Homemade Hummus

Switching up the Tahini

While traditional hummus recipes call for tahini, some people don’t love it’s taste (aka my husband Christopher) or don’t use it regularly so they don’t justify the purchase. I started making batches with other nut butters, and it’s literally changed my hummus eating world. I love a very traditional spread, but something about the added depth of roasted almond butter really hits the spot. I’ve used peanut butter (natural and no-stir), roasted and raw almond butter, regular tahini, cashew butter, and black tahini (made from black sesame seeds). Use whatever you’ve got or like!

We eat a lot hummus in our house. My husband’s go-to lunch at home is a hummus and PB sandwich. (I thought it was weird at first too, and then I put peanut butter in my hummus and it’s really good. Try it!) While we very often just buy containers from the grocery store, making it at home is really easy and much more cost effective. With a can of chickpeas, a few tablespoons of your preferred nut butter, and some pantry staples, you’re on your way to a tasty snack in about 10 minutes.

There are many things I love about hummus including it’s protein rich nature, but it’s such a great blank canvas to play with. Once you have a base recipe, you can add any type of flavors that you want - roasted red peppers, curry paste, all sorts of fresh herbs, spice mixes, etc. It’s also a great way to use up some little bits of condiments, pickled items, or spices you have floating around your fridge and pantry. I’ve included four of my favorite flavor combinations below, but I’d encourage you to play around with what you like!

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HOMEMADE HUMMUS - 5 WAYS

Makes about 2 cups

IngredieNts

Basic Hummus

• 1 (15-oz) can chickpeas, drained

• ¼ cup plain yogurt (optional)

• 2 tablespoons nut butter (tahini, almond, peanut)

• ¼ cup olive oil

• 4 garlic cloves

• Juice of 1 lime or small lemon

• 1 tsp ground cumin

• ½ tsp kosher salt

• ⅛ tsp cayenne pepper (optional)

Method

1. Combine all ingredients in the container of a food processor. Blend for 5 minutes, until very smooth and warm to the touch. Transfer to a serving bowl or an airtight container. (For best flavor, cover and let hummus stand for at least an hour before eating.)

2. Serve with pita and garden fresh vegetables. Refrigerate in an airtight container a good swirl of olive oil to coat the top for up to 5 days.

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Kalamata Olive and Black Pepper

To Basic Hummus, add 1/4 cup kalamata olives, 2 tablespoons almond butter, and 1/2 teaspoon ground black pepper. Top with olives and olive oil.

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Dill and Mint Hummus

To Basic Hummus, add a handful of fresh dill sprigs and fresh mint leaves. Top with olive oil and fresh herbs.

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Harissa Hummus

To Basic Hummus, add 2 to 3 tablespoons harissa paste and 2 tablespoons peanut butter. Top with peanuts and chili oil.

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Black Sesame Hummus

To Basic Hummus, use black sesame tahini instead of regular tahini. Top with addition tahini and black salt.

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Blackberry Glazed Green Beans

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Blackberry and rosemary has long been a favorite flavor combination of mine. I’ve combined them into pies and jams on multiple occasion, as blackberries lend themselves towards sweets so easily and rosemary adds a surprising yet delicious savory note. But, I’ve been wanting to explore using them in a savory fashion. While legumes and fruit may not be the most immediate pairing that springs to mind, it’s a delicious one. These two summer treats have a short overlapping harvest period so add them to your next cookout or Sunday supper plans.

The beans in this dish are cooked until they’re crisp tender - the perfect way to eat them in my opinion - and get a sweet glaze from sticky blackberry jam. Fresh berries add pops of juicy flavor and the addition of balsamic vinegar, salt, and rosemary helps round everything out. This side dish is perfect serving alongside grilled chicken or pan seared fish.

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Blackberry Glazed Green Beans

Makes 4 to 6 servings

ingredients

• 2 tablespoons butter or oil

• 1 large shallot, thinly sliced

• 2 fresh rosemary sprigs

• 1 pound fresh green beans, stem ends snipped

• ¼ cup blackberry jam

• 2 tablespoons white wine or water

• 1 tablespoon balsamic vinegar

• ½ teaspoon kosher salt

• Pinch red pepper flakes

• Handful fresh blackberries (optional)

• Ground black pepper

Method

1. In a large skillet or enameled cast-iron braiser over medium heat, melt butter. Add shallots and rosemary; saute for a few minutes until shallots begin to soften. Add green beans and cook, covered, stirring occasionally for 3 minutes.

2. In a small bowl, whisk together jam, wine, vinegar, salt, and pepper flakes. Pour over beans and stir to coat. Continue cooking, stirring frequently until beans are crisp tender and sauce thickens to a syrupy consistency, about 3 minutes. Toss in fresh blackberries, if desired, and cook for another minute. Remove from heat. Finish with freshly ground black pepper and serve immediately.

