Spinach artichoke dip is given a healthy twist in this vegan recipe for spinach artichoke hummus. It’s perfect as a gluten free, healthy snack or party appetizer!
Hummus is my favorite healthy snack to keep around the house. It’s filled with protein and good fats, and this particular recipe is also packed with extra vitamins from the spinach and artichokes.
Over the years, I’ve experimented with different hummus flavors. Sriracha Hummus is my favorite for when I want a little heat in my hummus! Nutella Hummus is my favorite fruit dip. And Beet Hummus is my favorite bright and beautiful dip for snacking on by the pool in the summer!
This Spinach Artichoke Hummus is a healthy twist on the popular dip. It’s a great snack to keep around throughout the year. It’s also a fun green snack for St Patricks Day! Serve it with Shamrock Shaped Green Bell Peppers for a festive and healthy snack on St Patty’s!
Thai sweet chili turkey is wrapped up in warm pita bread with sweet Thai chili hummus and veggies in this delicious pita wrap recipe, perfect for lunch at home or on-the-go!
Today’s post is sponsored by my friends at Jennie-O!
A sweet Thai chili, banh mi sandwich and greek pita wrap walk into a bar, they get friendly and this Sweet Thai Chili Turkey Pita Wrap is born! 😉
But seriously, this epic combination of Jennie-O Sweet Thai Chili Turkey, wrapped in warm pita bread with a sweet thai chili sauce + hummus combo, fresh cucumbers, red bell peppers and carrots is a can’t miss wrap recipe made in less than 10 minutes!
Your party guests will never guess that this charcuterie board is low calorie! Bursting with colors and flavors, learn how to make a charcuterie board that is easy to create, with a gorgeous display, that’s also healthy and gluten free!
Charcuterie boards, oh how I love thee! You’re gorgeous, easy to make and filled with a few of my favorite things, meats, cheeses, fruits, veggies and dips!
While I usually create charcuterie boards for parties or as an appetizer for dinner with friends, I’m definitely not above making a charcuterie board for two and eating it for dinner with Kurt!
Mediterranean grilled vegetables, pita bread & feta cheese are served with an assortment of hummus varieties on a delicious veggie & hummus plate!
For today’s post, I partnered up with my friends at Sabra Hummus to share this tasty Mediterranean platter filled with grilled vegetables and Sabra Hummus!
One of my favorite things about grilling is the camaraderie around it. You get your friends and family together, fire up the grill and spend all day outside soaking up the sun with wonderful conversation and great food.
Between the burgers and brats, it’s time for the “unofficial meal” of the day, and that’s where Sabra Hummus, and this Mediterranean Grilled Vegetable Platter comes into play!
Pumpkin hummus combines pumpkin puree, garbanzo beans, olive oil & cinnamon into a delicious dip. Serve with cinnamon sugar pita chips or apple slices!
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!
Ingredients (makes 5 cups)
1 (29 oz) can garbanzo beans (chickpeas)
1 cup pumpkin
2 tbsp tahini
1/2 cup olive oil
2 tsp cinnamon
Place all of the ingredients in a food processor or blender.
Blend all of the ingredients together until a creamy texture forms.
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.
Place in the oven at 350°F for 5-10 minutes, then serve with the hummus for a delicious treat!
I took this dish to a weekly “Game Night” my friend PK hosts and everybody ate it up!
This is going to be a new fall staple at my house!
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!
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)
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°F 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°F oven for 35-40 minutes.
Next, begin preparing the hummus by draining and rinsing the garbanzo beans, then placing them 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.
Serve 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!