Roasted jalapeño hummus and the 2015 Flavor Forecast

This post is part of a compensated campaign with McCormick Spices. All opinions and the recipe here are my own.

Roasted jalapeño hummus is a quick, easy, healthy snack you can make at home in about 15 minutes.

While this might look like any old regular hummus, the roasted jalapeño, garlic and cumin give it a mellowed, spicy kick for a different flavor than traditional, plain hummus. This anything-but-typical dip is great served with pita bread, pita chips, or tortilla. chips. And in 2015, this snack — which is a fusion of Middle Eastern and Mexican flavors — is actually trendy! Middle Eastern dips and spreads are one of the global food trends in this year’s Flavor Forecast from McCormick Spices.

Roasted jalapeño hummus recipe via theothersideofthetortilla.com

It’s quite easy to work most of these trends into your daily cooking routines, but I challenge you to try to incorporate at least one trend per week. Chances are, if you’re a Mexican food enthusiast, you may already be cooking according to some of these trends — in which case, congratulations for being accidentally cool!

Check out the full McCormick Flavor Forecast 2015 and get inspired to get cooking with recipe suggestions galore.

There are eight flavor trends to watch in the 15th annual McCormick Flavor Forecast, and here, I’m sharing my five favorites and how you can apply them with Mexican cuisine in your own kitchen.

RELATED: 2013 McCormick Flavor Forecast gives Mexican food a global twist

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Roasted chickpeas with tajin

A roasted chickpea recipe made with oil, lime juice, tajín and ground cumin. Get the full recipe on theothersideofthetortilla.com.

Roasted chickpeas (also known in Spanish as garbanzos) with Tajín, lime juice and cumin is an easy, healthy snack that’s also naturally gluten-free and vegan-friendly.

This is a great alternative to mixed nuts because the roasted chickpeas are crunchy, tangy, salty and have less than half the fat per cup. One cup of oil-roasted mixed nuts has about 72 grams of fat, while oil-roasted chickpeas have only about 31 grams of fat (which comes almost completely from the oil)…. 

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Chile-spiced hot apple cider brandy cocktail

chile-puya-spiced-apple-cider-recipe-TOSOTT

Growing up in the Midwest, I went apple picking every fall and loved to drink mulled hot apple cider. Although apple cider the way I grew up drinking it is really not consumed in Mexico, I came up with this recipe with the traditional American apple cider in mind; it’s made with apples that are easily found in Mexico along with Mexican cinnamon sticks, chile puya for a little kick, and sweetened with piloncillo — all ingredients that are muy mexicano.

Chile puya brings an earthy, fruity, moderate heat to this mulled hot apple cider that can be served with a splash of brandy on cold winter nights. It’s the perfect warm cocktail to serve during the holidays as well!

Chile puya looks just like a smaller version of chile guajillo, both in color and shape, but is spicier. If you can’t find chile puya, or want a milder spice, you can substitute a guajillo chile in this recipe. I advise that you start out with one chile and work your way up if you think it needs to be spicier. Either way, be sure to remove the seeds and veins inside the chiles…. 

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Mango cantaloupe paletas with chile powder

Mango and cantaloupe are a great combination not only because they’re both at peak availability during the summer, but also because both fruits are sweet enough when ripe that they don’t need to be sweetened with sugar to make juices or other treats like popsicles.

These mango cantaloupe popsicles are keeping me in denial about the end of summer drawing near.

Mango, cantaloupe and chile powder paletas recipe from The Other Side of The Tortilla

I really love these popsicles because they’re not syrupy sweet like store-bought popsicles, and the chile powder in the fruit mixture adds just the right amount of heat so that they’re still kid-friendly. Optionally, if you like, you can also sprinkle or dip the popsicles in some more chile powder before eating to add extra spicy flavor. … 

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Chiles toreados

Chiles toreados recipe from theothersideofthetortilla.com made with serrano chiles, onion, lime juice and Kikkoman soy sauce

This post and recipe are part of a compensated campaign in collaboration with Kikkoman and Latina Bloggers Connect.

Chiles toreados are a dish that you’ll commonly find in taquerías in Mexico.

They’re usually made with serrano or jalapeño chiles that are sautéed in oil until the chiles are blistered. There are many different ways to make chiles toreados—some people use the chiles alone, but I like to cook onions with them too. There are also a variety of ways to make the sauce, which is part of the beauty of this recipe. There’s no wrong way to make them; it’s just a matter of personal taste.

Rather than cook the chiles in vegetable oil, I’ve opted for a slightly healthier method by using coconut oil spray to cut down on the amount of oil used. No need to worry about your chiles tasting like coconut, though—the taste won’t infuse into the chiles.

This dish can be served as an appetizer or as an accompaniment to tacos of your choice. Chiles toreados are also naturally vegan-friendly!… 

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Vegan avocado and cacao paletas

Have you ever had a fudgsicle? It’s a chocolate-flavored popsicle, with a pudding-like consistency, and I used to beg my parents to buy them at the grocery store when I was a kid. I developed the recipe for these vegan avocado and cacao paletas with those fudgy popsicles from my childhood in mind. As an adult, I like to give things a healthier spin when I can and since I have a vegan in the family, I wanted to make them in a way that she could enjoy them with me, which meant they couldn’t have any dairy. These are similar to my avocado popsicles, with a few tweaks to make them vegan-friendly. The avocado gives the popsicle a creamy, silky base, and coconut milk mixed in helps the popsicles freeze consistently and stay together when you remove them from the mold.

#Vegan fudge #popsicles made with avocado, raw cacao powder, coconut sugar and coconut milk. Get more #recipes from theothersideofthetortilla.com #paletas #receta #recipe… 

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