Tag Archives: hummus

Cauliflower Hummus

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cauliflower tahini hummus dip
This creamy, yet light cauliflower tahini dip is like a hummus, except it uses cauliflower instead of chickpeas! I spice the dip with some ground cumin, coriander and lemon juice and then garnish it with a big sprinkling of chopped cilantro. This is a great, healthy dip to enjoy with vegetables and some bread or crackers.
steamed cauliflower for dip
I like to steam the cauliflower, but you can also toss it in olive oil and roast the cauliflower before making this dip. Serve this hummus-style healthy cauliflower dip with vegetable crudités (carrot, celery, bell peppers etc) and warmed pita bread or crackers.

I use who coriander and cumin seeds, that I gently roast on a skillet and then powder in a spice grinder. There is nothing like freshly ground spices to make a hummus (or anything other dish) flavorful! But if you want a short cut, simple use ground coriander and ground cumin instead.
cauliflower tahini hummus dip

Cauliflower Hummus with Tahini Recipe

Serves 6 as a dip

Ingredients
1 lb cauliflower florets (about 1 small head of cauliflower)
1 tablespoon lemon juice
1 teaspoon coriander seeds. Substitute with ground coriander.
1 teaspoon cumin seeds. Substitute with ground cumin.
1/4 cup tahini
1-2 cloves of garlic, peeled
2 tablespoons olive oil
salt
2 tablespoon finely chopped cilantro or parsley

Method
1.Place the cauliflower florets in a steamer apparatus, cover and steam until the florets are very soft, about 15 minutes.
If you don’t have a steamer, place the cauliflower florets, along with 1/2 cup water in a saucepan. Bring to a boil. Then reduce heat to low, cover and simmer the cauliflower until it is very soft, about 10 minutes. If all the water evaporates before the cauliflower is soft, add 1/4 cup water at a time. If there is any water remaining in the pan at the end, remove the lid, crank up the heat to medium-high and let it boil away. Make sure the cauliflower is not water logged or too wet before proceeding

2.While the cauliflower is steaming, work on the spices. Place the coriander and cumin seeds in a small skillet. Toast on medium-low heat, shaking often until the spices are lightly golden and fragrant, about 5 minutes. Let the spices cool a little, then powder them in a food processor or mortar and pestle. If you are using ground coriander and cumin, skip this step and go to step 3.

3. Place the steamed, cooled cauliflower, and all other ingredients except the cilantro or parsley in a food processor, and blend into a smooth puree. If the dip is too thick, add water a few tablespoons at a time until your desired consistency is reached. If you want the hummus more creamy add more tahini at this point. Garnish with chopped cilantro or parsley.

White Bean(Cannellini), Asparagus and Basil Hummus or Dip

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We have a lot of Salvia plants in our garden. I particularly love the ones around our mail box. Come spring, and the Salvia erupt into a glorious bloom. This year, our Salvia are particularly lush and gorgeous, probably because of all the rain. Nothing makes me happier than coming home to these purple tufts of Salvia, buzzing with bees.

Just as the blooming of Salvia flowers remind me of the joys of spring, so do the stalks of asparagus at the farmers market. I made a healthy, vegan dip or hummus with fresh asparagus stalks and some white beans. This dip come together in no time and is a lighter alternative to creamy store bought dips. I also like using this as a spread for sandwiches.


White beans or cannellini beans add a nice creaminess to this dip/spread without the added fat. I used asparagus because it is now is season. Broccoli or spinach would also work.  

Basil and lemon juice add a fresh, bright taste. If you like it more lemony, stir in some lemon zest.

