Tag Archives: Hummus

Minding the Vitamix – Part 2: Fresh Green Hummus

green hummusThe alternate title for this blog post is: Top of the morning – and the balance of the day – to you!

MIL’s Vitamix blender continued to sit on my counter, so I thought I would try my hand at one of my favorite snacks, hummus. Hummus is an Arabic word meaning “chickpeas” and is made by mixing mashed chickpeas with oil, lemon juice and other seasonings. I had never made my own hummus before, preferring the convenience of a store-bought package. I now realize how easy it is to make and how creative I can get with the seasonings.

Since today is St. Patrick’s Day, I thought I would try making hummus seasoned with spinach so that its hue would match the official color of the day. If you do not have spinach on hand, other green, leafy vegetables like parsley, basil or kale would do well. My inspiration for this recipe is from Just a Pinch’s White Bean Green Hummus.

Ingredients:
1 can garbanzo beans, rinsed and drained
2 oz fresh spinach leaves, rinsed (about one large handful)
2 tbs dried parsley
2 cloves garlic, peeled
juice from 1 lemon
1/3 cup olive oil
salt and pepper, to taste

Preparation:
Using a food processor or Vitamix blender, pulse all ingredients until desired consistency is reached. Serve with pita points, crackers, or vegetable slices.

May you always have walls for the winds,
a roof for the rain, tea beside the fire,
laughter to cheer you, those you love near you,
and all your heart might desire.

I am sharing this recipe with Simply Sugar and Gluten Free.

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Kristi’s Homemade Pumpkin Hummus

I am happy to share the following recipe and story from my friend and colleague, Kristi. Thanks for writing a guest post, Kristi! I had an opportunity to sample some of these hummus leftovers, and the delicious factor is quite high. If you are looking for a yeast-free and sugar-free pita, check out Chatila’s Bakery.

PumpkinHummus.aspxBefore the Thanksgiving holiday, I came across some pumpkin hummus in the store made by one of the well-known hummus producers – but was disappointed to find that it contained sugar (which of course, made it very yummy – but not so healthy). So I was so excited to come across this recipe for homemade pumpkin hummus that is super easy to make – and just in time for the holiday season when pumpkin, whether fresh or canned (just make sure it doesn’t have any additives) is abundant. PS – We recently found out my husband has a sensitivity to garbanzo beans, so it’s an added plus that this recipe is made without them – and he still gets to enjoy the hummus experience!

Ingredients
4 (6-inch) pitas, each cut into 8 wedges
Cooking spray
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkin seed kernels, toasted (optional)

Preparation
Preheat oven to 425°.

Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted.

Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. Serve with pita wedges.