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hummus

breakfast egg sandwich with sage flowers

by Jackie Newgent  |  June 21, 2018  |  0 Comments
I “crave” a hearty breakfast sandwich probably about once a week. How ‘bout you? Though, I never seem to make the same exact sandwich twice since I like to keep it highly seasonal and use whatever ingredients I have on hand. But there are a few things that are consistent … my breakfast sandwich always includes an organic egg (sometimes two!), lots of veggies, and plenty of flavor. It’s basically a loose inspiration of a fast food breakfast sandwich, but you’ll never find preservative-laden sausage or Canadian bacon or overly-processed American cheese on mine … and they’re not missed!   This version includes sage flowers, which kinda provide a sausage-like flavor essence. Though do top it with whatever edible flowers...
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almond lover’s hummus

by Jackie Newgent  |  June 26, 2017  |  0 Comments
You’ll adore my new velvety, contemporary take on hummus. I do! It keeps the traditional chickpeas, lemon and garlic of classic Middle Eastern hummus, then goes uniquely “almond-forward” from there. You’ll find almond butter, sliced almonds and almond milk! The most intriguing part of this hummus is the almond milk since you’ll simmer it to create a rich almond milk reduction, enhancing the dip’s creaminess and nuttiness. I love almond milk’s versatility! Serve this almond lover’s hummus with crudité and whole grain pita or pita chips as a nutrient-rich snack or party dip. (Hint: Make it for Meatless Monday and enjoy as a plant-based way to punch up protein intake.) It’s memorable! Why it’s better for you? Traditional hummus and...
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grilled hummus “quesadilla”

by Jackie Newgent  |  April 11, 2017  |  0 Comments
I spied some wrinkly grape tomatoes on my kitchen counter, a struggling mint plant on my balcony, and a slightly wilted scallion and two lonely lemon wedges in my fridge. So, I created this! Seriously, it tastes way, way, way better than I’m making this sound. I just always look for ways to prevent food waste. Often it results in interesting fixes like this. Try it! It’s Meatless Monday and Earth Month friendly! It’s vegan! And it’s super tasty! Calories Saved: 177 Why it’s better for you? Fiber! Plenty of it!
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grilled hummus toast with middle eastern salsa

by Jackie Newgent  |  February 12, 2017  |  0 Comments
Sure, I’m a big fan of avocado toast. I know I’m not alone in that! But when I don’t have a ripe avocado, this is my toast of choice! It’s inspired by my heritage—-I’m half Lebanese. That means I’m pretty much going to enjoy hummus anything. For this recipe, instead of toasting bread, I grill it for extra interest and smoky flair. And yes, a pan grill works well. The salsa is inspired by Mexican pico de gallo, but it includes cucumber and the herbs are switched up a bit. (I enjoy this salsa anytime; but it’s especially delicious when tomatoes are at peak season, of course!) As for the hummus, make your own or take a shortcut and buy...
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lemony beet “hummus” with poached pistachios

by Jackie Newgent  |  December 5, 2016  |  0 Comments
Move over traditional hummus! This new twist on the dip uses white beans to allow all flavors to shine through. It’s prettier thanks to beets! (Hint: It’s okay to use the pre-packaged type to save time.) And it’s nutritiously intriguing thanks to poached pistachios, made simply by simmering shelled pistachios in water for 20 minutes. Pair with sliced cucumbers, jicama, or whole grain pita chips. Enjoy as a sandwich condiment, too. Calories saved: 34 Why it’s better for you? Both traditional hummus and this version are good for you. What’s interesting about this recipe is that you’ll get lutein and zeaxanthin from the pistachios and betalain from the beets! Disclosure: I developed this recipe for Wonderful Pistachios as part of...
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