Thai Peanut Butter Hummus

 

Ingredients:

15.4 oz can chickpeas- rinsed and drained

4 Tablespoons creamy peanut butter

1 Tablespoon honey

2 Tablespoon lime juice

1 garlic clove, minced

1 Tablespoon Olive Oil

Sriracha to taste

Optional- Honey Roasted Peanuts crushed to top

Directions:

Add rinsed and drained chickpeas to food processor, add remaining ingredients ( start with a little sriracha at a time) and pulse until smooth.

If hummus is to smooth and a little water at a time until a smooth consistency is reached.

Kathy made this for me for christmas. It was fantastic! She also made the crackers which were also delicious.

Roasted Carrot Hummus

 

Ingredients:

2 pounds carrots, peeled

2 tablespoons olive oil (divided)

3 tablespoons tahini

2 tablespoons lemon juice

1/4 teaspoon ground cinnamon

Directions:

Put the carrots on a baking sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper, to taste. Bake in a preheated 400-degree F oven for about 30 to 40 minutes or until they are beginning to brown.

Put the carrots into a blender along with the tahini, lemon juice, remaining 1 tablespoon olive oil, cinnamon, and salt and pepper, to taste. Blend until smooth. Taste and add more salt, pepper, lemon and cinnamon, if needed. 

Pour into a serving bowl and garnish with chickpeas, chopped parsley and red pepper flakes. Serve or refrigerate until ready to serve. 

Note:

I bought a huge bag of carrots awhile ago. As usual I forgot about them. When I peaked in the drawer I saw that I needed to use them ASAP. 

Since I love hummus I made this.

Recipe Swap Black Bean Hummus

INGREDIENTS:

1 15 ounce can black beans drained

1 tablespoon minced garlic

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons tahini

½ teaspoon cumin

Directions:

In a food processor, combine black beans, garlic, olive oil, lemon juice, tahini, cumin, salt and cayenne until it reaches the desired consistency.

Transfer to a bowl. Garnish with parsley and a dash of paprika.

Going to Live Oak today and wanted to make something healthy!

Mango Hummus

 

Ingredients:

1 cup mango chopped

1.5 cup chickpeas boiled/canned

2 tbsp Sriracha sauce

2 tbsp Sesame seeds

1 tsp Paprika powder

2 tbsp olive oil

2 tsp lemon juice

Salt to taste

Directions:

Grind all the ingredients in a blender or food processor till smooth.

Black Bean Jalapeno Hummus

 Ingredients:

1 can (15 ounces) black beans, rinsed and drained

1 jalapeno pepper, finely chopped (adjust to taste)

2 garlic cloves, (grated)

2 tablespoons Pompeian Extra Virgin Olive Oil

2 tablespoons tahini

2 tablespoons freshly squeezed lemon juice (or lime juice)

1 teaspoon ground cumin

½ teaspoon paprika

½ teaspoon cayenne pepper

Directions:

In a food processor, process the black bean, jalapeno, tahini, garlic and lemon juice until combined.

Season with ground cumin, paprika and cayenne pepper and continue to process until smooth. Adjust seasoning to taste. Garnish with jalapeno slices, if desired

Really good! Used a lemon from my tree, the jalapeno I grew and  Gabe brought me home tahini from Canada.

Pumpkin Hummus

Ingredients:

 

2 tablespoons toasted sesame oil or olive oil

 

2 cloves garlic, minced

 

½ teaspoon ground cumin

 

1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained

 

¾ cup canned pumpkin

 

¼ cup fresh lemon juice

 

¼ teaspoon salt

 

⅛ teaspoon cayenne pepper, or more to taste

 

2 tablespoons toasted pumpkin seeds (pepitas)

 

Directions:

In a small skillet heat oil over medium heat. Add garlic, cumin, and coriander. Cook and stir for 30 seconds. Transfer oil mixture to a food processor or blender. Add chickpeas, pumpkin, lemon juice, salt, and cayenne pepper. Cover and process or blend until smooth, scraping sides as necessary.

Transfer hummus to a serving bowl. Cover and chill for at least 2 hours to blend flavors. Sprinkle with pumpkin seeds. Serve with vegetable dippers.

