Cheezy Jalapeno Hummus

It's been awhile since I posted a hummus recipe! That's strange, because I make hummus just about every weekend. We love it. Since we eat at least 1 batch per week, it's a huge cost savings to make it at home. Tahini is the most expensive ingredient, & we've been having flavored hummus that doesn't require it. Perfect for keeping costs low!

We've been in a rut lately, but this weekend I decided to try something new. We have a vegetable drawer that is 1/3 full of jalapenos, so I need to start using them in everything I make! In the past, we've had a cheddar jalapeno hummus, so I did a twist on that to make a vegan version. 

It has a nice kick, but nothing too overwhelming. Our favorite dippers are spelt pretzels & carrot sticks, but crackers & blue tortilla chips are delicious, too.

Hummus often gets a bad rap as being high calorie, or high fat, but if you make it yourself, you can limit both. This recipe, divided into 8 servings, has about 100 calories per serving (about 1/4 cup). Compared to a serving of commercially prepared hummus, with 70 calories for 2 tablespoons (or 140 calories per 1/4 cup), it's much lighter. It's a win-win: save money, save calories/fat!

Enjoy!

Cheezy Jalapeno Hummus

Inspired by Eat Live Run

Serves 8

1 - 14.5-oz can chickpeas, drained & rinsed (1.5 cups cooked chickpeas)
1 jalapeno pepper, halved & seeds removed
3 T nutritional yeast
2 T extra virgin olive oil
1 tsp. salt
1/2 tsp. ground cumin
3/4 tsp. garlic powder
1/4 tsp. black pepper
1-2 T warm water, as needed

Place all ingredients except for water into a food processor. Process until combined. If mixture is dry, add water, 1 tablespoon at a time, combining until smooth. Store in a airtight container in the refrigerator for up to a week.

Hummus, previously:
Basil Lime White Bean Hummus
Sun-Dried Tomato Hummus

Tasting Sabra Roasted Pine Nut Hummus

As you're probably well aware by now, I love hummus.

It's November, a month that's often devoted to being thankful, & I'm thankful for hummus!

I only started eating it a few years ago, but now we have a container in our fridge almost all the time. It's good on everything! We use it to dip veggies, in sandwiches, on chips & bread, & anywhere else we can. 

Since it's pretty expensive & we consume so much of it, I make my own. Sometimes it's great, sometimes it's just so-so, but we always eat every last bit.

When the Foodbuzz Tastemaker program offered to send me a coupon for Sabra hummus, I got super excited! I like to try new flavors & it's always a treat to not need to wash the food processor for the zillionth time.

I chose the Roasted Pine Nut Hummus because it's a flavor I'll probably never make at home. Pine nuts are expensive! This hummus is super creamy, with hints of pine nut flavor, but not overwhelming. The ingredient list is pretty short, & I recognize everything on it.

While I considered making something with the hummus, I wanted to sample it by itself first, to get the full flavor profile. I don't think it's going to make it into any recipes before we devour it. Yum!!

Mini Pita Tea Sandwiches

I'm obsessed with all things mini. Mini automatically equals cute. When I saw the mini pitas at Trader Joe's the first time, I restrained myself. But when I went back a week later & saw them again, I had to get some.

I'm also obsessed with hummus. Any vehicle that will get more into my mouth makes me happy. When I started thinking of what to do with the mini pitas, the two automatically had to go together.

It seemed like they needed a crunch, so I added a slice of zucchini in each pita. They were the perfect size!

So cute! So crunchy! So good!

We had ours with Cranberry Green Tea, an apple, bell pepper slices & popcorn. It was a cute little Sunday lunch. The Bup felt very un-manly but somehow he got over it and ate every last bite. 

I packed more in my lunch box for work the next day. They're very transportable & make a packed lunch feel more elegant.

Mini Pita Tea Sandwiches

Serves 2

10 mini whole wheat pitas

3-5 T hummus, any variety (I used Roasted Red Pepper & White Bean Basil)

1 small zucchini, sliced into 1/4" thick coins

Carefully open the pitas by cutting around the edge. Place a slice of zucchini into each pita and top with 1-2 teaspoons of hummus. Close pitas. Enjoy!

