Hummus

File Apr 22, 6 30 24 PM.jpegHummus is definitely a staple around this house. It’s one of those foods that you can easily put together yourself. So diverse and adaptable in many ways, you can really take the taste in any direction you would like to go. It’s convenient to buy a plastic container of hummus at the store, but you’d be surprised at how easy it is to whip up at home. You’ll save a few bucks and know exactly what’s in your hummus.

Chickpeas are usually  hummus’s main ingredient. They give you a good source of protein, B vitamins and fiber. These tasty legumes routinely top lists of the world’s healthiest foods. Now if your ready to get really creative, let’s combine chickpeas and roasted cauliflower into a hummus! Wow, go super Foods go! Eating more plant foods is good for you. People who make that a habit are less likely to get certain diseases.

I’m not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. Make sure to at least grab the can that’s Organic and low sodium if this is the route you take. The other choice would be Dried chickpeas, if you have the time and inclination, I encourage you to try it. You’ll need roughly 1/3 pound dried chickpeas that’s about two cups of cooked chickpeas for a decent amount in a recipe.

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Basic Hummus

– makes about 1 and 1/2 cups
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup  well-stirred tahini, (If you don’t have any tahini, leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place)
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin

salt to taste
2 to 3 tablespoons water, depending how thick you like it
Dash ground paprika, for serving, I like smoked paprika but totally optional

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.

Add the olive oil, minced garlic, cumin, and salt, (I use a half teaspoon of salt) to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and Creamy. Most likely it will be to thick so just add a little bit of water, with the food processor on.

This is a good step to stop and add anything you might like to flavor your hummus with. Instead of water you could of added a equal amount of lime juice, roasted red peppers or cooked spinach! The possibilities are endless, we will get to that later.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. I keep the hummus in an airtight container and refrigerate up to one week but it never lasts.

Now let’s have fun with our hummus

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Carrot Hummus

2 medium carrots, peeled and sliced (about 1 cup) you can steam them or roast but cook till soft!
2-3 Tablespoons water
2 small cloves garlic
1 15-ounce can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
2 tbsp. fresh lemon juice (1 lemon)
1/2 tsp. salt, or to taste
1/2 tbsp. tahini or sub. all natural, no salt creamy peanut butter
1/4 tsp. ground coriander
1/2 tsp. ginger paste (or 1/4 tsp. finely minced ginger)
*pinch cayenne – optional or curry powder*
1/4 tsp. Sweet paprika to sprinkle on top- also optional
Instructions

Add the cooked carrots, water, and garlic into the food processor and puree.
Add the chickpeas, lemon juice, and salt to the processor and puree until smooth. I like this hummus in a wrap or sandwich but the kiddo will eat it with a spoon.

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Chipotle Lime Hummus

1 15 ounce can of garbanzo beans, drained and washed
2 tablespoons Water
2 large garlic cloves, minced
1-2 large chipotle peppers in adobo sauce , about 1-2 tablespoons worth (adjust according to the amount of heat desired)
1-2 tablespoons fresh lime juice, about 1 medium size lime’s worth
1/4 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon chopped cilantro

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Beet Hummus Ideas 💡 

Add a small amount of fresh spinach, cilantro or other greens to classic Hummus to add extra nutrition, the kids won’t mind.

Add roasted beets, feta and dill to classic hummus to brighten both the flavor and color.

Add roasted golden beets and 1/3 cup nutritional yeast to classic Hummus for bright yummy yellow Hummus

Try replacing the garbanzo beans with Edamame!

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Ingredients:

1 bag frozen organic shelled edamame (equal to 3 cups)
1 clove of garlic, peeled
3-4 tbsp fresh lemon juice (I used a whole lemon and the zest)
2  tbsp tahini (stir well before measuring)
2-4 tbsp water, to thin as needed (I used 3T) or olive oil! Or both. Up to you. (I added 1/4c olive oil too)
1/2-1 tsp fine grain sea salt, or to taste (I used 1/2tsp)
1/8th tsp cayenne pepper, or white pepper optional

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1. If starting with frozen edamame, simmer in a pot of water until edamame is heated about 2-3 minutes. Rinse and drain before using. You can also remove the skins of the edamame for a slightly smoother spread, but I don’t.

2. With motor running on food processor, drop in 2 garlic cloves to mince.

3. Then add edamame, lemon juice, water and tahini to the processor and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary.

4. Add olive now, with the processor running if desired, and them more water if needed and let the processor go for a bit so it gets nice and smooth.

5. Add salt to taste along with optional pepper.  Process again until combined.

Leftover Hummus?

Here are just a few ideas for you to play with.

1.  Toss veggies into hummus, roast them and enjoy a new way to eat veggies and hummus.

The key is to roast at high heat, and to preheat the baking sheet, which will accelerate the caramelization of the veggies. Usually, I just toss the vegetables with the hummus in a large bowl with my hands. If you need to, thin out your hummus lemon juice or water to make a “batter” to coat the veggies completely.

Flavored hummus, doesn’t usually need extra flavor, but you could stir in extra garlic, herbs or spices (a spoonful of pesto is delish).

