Spicy Hummus (Oven) Fries / August 19, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays!: Spicy Hummus (Oven) Fries | dolly and oatmeal

since i got pregnant i haven't really craved anything that's too bad in terms of food. i heard that i would have these crazy, impulsive cravings, but so far there hasn't been anything too out of the norm for what i usually tend to favor. there's the occasional bag of these vegan nacho chips that i could probably eat a whole bag of, sometimes too many of these cookies, and dark chocolate dipped in peanut butter. these tend to be my go-to's. but a few months back frank and i spotted a new falafel restaurant in a nearby neighborhood. so we got takeout one night and were pleasantly surprised that any single order came with a cabbage salad, an israeli chopped salad, and basmati rice with sautéed onions! i added on a beet salad to my order, frank added a side of spiced fries. to my delight the meal also came with a small container of hummus. as we dug in to our meal i snacked on a few of frank's fries, and because i didn't really have anything else to dip into the hummus, in the fries went!

needless to say, you're seeing this recipe here today because dipping those fries was one of the best food-related decisions i've ever made. i knew i wanted to make an at-home version because they were just too good, but i also wanted to make a less greasy version (because all that frying makes a pregnant lady's feet and hands swell like whoa!). the fries i made here are coated with olive oil, dusted with smoked paprika and cayenne, and baked up until golden and crisp. and my ever-loving french fry husband didn't miss the fried version at all! the hummus recipe is an iteration of a long-time favorite recipe from heidi. it's a mung bean-based hummus which is super easy to whip up, is really flavorful, and also very kind on the digestion front! i suspect that once you give this recipe a try you might be as obsessed as i am ;)

happy summer frie-day, friends! ;) ;) xo

spicy hummus fries | gf & v

the hummus recipe i provide below is a sprouted mung bean-based dip. i like using mung beans because they are easier to digest, quicker to cook, and provide a really great earthy flavor. and when i use sprouted mung beans their digestibility only improves (you can sprout your own mung beans, or i usually purchase them from here ). and i probably sound like a broken record, but a good tahini paste goes a long way - you can find my favorite brands in the recipe notes here.

| serves 2-4 |

hummus - recipe adapted from 101 cookbooks

1/2 cup sprouted mung beans
1/4 cup tahini paste
1-2 tablespoons fresh lemon juice
1 clove garlic, roughly chopped
fine sea salt & fresh black pepper
1/2 cup water (or more), to thin
chopped parsley, to garnish
olive oil, to garnish
ground sumac, to garnish

fries

3 russet potatoes, cut into 1/4-inch matchsticks
3 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon fine sea salt
1 teaspoon smoked paprika
1/4 teaspoon ground cayenne pepper
chopped parsley and flaky sea salt, to garnish

method

make the hummus. cook the mung beans according to the directions on the package. drain and rinse them with cold water until they have stopped cooking. place them in the container of a blender or a food processor fitted with a metal "s" blade. add the tahini, 1 tablespoon of lemon juice, the garlic, and salt and pepper to taste. with the motor running, drizzle in 1/2 cup water, stopping and scraping down the sides until the hummus is smooth. (you may need to add more water for a thinner consistency. if so, drizzle in a tablespoon at a time until your desired consistency is achieved.) taste and adjust the lemon juice and/or salt if needed. place into a bowl and cover with cling wrap. refrigerate until ready to use.
make the fries. preheat the oven to 450°F and line a baking sheet with parchment paper, set aside. rinse the cut potatoes to remove any unwanted starch, place them on a dishtowel and allow them to dry thoroughly. once they are dry, toss them together with the oil, garlic powder, salt, smoked paprika, and cayenne pepper. spread the fries on the baking sheet into a single layer. bake the fries for 25-35 minutes, flipping them over halfway through, until edges are crisped and browned.
remove the hummus from the fridge and garnish. serve the fries warm and top with chopped parsley and flaky sea salt.

dip, and enjoy!

