Loaded Hummus

Loaded Hummus 

Why does it seem as soon as you can’t have something you want it? Trick your taste buds into forgetting about meat (at least on Fridays through Lent) with this recipe for Loaded Hummus. It’s customizable, good for you, and easy to make. 


Hummus (recipe yields 2 cups) 

  • 1 can of chickpeas, rinsed 
  • 3-4 minced garlic cloves 
  • 1/4 c. tahini 
  • 2-3 tablespoons of lemon juice
  • 1 tablespoon of EVOO 
  • 1/2 teas. (or to taste) Cumin 
  • 1/4 teas. of kosher salt 
  • 2-3 tablespoons of water (optional, depending on desired thickness) 


These are just suggestions, have fun with it and add any vegetables you’d like! 

  • Quartered – Halved red onion, diced 
  • 1/4 c. chopped olives of your choice 
  • 1/4 c. chopped cucumber 
  • 1/4 c. canned (rinsed) chickpeas 
  • 1/4 – 1/2 c. quartered grape or cherry tomatoes 
  • 2-3 tablespoons of feta 
  • EVOO to finish 

A food processor or blender is required.


  • Blend your garlic, tahini, lemon juice, EVOO, cumin, and kosher salt in a food processor. Scrape down sides with a spatula to ensure there aren’t any large pieces of garlic. 
  • Add in half of your chickpeas, and blend. Scrape down sides with a spatula. Add in the remaining half. 
  • Once blended, assess the thickness; if it’s too thick, add a tablespoon of water, and blend. The desired consistency you’re looking for is a thick batter. You want your hummus to stick to whatever vessel you’re using to transport it into your mouth (pita, carrots, celery, pretzels, etc.). 
  • Transfer your hummus to a shallow (1-inch deep), wide bowl or plate and distribute evenly.
  • Top your hummus and finish with a drizzle of EVOO. 
  • Enjoy! 


Posted on
This post is filed under Blog, Recipes

Lover’s Specials

Enjoy Roma Foods’ Valentine’s Specials Friday, February 12th – Sunday, February 14th, 2021. Call 518-785-7480 for a prompt pick-up. 

Posted on
This post is filed under News and Events

Italian Buffalo Chicken Dip

One of our favorite game-time go-to’s is buffalo chicken dip. The heat balances well with a variety of “vessels” such as fresh vegetables, chips, and even crackers. Recently, we decided to kick our dip up a notch by adding fresh peppers. We enjoyed ours with toasted pita chips, carrots, and celery sticks. Everything you need to enjoy this snack and so much more can be found at Roma’s. 



8 oz. cream cheese

½ cup ranch dressing

½ cup Buffalo wing sauce 

2 cups shredded chicken (cooked)

½ cup blue cheese crumbles 

¼ c. red bell peppers (chopped up)

2 tablespoons hot peppers (chopped)

1 Jalapeño pepper (chopped up) 

Any other peppers you like! 



  1. Heat oven to 350 degrees
  2. Blend cream cheese, ranch, and wing sauce until thoroughly mixed. 
  3. Fold in shredded chicken, bell peppers, and blue cheese crumbles 
  4. Spray a deep cooking dish with cooking spray. Add your dip into the dish.
  5. Bake for 20 minutes, or until cheese i b
  6. Top off with chopped jalapeño and red peppers. Enjoy!

Posted on
This post is filed under Blog

Anisette Cookies

We love the holidays because that means more excuses for testing out new baking recipes. Recently we have been really craving Anisette Cookies, so we decided to make some! It only took about 30 minutes total for prepping and cooking. They melted in our mouth with every bite, we just had to share the recipe. Here’s what you need to know, and be sure to stop by and see us for your ingredients. We will even point you in the right direction! 


Cookie Ingredients:

4 cups all- purpose flour

1 cup white sugar

½ cup milk

2 eggs

1 tbsp baking powder

¾ cup vegetable oil

1 tbsp anise extract



1 tsp anise extract

1 cup confectioner sugar 

2 tbsp hot water 


Cookie recipe:

  1. Preheat oven to 375 degrees. 
  2. Mix flour, baking powder, and white sugar together. In the center add oil, milk, 1 tbsp anise extract, and eggs. Keep mixing until the dough feels sticky. 
  3. Section off doughs into 1 inch pieces. Roll into balls and then place on a greased cookie sheet, each 1 in apart. Bake for 8 minutes. 
  4. Dip in the icing immediately. 


Icing recipe:

  1. Blend 1 tsp anise extract, and 1 cup confectioners sugar. Add in enough hot water until it forms a smooth texture. 


We hope you like this recipe as much as we did. Be sure to share your thoughts with us. 


Posted on
This post is filed under Recipes

Thanksgiving Leftovers

  We may have some extra Thanksgiving leftovers this year. But that’s okay, because now that we’ve got some extra time on our hands, we’ve found some pretty creative ways to enjoy them again. Check out these easy and unique solutions for your leftovers this Holiday Season.

