Posts tagged Hummus


Polenta Pizza

polenta pizzaPizza night has taken a new twist at my home. The usual flour based crust has now been replaced by polenta. Instead of the pizza stone we now use our trusty cast iron skillet. Pizza night will never be the same again.

Ingredients

  • 3 cups water
  • ½ tsp. salt
  • 1 cup polenta
  • 1 Tbsp. olive oil
  • 1 cup diced onion
  • 1 cup diced green pepper
  • 3 cups sliced mini portabella mushrooms (8 oz. box)
  • 2/3 cup prepared hummus
  • 1 cup halved grape or cherry tomatoes
  • 12 inch cast iron skillet

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add salt to water and bring to a boil over high heat.
  3. Reduce to medium low heat and add 1/3 cup polenta.
  4. Stir for 2 minutes until thickened, then add remaining polenta and stir until creamy, approximately 8-10 minutes.
  5. While the water is boiling, heat olive oil in a cast iron skillet over medium high heat.
  6. Add onion, green pepper, and sliced mushrooms. Saute until soft, approximately 3-4 minutes. Remove vegetables from skillet.
  7. When polenta has cooked, spread the polenta evenly in the still warm cast iron skillet. Spread hummus over polenta and spread onion, pepper, and mushroom mixture over hummus. Spread cherry or grape tomatoes on the pizza.
  8. Place polenta pizza in oven for 15 minutes.

Note: polenta pizza may need to be served with a spoon if served straight from the oven. The polenta will become firm and be easier to cut when it cools.


Eggplant Hummus

EggplantWhile strolling down the aisles of the farmer’s market lately I was surprised by the variety of eggplant that I could find. Eggplant comes in a variety of colors from the deep purple, ovoid fruit which is typically cultivated in Europe and North America to the elongated, white, green, or bi-colored varieties found in Asia. Eggplant also goes by many names including aubergine, brinjal, and Chinese or Japanese eggplant. Eggplant is used in a variety of dishes around the globe from French ratatouille, to Middle Eastern baba ghanoush, to stuffed Indian brinjal. A 100 gram serving of cooked eggplant provides just 35 Calories, 8.73 grams of total carbohydrate, 2.5 grams of dietary fiber, and 0.23 grams of fat. If you love eggplant dips, give this recipe a try.

Eggplant Hummus

Yield: 1 ½ cups

Ingredients:

  • 4 small eggplants or 1-2 medium eggplants (3/4 cup cooked)
  • 15 oz can garbanzo beans/chickpeas, drained
  • 1 tsp paprika
  • 2 Tbsp lemon juice
  • 1 Tbsp roasted garlic

Instructions:

  1. Preheat oven to 350°F. Slice eggplant in half and place on an oiled baking sheet, cut side down. Cook for 30-40 minutes until fruit is soft. Allow to cool. Scoop out into a blender or food processor.
  2. Add remaining ingredients to blender or food processor.
  3. Blend until smooth and refrigerate. Prepare 1 day ahead to allow flavor to develop.
  4. Serve with chips, crackers, or slices of pita bread.

Entertain Them With Beans

Sweet & Spicy Bean DipLooking for a new football viewing recipe? Tired of the same old bean dip? Try Sweet and Spicy Bean Dip featuring Great Northern beans.

Sweet & Spicy Bean Dip

Ingredients:

  • 1 – 15 ounce can Great Northern beans, drain and wash
  • 1/3 cup almond butter
  • 1/3 cup olive oil
  • 2 Tbsp fresh lemon juice
  • 1 cup cooked, sweet corn
  • 1/4 cup parmesan cheese alternative
  • 1 – 1.25 oz package taco seasoning
  • 1/3 cup sun dried tomatoes
  • 1 – 8 oz. package vegan cream cheese, softened
  • 1 – 8 oz. vegan sour cream
  • 3 Tablespoons dried chives
  • Spinach leaves
  • Crackers

Instructions:

  1. Blend the Great Northern beans, almond butter, olive oil, and lemon juice using a food processor or blender. Divide bean dip in half, leaving one half in the processor or blender and placing the other half in a separate bowl.
  2. Blend corn and alternative cheese with the bean dip in the processor. Scrape sweet bean dip into one bowl.
  3. Place the other half of the bean dip back into the processor or blender and blend with taco seasoning and sun dried tomatoes to create a spicy bean dip. Extra olive oil may be required to blend sun dried tomatoes
  4. Combine softened cream cheese, sour cream, and dried chives in a third bowl and stir until well mixed.
  5. Line a dinner plate with spinach leaves.
  6. Spoon sweet, yellow bean dip onto half of the plate and spicy, red bean dip onto the other half. Spoon sour cream and chives dip on top of both bean dips.
  7. Serve with the crackers of your choice.

White Bean Dip with Rosemary

white bean dip with rosemarySubmitted by: Debbie Petitpain, MS, RD, LD, and Nina Crowley, MS, RD, LD
Yield: 2 cups

Ingredients:

  • 3 sprigs Fresh rosemary, rinsed + some for garnish
  • 2 cloves Garlic, peeled
  • 2 – 15 oz cans White beans
  • 2 Tbsp Fresh lemon juice
  • 2 tsp Kosher salt
  • 1 Tbsp Olive oil
  • Raw vegetables (for dipping)

Directions:

  1. Pick the rosemary leaves off the stems and add to a food processor. Whirl for 10 seconds.
  2. Add the garlic to the food processor and whirl until minced.
  3. Add white beans, lemon juice, and salt to the food processor and whirl until smooth; pour into a serving bowl.
  4. Drizzle the olive oil over the bean dip. Garnish with fresh rosemary.
  5. Serve with raw vegetables.

Nutritionals (1/4 cups):

Calories: 122; Total Fat: 2 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 799 mg; Carbohydrates: 19 g; Fiber: 6 g; Sugar: 2 g; Protein: 8 g; Vitamin A: 0% DV; Vitamin C: 3% DV; Calcium: 6% DV; Iron: 11% DV