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.
These beets work great in everything from salads to smoothies. I decided to make Red Beet Hummus. I love trying different hummus recipes and hadn’t tried one with beets yet. I really like this hummus! It doesn’t have a super-strong beet flavor, since it just has about 1 medium-size beet in it. I think the mild beet flavor goes nicely with the other hummus ingredients, and adding beet to the mix makes this hummus so healthy! If you don’t happen to have any Gefen’s beets on hand, you can use precooked beets or roasted beets instead.
RED BEET HUMMUS by NancyC
- 1 (15-ounce) can of Garbanzo Beans (also called chickpeas)
- 3/4 cup coarsely chopped, cooked (or roasted), peeled red beet (about 1 medium size beet)
- 1/3 cup tahini
- 1 clove minced garlic (you can use 2 cloves if you want a stronger garlic flavor)
- 1/4 cup plus 1 Tablespoon lemon juice
- 1/4 cup olive oil
- pinch of sea salt
- pinch of pepper
- pinch of paprika
Add garbanzo beans, chopped beet, tahini, garlic, lemon juice, and olive oil in a blender or food processor. Puree until mixture is smooth. Add sea salt, pepper, and paprika and blend everything together. Add more seasoning to taste if desired. Serve with crackers or veggies or use as a spread on bread or bagels.
I’ve learned that beets are a great source of of vitamin C, iron, fiber, and essential minerals. I really need to get more beets in my diet! Do you make any dishes with beets?
If you’ve ever grown cucumbers in your garden, there’s a good chance you end up with more than you know what to do with! So here’s a recipe you can use some of those cucumbers in. 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–if you really like dill, you might want to add in a little more for a stronger flavor.
CUCUMBER DILL HUMMUS by NancyC
Makes about 1 3/4 cups
- 1 (15-ounce) can Garbanzo Beans (Chickpeas), rinsed and drained
- Half of a medium-size cucumber, washed, peeled, and coarsely chopped (about 1 cup)
- 1/4 cup lemon juice
- 2 Tablespoons olive oil
- 1/3 cup tahini
- 1 teaspoon dried dill or 1 Tablespoon fresh dill (for a stronger dill flavor, add a little more)
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 2 cloves garlic, minced
- optional garnishes: a drizzle of olive oil, a sprinkle of fresh or dried dill, a sprinkle of paprika, 1 1/2 Tablespoons finely chopped cucumber
In a high-speed blender or food processor, add the Garbanzo beans, cucumber, and lemon juice; blend until smooth. Add in the olive oil, tahini, dill, salt, paprika, and minced garlic; blend all ingredients until smooth.
Spoon hummus into a small serving bowl and garnish with a drizzle of olive oil, a sprinkle of fresh or dried dill, a sprinkle of paprika, and/or some finely chopped cucumber. Serve with toasted pita bread, crackers, or veggies–cucumber slices are great with this! Cover and refrigerate any leftover hummus for up to 5 days.
It’s hard to believe there are just a few weeks left of summer! I’m really going to miss those long, sunny days and the abundance of home-grown fresh fruits and veggies. Have you grown any cucumbers in your garden this year?
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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?
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