The post Try Making Your Own Red Pepper Hummus appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tin of chickpeas, drained and rinsed
- 2 large red bell peppers
- 3 tablespoons tahini
- 2 cloves of garlic, minced
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil, plus extra for roasting
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional garnishes: chopped fresh parsley, drizzle of olive oil, sprinkle of smoked paprika
Instructions:
- Preheat your oven to 425°F (220°C). Cut the red bell peppers in half and remove the seeds and membranes. Place the pepper halves on a baking sheet, skin side up. Drizzle with a little olive oil.
- Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are blistered and charred. Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a kitchen towel and let the peppers steam for about 10 minutes. This will make it easier to remove the skins.
- Once the peppers have cooled slightly, peel off the charred skins and discard. In a food processor, combine the roasted red peppers, drained and rinsed chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, salt, and black pepper.
- Blend the mixture until smooth and creamy, scraping down the sides of the food processor as needed. If the hummus is too thick, you can add a little water, one tablespoon at a time, until you reach your desired consistency. Taste the hummus and adjust the seasoning if necessary, adding more salt, lemon juice, or spices to suit your taste.
- Once blended to your liking, transfer to a serving bowl. Garnish the hummus with a drizzle of olive oil, a sprinkle of smoked paprika, and chopped fresh parsley, if desired.
- Serve the homemade hummus with your favorite dippers such as pita bread, crackers, or fresh vegetables.
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]]>The post Have You Ever Made Kale And Kidney Bean Hummus Before? appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tin of kidney beans, drained and rinsed
- 2 cups of kale leaves, stems removed and chopped
- 1/4 cup of tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Pinch of black pepper
- Water (as needed for consistency)
- Optional garnishes: extra olive oil, chopped parsley, sesame seeds
(@pearfect.trio)Instructions:
- In a food processor, combine the kidney beans, chopped kale leaves, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and black pepper. Blend the ingredients until smooth and creamy, scraping down the sides of the food processor as needed.
- If the hummus is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency. Taste the hummus and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. Once the hummus reaches the desired consistency and flavor, transfer it to a serving bowl.
- Drizzle the top with a little extra olive oil and sprinkle with chopped parsley and sesame seeds for a decorative touch. Serve the kale and kidney bean hummus with your favorite dippers such as pita chips, sliced vegetables, or crackers. Enjoy this nutritious and flavorful dip as a snack, appetizer, or as a spread on sandwiches and wraps.
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]]>The post This Low-Calorie Homemade Hummus is Just What You Need appeared first on foodisinthehouse.com.
]]>The main problem is—other than the fact it’s downright addictive—the high amount of fat, carbs, and calories that hummus tends to contain. An average restaurant hummus plate is somewhere between 400 and 800 (!) kcal, and with a side of pita, this number can climb up to 1,000 or more. Long story short: You probably don’t want this as a regular guest in your day-to-day diet.
But you still feel like incorporating all this yumminess into your routine without compromising your health and physique, it’s still possible with the kind assistance of the simple home recipe below, containing roughly 160 kcal per 100 grams. Ready? Get your apron on, and let’s make some hummus.
Ingredients:
- 1 1/2 cup cooked chickpeas
- 1/3 squeezed lemon
- 2 tablespoons raw tahini
- 3 cloves of minced garlic
- 1/2 teaspoon baking soda
- Some salt and paprika
Instructions:
- Mash the cooked chickpeas in a food processor for five minutes, gradually adding the other ingredients.
- Then, taste to check the texture. If it’s too dry, you can add a bit of water and give it another quick blend in the food processor.
- Finally, season the hummus with salt and paprika, and eat.
The post This Low-Calorie Homemade Hummus is Just What You Need appeared first on foodisinthehouse.com.
]]>The post A Butter Bean Alternative to Chickpea Hummus appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tin of butter beans
- 2 tablespoons of tahini
- 1 tablespoon of olive oil
- Juice of one lemon
- 2 cloves of garlic
- Salt
Instructions:
- Add your butter beans, tahini, and olive oil to a food processor. It might be helpful to add a bit of the water that came with the tin of butter beans if the mix is too dry. Blend until smooth.
- Squeeze the lemon juice into the mixture, and your roughly chopped cloves of garlic. Blend again. Add salt and mix in.
- At this point, taste it and add more salt or lemon to suit your preference. It’s now ready to go!
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]]>The post How to Make Delicious Homemade Hummus appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 can (15 oz) of chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup tahini (sesame paste)
- 1/4 cup extra virgin olive oil
- 2-3 cloves garlic, minced
- 2-3 tablespoons freshly squeezed lemon juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Water (as needed for consistency)
- Optional toppings: paprika, olive oil, chopped fresh herbs
Instructions:
- In a food processor, blend the chickpeas until they’re a smooth paste. If needed, scrape down the sides for even blending.
- Add tahini, minced garlic, lemon juice, and ground cumin. Blend again until well combined.
- While the processor is running, slowly drizzle in the olive oil. This helps achieve a creamy texture.
- If the hummus is too thick, you can add water gradually until it reaches your desired consistency.
- Taste and adjust the flavor with salt, pepper, and more lemon juice if needed.
- Once you’re satisfied with the flavor and consistency, transfer the hummus to a serving bowl.
- Drizzle a bit of olive oil on top and sprinkle with paprika for added flavor and visual appeal.
- Serve your homemade hummus with pita bread, vegetable sticks, or as a spread on sandwiches and wraps.
Creating your own hummus gives you the freedom to experiment with flavors and textures. Add roasted red peppers, sun-dried tomatoes, or fresh herbs for exciting variations. Enjoy the satisfaction of crafting this delicious dip that will make you never want to buy store-bought again!
