I love hummus, as a dip, sandwich spread, by the spoonful. I had a bunch of leftover pomegranate seeds from Thanksgiving and wanted to put them to use. As I was creating my weekly batch of hummus, I thought adding juice and seeds would be perfect for a festive dip.
I couldn’t be more happy with how this turned out, bright, slightly sweet, yet still savory. Serve with carrots sticks, pita chips, however you usually enjoy your hummus!
Not sure how to open a pomegranate? Check out my step-by-step guide to remove the seeds.
Most people can eat the seeds whole, as they are a great source of fiber. Of course, the juice is a great source of antioxidants. Recent studies suggest that pomegranate juice may help fight prostate cancer. The juice has also been shown to slow the progression of plaques in mice with atherosclerosis.
1 15 oz. garbanzo beans
2 garlic cloves
1/3 cup tahini
1 lemon, zested and juiced
2 tbsp olive oil
4 tbsp. pomegranate juice, divided
2 drops Tabasco sauce
1/8 tsp. salt
1/4 cup pomegranate arils
Place chickpeas, garlic cloves, tahini, salt, lemon zest and juice, tabasco sauce, and 1 tbsp. pomegranate juice. Process until the hummus is pureed. Taste. Depending on the salt in the beans, you might need more.
Scoop hummus into a bowl and top with reserved 3 Tbsp. pomegranate juice. Using a knife or chopstick, slowly swirl in the juice. Topped with pomegranate seeds (arils).
Sweet potatoes, combined with a buttery maple sauce, are one of my favorite side dishes. I could eat these sweet little gems every day and not get tired of them. Sweet potatoes are chock- full of vitamin A, vitamin C, potassium, and fiber. With only 100 calories per baked cup, it’s like enjoying dessert with health benefits!
Maple Roasted Sweet-Potatoes
2 pounds sweet potatoes, peeled and cut
1/3 cup maple syrup
2 tablespoons butter (Earth Balance)
2 tablespoons fresh lemon juice
Preheat oven to 400°F. In a small microwavable bowl, combine butter & maple syrup. Microwave until butter is melted, stir together and add lemon juice, salt, and pepper. Toss with chopped sweet potatoes. Arrange potatoes in an even layer in a 9X13″ baking dish.
Cover and bake for 20 minutes. Uncover, and continue to cook, stirring every 15 minutes, until tender and golden brown, 45 minutes more.
Leftovers? Toss with cooked quinoa, spinach, and lemon juice!
There are a lot of things we eat in excess in my house. Topping the list: tomato sauce, spinach, frozen mango cubes, and salsa. I think BL single handily takes down a jar of salsa every week. Besides his chips and salsa obsession, salsa goes on most of his meal foods like salad, eggs, burritos, and more.
I have this very annoying compulsion to make most of my food from scratch. I’m sure I don’t have to dig too deep into my type-A personality to figure out where that need comes from, especially because I indulge it on almost a daily basis. Maybe it’s because most of the ingredients in packaged food disgust and/or scare me or that I like proving just how granola/do-it-yourself-y I really am. Whatever the reason, I also know that I get tired of buying endless amounts of salsa to feed BLs need, so I jarred my own. (P.S. Costco’s Kirkland Brand Organic salsa might be the best jarred salsa anywhere)
Thanks to my mother #2, BL’s Mom of Walnut Burger fame, I was gifted this recipe just in time for summer tomatoes. The other advantage of doing most things from scratch? You save a ton of dough. I bought lbs. of slightly-blemished organic tomatoes from the Farmer’s Market for just $0.75 a lb. Show me any market that you can get tomatoes for that price!
So, try it out! As far as canning recipes go, this one is pretty simple and only takes a few hours from start to finish.
4 jalapeno peppers chopped (leave seeds in for extra kick)
8 cloves of garlic chopped
6 tsp. canning salt
1 cup white vinegar
12 oz tomato paste
Put all ingredients into a large pot. Simmer for 20-30 minutes. Process 25 minutes in pint jars. Makes 6-8 pints.
To remove the skins, boil a small pot of water. Place the tomatoes in, a few at a time, and leave for ~60 seconds. Remove and place in a ice bath. When cool to the touch, peel the skins off and discard. Then chop tomatoes.
Place all ingredients into a large pot. Simmer for 25 minutes.
To process jars:
Heat a large pot of boiling water
Place salsa into steralized canning jars, leaving ¼” headspace at the top. Wipe the lid of the jar with a clean rag. Place the lid onto the jar and twist to close. Place the jars into the boiling water and process for 25 minutes. Remove. When they have sealed (you will hear a pop sound) store in a cool place until ready to use.
Hope you all have been enjoying the potato recipes thus far. If you missed the last two postings, we had Purple Potato Eater Salad and Spicy Thai Salad. This last one is more of a traditional potato salad, without the cups of mayo and/or hard boiled eggs. Instead of weighing down the potatoes with heavy toppings, this light salad lets the potato flavor shine.
I used a mix of potatoes, yellow potatoes, red potatoes, and a sweet potato. The sweet potato gives the salad a sweet flavor without adding extra sugar.
Have you tried any of these salads yet? Which one has been your favorite?
Lightened-Up Mixed Potato Salad
4 medium red skinned potatoes, quartered
2 sweet potatoes, quartered
4 yukon gold potatoes, quartered
1/4 cup reduced-fat mayo (Veganaise)
1 tbsp. dijon mustard
1/4 cup extra virgin olive oil
2 tbsp. red wine vinegar
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. cayenne pepper
Pinch salt/freshly ground pepper
4 scallions, thinly sliced
1 bunch parsley, finely chopped
Bring a large pot of salted water to a boil. Add the sweet potatoes and cook for 5 minutes, then add the rest of the potatoes and cook for an additional 10-15 minutes until just tender to bite through. Remember, potatoes keep cooking even after their boiled.
Drain and cool. I like doing this on a cooled baking sheet to spread the potatoes out in an even layer.
Combine the mayo, cayenne pepper, dijon mustard, red wine vinegar, onion powder and garlic powder together in a food processor or blender. With the blade running, pour in the 1/4 cup of olive oil and continue to mix until the dressing looks creamy. Toss with the cooled potatoes and add scallions, parsley and salt/pepper to taste. Toss to combine, and place in the fridge to cool for ~1 hour before serving.
Disclosure Statement: By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.