similar recipes:

black beluga lentil hummus w/ roasted fennel & garlic

roasted fingerling potato salad w/ romesco & herby black quinoa

warm fingerling potatoes w/ garlic-turmeric sauce / August 18, 2015 by Lindsey | Dolly and Oatmeal

warm fingerling potatoes w/ garlic-turmeric sauce | dolly and oatmeal

raise your hand if there are certain food items that you don't gel with. for a long time i had a strong aversion to cilantro, which i partly blame on a bad guacamole experience when i was younger. however, fast forward a couple years when my husband and i went to costa rica for our honeymoon; we were served cilantro in just about everything, causing me a mild amount of anxiety about whether i wanted to eat most the food there. but after tasting various preparations using different spices and techniques, i was converted forever and now cilantro is one of my favorite herbs.

i mention this because i've had a random week of eating cabbage for almost every evening meal. this is random because i never ever eat cabbage, the taste and smell is something that's never been appealing to me, and many of the cabbage dishes i grew up with were covered in massive amounts of mayo. my distaste for it aside, i decided to pick up 2 baby cabbages at the market the other week, partly because i thought i would experiment with them, but mostly because they were super cute and tiny. they sat in my crisper for the better part of a week before we went out to eat at frank's fave restaurant, hometown, which virtually has zero vegetables on the menu. so naturally, i chose the cabbage slaw. turns out i loved its subtle cabbage-y flavor and the punchiness from what i can only imagine was vinegar. then we made sara's grilled halibut sandwich es and topped them with a good amount of her cabbage and jalepeno slaw, which was maybe the best thing i've eaten in a while!

with 2 very positive cabbage experiences i felt confident enough in my fondness for it. i began conceptualizing this potato dish and thought that their vibrant purple color would play beautifully off the muted fingerlings, plus i was thinking that this dish needed a subtle crunch that the cabbage could surely lend. and that it did. i would confidently say that this is one of my favorite combinations, along with the garlicky turmeric sauce which is punchy, and earthy, and perfectly creamy. i suppose the moral of the story is to never shelf a specific food item; that something can be prepared one way and totally not your thing, while if it's prepared a different way can yield a completely different experience.

happy mid-august, all! xo

warm fingerling potatoes w/ garlic-turmeric sauce (v + gf)

any small potato will work beautifully here, however be sure to adjust the cook time if the potatoes are smaller than your pinkie. the garlic-turmeric sauce gives the potatoes and cabbage a nice creaminess, kind of like a light potato salad. but if that's not your thing, i would suggest maybe using it for dipping.

| serves 4 as a side |

garlic-turmeric sauce

1/2 cup dairy-free cultured coconut yogurt (i use this one)
2 teaspoons tahini paste
1 1/2 teaspoons apple cider vinegar
1 large (or 2 small) garlic clove, minced
2 teaspoons grated fresh turmeric (or 1 teaspoon dried ground turmeric)
fine sea salt + freshly ground pepper

potatoes

2 tablespoons extra virgin olive oil, plus more for brushing
1 pound fingerling potatoes, scrubbed and cut lengthwise
large grain sea salt
freshly ground pepper
1 cup shredded purple cabbage
1/4 cup chopped chives
a few pinches black or white sesame seeds

method

for the sauce

in a bowl, whisk together the yogurt, tahini, vinegar, garlic, and turmeric, season with salt and pepper. taste and adjust as necessary. place in a lidded jar and place in the refrigerator until ready to use.

for the potatoes

preheat the oven to 400*F and line a baking sheet with parchment paper. use a pastry brush to brush the paper liberally with olive oil, set aside.
in a bowl, toss together the potatoes and olive oil, sprinkle with large grain salt and fresh pepper. place the potatoes cut-side down on the prepared baking sheet and roast until the bottoms are lightly browned, about 20-22 minutes. use tongs to turn potatoes over and roast until potatoes are golden and tender, about 10 minutes. remove from oven and let cool for 5 minutes. then toss together with shredded cabbage and chives.
remove sauce from refrigerator and give it a good stir; drizzle potatoes with the sauce and toss together. serve potatoes warm with more turmeric sauce if desired.

enjoy!