Anniversary Dinner

Thanks to everyone for the well wishes! :-)

For our anniversary dinner, we went to the Mount Hill Tavern.

Lots of sun on the way there. Traffic was crazy!

Our appetizer: Spicy Artichoke & Spinach Hummus w/ pita bread, cucumbers, and pepperoncini

The hummus by itself wasn't overly flavorful, but when I had a slice of the pepperoncini with it on the pita, it really brought out the flavors.

The Bup's drink: Malbec  (aged in a wood cask, which gave it a strong flavor that he loves!)

My drink: Sea Dog Blueberry Wheat Ale   (I love berry beers!)

The Bup's salad: Caesar Salad with garlic-parmesan vinaigrette, brioche croutons, and shaved parmesan cheese.

Of course he got this. He's a caesar salad man.

My salad: Seasonal Lettuces with mustard vinaigrette, gorgonzola, sugared walnuts, and pears

I had this the first time we went there and it was the main item I was looking forward to having again. Delicious!

The Bup's dinner: Ricotta Gnocchis with wild mushroom ragout, leeks, mascarpone cheese, sun-dried tomatoes & artichokes.

I had a few bites, of course, and this was excellent! I loved the addition of sun-dried tomatoes.

My soup: Vegetable Barley with Mushroom

This soup had a good flavor blend, but it wasn't my favorite soup of all time. I think I would have liked it more with some kidney beans in it.

Our first experience at the Mount Hill Tavern was much better than this one, mostly becasue of the wait staff. Our waitress last time was very attentive and willing to help whereas this time our waiter didn't seemed to want to be there. We ended up going across the street for dessert at 3B's Ice Cream because we were tired of waiting. The Bup got Strawberry Cheesecake and I had Mocha Cookie. Both flavors were excellent!

He treats me like a princess! :-)

Basil Lime White Bean Hummus

I made hummus for the 4th of July picnic at my parents' house. It was only fitting that it be tinted green. Gotta get some Italian in there somewhere!

When I read about the Cilantro Lime White Bean Hummus on HowSweetEats.com, I really wanted to make it. Mom said she had cilantro that I could have, so I got everything ready and went up to her house to get it. 

Only she couldn't find it.

So I decided to substitute basil instead. It's more crowd friendly anyway, since cilantro is such a hit or miss. Now I won't have to warn anyone.

Plus I just happen to have a cute little basil patch growing outside my kitchen door. It really isn't as quaint as it sounds. But it is handy!

And now it's gone. 1 day later.

Try it, it's finger lickin' good.

Basil Lime White Bean Hummus
Adapted from How Sweet It Is
Yield: about 1 cup

1 15-ounce can of cannellini beans, drained and rinsed

2 cloves of garlic, minced

1/4 c fresh basil

zest of 1 lime

juice from 1/2 lime

2 T olive oil

4 T water (add only as needed)

1/2 tsp salt

1/4 tsp black pepper

Combine beans, garlic, basil, lime zest, juice, and olive oil in the food processor and blend until mixed. With the processor on, add water until desired consistency is reached. Add salt and pepper, then taste and add more if needed. Serve with chips or veggies, preferably cold. If you can't wait, eat it right away!

Basil Lime White Bean Hummus

Screens & A Simple Lunch

Last weekend, we visited Ellicott City to help our aunt hang new screens on her enclosed deck. What a project!

I don't think any of us realized how long it would take. We were climbing ladders, pulling out staples, screwing and unscrewing the frames, dodging bumblebees, and cutting & stapling screens.

We violated all the rules for ladder use. We had it leaning precariously against bushes and he was straddling the top. We joked about it because although the directions warn against many things, leaning against bushes wasn't one of them!

At least I wasn't the one climbing ladders and crawling through bushes. I was the designated ladder holder instead.

I was also busy taking pictures, enjoying the flowers and sneezing!!

Connie made a yummy lunch for us.

We had hummus, an orzo salad, and white wine. The orzo salad was fresh and cool, perfect with the creamy hummus and crisp wine.

