Tag Archives: hummus

Nutella Hummus

Nutella Hummus

Nutella, Buffalo Sauce, Coffee, Bacon, Sriracha & Wine‚Ķ these are a few of my favorite things ūüôā

While I don’t necessarily eat them all together, I do try to find new & unique ways to incorporate each of these ingredients into new recipes on Little Leopard Book!

For this recipe, I was inspired by the popularity of my Pumpkin Hummus recipe on Pinterest and decided to try another spin on hummus using one of my favorite ingredients, Nutella!

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Sriracha Hummus

Sriracha Hummus

Sriracha – good, hummus – good, Sriracha hummus – so good!

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Beet Hummus

Beet Hummus

A few years back I watched a segment on all of the health benefits of purple foods. I then proceeded to go on a total “Purple Food Kick”.

It’s crazy how many purple foods are out there when you look, purple potatoes, carrots, cauliflower, and of course beets!

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Spinach Artichoke Hummus with Shamrock Shaped Green Peppers

Spinach Artichoke Hummus with Shamrock Green Peppers

I love holidays. Christmas, 4th of July, St Patty’s Day, Superbowl Sunday (it’s a real holiday for foodie football fans!), Thanksgiving, Easter, etc, etc. I love them most of all because they usually revolve around food.

My one problem with a lot of these holidays is that most of the cute, festive foods are catered around baking desserts. While I love some sweets here and there, I wanted to create a fun, new recipe for St Patty’s Day that was still delicious and festive, but on the healthier side.

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Pumpkin Hummus

Pumpkin Hummus

This recipe came to me after eating some of the most amazing hummus of my life at the Little Italy farmers market last weekend. They had the most unusual flavors including my new favorite, Peanut Butter Hummus. It’s sweet and a little salty and makes the perfect snack with a little pita bread!

I was now inspired to make the next great hummus flavor. I decided on pumpkin. ¬†It’s all the rage on Pinterest and with Fall upon us I thought it would be super fun to serve at all the different fall gatherings from¬†Game days¬†to Halloween parties!

If you like pumpkin, you will love this hummus!  The cinnamon gives it a slight sweetness, but the pumpkin shines through as the star!  This recipe only takes about 10 minutes to make and is something fun and different to take to a party or scoop into mason jars and give as gifts!

Pumpkin Hummus Ingredients

Ingredients (makes 2 pints)

  • 1 (29 oz) can garbanzo beans (chickpeas)
  • 1 cup pumpkin
  • 2 tbsp tahini
  • 1/2 cup olive oil
  • 2 tsp cinnamon

You really need a food processor for this recipe, but if you only have a blender and/or mini-chop it can be done in small batches.

I started by placing all of the ingredients in the blender.

Pumpkin Hummus

It was just too many ingredients for the good ‘ol Osterizer to handle, so I began scooping out batches into my mini food processor.

While this is not the ideal method of making this recipe (as it turns your 10 minute prep time into 20), it works if you are one of those sad souls without a “big girl food processor” (i.e. me!)

Pumpkin Hummus

Either way you do it, you want to blend all of the ingredients together until a creamy texture forms.

Pumpkin, hummus, tahini, chickpeas, garbanzo beans, olive oil, cinnamon

Place in the refrigerator for 30 minutes or so, then serve with cinnamon sugar pita chips.

I made these by slicing 4 pieces of pita bread into triangles and tossing with 2 tbsp melted butter and 2 tbsp cinnamon/sugar mixture.

Cinnamon Sugar Pita Chips

Place in the oven at 350¬į for 5-10 minutes, then serve with the hummus for a delicious treat!

Pumpkin Hummus with Cinnamon Sugar Pita Chips

I took this dish to a weekly “Game Night” my friend PK hosts and everybody ate it up!

Pumpkin Hummus

This is going to be a new fall staple at my house!

Pumpkin Hummus

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute the pita bread with gluten-free pita bread (found in some specialty stores) or serve with apple slices for dipping.

Pumpkin Hummus

Total Time: 10 minutes

Yield: 2 pints

Pumpkin Hummus

Ingredients

  • 1 (29 oz) can garbanzo beans (chickpeas)
  • 1 cup pumpkin
  • 2 tbsp tahini
  • 1/2 cup olive oil
  • 2 tsp cinnamon

Instructions

  1. Place all of the ingredients in a food processor.
  2. Blend until a creamy texture forms.
  3. Place in the refrigerator for 30 minutes.
  4. Serve with cinnamon sugar pita chips or apple slices.
http://whitneybond.com/2012/09/03/whats-for-a-side-pumpkin-hummus/

Hummus Trio

A Greek meal is never complete without a healthy side of hummus, so when preparing my Moussaka I felt it necessary to add just that, a large side of creamy, delicious hummus! And why stop at one flavor, when you can easily prepare a trio of hummus including roasted garlic, eggplant and red pepper!

