Happy New Years! 2013! Wohoooo! It’s going to be a good year, you wanna know why?? Well my New Years resolution is to write a post at least once a week, so we are (you and me) all going to be learning so many new recipes full of fresh, healthy, delicious ingredients. Get ready guys!
Ok but before we get to the three fantastic hummus recipes, I want to tell you guys about my New Years 2013, because yes, it was pretty amazing. So instead of wilding at a party or hitting up the clubs me and my friends decided we were going to run the annual Emerald Nuts Midnight Run through Central Park. What it is for those who are not sure, is a 4 mile run through Central Park that takes off at midnight. Fireworks fill the air and people stand along the sidelines and cheer the runners on. Sparkling cider is served at the half way point, a little bubbly to keep ya motivated!
Here is a link to the cite (http://www.nyrr.org/races-and-events/emerald-nuts-midnight-run)
It was a really positive way to start off 2013 and if anybody decides to do it next year I will definitely be there again, running into 2014!
Ok but enough of that, now let’s talk hummus. Yummy hummy in my tummy. Most hummus recipes require you to add tahini paste, a sesame seed paste which I can only seem to find in ginormous quantities for a large amount of cash, no good. So I have put together three hummus recipes which do not use the expensive tahini paste, and instead use regular household ingredients to create the creamy deliciousness we all know and love. And what is not to love about hummus? It is extremely healthy, loaded with protein and fiber. Dip a celery stick into it, drop a dollop over a salad, spread it on toast or in a wrap with some spinach, slip some into soup to add texture and flavor (I know weird huh, but trust me it’s delicious!).
Ok first off the Chipolte Sweet Potato Hummus. So in this recipe it is the Sweet Potato that takes the place of the tahini paste. The creamy sweetness of the potato work so perfectly with the spicy bite of the chipolte pepper. My favorite combo with this one is to spread some on a pita chip and top with a sliced cucumber…yum!
Chipolte Sweet Potato Hummus
- 1 medium Sweet Potato
- 1 can (15 ounce) of chickpeas
- 1 chipolte pepper in adobe sauce
- 2 Tbs extra virgin olive oil
- 2 Tbs water
- Wash and dry the sweet potato. Poke it with a fork many times all over the surface.
- Place the poked sweet potato in the microwave for 8 minutes, or until cooked through i.e. soft to the touch, slightly mushy.
- While the sweet potato is cooking drain the chickpeas in a colander and wash them with water to release the excess salt.
- Put chickpeas in a food processor.*
- Once sweet potato is done cooking remove skin, chop and add to the food processor.
- Remove one chipolte pepper and roughly chop it before adding it to the processor.
- Close the top and process food while slowly adding the extra virgin olive oil and water.
- Process until smooth.
- Top with a sprinkle of extra virgin olive oil for richness and to retain moisture.
- *Any sort of blender, magic bullet or vitamix will work as well!
- If you do not like it spicy, only add half of the pepper. If you like it really spicy add another half.
- I store the rest of the chipolte peppers in a container in my freezer. I don’t use them very often, and so this way they don’t go bad before the next time I decide to whip up some spicy chipolte sweet potato hummus!
Next! Peanut butter hummus!! I know right, the the two best things in the world coming together in an out of this world combination. This hummus was surprisingly not peanut buttery. I could barely taste the peanut butter in the final product, which was by no means a bad thing. The peanut butter gave this hummus an extremely smooth consistency, no tahini needed. Enjoy on cucumbers, the best dipping combo in my opinion.
Peanut Butter Hummus
- 3 Tbs smooth peanut butter*
- 3 Tbs fresh squeezed lemon juice (about 2 lemons)
- 1 Tbs plus 2 tsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 (15 ounce) can chickpeas
- 1 garlic clove, mashed
- 7 Tbs water
- Drain chickpeas in colander and rinse them.
- Place all ingredients except water into food processor.
- Process while slowly adding water, tablespoon by tablespoon.
- Process until smooth
- *Use peanut butter that has only roasted peanuts in the ingredient list. Unlike more processed peanuts butters, these butters that are made strictly from peanuts contain no trans-fats or added sugars, only heart healthy mono-unsaturated fats which can increase the HDL or healthy cholesterol levels reducing risks of heart attack.
- Adopted from a recipe in Cooking Light Magazine
Lastly, Julia Child’s Rouille. Not exactly a hummus, as there are no beans used, rather, instead there is a potato base mixed with bell pepper and spice. It is meant to be added to her famous Bouillabaise, a mediterranean fish soup. But I think it is even better spread across a thin slice of day old baguette. Let’s get to it.
- 1 red bell pepper
- 1 medium potato
- 1 tsp Cholula hot sauce
- 4 cloves garlic, mashed
- 1 tsp thyme
- 4 Tbs extra virgin olive oil
- 2 Tbs water
- Boil water in a small sauce pan. Add salt and bell pepper to the water. Boil for 5-7 minutes, until tender to touch.
- Wash and dry potato. Poke with a fork many times across the surface and place in microwave oven for 8 minutes, or until tender.
- Once bell pepper is thoroughly boiled, chop and place in food processor.
- Once potato is tender and cooked through, remove skin, chop roughly and place in food processor.
- Add the Cholula, garlic and thyme to food process and begin to process.
- Slowly add the extra virgin olive oil and water while processing.
- Process until smooth.
- Great use for leftover baked potatoes! Just remove the skin and chop.
- Adopted from Julia Child’s Mastering the Art of French Cooking.
So there are three delicious ways to enjoy your food and stay healthy throughout 2013! Happy New Year!