She got the hummus platter from Trader Joe's. (My favorite store!!) It had Roasted Red Pepper, Regular, Garlic, and Basil flavors. We ate it paired with pita chips, which had the perfect amount of sea saltiness.

Connie's Simple Orzo Salad

Serves 8

Connie's Note: Definitely one of those recipes that is not an exact science – ingredients can be added and subtracted and quantities modified.

My Note: If you don't like mushrooms, leave them out. If you want garlic, add it. Hate dill? Substitute chives. The sky is the limit!

1 lb. orzo

2 small zucchinis

12 oz. cremini mushrooms, sliced

1 tsp olive oil

1/2 cup sliced almonds, toasted

3/4 cup fresh dill, chopped

3/4 cup fresh parsley, chopped

1/2 cup scallions, chopped

juice of 2 lemons

2 T olive oil

salt

black pepper

Optional Garnishes:

6 artichoke hearts, quartered lengthwise

8 oz. fresh mozzarella cheese, cubed

Cook the orzo according to package directions and set aside to cool. Remove soft seeded center from zucchinis and chop into small pieces. If time allows, lightly salt and allow to drain for 20-30 minutes and then rinse.  Lightly saute the mushrooms in 1 tsp. olive oil, about 2 minutes. Toss everything together, mixing thoroughly. Add salt and pepper to taste. Garnish with artichoke hearts and mozzarella.

Orzo Salad

Oh Hummus

I think hummus is my all time favorite dip. Except if you count guacamole. :-) It's so versatile. Spinach flavor? You got it! Smoky flavor? Easy! There are so many things you can mix in to give it a unique flavor.

I'm not the only one who loves it! Angela wrote a whole post entitled Hummus, A Food Group.

Sun-Dried Tomato Hummus
adapted heavily from SmittenKitchen

2 cups cooked garbanzo beans
1/2 cup lemon juice
8 halves sun-dried tomatoes
1/4 cup tahini
1/4 tsp ground black pepper
1/4 tsp sea salt
1/3 cup water

Combine ingredients in food processor and process until smooth. Add additional water if necessary for a spreadable consistency.

Do you know what you should do with the hummus? Make stromboli.



I googled "hummus and broccoli stromboli" and got no exact results! It's an original! Apparently people put hummus on  their bolis but not in  them. After making it, I don't know why. It's going to be my new go-to stromboli.

I used this hummus to make two kinds of stromboli - one with dijon mustard and broccoli and one with bbq sauce, bell peppers and broccoli.

Hummus Stromboli
Makes 2 strombolis - Serves 4

1 recipe whole wheat pizza dough (see below)
2/3 cup sun-dried tomato hummus (or any preferred variety)
1 small head of broccoli, cleaned and chopped
1 bell pepper, chopped
1/2 small onion, chopped
3 T Dijon mustard
3 T BBQ sauce
Italian seasoning

Preheat oven to 400F. If using a pizza stone, put it in the over to preheat. If using baking sheets, spray with cooking spray.

Prepare dough and divide into two balls. Stretch each dough ball into an 18"x12" rectangle.

On one dough sheet, spread 1/3 cup hummus & Dijon mustard down the center of the rectangle. Top with 1/3 of the bell pepper, and as much broccoli as possible (about 2/3 of the total broccoli). Pull dough over toppings to cover and seal.

On the second dough sheet, spread 1/3 cup hummus & BBQ sauce down the center of the rectangle. Top with onion, remaining bell pepper, and the rest of the broccoli. Pull dough over toppings to cover and seal.

Carefully pick up the stromboli and turn it so that the seal is down. Place on stone (or baking sheet) and bake for 20 minutes. Coat tops of strombolis with either cheese or olive oil and sprinkle with Italian seasoning. Bake for another 10 minutes or until crust is lightly browned and firm to the touch.

Whole Wheat Pizza Dough
Makes 2 thin crust pizzas or 2 strombolis

1 cup warm water
2 1/4 tsp yeast
1 1/2 cups whole wheat flour
1 cup spelt flour
1/4 tsp sea salt
1 T olive oil

Dissolve yeast in warm water. Let stand about 5 minutes or until bubbly. Add flours, salt and olive oil. Stir until combined. Turn dough onto a lightly floured surface. Knead for about 5 minutes, until the dough is smooth. Let rise in a warm place in an oiled bowl, covered, for about an hour or until doubled. Separate into two and allow to rest for about 10 minutes.

