Tag: hummus

Red Beet Hummus

You either love them, or you hate them! Red beets, people tend to have strong opinions about beets. They have a distinct, earthy flavor with a dense consistency. Their bright color is powerfully staining and will leave ruby splashes on your clothes and skin! If you’re in without a grimace for the first part of the equation, that is, you don’t care about the red mess that beets inevitably create, then this is just another recipe you’ll enjoy often.

However, if you dislike beets, this recipe may just change your mind. At least we hope you’ll try it: After all, beets are so good for you!

Beets are a root vegetable low in fat, having about 37 calories in ½ cup serving, when boiled. Although they have only 1 gram of protein and 2 grams of fiber, the benefits of fiber come from their array of vitamins and minerals. Red beets are a good source of folate, delivering close to 17% of your daily recommended intake in ½ cup. They also contain other B vitamins such as niacin, thiamin, pyridoxine, riboflavin, as well as vitamins A and C.

Beets also are a superior brain food due to their manganese content. Just one portion provides 14 percent of your daily manganese. This aids your body in hormone production, and it is essential for nerve and brain functions. Some other minerals in beets include potassium, magnesium, calcium, iron, phosphorus, zinc, copper, and selenium.

As far as the vegetable’s culinary attributes are concerned, beets represent an efficient way to naturally color baked goods. The famous Red Velvet Cake can derive a beautiful rich red from just a few drops of concentrated beet juice, instead of artificial red food coloring. Since beets are a root vegetable made up mostly of carbohydrates, similar to potatoes, they can at times be used interchangeably in some recipes.

In the recipe below, we introduced beets into a classic hummus recipe for a couple of reasons. Beets will bring the total caloric content of hummus down significantly since they have fewer calories than chickpeas. They will also add to the traditionally smooth texture of hummus, bringing a more silken texture to the final product. As for flavor, the lemon and tahini are the main taste enhancers in the recipe, but you will notice a new and refreshing earthy— not to mention—savory undertone emerging from the beets. Most importantly, beets will turn your beige hummus vibrant red! It makes  for an elegant appetizer for parties and pairs well with blue chips, when perhaps garnished with a sprig of basil, as you see in our accompanying photo.

There are quite a few variations of hummus out there these days. We would love to hear about your favorites. Comment below with your version, and inspire our next creation!

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Beet Hummus

1 can of garbanzo beans (drained, rinsed)

2 small beets

¼ cup of Once Again Tahini

3 cloves of garlic

3 tablespoons of lemon juice

1 teaspoon of salt

3 tablespoons of extra virgin olive oil

First wrap each beet in foil, and bake at 400 degrees Fahrenheit for about 1 hour, or until tender when pierced with a fork. Remove beets from the oven, and let them cool completely. In a food processor, combine garbanzo beans, beets, Once Again Tahini, garlic, salt, and lemon juice. To complete the batch, slowly pour in olive oil until a desired consistency in obtained, as you continue to pulse the mixture. Store in an airtight container in refrigerator for up to 7 days.

Watch how you can make it in minutes:

Roasted Cauliflower: Plus 6 Other Ways to Use Once Again Organic Tahini

I have recently shared some recipes that included Tahini as an ingredient. My family really enjoyed taste testing the recipes as I worked on them, and I have made some of the recipes a few times already for second trials. I was so inspired with my new found love for Tahini that I went a little overboard and stocked my pantry with a few jars. Which lead me to further explore how else I can use this delicious sesame seed butter. I turned to my trusted friend “the internet” for some answers.

I’ll go through some of the ideas I found, and which ones I have tried so far. Through my research I confirmed that tahini can serve as a replacement or alternative to most nut and other seed butters in recipes. Since tahini has a consistency similar to that of peanut butter, it is very versatile.  It does not have the sweetness of nut butters and can be more easily used in entrees and soups. So here are a few suggestions, and since we love new ideas and challenges, share yours if you have one to add to this list!