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]]>The post Staple Dishes in the Mediterranean Diet appeared first on foodisinthehouse.com.
]]>Greek Salad
This refreshing salad is a staple of the Mediterranean diet. It typically includes tomatoes, cucumbers, red onions, feta cheese, and olives, all dressed in olive oil and vinegar. It’s a perfect side dish or light meal.
@strangasgreekfood The traditional greek salad #greeksalad #greekfood #strangasgreekfood ♬ Greek Dancing – Paraskevas Grekis
Hummus
Hummus is a dip made from chickpeas, tahini, olive oil, lemon juice, and garlic. It’s high in protein and healthy fats, making it a great snack or addition to a meal.
@eatsbyramya Homemade Hummus without Oil #hummus #healthyrecipes #weightlossjourney #veganrecipes #chickpeas #mediterraneanrecipes #healthyfood ♬ original sound – EatsByRamya : Healthy Recipes
Grilled Fish
Fresh seafood is a staple of the Mediterranean diet. Grilling fish such as salmon, tuna, or sardines is a great way to enjoy their delicious flavor and get the benefits of omega-3 fatty acids.
Ratatouille
This vegetable stew is a popular dish in the Mediterranean region. It typically includes eggplant, zucchini, tomatoes, onions, and peppers, all simmered in olive oil and herbs.
@albert_cancook Today is my bday, and I wish you push like and + buttons. #ratatouille ♬ original sound – albert_cancook
Whole Grain Pasta
Pasta made from whole grains is a great source of fiber and nutrients. It can be enjoyed with a variety of Mediterranean-inspired sauces, such as tomato, olive oil, or pesto.
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]]>The post How to Cook Some Popular Beans appeared first on foodisinthehouse.com.
]]>You can buy dry beans that you soak overnight and then cook them yourself or canned beans, which are a time saver but sometimes lack flavor. Here’s how you cook three of the most popular types of beans.
Black Eyed Peas
Black-eyed peas are not just the name of a band, they are in fact southern staples that have an earthy flavor to complement salty foods. They are good for pregnant women as they have a high amount of folate in them. To cook them you can simmer them in chicken broth and whatever seasonings you love and add some steamed collard greens, this is a great side for any meal.
Chickpeas
Chickpeas are mostly known as the base of hummus but they are actually a fabulous addition to a salad, or as an alternative to croutons. Drizzle them with olive oil and spices and roast them in an oven for 20-30mins and they are ready to eat.
Edamame
Edamame beans are often eaten at Japanese restaurants with lots of salt and lemon juice. They are young soybeans eaten straight from the pod and are truly so simple to make. They can be boiled, steamed, microwaved, baked, or pan-seared and put in salads for more protein.
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]]>The post 4 After-School Snacks to Always Have in Your Home appeared first on foodisinthehouse.com.
]]>Peanut Butter
This is a pantry staple, make sure to get the natural kind with no added sugar. You can spread it on toast or a banana, and with seven grams of protein and natural healthy fats, this is a must-have.
Trail Mix
Trail mixes are an easy snack to keep in your handbag to give to your kids on the go. They contain protein and fiber and are filling enough to keep them going until dinner.
Fresh Fruits and Vegetables
Cutting up your fresh fruit and vegetables at the beginning of the week will save you time when making the kid’s afternoon snacks. Pair the fruit with some honey or peanut butter and the veggies with some hummus and you have a fiber-filled snack.
Popcorn
When you think of popcorn you think of butter or sugar sweet popcorn which you get at the movies. But, if popcorn is air popped with a little sprinkle of salt, it’s a really healthy snack. It’s a high-fiber whole grain that will keep your kids happy and full.
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]]>The post Every Hummus Lover Should Try These Versions appeared first on foodisinthehouse.com.
]]>Beetroot
This may be the prettiest version of hummus there is. Roast or boil a beet and add it to the food processor. The result is a beautiful blush-colored spread that has a touch of sweetness.
Mirela Andoni (@papare_thebeautyofsmallthings)Carrot
From pink to orange—carrots often have a caramelized taste when roasted that happens to pair perfectly with Mediterranean spices like cumin. It also gives the hummus a lovely bright orange hue.
Red Pepper
If you want to give your hummus a smoky flavor, roasted red pepper is the way to go. Placing the peppers in the oven also sweetens them, turning the entire spread into a flavor explosion.
Avocado
If you’re a lover of guacamole, avocado hummus can’t get any better. It’s as if the two spreads had a baby—all you need are the pita chips!
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]]>The post The Secret to Amazing Hummus at Home appeared first on foodisinthehouse.com.
]]>While canned chickpeas certainly work in a pinch, we find hummus is even better when prepared with dried beans. Soak them overnight, and then cook with the secret ingredient: baking soda. Baking soda raises the pH of the water which allows the dried, soaked beans to soften more quickly. Ultimately this leads to creamier hummus. Here’s exactly how we prepare ours:
Ingredients (Serves 4-6):
- 1 cup dried chickpeas
- 3 cups water
- ½ teaspoon baking soda
- ¾ cup tahini
- 3 cloves crushed garlic
- ¼ cup lemon juice (best to use fresh-squeezed)
- ¼ cup cold water
- 1 teaspoon salt
- ½ teaspoon cumin
Instructions:
- Soak dried chickpeas in a large bowl filled with water overnight.
- Once your chickpeas have about doubled in size, drain and add to a pot with baking soda.
- Cook for 2-3 minutes over a medium flame, ensuring to stir the chickpeas often.
- Add 3 cups of water and bring to a boil.
- Reduce to a simmer and cook for 30 minutes, adding more water one cup at a time if it reduces too much.
- Drain chickpeas and add to a food processor.
- Add remaining ingredients and blend until smooth.
- Enjoy with veggies or pita!
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