Showing posts with label decadent dip. Show all posts
Showing posts with label decadent dip. Show all posts

Friday, February 14, 2014

Decadent Dip: Edamame hummus

This is a wonderful, creamy hummus that reminds me of spring even when it is cold and dreary outside! I served mine with bell pepper strips and blue corn tortilla chips!

Edamame Hummus
  • 12 ounces frozen edamame, thawed
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • salt and pepper
  • 1/2 teaspoon cumin
  1. Thaw and drain frozen edamame. Place all ingredients in food processor or powerful blender and process for several minutes or until very smooth and creamy. Taste for seasoning and adjust if needed. 
  2. Serve with your favorite raw veggies, whole grain crackers or tortilla chips.

Saturday, June 1, 2013

Saturday Synopsis: Holly's Hummus

Hooray for hummus! Hummus is an excellent bean dip as good on raw crackers and veggies as it is slathered on your sandwich or wrap. Flavor variations are endless, but here are a few of my favorites! Don't forget to pin the lovely picture :)


Spiced Pumpkin



Jambalaya


Pizza - a kid (of all ages) favorite!



Caramelized onion


Cinnamon roll - a sweet hummus that tasted like dessert - yummy!



Pad Thai


Thanksgiving



Balsamic black bean



Roasted carrot a l'Orange


Reader poll: What is your favorite kind of hummus? What do you like to dip in it?

Tuesday, April 9, 2013

Decadent Dip: Kiwi pomegranate salsa

I love salsa. Can I get an amen? Salsa is great on chips (of course), but also adds tang to your scrambled eggs and jazzes up grilled fish and chicken.

I have game nights pretty regularly these days and we have taken it up a notch with this awesome salsa. Thanks Mike!

Easiest way to cube avocado? In the skin! With a sharp knife, cut around the pit and twist the two halves apart. Hold the half with the pit in your non-dominate hand and the knife in your dominate hand; aim carefully and whack the pit with the knife. It should lodge in the pit (and not chop off your fingers). With a quick twist of your knife, the pit should pop right out. Pit suck? You probably had an under-ripe avocado - let it get a bit softer next time.

For the cubes - hold the avocado half in one hand and score the avocado with a knife - make several slices in one direction and then at 90 degree angles (picture a giant tic-tac-toe board). Use a spoon so scoop out the cubes and your work is done!


Kiwi Pomegranate Salsa
  • 3-4 ripe kiwifruit, peeled and chopped
  • 1/2 cup pomegranate seeds
  • 1/2 avocado, peeled and chopped
  • 2  tablespoons thinly sliced green onion
  • 1/2 jalapeño pepper, seeded and finely minced
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Mix everything in a bowl and dig in. If you like less cilantro, use less. If you want more heat, add the whole jalapeño.

This recipe is easily doubled...and you probably should. 

I can't imagine you'll have leftovers with this recipe :)

Original recipe found here

Reader Poll: What is your favorite kind of salsa?

Friday, October 12, 2012

Cinnamon Roll Dip - Shhhh! It's healthy!

I firmly believe that healthy food and delicious food are NOT mutually exclusive - fresh seasonal fruits and vegetables, whole grains and beans, prepared well, are wonderfully filling and satisfying. That's not to say that I don't have a sweet tooth though; we're all programmed to love sweet things!

In the US, we are paying a lot more attention to our food and nutrition, and that is great news because our obesity epidemic is out of control. We need to work on more fruits and vegetables and more fiber. Having fresh produce with a tasty dip means we usually eat more of the fruits and vegetables, but most dips aren't adding much to the nutrition equation - they're loaded with calories and have the less-healthy fats from butter and cream cheese.

Here is a delicious dip that has a cameo star to replace the usual butter and cream cheese in party dips...garbanzo beans (aka chickpeas)! The beans are packed with fiber and protein and are low calorie. Can you believe it? Give it a try and I think you'll be surprised at how smooth and velvety it is, and how well it pairs with sliced apples. I even spread it on a whole grain waffle to have a high fiber and protein packed breakfast.

Yes, the dip does have sugar in it, but much less than a traditional dessert. I am not a huge fan of artificial sweeteners, so I'd rather use the real thing, just less. The fat is heart healthy - almonds - and if you're choosing fruit to dip, they're really achieving the goal; a healthy dessert that tastes great.

Cinnamon Roll Dip
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1.5 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons almond butter
  • 1/4 cup sweetened condensed milk
  • 1/4 cup water (more or less, depending on how thick you like your dip)
  • 1 tablespoon buttermilk powder (optional)
  1. Drain and rinse chickpeas well and add to blender container of your food processor - unless you have a very powerful blender, you need to have a food processor for this recipe
  2. Add cinnamon, vanilla, almost butter, sweetened condensed milk and 2 tablespoons of water and buttermilk, if using. Blend for a full 2-3 minutes or until very very smooth. Add water, 1 tablespoon at a time, until your desired consistency is reached; I used 4 tablespoons (1/4 cup) total.
  3. Scoop into your serving bowl, garnish with cinnamon and a drizzle of sweetened condensed milk and serve with sliced fruit and pretzel sticks. 




