Listen, I’m a huge fan of store bought, however my mom made me a convert the last time she was visiting me in Philly. She blended up a batch of her home made hummus for me to dip with carrots and then a few other flavors for me to use with the kebabs she brought. My oh my, trust me when I say, its WAY better. Silver lining is, its almost as easy/quick as opening the store bought container.
Tahini (see it wasn’t JUST for that shaved brussels sprout recipe, you silly non-believers)
So yea you get the point, there are multiple flavors, but even the original or base flavor is so yum! It’s also a nice way to use up anything you may have going bad. I always have cilantro leftover from my chimichurri sauce recipe or who doesn’t always seem to have an avocado that went from firm to ripe too fast? So throw it in the hummus and get to snacking! As you know hummus is also a good/healthy sub for mayo in wraps and sandwiches. Plus, recently, I ate a hummus stuffed omelet at this French/Lebanese brunch spot (shout out to Cafe La Maude) that rocked my world. So yeah, make some, you won’t be disappointed.
Get the last of the fresh herbs in while you can with this fresh and super simple recipe! It’s honestly so easy a cave man can do it. And I think this may even qualify for the paleo diet?!
I had friends coming over and literally had no finger food ready, so I went pantry-diving. Chic peas? Check. Basil about to go bad? Check. So many lemons I couldn’t possibly use them all myself? Check. All of my friends like hummus, so why not give it a whirl? Like literally, whirl it in a food processor. (I crack myself up…)
1 can of chic peas
1 cup of fresh basil leaves
2 lemons (1 tsp of lemon juice and 1 tsp of zest)
1 tbsp of olive oil
Break out the food processor (or mortar and pestle) and pour in all of the ingredients. Puree until smooth. That’s it! Seriously. But I mean, don’t forget to service it with pita chips (I’m addicted to Stacy’s sea salt pita chips). Or you can stuff it in to a cucumber for a healthier snack like we did here.
Chic peas/hummus is such a versatile ingredient, get creative! Mix your own flavors (red pepper and lemon, anyone?) and let us know what you come up with! Tweet it to us @damn_delish.
I don’t know about all of you, but with the amazing weather we had the other day it made me realize how close summer, and bathing suit, season is! [Insert expletive here.] Because of that, I’ve been trying desperately to come up with some healthy alternatives, ie. these “good for you fries” – green bean fries. Thank god they’re much healthier, because guys, these came out better than real fries! #addicted (Bonus: I didn’t use all of the green beans I bought, so I used the remaining fresh beans with some hummus. Delish!)
1lb fresh green beans (ends snapped off)
1/4 cup olive oil
1 tsp of salt and pepper
1 pinch of paprika
1/2 cup grated or shredded Parmesan cheese (Save a few pinches to top off the fries)
Preheat the oven to 375 degrees and line a baking sheet with foil or parchment paper. Mix together the oil, salt, pepper, paprika and cheese. Toss in the beans and coat completely. Spread out on the baking sheet and sprinkle a little extra cheese on top. Bake for 15-20 minutes/until brown and crispy.
I served this with a sherry vinegar hanger steak (recipe coming soon from one of our awesome contributors!).
So two summers ago, Jess & I went to Splish Splash (this water park in Long Island) with our significant others. Since we were going to be there all day and since amusement park food is always over priced and over fatty (I mean we were going to be in our bathing suits all days guys, no funnel cakes for us!) We decided to pack healthy and affordable lunches for the boys and us to eat mid-day. We did some sandwiches and salads and this salad was by far the biggest hit. Not only was it filling, but it was so easy to pack in little Tupperware containers with spoons.
1/2 a bottle of Trader Joe’s Hummus Salad dressing (I bet the greek goddess one would work too, I don’t see why not)
1 medium red onion diced small
1 bag of orzo (15 oz.)
1 cucumber diced small
1 tomato diced (I just halved cherry tomatoes, about a cup)
1/4 cup of olive tapenade (or just chopped black olives)
2 tbsp. finely chopped fresh parsley
1 tbsp. lemon juice
1/2 cup of feta cheese
pinch of black pepper & salt to taste (I added a pinch of chili flakes too because I like spicy everything).
Boil the orzo per the packet instructions and drain well. Mix in the remaining ingredients and chill for 15-20 minutes before serving.