As of this post this is my last can of pumpkin. Now to wait and see it anyone gets some. Aldi had some the week of 11/4/20 at 89 cents a can. Every other store has it for 2.00 and up. That's a big difference.

I was able to pick up 4 more cans when Aldi had them.

Yummus Cucumber Bites

 Recipe from- Eat, Shrink & Be Marry by Janet and Greta Podleski .

Love hummus and wanted to make it to see if I should bring it Tuesday to recipes exchange. This months theme is International foods.


The authors said it is " the yummiest of yummies"


Ingredients:

1 19 ounce can chickpeas- drained and rinsed

1/4 cup light sour cream

2 tbsp tahini

2 tbsp freshly squeezed lemon juice

2 tsp. minced garlic

1 tsp. grated lemon zest

1/2 tsp. toasted sesame oil

1/2 tsp. salt

1/2 tsp sugar ( didn't add)

1/4 tsp. cumin


Directions:

Place all ingredients in bowl of food processor and whirl until smooth.

Top sliced cucumber  with Yummus.

Enjoy!

ROASTED EGGPLANT HUMMUS

Ingredients:

1 medium-sized eggplant, sliced in half lengthwise
2 cups chickpeas, rinsed and drained
1/3 cup tahini
1/4 cup water
2 Tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
3 cloves of garlic, chopped
1/3 cup loosely packed fresh parsley, tough stems removed
2 Tablespoons Sesame Oil

salt and pepper to taste

Directions:

Preheat the oven to 425 degrees.

 Place the eggplant slices cut side down on a prepared baking sheet and roast until fork tender. Check eggplant after about 25 minutes. Remove from the oven and let it slightly cool.

Scoop out the eggplant flesh and place in food processor. Add the rest of the ingredients and pulse until smooth.

 If the mixture is too thick add a little more oil or water. Season to taste with salt and pepper.

Jalapeno Cilantro Hummus

Ingredients:

1 1/2 cups of Chickpeas (soaked and cooked or rinsed and drained from a can)
1/4 of a cup (60 ml) Tahini
small handful of Cilantro (leaves and stems)
1/2 of a Jalapeno 
1 clove of Garlic
1/2 teaspoon Salt
1 tablespoon fresh Lime Juice
1/4 to 1/2 of a cup water or chicken broth (adjust depending on desired thickness)


Directions:

Place all ingredients in a food processor. Process until smooth, adding more water if needed.

Add jalapeno cilantro hummus to a serving bowl and garnish with additional fresh chopped cilantro if desired.

KALE HUMMUS CUCUMBER BITES

This recipe is not your typical Irish dish but the color was so lovely I thought why not add it for St. Patrick's Day. I've always been someone who thinks outside the box and I'm sure you won't find this on a St. Patrick's Day recipe list! It's healthy and I loved it. My friend Chi- Ling is a vegan and this is the perfect to make when she comes to lunch with the girls.

The kale in my garden is doing great. I spotted the recipe on
Apron Strings. I just noticed Donna's Irish foodie friend sent an Irish Blessing-

May your souffles rise to meet you,
May your colcannon be first rate,
May you find joy in every Irish stew, and

May nothing but deliciousness be found on your plate!

Ingredients:

4 cups chopped kale leaves
2 tablespoons olive oil ( Donna used coconut oil)
2 cans (15 ounces each) garbanzo beans, drained
1/4 cup extra virgin olive oil
2 cloves garlic, minced
Juice of two limes
1 tablespoon cayenne pepper sauce
1 teaspoon salt
Honey- to taste
A little water- as needed

 English or regular cucumber rounds- cut to about 1/3 inch thick*

Parsley laves for garnish

Directions:

1- Wash and dry kale

2. In a medium sized sauce pan add olive oil. Add the kale leaves and saute over medium heat until the leaves are soft.

3. Remove leaves from the pan and set aside.

4- Add kale, lime juice, garlic, olive oil, cayenne and garbanzo beans to food processor.

5. Process until smooth. You might want to add a tiny bit of water at this point. 

6. Do a taste test and see if it needs honey. I added about 1/2 teaspoon but add the amount that you like.

7. Arrange the cucumber slices and spoon the hummus onto each slice.

8. Garnish with parsley.

* Depends on how large your cucumber is on how many slices you get. I used a medium sized cucumber.

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