Spicy Veggie and Hummus Spring Rolls ala ~DKBB~

Spicy Veggie and Hummus Spring Rolls ala ~DKBB~

(original recipe from www.chefsbliss.com)

 
Spring Rolls
8 rice papers
½ c. hummus* (store-bought or homemade)
1 tsp. sriracha sauce
1 Tbsp. lime juice
¼ c. shredded carrots
½ cucumber, julienned
½ red pepper, julienned
¼ c. fresh spinach leaves
Fresh cilantro leaves (optional)
Bibb or butter lettuce leaves 

• Mix hummus, sriracha sauce, and lime juice to make a spicy, tangy spread (add more sriracha to increase the heat if desired).
• Prepare the veggies.
• Fill a large shallow dish with warm water and dip each rice paper into the water for 5-10 seconds until it softens.
• Lay the rice paper out on a flat surface; place a few spoonfuls of the spicy hummus in the center, followed by the cucumber, red pepper, avocado, carrots, and a leaf or two of cilantro (if using).
• Fold the side inward, then roll lightly into a cylinder.
• Repeat this process for each sheet of rice paper.
• Serve with large leaves of bibb or butter lettuce to wrap around the spring roll and with dipping sauce.

Dipping Sauce
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
½ tsp. sesame oil
¼ to ½ tsp. chili crisp
 
Mix all ingredients together, whisking well. Set aside.
 
This recipe can be cut in half for 4 spring rolls.

* My homemade hummus recipe can be found here.

Roasted Red Pepper Hummus ala ~DKBB~

Roasted Red Pepper Hummus ala ~DKBB~

(original recipe by Valerie Bertinelli on foodnetwork.com)

(photo from foodnetwork.com)

Two 15-oz. cans chickpeas, drained and rinsed

½ cup roasted red peppers (jarred in water or oil, either will work)

3 Tbsp. tahini 

1 lg (or 2 sm) clove(s) garlic, minced

4 Tbsp. lemon juice 

A decent squirt, or two, of Sriracha

1 tsp. Kosher salt 

¼ cup olive oil (more or less, as needed)

Pita chips, naan, celery, carrot sticks, radishes, for serving 

·       In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt; pulse a few times to chop up the chickpeas.

·       With the food processor running, pour in the olive oil and process until a smooth paste forms; start slow and add oil as needed; add Sriracha as desired.

·       Transfer to a serving bowl.