This is a fun way to spice up your hummus. It’s sweet, tangy, and a little bit smoky. I didn’t have pomegranate molasses, so I used balsamic vinegar. I ended up adding more lemon juice at the end to give it more tang. Next time I’ll try the pomegranate molasses as I’m sure it really elevates the flavor of the hummus. It works great as a dip or spread. I halved the recipe and it made plenty! You can freeze hummus, but the texture isn’t quite as smooth after thawing, so I tend to make it in smaller batches.
I LOVE hummus! It’s one of those foods I could eat everyday. I think I did eat it everyday for a long time at one point in my life. I’ve tried all the variations of hummus and my favorite is the simplest version — garbanzo beans, tahini, lemon juice, garlic, salt, a sprinkle of cumin, and a drizzle of olive oil. I could eat hummus on just about anything. It’s a spread that can elevate the flavor and enhance the mouthfeel of so many different foods; at least I think so.
This recipe yields super smooth hummus without having to peel off the chickpea skins. A 20-minute boil makes the chickpeas extra soft, which helps them break down into a silky smooth purée. Overall, it’s a fairly quick process that results in much tastier and cheaper hummus than you can get at the store.
This has become my go-to guacamole recipe. It’s quick and easy to make and everyone I’ve made it for seems to love it. I’ve tried using both red and white onions. I think I prefer it with white onion. I’ve made it with and without the tomatoes. It’s good both ways. Though I think I like the no-tomato version better when I’m eating it alongside chips and salsa, especially red salsas.
Always use fresh lime juice! It actually makes a difference. And if you have time, make the guac a couple hours in advance. It still tastes good if you eat it right away, but the garlic and onion are less pungent if you let the guac sit for a few hours. I think the overall flavor is better too, though the difference is very subtle.
Black Bean Corn Salad with Chipotle Honey Vinaigrette
This is a super versatile recipe. It can be served as a side dish, dip, or garnish. I most frequently use it as a dip with tortilla chips but have also put it on tacos, chicken, and salads. If serving as a side dish, I like to mix in one cup of quinoa to make it more hearty. I’ve found fresh corn gives the salad the best texture but canned or frozen corn works just fine. I recommend making at least a few hours or even a day before serving to let the flavors meld.
Citrusy, creamy, and packed with nutritious ingredients. This pesto is the perfect taco topper! Because the recipe makes a smaller batch, the pesto doesn’t turn out quite as smooth and creamy when made in a blender. For best results, blend ingredients in a small food processor.
A delicious way to give your avocado toast a little protein boost! With lime, cilantro, and avocado as three of the main ingredients, the flavor and texture are very similar to guacamole. Works well as a dip or spread.