 

Ingredients

  • 2 15.5 oz cans garbanzo beans (chickpeas)
  • 1 head garlic + 3 additional cloves (separated)
  • 1/4 cup tahini
  • 1/2 cup olive oil
  • 2 lemons (juiced)
  • 1/2 red bell pepper
  • 1 oz feta cheese (for garnish)
  • 1/4 eggplant (not pictured)
Serve With
  • Baby Carrots
  • Celery Sticks
  • Bell Pepper Strips
  • Warm Pita Bread
Start by ¬†chopping off 1/4 inch of the garlic head, drizzling with olive oil and roasting at 400¬į for 35-40 minutes.

Also roast the 1/2 red bell pepper (reserving 2 small strips for garnish if desired), as well as the eggplant.

To roast the red pepper, simply place the bell pepper half  on a baking dish closest to the heat source in the oven.

For the eggplant, peel and slice 1/4 eggplant and place on a baking sheet then drizzle with olive oil, salt and pepper. Roast each in the 400¬į oven for 35-40 minutes.

Next, begin preparing the hummus by draining and rinsing the garbanzo beans.  Place the rinsed and dried beans in a food processor.

Add the 3 cloves of garlic (minced), olive oil, lemon juice and tahini.  Blend until a thick puree forms.

Next, separate the prepared hummus into three bowls to make each individual flavor.

Remove the roasted vegetables from the oven. Allow to cool then peel the blackened skin off of the red pepper and chop into small pieces.  Place into the food processor with 1/3 of the hummus mixture and puree until smooth.

For the eggplant hummus (also known as Baba Ganoush) chop the roasted eggplant and add to another 1/3 of hummus mixture. Puree again until smooth.

For the roasted garlic hummus. Peel the garlic and add the cloves to the final 1/3 of hummus mixture and puree.

Top the eggplant hummus with feta cheese, the roasted red pepper with the reserved red pepper strips and green pepper strips for the roasted garlic.

With with both vegetables and warm pita bread triangles on the side for dipping.

This is a fun and easy appetizer or a great entertaining party dish! I also love to make these and chill them in the refrigerator for a healthy and delicious snack during the week!

♣ Vegetarian Option: This recipe is vegetarian.

‚ô¶ Gluten Free Option: This recipe is gluten-free when served with vegetables instead of pita bread.

Adventures at the Farmers Market

So Heather Locklear may not actually shop at the same Farmers Market as me, but it is located on the street that made her famous, Melrose Place… yes, every Sunday morning (if you consider morning sometime between noon and 2:00) I strut on over to Melrose Place, yes I live walking distance¬†to Melrose Place I am that cool, and to their lovely little Farmers Market!

And this is where I find all those fresh yummy fruits and veggies you see in my cooking posts!

After a few weeks of attending this little treasured Sunday ritual I now have my “spots”, like the Hummus people.¬† There are 2 vendors who sell hummus and each one is still vying for the #1 spot in my book… one has more flavors, but the other has amazing whole wheat pita bread, decisions, decisions, either way they are both delicious and if I miss a Sunday (heaven forbid!) I have to live without the amazingness of fresh hummus for a WHOLE WEEK!

My other favorite vendor sells purple potatoes, yup there it is again, my love for purple foods! I will admit this obsession began after watching an episode of Dr. Oz.¬† Probably seen the show 3 times in my life, all I know is he talks about poo a lot and I’d almost¬†always rather be watching the food network than that guy!¬†But I did stumble upon the show one day¬†when he¬†was¬†talking about foods that provide lots of nutriton¬†in your diet and I thought yes, something I can get behind!¬† So I tuned in and learned that, as I talked about in my post on What’s for Lunch?? Carmelized Beet and Feta Cheese Salad, purple foods are packed with antioxidants, great cancer fighters and heart disease preventers!¬† Obviously all of these things should appeal to well EVERYONE, so began my search for more and more purple foods and there they were at my little Melrose Place Farmers Market, purple potatoes! So fun to cook with, add so much¬†color to whatever you are making and cook just like any other potato! Usually they’re just little guys, but this Sunday I found a couple baking size and put them to work quickly!

I feel like this would be something that kids would love and what a fun way to feed them something yummy and nutritious!!  You can fill up one of these guys with the same things you would a traditional baked potato, cheese, veggies, sour cream, bacon, whatever you like!

A new item I came across this Sunday was the “amazing mix”.¬† Well, the name pretty much says it all, who wouldn’t buy something that has amazing in the name??? So I did!

Usually my Sunday morning Farmers Market adventures are a bit more leasurely but this week it was about a billion degrees outside so to save the veggies from getting drinched in my sweat I rounded up all my treasures in about half an hour and headed home to assess my purchases. Bell peppers, onions, carrots, the usuals, and a couple little yellow summer squash to throw something different in the mix!