hummus Archives - Page 3 of 4

grilled hummus toast with middle eastern salsa

by Jackie Newgent | February 12, 2017 | 3 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...

lemony beet “hummus” with poached pistachios

by Jackie Newgent | December 5, 2016 | 1 Comment

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...

red beet baba ghanoush

by Jackie Newgent | August 3, 2015 | 5 Comments

Beet hummus is a thing. But beets can be showcased well beyond hummus. So I picked up a couple beets from my farmers’ market and transformed them into a different Middle Eastern dip … baba ghanoush. I roasted the beets to bring out their full flavor. A hint of smokiness is provided with a pinch of smoked paprika. And you’ll definitely detect the refreshing citrusy notes by way of both fresh lemon juice and zest. Though I usually prefer traditional eggplant baba ghanoush rather homestyle and lumpy, this red beet version with its stunningly gorgeous fuchsia color looks more beautiful when pureed until velvety. (Hint: The vivid color is from phytonutrients naturally found in beets, called betalains, which have anti-inflammatory...

dark chocolate dessert hummus

by Jackie Newgent | January 18, 2015 | 2 Comments

Nutella has been gaining in popularity. Unfortunately, its first ingredient is sugar. It contains artificial flavor, too. Yuck! There are several knockoffs of it now available—some made with “real” ingredients and healthier fats. My favorite is Nocciolata; but it’s rather rich to be eaten regularly. So I decided there needs to be another option—and I didn’t want to wait around for a food company to manufacture it. Here’s my result. I based it on hummus! Hummus is traditionally made with chickpeas, tahini (sesame seed paste), lemon juice, garlic, and salt. So I took that concept and kept the chickpeas and a little salt, but used nut butter instead of tahini and balsamic vinegar as the acid of choice. Don’t worry,...

roasted vegetable hummus

by Jackie Newgent | September 2, 2014 | 2 Comments

I’m a big advocate of food never going to waste! So whenever I have extra vegetables getting lonely in the fridge, I often sauté them and toss with pasta, scrambled with eggs, or stuff into a burrito. Sometimes I create new flavors of hummus with them, too. So I decided it was time to write down the recipe and share it with all. This is my roasted vegetable version of hummus. I made this particular recipe with broccoli. But you can swap out the broccoli and replace with nearly any veggie that roasts well. (Hint: Try it with roasted beets; the hummus will be pink!) You can go heavier on the vegetables if you wish, too. Serve it like you...

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