Beans for breakfast? How about a butterfly!


Reader poll: What's your favorite dessert? I'll try to make it into a healthy dip flavor :)

Did you try the dip? I'd love your feedback and comments!

Thank you for visiting my blog. Have a happy, healthy day! 

Friday, September 28, 2012

Decadent Dip: Spiced pumpkin hummus

Fall is here! My favorite season for so many reasons; the trees putting on a firework display in slow motion, the crisp weather and of course, the delicious seasonal foods available. For this mild and flavorful hummus, I used my prepared pumpkin puree that I made from the pumpkins I picked at Green Truck Farms. Of course, you can also whip this recipe up in a flash using canned pumpkin. Either way, it is delicous, fast, and way less expensive than store bought hummus. And, what store sell pumpkin hummus anyway?

Here are directions for cooking fresh pumpkin in the microwave, slow cooker or in the oven. 

Spiced Pumpkin Hummus
Makes about two cups
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 cup pumpkin puree
  • 1-2 cloves of garlic, minced
  • 3 tablespoons of apple juice (or water, but I like the hint of sweetness that balances the heat from the cayenne pepper)
  • 3 tablespoons of olive oil
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • dash of cayenne pepper (to taste)
  • salt and pepper, to taste
  • Pumkin seeds, for garnish - roast the seeds from your fresh pumpkin or find in a latino market - in spanish they're called pepitas and come without the shell
  1. Rinse and drain the beans and place in the blender. Add pumpkin, apple juice and seasonings. Pulse to blend. 
  2. Add olive slowly while the food processor is blending and continue blending until very smooth. 
  3. Scoop into your serving vessel, garnish with pumpkin seeds and serve with pita chips, crackers, or raw veggies. 
This would be a great dip for your Halloween party!

Toss everything in the food processor...
...and blend until smooth. Yum!
 
You may also like:

Pizza Hummus
Pad Thai Hummus
Roasted Carrot Hummus a l'Orange

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Thursday, September 20, 2012

Decadent Dip: Pizza hummus

Have you tried making hummus at home? It is really simple if you have a food processor. Rinse off a can of chickpeas, add flavors and blend until smooth. Healthy, quick and versatile. This is a good "gateway" hummus to get your kids on the hummus bandwagon (or eating beans at all bandwagon), and a sneaky way to get them having more whole grains and raw veggies if you use those as your dippers.


Pizza Hummus
This recipe is adapted from the Food Network 
Makes about 1 1/2 cups
  • 1 16-ounce can of chickpeas, drained and rinsed
  • 3 tablespoons tomato paste
  • 1/4 cup water
  • 1 teaspoon dried oregano (or one tablespoon fresh basil)
  • 1 teaspoon dried basil (or one tablespoon fresh basil)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon Mrs. Dash extra spicy seasoning blend (or dash of crushed red pepper)
  • 1 tablespoon tahini
  • 1-2 cloves of garlic, minced
  • Salt and pepper, to taste
  1. Place chickpeas and all seasoning into a food processor and puree until smooth and creamy. If hummus is too thick, add a bit more water until you reach the desired consistency. 
  2. Serve with raw veggies and whole grain crackers to dip, or as an alternative to mayo on a sandwich or in a wrap. Store extras in the fridge.  
I like to use the squeeze tubes of tomato paste so that I don't waste the rest of the can - look in the pasta section of the grocery store, I didn't find this with the rest of the canned veggies.
Add the oregano, basil and the rest of the seasonings and blend until smooth
Serve pizza hummus with whole grain crackers and raw veggies!
Do you have a food processor? It is a great tool for the home cook; you can easily whip up batches of hummus and pesto, use the grater disk to grate all kinds of veggies or firm fruits (like apples). I have an ancient Cuisinart that is still king of the kitchen - it is an investment. The food processor below is well reviewed and is Amazon prime eligible.


Have you checked out Mrs Dash lately? There are so many blends available and the best part is that they're all salt-free. These blends are a great way to add gobs of flavor without adding a nick of salt. This is the one I used in the above recipe. 




You may also like my recipe for Pad Thai Hummus, Balsamic Black Bean Hummus or my Roasted Carrot a L'orange Hummus. Hooray for hummus!

Question for the reader: What crazy flavor of hummus would you like to try? Leave a comment below and thanks for visiting my blog. 

Like what you're reading? Feel free to share this article on facebook and twitter using the buttons below. You can also like me on facebook and follow my twitter feed:

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Thank you for visiting my blog!

