Tag Archives for " Hummus "
Barcelona restaurant serving the tastiest, creamiest hummus with…
Barcelona restaurant serving the tastiest, creamiest hummus with a wide variety of toppings. We got ours with seitan and mushrooms – both were fantastic and came with a portion of fresh fluffy pita. Honestly, it’s the simplest food, but this place does it so damn well. #vegan #barcelona (at Hummus Barcelona)
Vegan starters in Bruges. Beers with hummus, popcorn, and…
Vegan starters in Bruges. Beers with hummus, popcorn, and crackers. This restaurant is fucking weird though. #vegan #bruges #belgium (at Hashtag Food)
Miso Hummus with Crispy Onion Furikake
Yesterday was Vacuum V(W)endsdays, the day that I try to vacuum the house. I don’t always end up vacuuming on Wednesdays but I find it helps to have a dedicated day because otherwise who knows how long it might be between…
Healthy Appetizers: Raw Hummus
4.09 / 5 Stars | 65 Reviews
“Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.”
Happy August! I hope corn is in season where you are because I have a pretty corny recipe today. Let’s just say that I decided to go for the corn trifecta. I started by making some sweet and smoky corn hummus that is … Go to the recipe…
4.15 / 5 Stars | 9 Reviews
“A different kind of hummus, featuring fresh basil and tomatoes – smooth, flavorful, and delicious.”
I’m lucky to have been invited back a second year. The only downside of an outdoor event in the middle of Bryant Park in New York City in February is the cold. At a whopping 26 degrees Fahrenheit, outdoor cooking isn’t easy. Fine motor skills were the first to go.
I’m glad I thought of making a hot meal for the food demo. As yo can see from the picture, it was quite a chilly day. I’m not sure if the crowd was smiling because I was cute, funny, or their anticipation of a warm bowl of soup.
The hummus snack cups were instant crowd pleasers. One thing everyone seemed to love about the recipe is that the hummus veggie cups could be made ahead of time. All you have to do is fill a reusable lidded jar with hummus, fresh veggies, and store then in the refrigerator. I make these often with one of the many Sabra hummus varieties, the olive tapanade being my personal favorite.
After everyone got their snack on, I made Pesto Pita Pizzas. I often use pitas in my husband’s office lunches. He loves the little pockets stuffed with tuna salad, chicken salad, egg salad, or pulled pork.
Pita Pizzas, however, are one of my go-to meals on days when my kids have friends over. The pitas serve as the base for the plethora of toppings that come out of my refrigerator or freezer. At the Kid’s Festival, I simply layered pesto, a little mozzarella, and parmesan cheese on top of the pitas. Using a toaster oven, I toasted the pitas and cut them into strips to make instant pesto cheese sticks!
My goal was to show festival attendees how easy it can be to make food from ingredients that are likely to be in our refrigerators and pantries. Soup leftovers can be heated up and sent to school (or the office) in a thermos along with a few crispy pesto pizza wedges.
When I was handing out samples, I learned that there are a lot of kids that love eating hummus. Many parents were surprised at the versatility and how it helped their kids eat more veggies. In the end, if it helps our kids eat more veggies, it’s something I am happy to support.
A huge thank you goes out to my friends at Sabra and Toufayan for supporting my work. Without their support, attending events like this one would not always be possible.