CRUNCHY HUMMUS ROASTED VEGGIES

1 cup baby carrots

1 cup broccoli florets

1 cup cauliflower florets

1 cup bell pepper slices (red or yellow preferred)

1 small onion  peeled and quartered

1 cup prepared hummus

Garlic, pesto or spices if desired (optional)

Line a large baking sheet with parchment paper and place inside the oven. Heat the oven to 425 degrees, with the sheet pan in the oven. In a large bowl, toss the vegetables with the hummus, (and any optional garlic or spices if using), using your hands to coat the veggies. Do not worry if the mixture is a little clumpy or uneven. Once the oven is hot, remove the sheet pan, and carefully lay out the coated vegetables on the tray. Return to the oven and roast for 10 minutes. Remove the vegetables from the oven, and quickly turn the vegetables over. Return the vegetables to the oven and roast until desired tenderness, about 10-15 more minutes. Remove from heat, sprinkle with salt and lemon juice, and serve.

 

2.  Another idea is to use you Hummus on a sandwich or in a wrap. Great for a trip to the park.

3.  Deviled eggs.

Use hummus in your deviled egg recipe in place of mayo to boost protein. For 8 egg yolks, use about ¼ cup hummus and a ¼ cup olive oil.

4. Chicken Breading.

Make hummus crusted chicken by slathering hummus onto chicken breasts and baking at 450°F until hummus is golden and meat is cooked, 30 to 35 minutes.

5. Top baked potatoes 

 

 

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Adventures in food

Sorry for my absence guys. It was just me and the dude last week. We didn’t just cuddle on the couch, we had adventures in food. This little man loves to help in the kithen.

We experimented with lots of ideas but the muffins he enjoyed the best. We made them on friday and then made sure our recipe was spot on again today.

My new favorite drink and *shhhhhh secret spice now** is from Moondeli. I just adore them and all of the herbal powders they mix together. Some of the best Golden Almond Milk I have made was with the help of these guys.

I like to think outside the box and this definitely set me on a nice path through nature.  The first batch was nice and had egg, really no complaints (my kid was double fisting them into his mouth!) The second batch we did this morning didn’t have egg and I added banana and yellow squash. Although myself, I am not vegan but alot of people I love are and its just as tasty.

The whole wheat muffins are made with mashed banana, roasted sweet potato, shredded zucchini, and raw beets. These muffins are packed with veggies and fruit which is a big time bonus for the kiddos. 

Whole Wheat, golden veggie muffins

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Moondeli Calming Adaptogen (you could just substitute with: 1/4 teaspoon cardamom, 1/4 teaspoon ginger and a bit more cinnamon)
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 2 Tablespoons coconut sugar
  • 1 large egg or 1/4 cup of applesauce
  • 1/3 cup melted coconut oil, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded yellow zucchini
  • 1/3 cup shredded raw golden beet (i use the smallest holes on the grader here)
  • 1 cup small diced sweet potatoes, roasted til soft not mashed)
  • DIRECTIONS:


  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners or I use just coconut oil. Set aside..
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  3. In a large bowl, combine mashed bananas, shredded beet, coconut sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Gently fold the zucchini,  and sweet potato into batter.
  4. **If it seems to thick you could add 1/4 Cup of almond milk. Sometimes recipies with shredded squash give or take the water more or less…
  5. Pour the batter into prepared muffin cups, about 3/4 full.  Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Cool and don’t tell the kids they are full of veggies.

Wednesday Snack Idea Inspiration

This is part of a snack attack series that will get your wheels turning. Kids get stuck in ruts just like we do. I feel like some days it’s just “crackers, momma, CRACKERS!” over and over… He’s actually thinking that he wants  to turn into a cracker. I try really hard to think outside the box, (no pun attended) ha ha. I have even started to really look hard at those boxes of processed easiness to find some what healthier options for this.

Roasting vegetables on shopping day is something that is easy to do while the groceries are being put away. Vegetables and hummus are really good for me too, mom’s gotta eat too folks.

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Something new I tried that was surprisingly successful was baked curry tofu. All I did was block up some firm tofu and toss it with coconut oil and curry powder (we love Penzeys spices)Then baked it at 350 for 25 minutes, tossing around after the first 15 or 20. The kiddos gobbled it up and later I tossed the leftover tofu into a vegan veggie curry I made for the momma neighbor.

Big fan of prepping one food for the use of one or more things ahead in the week. That’s the restaurant chef coming out in me, but really… SUPER HELPFUL.

Snack Idea Inspiration

Looking for a easy snack? This one is a hearty one for long playtime action, could even be lunch. I know it’s what I’m having for lunch.img_20170301_155501_986000

  • Roasted Sweet Potatoes  (tossed in coconut oil and roast for 20 minutes, until soft @ 375°)
  • Hard Boiled Egg
  • spinach hummus
  • Avocado

I did eat this for lunch but I put it all on a whole wheat sandwich and ate my sweet potatoes on the side.

Some of you have been wondering where I got these plates. We love them and even spaghetti sauce washes off these BPA free plates.  Made out of recycled milk jugs and so many colors!