- Preheat oven to 450°F. Arrange red peppers on foil-lined baking sheet. Bake, turning occasionally, for 20 to 25 minutes or until charred all over. Transfer to heatproof bowl; cover with plastic wrap. Let stand for 15 minutes. Peel, stem and seed peppers, discarding peel, stem and seeds.
- In food processor, pulse roasted red peppers, walnuts, bread crumbs, 3 tbsp olive oil, lemon juice, pomegranate molasses, cumin, garlic, salt, pepper and red pepper flakes until smooth and combined.
- Transfer dip to shallow serving bowl; drizzle with remaining olive oil. Serve with crudités, crackers and flatbreads.
Tips:
– Substitute Filippo Berio Balsamic Glaze for pomegranate molasses if desired.
– For a gluten-free dip, use gluten-free bread crumbs.
- Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, heat 1/4 cup oil in large skillet set over medium heat; cook onion, garlic, rosemary, salt and red pepper flakes for 8 to 10 minutes or until onions are softened.
- In large bowl, mash chickpeas with potato masher or fork until lightly crushed. Stir chickpeas, broth and water into skillet; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until most of the liquid has evaporated.
- Stir in pasta, reserved cooking liquid and parsley until pasta is well coated; toss with half of the Parmesan, lemon zest, lemon juice and pepper. Drizzle with remaining olive oil. Serve with remaining cheese.
Tips:
– Substitute water for vegetable broth, if preferred, or substitute chicken broth for vegetable broth.
– Substitute fusilli, rotini or corkscrew pasta for gemelli pasta if desired.
- Whipped Feta Dip: In food processor, blend feta, yogurt, cream cheese, 1/4 cup olive oil, lemon zest, lemon juice, 1 tbsp dill, parsley, garlic, oregano, salt and pepper until light and airy.
- Transfer dip to shallow serving bowl; drizzle with remaining oil. Garnish with sesame seeds, remaining dill and red pepper flakes.
- Toasted Pita Wedges: Preheat oven to 400˚F. Brush pita breads with olive oil. Arrange on parchment paper–lined baking sheet. Sprinkle with salt and pepper. Bake for 5 to 8 minutes or until toasted. Cut each pita bread into 6 wedges.
- Serve dip with crudités and pita wedges.
Tip: Alternatively, omit fresh herbs, red pepper flakes and sesame seeds; garnish the dip with a dollop of Filippo Berio Sun-Dried Tomato Pesto, Classic Pesto or Spicy Tomato Pesto.
- Tofu Ricotta: In a food processor, pulse tofu, lemon juice, olive oil, nutritional yeast and salt until blended and smooth with a ricotta-like texture.
- Crostini: Preheat oven to 375°F. On a baking sheet, toss together cherry tomatoes, olive oil, thyme, garlic, salt and pepper. Roast for 25 to 30 minutes or until tomatoes burst and become juicy.
- Toast slices of bread. Spread tofu ricotta over toast; top with tomatoes. Garnish with parsley. Serve immediately.
Tip: Substitute baguette for sourdough bread if desired. Cut into 1/4-inch thick slices diagonally. Place onto parchment paper-lined baking sheet; toast in 350F oven, turning once, for 5 to 7 minutes or until golden brown.
- Preheat grill to medium-high heat; grease grate well.
- Cut loaf into 1/2-inch-thick slices, cutting larger slices in half to make 2-inch square pieces.
- In batches, grill bread slices for 30 to 40 seconds per side or until grill-marked and toasted. Rub each piece of bread with cut side of garlic. Brush with half of the oil.
- Layer vegan cheese slice, basil leaf and tomato slice over each piece of bread. Season with salt and pepper.
- Transfer crostini to serving platter; drizzle with remaining oil. Garnish platter with remaining basil.
Tip: As a variation, substitute vegan spreadable-style goat cheese for vegan fresh mozzarella-style cheese.