1. Hot Turkey, cranberry, and gravy sandwich
2. Turkey noodle soup
3. Turkey pot pie
4. Turkey Cobb salad
5. Thai Turkey lettuce wraps
6. Turkey and stuffing stuffed peppers
7. Turkey noodle casserole
8. Turkey chili
9. Turkey and rice soup

Cranberry sauce:
1. Cranberry sauce bars
2. Cranberry sauce muffins
3. Topping on waffles, French toast, or pancakes
4. Stir into oatmeal
5. On top of a bagel, English muffin, or toast

Mashed Potatoes:
1. Mashed potatoes croquettes
2. Hush puppies
3. Mashed potatoes pancakes
4. Cheesy mashed potatoes muffins
5. Shepherd’s pie

Gravy: ​Served over just about anything savory, but we recommend:
1. Over meatballs or cooked vegetables
2. As a soup thickener
3. On top of French fries (homemade poutine!)
4. Freeze it for later (gravy keeps!)


1. Corn fritters
2. Corn salad
3. Tacos
4. Cornbread
5. Corn sweet potatoes
6. Corn salsa
7. Corn pudding
8. Corn and bean quesadillas


1. Pie parfait
2. Pie ice cream sundaes 
3. Apple pie crumb bars 
4. Pumpkin pie balls 

And if you don’t feel like making your leftovers work much harder, there’s always Roma’s!

Posted on
This post is filed under News and Events

Chicken Pot Pie

   One of our favorite parts about the weather getting colder, is the warm comfort foods. While we love a good apple pie or pumpkin pie, one of our favorites is a classic Chicken Pot Pie. Check out our recipe below— and remember, you can pick up most of these ingredients at Roma’s! 




1 cup corn

1 cup of peas 

½ cup of diced carrots

½ cup chopped onion

¼ cup of butter

⅓ cup all purpose flour 

½ tsp salt

¼ tsp ground sage

⅛ tsp pepper

2 cups of water 

¾ cup of milk 

1 tbsp chicken bouillon

3 cups of cooked cubed chicken 

¼ cup parsley 

2 double pie crusts




  1. Boil fresh vegetables until tender. If you’re using frozen vegetables, prepare per the bag descriptions, so that they are softened and thawed out. 
  2. In a pan cook your onion in ¼ cup of butter until softened and semi-translucent. 
  3. Stir in your flour, salt, sage, and pepper. Next all together add in water, milk, and chicken bouillon. Cook until thick and once it bubbles, stir for a couple minutes. 
  4. Add in your drained cooked vegetables, chicken, and parsley. Heat until it is bubbling. 
  5. Place one of your double crust into a round baking dish. Trim crust so it fits the rim. 
  6.  Add in your chicken mixture. Then place your other double pie crust on top of the filling. Trim the top crust, and cut a few slits in it. 
  7. Bake in the oven at 450 degrees for about 11 minutes. Once the crust is a nice golden brown it is ready to be taken out. Let cool, serve and enjoy!



Posted on
This post is filed under News and Events

Apple Cider Doughnuts

  A trip to the apple orchard is quintessential fall, and what is a visit without indulging in the warm and sugary Apple Cider Doughnuts (the kind that melt in your mouth)? Since things are a little different this year, we thought why not try our own homemade doughnuts, and avoid the long lines. Well, it was a little messy of course, but very well worth it to say the least! We used a recipe from the New York Times as our guide. Follow the instructions below to try this out yourself. You can pick up almost every ingredient right at our locations, and even pick up some fresh apples and pies when you stop by!


For a dozen doughnuts:


 Nonstick cooking spray

1 ¾ cup grams all-purpose flour

1 ¼ teaspoon baking powder

¾ teaspoon fine sea salt

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

1 cup of unsalted butter room temperature

¾ cups light brown sugar

¾ cup granulated sugar

2 large eggs room temperature

1 teaspoon vanilla extract

½ cup apple cider




  1. Heat your oven to 350 degrees
  2. Use nonstick spray to grease doughnut pans. Whisk together your flour, baking powder, salt, 1 tsp cinnamon and nutmeg. 
  3. Using a stand mixer with a paddle attached you will now mix 10 tbsps of butter, brown sugar, and ¼ cup of granulated sugar on medium speed for about four minutes. Slowly add in your eggs, mixing well after each one. Then add in your vanilla extract.
  4. Now add the flour mixture from step 2 on a low speed. Next add the apple cider in slowly. Make sure everything is mixed together very well.
  5. Taking your batter, slowly fill each of your pan holes about 75% of the way. Using a spoon works best. Put in the oven and bake a 6 hole doughnut pan for between 12-14 minutes. Use a toothpick to check if they are done yet. Then, bake your next batch of 6.
  6. Now while they are baking, you will whisk together ½ cup of granulated sugar and 1tsp of cinnamon in a small bowl. In another bowl, microwave 6 tsps of butter until it is melted.
  7. When the doughnuts are done, cool them for about five minutes. Remove them from the pans. Lightly spread the butter on them, and immediately dunk cinnamon sugar all over. 
  8. They are now ready to be served nice and warm! Enjoy!


