Show-Stopping Hummus

Show-Stopping Hummus

(This one will be the talk of the party, especially with some of the colorful variations!)

By Dawn Bryant

Ingredients 

• 30 ounces garbanzo beans (or chickpeas); can use canned or dry/soaked/cooked

• 2 tbsp tahini

• 1/2 head garlic, roasted (approx 2 tbsp)

• 2 tbsp white wine vinegar

• 1 tbsp honey

• Juice from 1/2 lemon2-4 tbsp

• 2 tbsp olive oil (or to desired consistency)

• Salt to taste

This makes a great basic hummus, but try it fancy with some of these add-ins! 

Herbed Hummus:

• 1/2 cup fresh parsley, chopped

• 4 tbsp fresh thyme, stems removed

• 1 cup fresh basil

• Garnish with pomegranate seeds

Beet Hummus:

• 1/2 pound beets, roasted

• Garnish with fresh, chopped rosemary 

Spicy-Sweet Carrot Hummus: 

• 1 lb carrots, roasted

• 1 tbsp honey (in addition to above)

• 1 tbsp chili powder (any kind/spice level, or 2 tbsp Sriracha)

• 2 tsp cumin

• Garnish with fresh thyme

Pumpkin Hummus: 

• 12 oz pureed pumpkin

• 1 tbsp pumpkin pie spice (nutmeg/cinnamon/ginger/allspice) 

• 1 tbsp maple syrup (sub for honey above)

• Garnish with fried sage

Directions

Place all ingredients in a food processor or blender (for items that have been roasted, wait until they’re cooled to room temperature).

Puree or blend until texture is smooth.

If the mixture is chunky or not mixing well, slowly add up to 1/4 cup of water slowly to desired consistency. 

Serve as a dip for veggies or crackers, or as a sandwich spread.

Socca (gluten free and vegan!)

Socca (my favorite non-bread bread!) 

By Dawn Bryant

Ingredients

• 1 cup chickpea flour
• 1 cup vegetable broth
• 1.5 tablespoons olive oil
• 1 tablespoon olive oil (separate from the oil above)
• Oil to rub down the cast iron skillet
• 1/4 cup fresh chopped rosemary, divided in half
• 4-6 garlic cloves, finely minced
• 1/2 tsp salt
• Dash of himalayan pink salt
• Dash of freshly ground pepper
• Special tool: Cast Iron Pan

Whisk together chickpea flour, vegetable broth, and salt. Let sit for an hour (or up to 12 hours, covered and refrigerated). Waiting is an important step! Don’t skip waiting (plan ahead!), the bread will be better! 

When you’re ready to make the bread, preheat your oven to 450 degrees with your empty cast iron skillet inside of it! The skillet will be SCREAMING hot, and it needs to be to make the bread crispy! 

While everything is heating, mix in 1.5 tablespoons of olive oil into the batter, along with half of the freshly chopped rosemary.

Once the oven is preheated, carefully remove the hot cast iron pan with a potholder and place on a heat-safe surface. Carefully rub olive oil on the inside of the pan with a paper towel (to keep the bread from sticking). Switch the oven to broil (if you have that setting).

Pour the flour/broth/oil/rosemary mixture into the hot pan and place the pan back into the oven (once the broiler is heated completely) and bake for 8-10 minutes, edges should be golden brown and crispy and the center will be slightly spongy to the touch. 

While the bread is baking, sauté minced garlic in 1 tablespoon of olive oil over medium heat on the stovetop; watch it closely because it will burn quickly. It should be golden brown. Once it’s removed from the heat, mix in the rest of the chopped rosemary to the oil and garlic mixture .

Once you pull the bread out of the oven, pour the garlic/rosemary oil over the top of the socca. Sprinkle pink Himalayan salt and freshly ground pepper to taste.

Cut it into wedges and enjoy! It’s best hot! 

Protein Brownie Bites

By Dawn Bryant

Ingredients

• 11 dates (seeds removed)
• 1/2 c walnuts
• 1/4 c almond butter
• 1/2 c protein powder (unflavored or chocolate)
• 1/2 c cocoa powder
• 2/3 c almond meal
• 2 tbsp maple syrup
• 2 tsp vanilla
• 1/4 c water

Combine all ingredients in a food processor until mixture is smooth and sticky. If mixture is too sticky; cover and refrigerate a couple hours to firm up. Roll into bite-sized balls (approx 1 1/2 inches diameter). Leave plain, roll in unsweetened coconut, roll in cocoa powder, roll in espresso powder, or sprinkle with sea salt. Store in refrigerator. 

(makes 27 protein bites)

Pea Pesto

By Dawn Bryant

Ingredients

• 12 ounces of uncooked peas (fresh or frozen)
• Juice from one lemon
• 4 tbsp plain crème fraiche 
• 1 tbsp white vinegar
• 1/4 cup fresh mint
• 1/4 cup fresh basil
• 1 tbsp olive oil
• Dash salt

Directions

Place all ingredients in a food processor or blender.

Puree or blend until texture is smooth.

If the mixture is chunky or not mixing well, add up to 1/4 cup of water slowly to break everything down. 

Serve as a dip for veggies or crackers, as a sandwich spread, or thin it out a bit (with water) to use as a pasta sauce. (If you find you need to thicken it for a dip or spread, add more peas, or add a little plain greek yogurt to desired texture.)

Strawberry Radish Salsa

By Dawn Bryant

Ingredients

• 1 pound fresh strawberries, diced
• 10 red radishes, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp maple syrup
• 1/4 cup white balsamic
• Juice from one lime
• 1 tbsp olive oil
• Dash salt

Directions

Prepare/Dice all ingredients. 

Lightly toss strawberries, radishes, onions.

Toss in mint and parsley.

Mix the balsamic, syrup, juice, olive oil together. Then pour entire mixture over the produce.  

Add salt and lightly toss mixture again. 

Serve with chips or crackers, or with proteins like chicken or fish.