Here are some other white bean/ cannellini bean based dips around the web

Giadas white bean dip. Gotta love Giada!
Cannellini bean dip with sage and rosemary by Andrea Meyers
Easy white bean dip on cheap healthy good blog

White Beans (Cannellini), Asparagus and Basil Hummus Dip Recipe

makes about 1 1/2 cups

6-8 stalks of asparagus
one 15 oz can white beans/cannellini beans, washed and drained well
1 garlic clove, peeled
1/4 cup olive oil
1/2 cup basil leaves
2-3 tablespoons lemon juice
salt and pepper

Chop off and discard the tough ends of the asparagus stalks. Chop the asparagus into pieces. Boil asparagus in some water, till asparagus is tender. Drain well and place asparagus in a blender. Place all other ingredient in the blender as well. Puree as smooth or as chunky as you like. Serve chilled with vegetable crudites, chips or pita bread.

Double Layer Summer Vegetable Sandwich with Hummus and Pesto

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 double-layer-summer-vegetable-sandwich-with-hummus-and-pesto

 This is an easy sandwich for a sweltering hot day, when you don’t feel like turning on your stove. With all the raw summer vegetables and brown bread, this sandwich is healthy too. Its a double layered sandwich, so its quite filling. I love the combination of creamy hummus and the basil pesto in this sandwich.

basket-of-garden-vegetables

 You’ll need a carrot, some baby radish, cucumber and tomatoes. All you have to do with the vegetables is slice them thin and toss them in olive oil, lemon juice, salt and pepper. Store bought hummus (I used Tribe 40 spice hummus) and pesto act as sandwich spreads. Use whatever bread you like. I prefer soft brown bread slices or pita pockets for this.

See my new flexible chopping mat  from Bed Bath and Beyond in the pictures below? I recently bought two of these and  I love them! They’re great if you are cutting a small amount of stuff. They’re flexible, take up no space at all and the best part is, you can throw them in the dish washer! 

hummus-and-veggies-on-sandwich

 You’ll need 3 slices instead of the usual 2 slices of bread. Start with the first slice. Spread some hummus on it. Then pile on the chopped carrots, cucumber and radish. I like to load the sandwich with lots of veggies!

place-second-slice-of-bread-on-top

 Put a little more hummus on the second slice of bread and place it over the veggies, hummus side down. Then spread some pesto on top of the second bread slice. See where I’m going with this?!

assemble-tomatoes-and-third-bread-slice

 Now come the tomatoes. Place them on top of the sandwich. Spread more pesto on the third slice of bread and top the tomatoes with it. I like to put the tomatoes on the top layer of the sandwich and spread pesto on the top slice of bread. The science behind that is that tomatoes taste great with pesto. Just like how I think the vegetables taste great with hummus. So each sandwich layer is assigned its own vegetable-spread pairing!

double-layer-summer-vegetable-sandwich

 Press down on the sandwich gently to compact everything. Then cut it in half. This sandwich will get soggy on you if you let it sitting around. So serve it immediately.

summer-vegetable-sandwich1

Double Layer Summer Vegetable Sandwich with Hummus and Pesto Recipe
makes 3 sandwiches (or 6 if you slice each in half)

9 slices of bread
1 small carrot
4 baby radishes
1/2 an English cucumber
1 small tomato
1 1/2 tbsp olive oil
1 1/2 tbsp lemon juice
about 5 tbsp store bought Hummus or enough to spread on the bread slices
about 4 tbsp store bought Pesto or enough to spread on the bread slices
Salt and Pepper
Slice the carrot, radishes, and cucumber into thin slices. You should have about 2 cups (loosely packed) of chopped vegetables in total; chop less if you want fewer veggies in your sandwich. Combine the chopped vegetables with olive oil, lemon juice, salt and pepper and set aside. Slice the tomato into rounds.

Place one slice of bread on a work surface. Spread about 1 tbsp hummus on it. Arrange the vegetable slices on top. Spread a little more (about 1/2 tbsp) hummus on the second slice of bread and place it hummus side down on the vegetables. Spread about 3/4 tbsp pesto on the second slice of bread. Place tomato slices on top. Spread a little more pesto on a third slice of bread and place it pesto side down on top of the tomatoes.

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