Garlicky Hummus

Hummus is versatile and incredibly easy to make, yet it rarely comes top of mind when you’re in search of a protein-packed meat alternative at home. We’re hoping this recipe changes things once you see how you can make your own hummus in just minutes. 



– 1 can of chickpeas

– ¼ – ½ c. of lemon juice

– salt 

– ¼ c. tahini (we carry a few varieties such as Krinos here!) 

– ½ tbsp cumin

– 3-4 tbsp of EVOO

– 4 garlic cloves

– 3-4 tbsp of water 

Food processor



  • Roughly chop garlic 
  • Add garlic, tahini, EVOO, salt, and cumin and blend 
  • Add half a can of chickpeas and ¼ c. of lemon juice
  • Scrape down sides and add the remaining half can of chickpeas 
  • Based on how dense the mixture is, add in about 3 tablespoons of water and blend again
  • You can rotate between adding EVOO, water, and lemon juice, depending on taste, until you get your desired hummus consistency. The more liquid you add, the more creamy consistency you will receive.
  • Empty mixture into a small serving bowl. Garnish with cumin and EVOO.
Posted on
This post is filed under Blog, Recipes

A Beginner’s Experience of Homemade Pasta

I have seen pasta made on Food Network at least a couple dozen times. They made it look easy. So why in my many decades of being earth-bound had I never tried my hand at homemade pasta? Because it is not easier than pre-made pasta. But that all changed a couple of Sundays ago when like a robot, my body decided it was going to make homemade pasta, and my mind had no other choice but to agree. 

This article is after making homemade pasta twice; the first time I made ravioli, the second time it was fettuccine. By no means am I an expert, but if I can make pasta that people enjoyed, then you can, too. You will need a KitchenAid and the pasta maker attachments (roller and cutter) to follow along as I have, but there are plenty of pasta makers out there. Roma’s has several different options from ravioli, capellini, spaghetti— and more. You can even flatten and cut it by hand. The beauty of homemade pasta is that it’s imperfect— and that’s what makes it perfect. 

First, I cleaned off my countertop and made a well using about 2 cups of flour. This turned out to be a huge mess. I recommend doing this on a large sheet pan that way the mess is contained. Then I added salt and mixed it into the flour and remade my well. The second time, I seasoned the flour with salt and garlic and onion powder and combined my dry ingredients in a medium-sized bowl before pouring it onto the surface to make the well. Make your well with the intention of it being able to hold 5-6 eggs. I used 5. Then, I topped it off with about a tablespoon of extra virgin olive oil. Here’s where quality ingredients count. If you can, use farm fresh eggs and “good” EVOO, both can be found at Roma’s. 

Using a fork, I broke my yokes. Then you slowly and evenly combine flour with your eggs with the fork. Don’t get your hands dirty prematurely. I was eager to make the pasta with my hands, and I jumped in when the dough was too sticky, and I wasted a lot on my fingers. Keep combining your flour until your dough is workable. If your dough is dry, add more olive oil or another egg. You will need lots of flour! Form a ball about the size of a grapefruit and let it sit on a plate with a damp paper towel over it for 30 minutes – 1 hour. 

For beginners, I recommend dividing your dough into eighths so that it doesn’t dry out before you roll and cut it. Take each eighth, and flatten it with your palm so that one side is flat enough to be put through your KitchenAid roller. Start on 0, then adjust your levels of “flatness” by feel. I was working a combination of 0, 2, 3, 4, 5, 7, 8— but as I said, it’s all about the feel. For ravioli, you’ll want a thin pasta sheet, but for fettuccine, you can play with the density; in fact, for the fettuccine, I never raised it above 7. Be sure to use flour to coat the sheets so that it doesn’t stick to itself. 

Due to limited counter space, I cut the pasta every 3 sheets. You’ll just have to change out the attachment, and there are no settings to play around with. Have flour handy to toss your cut pasta in. I did this process three more times. Every now and then tossing the pasta clumps with flour. If the dough gets too hot or sits too long, it will start gelling together, so be mindful of the surrounding temperature (i.e. don’t place your pasta near a hot oven).

Using a large pot, bring salted water with (about a tablespoon) olive oil to a boil. Reduce heat and add pasta, but do not overcrowd the pot. You’re going to want to cook your pasta in batches; I don’t recommend adding more than 3 eighths at a timeStir with a wooden spoon to avoid sticking to the bottom of the pot. The pasta cooks quickly, it only takes about 5-6 minutes. Rinse with cold water to stop the cooking of the pasta and to prevent the pasta from sticking to itself. Once excess water is removed, toss in a drizzle of olive oil. 

Finish your pasta the sauce of your choosing! 

Posted on
This post is filed under Blog, Recipes