Showing posts with label hummus. Show all posts
Showing posts with label hummus. Show all posts

Wednesday, March 12, 2014

Eating With The Seasons: Part 1

Eating With the Seasons: A 3-part series of Winter Recipes that will Warm & Nourish You

All it takes is a change in the color of the leaves or a nippy, fall-like breeze in the air for the seasonal buzz to begin. Before we know it, pumpkin spice lattes, warm apple cider, and corn roasted on the grill are all around us. As the weather gets colder still, peppermint mochas and roasted hazelnuts take center stage. 

Over time, we seem to have lost touch with the Earth’s natural cycles. The changing array of wonderful foods and flavors available each month of the year provide built-in variety to our diets. Do you know what foods are most abundant during the winter months? Prepare to learn how eating with the seasons can improve both the state of your health-and your wallet! Over the next week, 3 winter recipes-and their nutritional merits, will be showcased to get you started.

Beets, which grow well in the cool spring and fall temperatures, are in season from June through late October. Rich in the phytonutrient betalain, beets are a powerful antioxidant, anti-inflammatory, and detox agent. Beets are a good source of fiber and low in calories. One cup of fresh beets has only 60 calories, 0 grams of fat, 4 grams of fiber, 13 grams of carbohydrate, 9 grams of sugar, and 2 grams of protein.

Besides steaming or roasting, beets can also be pureed in a food processor to make this delicious and seasonal hummus recipe adapted from The Primalist. 

 Beet Hummus
  • 3/4 pound beets, roasted in foil for 1 hour @ 400 degrees and then peeled
  • 3 tablespoon sesame tahini
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil, plus extra to garnish
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • Sesame seeds for garnish
  1.  Combine all ingredients in food processor and process until smooth. 
  2. Transfer to a small serving bowl. Drizzle with olive oil and sprinkle with sesame seeds.  
Guest post by Melissa!
Melissa, a senior dietetics major and varsity athlete at Miami University, has been interning at Grass Roots Nutrition since October. She views food as fuel, but enjoys showing people how to make healthy real food menu items that taste delicious as well. 

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


Pizza - a kid (of all ages) favorite!

Caramelized onion

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

Pad Thai


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?

Thursday, December 6, 2012

Decadent Dip: Caramelized onion hummus with balsamic vinegar

I'd like to dedicate this recipe to my dear friend Kelly - lover of all things with balsamic vinegar! She and I were roommates in DC two summers ago and had so much fun cooking up a storm all summer long. Now she is in California and I miss her, and so from one foodie to another, I dedicate this hummus you Kelly!

Caramelized onion hummus with balsamic vinegar
  • 1 large onion
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 1 can chickpeas
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 clove garlic, minced
  • 4-6 tablespoons water
  1. In a large skillet, warm over medium-low heat and add onions and olive oil. Saute for 30-60 minutes or until onions are golden brown and your kitchen smells lovely. Stir often to prevent burning, and add a splash of water to prevent sticking if needed.
  2. Once onions are very tender and golden brown, add balasmic vinegar and stir to unstick the little bits on the bottom of the pan - this is called deglazing the pan.
  3. Add chickpeas, onions, garlic, salt and pepper to food processor and blend. Add water, one tablespoon at a time, until smooth and the thickness you like. Taste and add more seasoning if needed. 

Served on sourdough bread from the farmer's market next to spaghetti squash and ground turkey sauce. Filling, delicious and nutritious.

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    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. 

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    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!

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    Thank you for visiting my blog!
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