Posts Tagged ‘dip’
There are a few foods that I’m pretty sure I could out eat anyone in:
1. Guacamole, or just avocados in general. I don’t discriminate.
2. Salad. It’s slightly embarrassing when we head to Fresh Choice. I really do love leafy greens.
Quite possibly one of my favorite foods, I have never been able to stick to the 2 tbsp. serving size rule.
I’m not proud of the fact that I can singly handlly consume the entire 8 oz. tub on one sitting but facts are facts. In fact, it’s one of the big reasons I started making my own. Those $3 tubs quickly add up in my weekly habit.
Over the years, I’ve made a million variations of hummus adding and tweaking ingredients here and there, but this is hands down my favorite hummus recipe. I adapted it from the Barefoot Contessa.
At first glance you might think that 3 cups is too much hummus to have around, but once you taste it you’ll be glad you have that much. Maybe next time you’ll even consider doubling it. It really is delicious on everything: roasted vegetables, salads, tossed with hot pasta, sandwiches, or just eat by the spoonful.
The other great thing about this hummus? It’s essentially oil-free. I don’t understand recipes that call for almost a cup of oil. That kind defeats the point of hummus, don’t ya think? You could drizzle olive oil on at the end like I do for more flavor and presentation but you don’t have to.
2 garlic cloves, minced
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini
7 tablespoons freshly squeezed lemon juice
2 tbsp. reserved chickpea liquid, or water
6 dashes hot sauce
3 ice cubes
2 tbsp. olive oil (optional)
Add all ingredients from garlic to hot sauce in a food processor or high-powered blender. Process until very smooth, about 3 minutes. Add ice cubes and process until incorporated. Transfer to serving bowl and drizzle with olive oil (if using) sprinkle paprika on top!
I recently re-made this guacamole recipe and I can attest, again, how incredible it is. I left out the corn this time, but it makes for a nice addition when organic corn is in season. Since I re-shot it, I wanted to share it with you again.
I am an avocado freak. Seriously, it’s one of my favorite foods and I try to convince myself that eating one almost daily is completely normal. Toasted Ezekiel bread, smashed avocado, salt/pepper is my favorite way to start the day. That and a very large cup of coffee.
Guacamole is a serious food. I cringe when I see the avocado dips and pre-made guac in the supermarket. You can’t be lazy with guacamole! Either make it or don’t bother. That’s what salsa was made for.
Luckily, this is super simple to whip up. Great as an appetizer or topped on my lentil tacos. I use organic corn as my secret ingredient, it makes the guac slightly sweet and fits into my argument that guacamole is a perfectly OK dinner food. If you have fresh corn, great! Grill it and slice it off the cob.
Another secret tip I learned from Oprah- after making the guacamole, place the pit in the bottom of the dish to help prevent browning.
3-4 medium size avocados
1 lime, zest and juice
1/2 cup Trader Joe’s fire-roasted corn kernels
1 bunch cilantro, minced
1/4 white onion, minced (about 1/4 cup)
1 jalapeno, seeded and finely diced (optional)
1 tsp. cumin
Remove the pit from the avocado and smash with a fork. Combine with the rest of the ingredients and lightly mix together. I like my guac slightly chunky so do this by hand with a fork, not in the food processor.
Enjoy with chips (Garden of Eatin’ are my favorite)!
What do you like in your guac?
This week, I am celebrating one of my favorite foods- tofu! A staple ingredient in my house, tofu is the perfect addition for a healthy diet. Rich in protein, calcium, and low in fat, try replacing tofu for a lighter version of your favorite dip. Curious on more benefits of tofu? Head over to yesterdays post which discussed soy foods and their role in reducing risk of breast cancer.
This is one of those recipes that takes no time to put together and is always a hit at parties. I make this pretty often, to take to a potluck at work, or wine nights with girlfriends. Either way, no one knows that tofu is what makes this dip so creamy and light tasting. Most dips rely on sour cream and heavy mayo, and a meager 2 tbsp. serving size can well be over 100 calories. This dip is satisfying but low in both calories and fat. It also makes a great sandwich spread.
Creamy Spinach Dip
1 package silken firm tofu, rinsed and drained
1 package frozen spinach, drained
3 tbsp. mayo (Veganaise is my favorite)
1 red bell pepper, finely diced
1 can water chestnuts, drained
1 scant tbsp. vegetable broth concentrate
1 lemon, zested and juiced
1 tbsp. honey
1 tsp. onion powder
2 tsp. garlic powder
Place all ingredients in a food processor. Pulse a few times until combined.
Don’t forget to enter the Tofu Cookbook Contest!
By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
Need another quick appetizer to serve this Holiday season? Try my edamame hummus with wonton chips. Easy to make and takes plain hummus up a notch. Plus the pretty green color is perfect for your red and green Holiday table!
PS. I know that hummus is technically used only to describe chickpeas but humor me- edamame hummus sounds much better then edamame dip or pureed edamame
1 package frozen edamame, thawed (about 1 1/2 cups of shelled edamame, we just want the bean not the entire pod)
1 lemon, zested and juiced (about 1/4 cup lemon juice)
1/4 cup sesame oil (not toasted sesame oil as the intense flavor will overpower. If you only have toasted use 2 tbsp. toasted and the rest a neutral oil)
2 tbsp. tahini (for that undeniable smoothness in hummus)
1/4 cup water ( you might need more/less. I made this twice and needed a little more than this the second time. )
1 tsp. fresh grated ginger
1 tsp. cumin
2 garlic cloves chopped
1/2 tsp. salt
1 tbsp. wasabi powder (you know I like my food kickin! Omit if you like things less spicy)
Boil/steam the beans for 4-5 minutes until they are cooked through. Remove from pot and set aside.
In a food processor/blender add all the ingredients except the water and the oil. Pulse a few times to combine the ingredients. Slowly drizzle in the sesame oil while the motor is running. Once you are done adding all the oil, check for consistency here as you may like your edamame creamier or thicker than I like mine. Continue to process: slowly drizzle in the water while the motor is running until you get the consistancy you like.
Per 2 tbsp: 79 calories, 6g fat, 3.4g CHO, 1.3g fiber, 3.5g protein
Serve with wonton chips, recipe below.
I fried them. I know, I know. I am a RD and usually prefer the healthiest way of preparing foods but I like fried things every now and then. I did find a baked recipe here. Maybe I’ll try the baked kind once spring comes!
1 package wonton skins
1/4 tsp. salt
2 cups neutral oil like canola, safflower. You could also get crazy and use peanut oil for a fun twist.
Heat the oil in a pot until the temperature reaches 350 degrees F. I use a thermometer for this but you can also test a few pieces of wonton and see how they do. If the oil doesn’t’ bubble once the wonton skin is dropped in, it’s not hot enough; it also shouldn’t burn it immediately.
Slice the wonton skins diagnoly so you get two triangles. Place a few (don’t crowd) into the hot oil and fry for a few seconds on each side. Flip once they become golden brown. Remove and let drain on paper bags/dish towels. Lightly sprinkle with salt. Yum!