Friday, September 14, 2012

Decadent Dip: Pad Thai Hummus

Have you tried making hummus at home yet? It is really simple if you have the right tools: either a food processor or powerful blender. Other than that, it is just a matter of finding good seasonings for a can of beans. Way cheaper than what you buy at the store, more delicious and less packaging. Triple win, right?

Dips are a great way to encourage kids of all ages to eat more raw veggies. When you choose a healthy dip like hummus, you're filling up bellies with fiber and protein too. In the time it takes to dial for take out, you can whip up a batch of Thai inspired hummus.

Pad-Thai Hummus
  • 1 16-oz can chickpeas, rinsed and drained
  • 2 cloves garlic, peeled and minced
  • Juice of one lime
  • 1 teaspoon sriracha (or more, I don't really like the heat to knock my socks off)
  • 1 teaspoon powdered dried ginger (or 1 tablespoon minced fresh ginger)
  • 1/4 cup chopped fresh Thai basil (can substitute cilantro)
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons cocoanut oil (0r substitute olive oil)
  • 1-2 teaspoons sesame oil
  • 2 tablespoons flaked sweetened cocoanut
  • 2-4 tablespoons water
  • 2 tablespoons of Thai basil (or substitute cilantro)
  • Crushed peanuts, Thai basil and lime wedges, for garnish
  1. Place all ingredients except for thai basil (or cilantro) and water and blend for a full minute or so.
  2. Add water, one tablespoon at a time, until desired hummus reaches the perfect thickness for you. I used 4 tablespoons, but it is up to you!
  3. Add the basil and pulse the food processor until the leaves are chopped. Adding the basil at the end  leaves pretty specks in the hummus.
  4. Scoop your hummus into a serving dish and garnish with lime wedges, crushed peanuts and Thai basil.  
 A note about garnishes: garnishes should serve two purposes - they add to the overall beauty and presentation of your dish, but they should also be a clue as the flavors in the dish. Since this is an unusual flavor of hummus, I used the garnishes to imply a plate of pad Thai. 




You may also like my Roasted Carrot Hummus a l'Orange and Balsamic Black Bean Hummus. Check 'em out!

 
Like what you're reading? Feel free to share this article on facebook and twitter using the buttons below. You can also like me on facebook and follow my twitter feed:

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Wednesday, August 8, 2012

Decadent Dip: roasted carrot hummus a l'orange

Decadent Dip: roasted carrot hummus

Watch out folks; hummus is putting on his fancy pants. His orange fancy pants! 

I am a huge fan of hummus; I love making it at home even more becuase it costs a fraction of store bought and you can experiment with flavors. You also cut out some of the packaging. Triple win.

This is a recipe that I am especially proud of! It is just so delicious and the bright orange color is really beautiful too. I hope you'll try it; I bet you'll love it (almost) as much as I do.
Garnish with an orange wedge for some extra flair


Roasted Carrot Hummus a l'Orange

  • 1 16-ounce can chickpeas (aka garbonzo beans) drained and rinsed
  • 1 cup roasted carrots
  • 2 tablespoons olive oil
  • juice and zest from one orange
  • 2 tablespoons tahini
  • 1 teaspoon minced garlic (1 clove or so)
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin (or more, to taste)
  • black pepper and salt, so taste
1. Roast carrots until tender and nicely browned.
2. Place all ingredients in a food processor or kick-butt blender and puree until very smooth. Taste (try not to get weak in the knees) and adjust seasonings as needed
3. Try this fabulous spread on crackers, raw veggies, spread on toast and by the spoonful!Mais oui!

Gather your ingredients
Roast your carrots; no need to peel
Plop everything in the food processor et voila!
So pretty...are you licking the screen?


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Tuesday, August 7, 2012

Decadent Dip: peasto-pesto dip

Decadent Dip: peasto-pesto dip

This lovely little dip whips up in a flash with a food processor or blender and is inspired by a recipe from Jamie Oliver's cookbook: The Essential Family Cookbook.

This is a delicious dip for fresh vegetables and whole grain crackers and is even tasty tossed with whole grain pasta!



Peasto-pesto dip
  • 6 ounces greek yogurt (3/4 cup)
  • 2 cups fresh or frozen peas (thawed)
  • 1/4 cup pesto
  • juice of 1/2 lemon  
  • Freshly ground black pepper

1. Place all ingredients into food processor or blender and blend until smooth and creamy
2. Dig in with crackers, fresh raw veggies, blanched veggies or toss with pasta. This could even be a sandwich spread!

Place ingredients in food processor or blender...

...and puree until smooth! So easy!


Like what you're reading? Feel free to share this article on facebook and twitter using the buttons below. You can also like me on facebook and follow my twitter feed:

facebook.com/hollylarsonmsrd
@HollyLarsonRD

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Thank you for visiting my blog!  
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