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.

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.