Edamame Hummus

If you're in search of an easy and delicious hummus recipe but want something a bit different than the traditional chickpea dip, this edamame hummus is just the right fix! Edamame beans, when pureed, aren't as dense as chickpeas so the texture of this hummus is light, almost fluffy, but strong enough to hold deep flavors and a satisfying bite. The light green color of this hummus is a beautiful compliment to your fresh seasonal produce.

I like making a meal out of hummus by serving it with a variety of fresh vegetables, a few slices of pita bread and a little bowl of olives and feta in olive oil. Add a variety of fresh herbs to your hummus for additional flavor or mix it up when you make a new batch by adding in varying combinations of herbs (cilantro, dill + mint, basil + chives), roasted peppers, or a teaspoon of curry powder. 

You can find the recipe on Bonnie Plants' website by clicking the button or image, below.

Roasted Brussels Sprout Leaves

Featured: Brussels Sprout Leaves
Brussels sprouts are a cruciferous vegetable, meaning they are in the Brassicaceae family which includes cabbage, broccoli, collard greens and kale and are packed with nutrition. Brussels sprouts are considered a great disease-fighting food, helping to fight against cancer, diabetes, and heart disease. 

Nutrition: Low in calories and rich in anti-oxidants, potassium, and high amounts of Vitamin K & C. They are also good sources for your daily requirements of dietary fiber, Vitamin A, manganese, potassium, folate, iron and Vitamin B6. So, basically, they're like Nature's tasty multi-vitamin. 

Season: Harvest season is between September and March in temperate climates. Sprouts and leaves become sweeter after a frost.

Brussels sprouts in all forms are covering restaurant menus and Pinterest pages these days, but often overlooked are the large leaves that shelter the tiny sprouts as they grow (if you're unfamiliar with how Brussels sprouts grow, check this out). The leaves are edible and just as tasty as the sprouts. They aren't typically found in conventional grocery stores, but they are popping up around farmers markets or you may have them in your own garden. The leaves can be used in the same ways as kale, cabbage or collard greens by sautéing, shredding into salads or adding to green smoothies. But what you may be even less familiar with or just walked by dismissing it as cabbage, is the top of the Brussels sprouts stalk. As the stalk grows, the leaves form a head at the top, much like a very loose head of cabbage or one giant Brussels sprout. I love the small sprouts, but I definitely think the head of leaves is where the magic is. 

To me, the best roasted sprouts are when the outer leaves get crispy but the inner core is tender and sweet. The head of Brussels sprout leaves create that partnership perfectly.  If you are growing your own Brussels sprouts or find the heads locally, try this method of roasting and treating it like one giant Brussels sprout. The recipe below is just a baseline for roasting; how you choose the finish the roasted leaves us totally up to you! I used a bunch of fresh herbs I had leftover in the fridge to make a pesto, drizzled with extra vinegar, some shaved parmesan and additional fresh herbs. This is a great way to use up leftover condiments, herbs, sauces and cheeses that you have sitting around. If you can't find the heads of leaves, a napa, savoy or red cabbage will substitute nicely. 

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Roasted Brussels Sprout Leaves

• 1 head of Brussels sprout leaves or cabbage
• 1/2 cup balsamic vinegar
• 2 tsp brown sugar, honey or maple syrup
• 1/2 tsp kosher salt
• 2 Tbsp olive oil
• Various toppings of choice (pesto, chili oil, Sriracha, fresh herbs, cheese, etc.)

Preheat your oven to 375 F. 

Cut your head of Brussels sprout leaves or cabbage in half, from the top of the head to the stem end. Place each half cut side up on a lined baking sheet. 

In a small bowl, mix together vinegar, sugar, salt and olive oil. Pour a quarter or so of the mixture over the cut side of each half, allowing the liquid to seep in between the layers of leaves. Flip them over, cut-side down and lift any outer loose leaves, brushing the inner leaves with the mixture and all over the outside of each half. If you have any remaining vinegar, set aside for later use. 

Place the sheet pan in the oven and roast for 20-30 minutes, or until the middle is tender and the outer leaves become brown and crispy. You do not want them to burn.

Remove from the oven and serve with garnishes of your choice.  I drizzled mine with the remaining vinegar, herb pesto, fresh mint and dill leaves, and shaved parmesan cheese. 

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Roasted Carrots with Chopped Mint Dressing

Carrots have been filling the farmers markets around here as of late. Commercially, we are often used to buying carrots in their perfectly cut "baby carrot" form - clean, bagged and ready for snacking.  There is certainly nothing wrong with some convenience, but I can tell you, it's worth the bit of extra time it takes to clean these roots when purchased locally. They are often much sweeter and typically cheaper per volume to buy direct from the farmer. Depending on which region of the country you live, you should see carrots in your farmers market through the start of winter, if not longer. 

Roasting is one of the best ways to bring out and intensify this root’s inner sweetness. Seasoned with a hint of heat that balances nicely with fresh mint dressing, these Roasted Carrots with Chopped Mint Dressing are a tasty, versatile side dish. If you happen to have any leftovers, try chopping up the cold carrots and adding them to a salad.

Find this easy Bonnie Plants recipe here.