Hummus and Sandwiches

It is entirely possible that nothing is better than homemade bread.

Except maybe when you toast it and add tomato sauce, lettuce & avocado.

And pair it with Up In Smoke Hummus from Gena at Choosing Raw! This stuff is addictive.

Hummus is mostly chickpeas and tahini, so it's full of vitamins, minerals and amino acids. Check out this source for more details!

I liked it best with the celery but the Bup liked it with carrots and Trader Joe's baked blue chips.

We had a little leftover Roasted Winter Vegetable Soup. I think I stretched my stomach last night eating this soup. I was stuffed but it was sooooooooo good! Tonight the Bup decided it was good as a dip, too, and starting dipping veggies and chips into it. I could've made it thinner but really, there's something about eating dip by the spoonful and not feeling guilty cause you know it's healthy. :-)

This loaf of bread looks innocent enough, but it's actually so huge that we had to cut it in half just to fit it into a bag. Even then, I had to use a grocery bag because the gallon size baggie was too small. The recipe was for Crusty Wheat Bread from Food and Wine magazine. It took 24 hours to make and it was worth every minute.

Does anyone else like avocado on their sandwiches? I think it's way better than cheese!

Happiness in Sunshine

Yesterday was one of those days when I left work and knew it was going to be a great evening.  The sun was shining, it was the perfect temperature, and despite the list of things I had to do, I was happy to have an evening at home.

Plus I didn't run into traffic on the way home, I tried a new street (construction is done and it inspired me!!!) to see if it was quicker, and when I got home there was a Netflix (Alias Season 4 Premiere! Woo!) AND a ValPak coupon set in my mailbox. Ahhhh...

1. Roller blade.  I had a mission: explore a new development in town and create a new 35-40 minute route for myself. I have 3 usual routes and I'm getting tired of them. It was the perfect roller blading temperature and I passed some friendly people along the way.

2. Laundry. Okay, so I let it build up just a little... But now it's blowing in the breeze out on the line, loving the fall air just as much as I do.  See what I mean about the beautiful day?

3. Change sheets. Clean bathroom. On a day like yesterday, these didn't even sound like chores! Look at the beautiful handiwork on the quilt. My mom made it for me. It's actually for a twin size bed but she's still working on the one for this bed, so we make do. I think the new one would've been done by now but I picked a super hard quilting pattern. Mom and Mommom have been slaving away for months now.

4. Make soup. Summer Squash and Corn Soup to be exact. Walter helped chop the veggies because halfway through the first onion I was in tears. They were ones we grew this year and very pungent! I'll admit, my soup doesn't look as good as the one from the recipe, but I didn't have the green onions to put on top. I made a few adjustments to the recipe, using regular onions and a little extra squash. I also added a hot pepper that cooked with the onions. It didn't add a lot of heat, though, because the soup has milk in it.

5. Try roasting a red pepper and making hummus. I was reading Summer Harms blog and found the recipe for Roasted Red Pepper Hummus. I actually used this one as my guide because I had tahini, but didn't use that much olive oil and didn't use the sriracha because I didn't have any. We sampled a few fingerfuls along the way and added more honey and salt.  It was delicious on sourdough bread but then we ran out and had to use Organic Blue Chips. They were good, too. 

6. Eat dinner outside! With a great big fresh salad! And beer!

6. Baked apples. Yum! Yes, it looks like mush in a bowl. My apples stayed in the oven a little too long. I'd plead not guilty but it really was my fault. They were still delicious! I stuffed them with a mixture of lemon juice, brown sugar, oats, cinnamon, nutmeg, ground cloves, and dried cranberries. Walter just had to have vanilla frozen yogurt with them. Actually, he wanted ice cream but I didn't have any vanilla.

7. Relax with my dessert, Alias, a purple afghan, and my Bup. I love fall.