepper paste
• 1 cup shredded pecorino (optional)
  
  

Instructions

1. Fill a large pot with water and bring to a boil. Cook the Cassarecce according to the package directions. Once al dente, drain the pasta, reserving 1 cup of pasta water for future use and set aside.
2. In a large sauté pan, add the olive oil and heat over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the lemon zest (saving the lemon juice for later) and sauté for 15 seconds. Add the Calabrian hot pepper paste and stir until everything is evenly incorporated.
3. Add the cooked pasta and stir to combine. If you need to add a few tablespoons of the reserved pasta water to thin it out, go ahead. Add the lemon juice and toss to combine. Season with salt to taste.
4. Sprinkle the pecorino over the pasta if desired and toss to coat and serve immediately.

Eggplant and Herb Flatbread

Eggplant and Herb Flatbread

Ingredients

For the Tahini Eggplant Dip
• 2 lbs eggplants
• 6 cloves garlic
• ¼ teaspoon ground cumin
• ¼ teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ¼ cup tahini
• Kosher salt to taste
  
  
For the Flatbread
• 1/2 pound pizza dough
• 1 bunch scallions, sliced on a hard angle
• 1 large handful of mint, parsley and basil leaves
• 1 tablespoon lemon juice
• Kosher salt and freshly cracked black pepper to taste
• Olive oil
• ½ cup feta, crumbled
  

Instructions

1. Prick the eggplant all over with a fork. Roast them under the broiled until all sides of the skin are blackened and they are soft. Place the eggplant into a bowl and cover with plastic wrap. Set aside to cool for 45 minutes.
2. Peel the eggplants and chop the insides, discarding the skin and add to a clean large bowl.
3. Finely mince the garlic, adding a few pinches of salt as you mince to combine. Add to the eggplant. Add the cumin, paprika, olive oil and lemon juice to the eggplant and stir to combine. Add the tahini, stir to combine. Taste and adjust salt and lemon juice as needed.
4. Preheat oven to 450 degrees F.
5. On a lightly floured surface roll the dough thin into a rectangle about the size of a sheet pan. Transfer to an oiled baking sheet, drizzle with olive oil. Bake 8-12 mins till golden. Remove from oven and slather with the eggplant mixture.
6. In a small bowl combine the scallions, mint, parsley and basil and toss with lemon juice, salt and pepper. Drizzle with olive oil and toss. Add the herb mixture over the eggplant layer and finish with the feta. Serve immediately.

Veggie Banh Mi Pizza

Veggie Banh Mi Pizza

Ingredients

• 1 lb pizza dough
• 2 tablespoons olive oil
• 1 cup fresh cilantro leaves
• 2 red Fresno peppers, thinly sliced
• 2 persian cucumbers, thinly sliced
  
  Bahn Mi Sauce:
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon hoisin

Quick Pickled Carrots and Onions
• 1 cup red wine vinegar
• 1 cup water
• 3 tablespoons white sugar
• 2 tsp. sea salt
• 1 bunch carrots, julienne peeled
• 1/2 a red onion, shaved thin

Instructions

1. Preheat your oven to 500 degrees.
2. Divide the pizza dough in half. Stretch out each half of pizza dough using your hands in a circular motion, then lay it on a flat surface and flatten it out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel. Once your dough is flat and ready to be heated, use a spoon to spread some olive oil all around the dough leaving a little bit for the crust. Pop your pizza in the oven and bake for 12-14 minutes. Repeat with the remaining dough.
3. Once baked, remove the pizza from the oven and slather with equal parts of the sauce. Top with the quick pickled carrots, cucumbers, cilantro and fresno peppers.
For the Quick Pickled Carrots
4. In a large mixing bowl, combine the red wine vinegar, water, sugar and salt and stir to combine. Add the carrots and onions and toss them around in the pickling juice. Set aside for at least 30 minutes. These can be stored, covered, in the fridge for a week.
For the Banh Mi Sauce
5. In a small bowl, combine the rice vinegar, honey, sesame oil, soy and hoisin sauce and whisk until smooth. Set Aside.

Tomato Basil Pasta with Burrata

Ingredients

• 1 lb fettuccine
• 2 pints cherry tomatoes
• Olive oil
• Kosher salt and freshly cracked black pepper
• 2 balls burrata
• ½ cup panko breadcrumbs
• 1 recipe Basil Vinaigrette

Instructions

1. Preheat the oven to 400F. Toss the cherry tomatoes in some olive oil, salt and pepper and roast for 20-30 minutes until burst.
2. Toast the breadcrumbs with a little olive oil in the oven while the tomatoes are roasting until golden brown. Remove and set aside.
3. Cook the pasta according to the package directions. Drain and toss with ½ cup of the basil vinaigrette. Toss to combine. Add more basil vinaigrette as needed. Add roasted tomatoes and stir to combine.
4. Divide evenly amongst 4-6 bowls. Top with a scoop of burrata that is to be mixed into the pasta upon eating, and garnish with bread crumbs, salt, pepper and basil leaves.

Three Cheese Pizza

Three Cheese Pizza

Ingredients

• 1 lb pizza dough
• 1/3 cup pizza sauce
• 1/3 cup Basil Vinaigrette
• 2 cups shredded mozzarella cheese
• 2 ounces goat cheese
• 4 ounces burrata cheese
• handful of fresh basil
• red pepper flakes
  

Instructions

1. Pre-heat your oven to 500 degrees.
2. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
3. Stretch out your pizza dough using your hands in a circular motion, then lay it on a flat surface and flatten it out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
4. Once your dough is flat and ready to be heated, use a spoon to spread the pizza sauce and basil vinaigrette all around the dough leaving a little bit for the crust. Top with the mozzarella and goat cheese
5. Pop your pizza peel in the oven and slide it over the stone for 12-14 minutes, until the dough is golden brown and the cheese is melted.
6. After the pizza is cooked, pull out the pizza and tear the burrata into pieces and place on top.
7. Top with basil, salt, and red pepper flakes. Cut into 6-8 slices and serve immediately.