Hummus and Pita
In my house, hummus is the king of all snacks! Not only does it pack a lot of protein for my vegetarians, but it is a quick and easy snack for my teenagers who are always on the go. I have tried several hummus recipes, but this is one of my favorites. It is so easy to make, is not too garlicky, and the fresh lemon juice adds that little bit extra that screams “homemade & fresh!” If you want a little kick, try adding some cayenne or crushed dried chili flakes. Remember, hummus is not just an appetizer, add it to packed lunches, prepare as an afternoon snack, or spread on a sandwich in place of mayonnaise! If you have always bought hummus in the store, make a small investment in a tin of tahini, and start making your own. I promise you that you won’t be disappointed with the results!
• 4 tablespoons tahini
• 6 tablespoons fresh lemon juice
• 6-8 tablespoons warm water
• 1 garlic clove, chopped
• 1-14 ounce can chickpeas, drained & rinsed
• 2 tablespoons of extra-virgin olive oil
• ½ teaspoon of salt
• Freshly ground black pepper (to taste)
• olive oil (garnish)
• chopped fresh parsley (garnish)
• Pita, cut into wedges
INSTRUCTIONS FOR HUMMUS:
1. Put the tahini, lemon juice, water and garlic into a blender or food processor fitted with the metal blade. Cover and blend until smooth.
2. With the machine running, gradually add the chickpeas, olive oil, salt and pepper. Process until the mixture is the consistency of thick paste. If necessary, stop the machine and scrape down the sides with a spatula.
3. This mixture will thicken when you place it in the refrigerator, but if you think it is too thick, add a little more water.
4. Put the hummus in a bowl, cover and refrigerate to chill. Before serving, drizzle with olive oil and garnish with chopped parsley. Serve with pita wedges.
Hummus Printer Friendly Recipe
My Healthy Salad
Since most of us used the Superbowl as an excuse to overindulge yesterday (including me), I decided to provide a recipe for one of my favorite healthy salads. This is a salad packed with flavor perfect for those days when you need a light meal option! I make this salad for my teenagers at least 4 times a week and serve it with dinner, but you could make a meal out of it if you prefer. This salad is packed with Protein, vitamin E and Amino Acids. I pair it with a basic balsamic dressing and use it sparingly. What makes this recipe so simple is that I use canned beans and jarred red peppers. These are things I always have on hand in my pantry. Feel free to experiment and add some of your favorite toppings! Continue reading
Fresh & Easy Salsa
Fresh & Easy Salsa Ingredients
Salsa is something that is so easy to make at home and always taste better than store bought! You will be kicking yourself for spending $4.00 or more at the store, when you could have been making a never ending batch of fresh yummy goodness at home! This is an easy recipe to whip up in the winter when fresh off the vine local tomatoes are not readily available. If you prefer a chunky salsa, just give a couple of quick pulses on the food processor…and voila…instant salsa! Continue reading
Guacamole is one of those things that everyone should know how to make. It is super easy and is always a big hit whenever I am entertaining friends and family. No matter how much you make, it always seems to disappear! By adding fresh squeezed lime juice, you know there is something special about this guacamole that you will not be able to replicate in any store bought version. Trust me, fresh ingredients make a world of difference! I sometimes add a tablespoon of sour cream just to make the Guacamole even creamier!
• 3 Haas Avocados, halved, seeded, peeled and cubed
• 1 lime
• ½ teaspoon Kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ½ medium red onion, finely diced
• 2 Roma tomatoes, seeded and finely diced
• 1 tablespoon chopped fresh cilantro
• 1 garlic clove, finely chopped and minced
INSTRUCTIONS FOR GUACAMOLE:
1. In a large bowl place the avocado. Add lime juice and toss to coat
2. Using a potato masher or fork, add the salt, cumin and cayenne. Mash ingredients together.
3. Stir in onions, tomatoes, cilantro and garlic.
4. Let sit at room temperature for 1 hour before serving. If making a day in advance, cover with plastic wrap, press the plastic wrap down on the surface of the guacamole. Place in refrigerator until ready to serve.
Homemade Guacamole Printer Friendly Recipe