hummus Archives - Page 2 of 4

seasonal cherry tomato hummus bowl

by Jackie Newgent | September 22, 2019 | 1 Comment

I’ve been busy, busy, busy lately. I’m sure you can relate. I know for some folks that might mean getting take-out. For me, it means lots of hummus bowls. Basically, that’s hummus topped with whatever you have on hand that you think might taste good with hummus! I always call this concept a “bowl,” but I’ll serve it on a plate if I don’t have that much to top it with. This seasonal cherry tomato hummus bowl is one of those such “bowls” … and a super easy one at that.

pistachio-accented hummus with pickled pistachios

by Jackie Newgent | April 18, 2019 | 1 Comment

I seriously don’t think I could live without hummus. Being half Lebanese could be one reason for that! The other is that I simply love it. It’s definitely one of my top go-to foods when I need a fast fix. How about you? While I adore the classic version, I also enjoy mixing things up with a non-traditional version every once in a while.

breakfast egg sandwich with sage flowers

by Jackie Newgent | June 21, 2018 | 2 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...

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...

grilled hummus “quesadilla”

by Jackie Newgent | April 11, 2017 | 6 Comments

A grilled hummus “quesadilla?” Yep! It’s like a cheese quesadilla, but way more intriguing … and better for you! It’s easy to make, too. You simply fill whole grain tortillas with deli-prepared or homemade hummus, fold, and grill on a grill pan. Though, you can make it on an outdoor grill for a cookout, if you prefer. The colorful topping adds bonus intrigue.

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