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 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).
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!