Here’s another recipe you can use some of your garden cucumbers in! Or, if you’re like me, the cucumbers you buy at the Farmers’ Market! If you’ve never tried making hummus before, this would be a great time to try it out—you can whip it up in a blender or food processor—it’s very easy to make! This hummus has a mild cucumber and dill flavor. iIf you really like dill, you might want to add in a little more for a stronger dill flavor.Continue reading
If you like hummus, this is a great way to serve it as a casual meal! This Hummus Pizza uses your favorite store-bought or homemade hummus as the base, instead of tomato sauce, and is topped with lots of healthy goodies like cucumber slices, marinated artichoke hearts, kalamata olives, cherry or grape tomatoes, green onions, and feta cheese. These flavors are all great together and it’s kinda nice eating a pizza that’s good for you! Continue reading
Beets were never on my list of favorite foods as a kid, but I’ve grown to like them. And I especially like that they are so healthy and good for you. I make recipes with beets every so often–probably not as often as I should–and I had the perfect opportunity to make a beet recipe when I received a complimentary package of Gefen’s Vacuum-Packed Beets, which are organic and also pre-peeled, making them very handy and convenient to use.Continue reading
It’s been awhile since I tried a new hummus flavor. I’ve made quite a few different kinds of hummus already–like Avocado Hummus, Lemon Artichoke Hummus, Black Olive Hummus, Black Bean Hummus, Sun-Dried Tomato Hummus, Pumpkin Hummus, and good old regular Hummus! Roasted Red Pepper Hummus was next on my list. It was worth trying–the roasted red peppers, blended with tahini, lemon juice, garlic, and other spices give this hummus a nice flavor and a creamy consistency that’s great for spreading on pita bread or other breads (I also like it on sourdough) and also for using as a dip with veggies, tortilla chips, or crackers. If you’re a hummus fan like I am, you just may want to try this out!
ROASTED RED PEPPER HUMMUS by NancyC
Makes about 2 cups
- 1 (15-ounce) can garbanzo beans (chickpeas), drained
- 3/4 cup roasted red bell pepper pieces from a jar, drained
- 1/2 cup tahini
- 1/3 cup lemon juice
- 2 to 3 Tablespoons olive oil (start with 2 and add 1 more if consistency is too thick)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- 1/8 teaspoon ground cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- Optional: 1 to 2 Tablespoons additional finely chopped roasted red bell pepper from jar, for garnish
In a high-speed blender or food processor, add all ingredients and mix until everything is well blended.
Spoon hummus into a serving bowl and garnish with chopped roasted red bell pepper if desired. Serve with crackers, tortilla chips, fresh veggies, or warmed or toasted pita bread. Note: the garlic and pepper flavor get a little stronger the day after this hummus is made.
I’m glad hummus is healthy, because it’s one of my favorite things to eat or snack on. What’s your favorite healthy snack or dip?
Avocados are so good and since I was making some more homemade hummus, I decided to experiment by making an Avocado Hummus. It came out pretty much like I thought it would–really smooth and creamy, with that great avocado flavor, but also the traditional flavor of hummus mixed in. It makes a great dip, served with pita bread, tortilla chips, or crackers– or spread it on some crusty bread and top it with tomatoes and some crumbled feta cheese for a light lunch! If you like trying different flavors of hummus, you’ll have to make this sometime!
AVOCADO HUMMUS by NancyC
Makes about 3 cups
- 1 (15-ounce) can garbanzo beans (chick peas), drained
- 1/2 cup tahini
- 1 to 2 fresh cloves of garlic, minced
- 3/4 cup lemon juice
- 1/3 cup olive oil
- 2 avocados, peeled, seeded, and cut into small chunks
- Optional: 1/4 teaspoon salt, or to taste
Put all ingredients, except the salt, in a food processor or high-speed blender and blend until smooth and creamy. If mixture is too thick, blend in an additional Tablespoon or two of water. Stir in the salt, to taste, if desired, then spoon hummus into a small bowl and serve with pita bread, tortilla chips, or crackers.
I wanted to mention, too, that I have a healthy soup recipe featured in Raw Food Magazine, in their latest September/October issue!
It’s a digital magazine filled with lots of healthy recipes and articles on fitness, nutrition, and living a healthy lifestyle. You can find out more about it at RawFoodMagazine.com.
You can also find my recipe for Tomato Basil Avocado Soup on my blog right here. It’s an easy, delicious, raw food recipe. Do you use raw food recipes often?
Linked to Fiesta Friday at The Novice Gardener.