Posts Tagged ‘tahini’
Try this fall flavored white bean hummus made with pumpkin and served with homemade chili powder spiced pita chips.
You guys. It’s October so I finally gave in to fall and pulled out the pumpkin puree. The weather must have known because the high today is actually under 80 for once. As much as I enjoy fall weather, it’s been difficult to get into the fall-mindset with all the heat that lingering around.
But anywho back to this pumpkin. I turned it into a white bean hummus and even made homemade pita chips seasoned with chili powder. Because no hummus dip is complete without some pita chips and making them is just too easy. Of course you can buy pita chips but the flavor combination was spot on for this dip.
One year ago: Gluten-Free Apple Butter Swirl Cheesecake Bars
Two years ago: Chicken Pesto Lasagna Rolls
Make hummus even healthier with the addition of kale. With a whole head of roasted garlic you won’t even notice the kale except for the green color.
Alright folks, I know it is September and many of you are gearing up for fall with pumpkin recipes but I just cannot do it yet. The highs have just started to stay below 90 but unfortunately 80s are not conducive to dreaming of pumpkin either. It’s like the summer that refuses to end but one day it’ll drastically drop in temperature and never return. Living in the south the past 8 years, I have noticed the complete lack of a gradual season change. Oh winter is nearing it’s end? BAM infernal summer. It is fall yet? BAM start making hot cocoa. It’s as if there are only two real seasons, mild winter and sticky-hot summer, with a week of spring and fall in between. And I think I write post saying the same thing every year.
The weirdest seasonal aspect of living in the south is the lack of fall weather at the start of football season. We’re supposed to be gearing up for spiked cider and hoodies, not slushies and skirts/shorts. Thankfully no matter what you are wearing, football food is always welcome. This week’s recipe is yet another dip because who doesn’t love dip? Hummus is a particularly popular one and this version is packed with a whole head of roasted garlic and kale.
One year ago: No-Bake Funfettinutter Granola Bars
Dig into this layered Greek hummus dip with a cream cheese-Greek yogurt layer, hummus, and chopped tomatoes, red onions, cucumber and feta. Served with homemade pita chips.
The other day I was mailing out a bill and needed a stamp. I found a sheet of old Easter stamps on my parents’ desk and sent it on it’s way. Later that day, Sherrill asked me if I had any stamps for the letter she needed to mail and I pointed her in the direction of the sheet I used earlier. They weren’t stamps, they were stickers. Stickers that looked just like stamps with the ridged edges and everything but were not legal stamps. Of course the mailman had already pick up my letter which meant my bill would likely be late by the time it was returned and properly stamped. I waited a week and finally decided that it was time to call up the credit card company to see if I could reason with them, but first I got the bright idea to check my checking account. Guess what? The check was cashed which means the post office accepted the sticker as a stamp! Glad I wasn’t the only one who was duped.
This dip may seem complicated with the long list of ingredients but is pretty easy to throw together. The hummus is pureed in a food processor, the cream cheese and Greek yogurt are blended together, and then the two layers are topped with chopped veggies and feta. The homemade pita chips take a little more effort but if you are not up for the task feel free to skip and serve with store-bought pita chips, tortillas chips or vegetables.
One year ago: Breakfast Stromboli
Originally I hadn’t planned on posting the recipes for the veggie dip cups that I also made for my cousin’s shower, but they were such a hit I decided to after all. I actually made two different kinds of dip: green goddess and roasted red pepper. I think the green goddess disappeared first, but both were devoured with satisfaction. Having them prepared in individual cups also made it easy to carry around and socialize without needing to balance a plate full of food.
Unfortunately due to last minute grocery shopping we didn’t have the diverse array of veggies we had originally wanted, but in all honesty these could have been served with celery alone and would’ve been just as good. All you really need is a vehicle for the dip! A healthy vehicle of course.
In other news, do you recall the Bestowed review I did recently? Well right now they are offering your first box for only $10 (normally $19), using the code HELLOYUM. Sign up by clicking HERE. This deal ends today!
How is it that I cannot remember the details of a memory long ago or things of importance, yet when a song comes on the radio that I haven’t heard in over 5 years I can sign along as if I never stopped listening? Funny thing, the brain. Random thought of the day… on to this pizza!
Since my revival of pizza night last week I’ve been toying with the idea of other kinds of pizza crust. So take a wild guess as to what is my new favorite way to use Greek yogurt? In pizza dough! Its addition results in a fluffy interior with the perfect amount of crustiness on the exterior. I cannot believe how long it took me to put Greek yogurt into dough, but I foresee many Greek yogurt-bread products in my future.
This brilliant brain-child of a pizza dough was also topped off with some special ingredients to create a Greek pizza: artichokes, tomatoes, red onion, red pepper, olives, garlic, feta mozzarella, and tahini. Have I ever told you that I don’t even like olives? Or at least I used to, but lately I don’t seem to mind their presence. Either my taste buds are going numb or I’m growing up. But I don’t wanna grow up!! ::cue ToysRUs theme song::