  • Simple but often overlooked: Just spread it on crackers or toast! My kids approved and enjoyed tahini paired with fruit jam as a sandwich. It can be used instead of mayo on a turkey and cheese sandwich, a veggie wrap, falafels or on a chicken Panini.
  • As a dip of course! When tahini is mixed with a little lemon juice and herbs it becomes a great dip for raw veggies, pita chips or any other chip. It is also perfect to drizzle over roasted veggies. (see recipe below)
  • As a salad dressing. In addition to the lemon juice and tahini add a few teaspoons of extra virgin olive oil, some salt, a little garlic or ginger and you’ll have a thick and creamy salad dressing that is far more nutritious than cream based dressings. It is perfect for Greek Salads, but will also go well with any salad combination. Here is one I have tried at home and thought it was a winning combo: ½ cup tahini, ½ cup olive oil, 2 tsp apple cider vinegar, 2 tsp lemon juice and 2 tsp of ginger. Mix in blender and save left overs in refrigerator.
  • Thicken your soups. I tried this one too! Instead of heavy cream on my broccoli and cheese soup recipe, I added a few tablespoons of tahini and achieved the same thickness with less dairy. If you are trying to cook without any animal product, but have been missing creamy soups, this may just be your answer! Start by adding one tablespoon at a time until you achieve the creaminess you prefer.
  • Tahini is most commonly used in hummus recipes. Traditional hummus calls for garbanzo beans, but this is not the only way to make hummus. I was adventurous to try all different kinds of hummus lately. The tahini and olive oil should be used in the same proportion as usual, but you can vary the legume/vegetable variety in your recipe to make a brand new hummus. So far I experimented with edamame, pinto beans, eggplant, lima beans and white beans.
  • Use it in cookies and cakes recipes in place of nut butter. I have not tried this one yet! I found several recipes online suggesting you can substitute one to one on any recipe that calls for a nut butter.

As you can imagine I will have no trouble going through my stash of Once Again Organic Tahini, and will probably be stocking my pantry on a regular basis! Have fun discovering your family’s favorite way to enjoy tahini!

… get creative and have fun,

 Carolina

 

Roasted Cauliflower with Tahini  cauliflower tahini

1 head of cauliflower
2 Tbsp Tahini
1 Tbsp Lemon juice
1 tsp salt
1 tsp garlic
4 tsp extra virgin olive oil

Wash and cut your cauliflower, then toss it in 2 tsp of extra virgin olive oil, place in oven (400F) and roast for about 15 minutes, or until tender. Once out of the oven, while still warm toss it in the mixture of Tahini, lemon juice, salt, garlic and left over olive oil. Ready to eat!

Hummus: Make it at home!

Hummus: Make it at home!

I’m a big fan of hummus and a few years ago, when I got my food processor actually, I was inspired to try everything and anything that required high powered blades for processing. Timing was just right, as I looked up all the ingredients of a traditional hummus recipe and used my very own processor to make it fresh and at home!
Most dips that are sold as shelf stable products have added artificial ingredients to preserve taste and freshness, and we are big fans of dips in my house! My kids love snacking on raw veggies and so do I, and it just so happens that hummus pairs really well as a dip for raw veggies.
20140622_200721426_iOSAfter a few trials to get just the right proportions of each ingredient, and cutting out some labor intense steps to make it much easier I think I have a favorite recipe and some tips to make your own hummus.
The surprise ingredient in hummus for most people is the Tahini. Tahini is made from ground sesame seeds and it adds to the texture and flavor of hummus. Hummus by the way, is a very good dip choice when looking for healthier alternatives. It’s packed with fiber, omega fatty acids (you can thank the Tahini for that!) and lots of minerals such as Manganese, Copper and Iron.
My basic Hummus recipe starts with a can of Chickpeas, and I like to use the organic kind. I do sometimes take the time to cook some chickpeas of my own and freeze small portions for future use but when on short notice the can works well! To really infuse the taste of garlic I found that microwaving the chickpeas (with liquid and all, straight out of the can into a glass bowl) with 3 garlic cloves for 3-5 minutes does the trick. You can of course do this over the stove top as well. Then transfer it all to your food processor while still warm, add about 2 tablespoons of lemon juice, ½ cup of Once Again Nut Butter Organic Sesame Tahini, 1 tsp s20140623_134408000_iOSalt and blend. Then slowly I drizzle in about 1 tablespoon of Extra Virgin Olive Oil in the final seconds of blending. The hummus is smooth and tastes so fresh!
This basic recipe has great potential for personalization! For a spicy version add cayenne pepper and jalapeno pepper to taste. You ca
n also add green olives, sundried tomatoes and oregano for an Italian twist. For a Greek version try adding spinach, crumbled feta cheese and extra lemon juice.
I think you get the idea, making your own hummus is easier than it sounds, but I warn you, once you’ve tried homemade hummus you may not want to go back to the store bought ones!

Carolina