Tag Archives: bbq

BBQ Chickpea Spread with Quick Pickled Onions

5 Jun

I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.

This summer weather is perfect for get-togethers outdoors. Whether at a beer garden or the backyard, I love relaxing in the warmth with a nice cold drink, and plenty of snacks.

BBQ Chickpea Spread with Quick Pickled Onions | xtinaluvspink.wordpress.com

My go-to is usually raw veggies and bean dip, chips and salsa, and fresh fruit. But to mix it up a bit, I developed this savory, hearty appetizer that’s perfect for gatherings inside or out. And it features Breton Artisanal Sweet Potato and Ancient Grains crackers, which have a wonderfully light, crispy texture and noticeable flavor of quinoa, rye and sweet potato! They’re an ideal base for this super-simple BBQ chickpea spread, which are dressed up with easy quick pickled red onions.

The result is a tasty appetizer that is great for entertaining, or just an afternoon snack on the balcony!

BBQ Chickpea Spread with Quick Pickled Onions | xtinaluvspink.wordpress.com

BBQ Chickpea Spread with Quick Pickled Onions

Serves 8

Begin by making the pickles. Bring a pot of water to boil – you’ll need this to blanch the onion. Halve and peel the onion, then thinly slice each half. Place the sliced onions in a colander and slowly pour the boiling water over all the onions. Let them drain and cool for a few minutes.

In a wide-mouth jar, stir together the vinegar, sugar, salt, and peppercorns. Transfer the blanched onions to the jar and stir, to make sure all the onions are submerged.

Cover with the lid and refrigerate at least 30 minutes, up to two weeks.

Place the rinsed and drained chickpeas in a large bowl. Use a potato masher or the back of a large spoon to crush the chickpeas – you want most of the beans to be smashed, but some whole beans are fine. The ideal texture will resemble canned, flaked tuna.

Add the BBQ sauce of your choice to the chickpeas and stir well to completely coat. Depending on the consistency of your sauce, you may need to add a few tablespoons; the result should be a mixture that can hold together on a cracker.

Refrigerate if not using immediately.

To serve, place the Breton Artisanal Sweet Potato and Ancient Grains crackers on a serving platter. Scoop 2 tablespoons of the BBQ Chickpea Spread onto each cracker. Garnish with 2-3 pickled onion slices.

BBQ Chickpea Spread with Quick Pickled Onions | xtinaluvspink.wordpress.com


Linking up with Confessions of a Mother Runner and The Fit Foodie Mama for Meatless Monday.
Confessions of a Mother Runner

Cheesy BBQ Tempeh Pita Pockets

7 Mar

I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.

Bring the BBQ indoors, and into winter, with these cheesy BBQ tempeh pita pockets! This quick weeknight meal will satisfy everyone, and evoke flavors of warm summer evenings.

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

Toufayan Pita pockets are a great way to bring the sticky mess of BBQ inside – simply roast everything together in the oven, melt some cheese into halved pita pockets, and stuff with the sweet and savory BBQ goodness.

I used Organic Sprouted Whole Wheat pita pockets for this recipe, to add an earthiness to the BBQ flavors. If you’re looking for something simple, delicious and healthy for a dinner that the whole family will love, this is the solution!

What’s better is that Toufayan Bakeries is a family-owned bakery that makes more than 100 delicious products available across the nation. It is the largest Pita company in the U.S.! Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients, making Pita that are naturally cholesterol free and trans fat free.

Cheesy BBQ Tempeh Pita Pockets

Serves 4

  • 1 block tempeh
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1/2 pint cherry tomatoes, halved
  • 1/2 C prepared BBQ sauce – I used Stubb’s
  • 1 tbsp olive oil
  • dash of sea salt
  • 4 Toufayan Sprouted Grain Pita breads, halved into two pockets
  • 4 oz gouda, thinly sliced (use vegan cheese if desired)
  • Hot sauce, to serve – optional

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spray with PAM; set aside.

Slice the tempeh into two thin squares. Then cube into bite-sized pieces. Toss this with the diced veggies and halved tomatoes. Stir in the BBQ sauce, oil and sea salt; coat completely. Spread in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through.

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

In the meantime, halve the pita breads and fill each half with a layer of cheese slices. Place on another lined baking sheet and heat through in the oven for a few minutes – long enough to warm the bread and begin melting the cheese.

Remove both baking sheets. Transfer pita breads to four plates. Use a spoon to fill each pita half with the BBQ tempeh mixture. Top with hot sauce if desired. Serve and enjoy hot!

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com


BBQ Hummus

22 May

This month’s Recipe Redux challenge was “DIY Kitchen Essentials.” We were tasked with creating a recipe for a homemade version of the foods or condiments we always want on hand, but are so much better when done from scratch. Since going meat-free, hummus has become a personal kitchen essential.

Whether as a dip for snacks, spread for sandwiches, replacement for butter in biscuits, or a potluck staple, hummus is my go-to! I used to buy the packaged varieties, but quickly discovered it tastes better and is SO much cheaper when you just make it at home! A jar of tahini will last quite a while, and chickpeas are easy to come by. Besides, the flavor combinations are many! It’s fun to experiment and play around with different varieties of hummus. And when I made my own BBQ sauce earlier this week, the idea popped in my head to make a BBQ hummus!

BBQ Hummus | xtinaluvspink.wordpress.com

Doesn’t this just scream summertime to you? I think it would be amazing spread onto a burger bun for veggie burgers. Or into a tortilla for a fresh veggie wrap. However you eat it, be prepared to make it often! It’ll go fast – I guarantee it.

BBQ Hummus
Makes 2 cups

  • 3 cloves garlic, minced
  • 1/4 C tomato paste
  • 2 tbsp sriracha sauce
  • 1 tbsp red wine vinegar
  • 2 tbsp molasses
  • 1 tbsp soy sauce (or tamari)
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1/3 C Tahini
  • 1 can chickpeas, rinsed & drained

Blend all ingredients in a food processor and puree until smooth. Taste and adjust spices as needed. You might prefer more salt or tahini.

Transfer to a serving bowl. You could eat it immediately, or cover and chill in the fridge overnight to let the flavors develop.

Serve chilled with tortilla chips, pita chips and sliced veggies.

BBQ Hummus | xtinaluvspink.wordpress.com

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

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