Basil Hummus

Now that we have some plants growing in our garden, I’m coming up with ways to incorporate them into our meals. Of course, it will be a while until we see our first tomatoes or cucumbers, but the herbs are already out and proud. Here’s a delicious (and fast) hummus recipe I whipped up for lunch yesterday.

The story with hummus is this: It’s super expensive at the store. Even with the Wegmans family pack or Aldi big tubs, the price is much cheaper when you make it at home. So, this recipe is for a double batch that should last a hungry family all week. The cost was around $2.00 total versus the $6.00 or more you might spend to purchase a similar amount. You could save even more money if you soak and cook chickpeas at home versus buying canned.

(Also: Sorry for the iPhone photo. When I made this, I didn’t have my camera around.)

GARDEN BASIL HUMMUS

What you’ll need . . .

• 2 cans chickpeas, drained + rinsed
• 1-2 tablespoons tahini
• 1/4 cup chopped basil leaves
• 1 tablespoon lemon juice
• 1-2 teaspoons garlic powder
• dash cayenne (optional)
• salt + pepper to taste
• Water

Method . . .

1. Toss everything in your food processor except the water.
2. Pulse and slowly pour water into the processor to achieve desired consistency.
3. Turn the speed to high and blend until smooth.
4. Feel free to try this with cilantro, chives, or other herbs in your garden.

Note: I don’t provide exact measurements of some ingredients because you want to tinker with the flavors until you reach exactly what you like. I prefer more tahini and garlic powder, while others might like a less intense blend.

Enjoy!

RELATED RECIPES:

Stephen’s Garden Hummus
Spinach + Pea Hummus
Hu-mousse Dessert Hummus
Hummus Melts
Simple Hummus Wrap w/ Arugula

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Spinach Zucchini Pesto with Walnuts

Continuing with our zucchini theme this week -- I bet you didn't think I could possibly have another pesto recipe up my sleeve. Pesto has definitely become my favorite spread over the last several years. And ever since I discovered I could make it without any cooking or basil or whatever else I used to use with more traditional recipes -- I've been mixing it up weekly.

This is a great recipes to make with leftover zucchini and spinach!

ZUCCHINI PESTO
Use up veggie leftovers in this zesty pesto!

What you'll need . . . 

• 1 medium zucchini (about 1-1/2 cups grated)
• 1/2 cup spinach (you could sub in other greens, like kale, too)
• 2-3 cloves garlic
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/2 cup parmesan cheese*
• 1/4 cup walnuts
• salt + pepper to taste
• water to achieve desired consistency

Method . . .

1. Put all ingredients -- except water -- in a food processor and blend until smooth.
2. Then add water 1 tablespoon at a time until you reach your desired consistency.

* Vegans can experiment with using nutritional yeast to substitute. I would have done it, but we're out + have some parmesan leftover.


In all, this recipe mixes up about 2 cups of pesto. We used ours in some delicious Pumpkin Pesto Rolls last night. Today we might use the rest atop pizza. It's tasty spread on sandwiches, in French toast, and so on.

// ALSO TRY

Vegan + Gluten Free Zucchini Burgers
Vegan Chocolate Chip Zucchini Bread
Pesto + Avocado Sauce (Video!)
Pumpkin Pesto Rolls
Garlic Scape + Swiss Chard Pesto, 2 Ways
Steamed Pesto Dumplings
Pesto Pizza Dough
Baby Kale Pesto
Walnut Basil Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother

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Roasted Carrot + Miso Chickpea Spread

It's true! Eliminating food waste is one of the best ways to cut down on grocery bills. So, if you're looking for a way to use up that last cup of Roasted Carrot + Miso Soup -- I've got you covered. Not only is this dip great on its own, we also had some major success subbing it in for the pumpkin in our favorite garlic knots recipe.

And I think you could use most similarly pureed soups in this recipe! Maybe use Miso Split Pea Soup instead. Or our Carrot Soup With a Kick. I love Broccoli + Sweet Potato Soup. And Cheesy Potato Soup might make an interesting alternative.

ROASTED CARROT + MISO CHICKPEA SPREAD
Makes around 1-1/2 cups of delicious, vegan "hummus" dip.

What you'll need . . . 

• 1 can chickpeas, drained + rinsed
• 1 cup Roasted Carrot + Miso Soup
• 2 tablespoons olive oil
• Pepper, to taste

Method . . . 

1. Put chickpeas, 1/2 cup soup, the olive oil, and pepper in a food processor and blend.
2. Add more soup 1 tablespoon at a time until you reach your desired consistency.
3. I didn't write to add salt to this recipe because it's already in the soup. You can add any other spices you'd like, though.

Top with olive oil and serve with crackers!


// SIMILAR RECIPES

Leftover Roasted Veggie Hummus
One Bowl Juice Pulp Muffins

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Pesto + Avocado Sauce // Cooking Video

Sauces can make or break a dish, am I right? For example, we've been making a lot of quesadillas with beans, peppers, onions, zucchini, etc. -- but without the salsa and Greek yogurt (which we use instead of buying additional sour cream to save $), it's just not as interesting.

I think you've gathered by now that pesto is my all-time favorite spread. Plus, it's so easy to make. I used to go with more complicated recipes, but over the years, I've discovered that the simpler the better.

I gave you guys a similar recipe for pesto in our Lentil + Quinoa Burgers post, except that time I had used baby kale versus spinach. Today I wanted to simplify it even more -- seriously, this recipe takes just 5 minutes to mix together and will spice up a variety of meals from burgers to pizza to pasta.

Here's how it's made -- no cooking or roasting, just blending:


// 5-MINUTE SPINACH PESTO

Combine the following ingredients in your food processor until smooth.

• 2 (heaping) handfuls fresh spinach
• 1/4 cup almond meal
• 1/4 cup Parmesan cheese or nutritional yeast
• 2 large cloves garlic
• 1/4 cup olive oil
• 1-2 tablespoons water
• salt + pepper, to taste

// CREAMY AVOCADO PESTO SAUCE

Then I took half of that pesto and blended it even more with the flesh of one avocado and a few more tablespoons water until I made this creamy, alfredo-like sauce. It's great spread onto some toast or on the side with homemade quesadillas (I literally just licked some off my fingers before typing this post).

Or you can just coat a bit of pasta in it.

Maybe serve with a fried egg.

Definitely some salsa.

And Sriracha?


// GREEN PASTA WITH EGG

• Cook pasta to the package directions. These shells boiled for 30 minutes. Then I drained and rinsed them so they cooled off a bit.
• Then scoop a couple tablespoons of your green sauce onto them and mix around until well coated.
• Fry an egg (or make it any style you like best) and place atop the pasta.
• Top with salsa and Sriracha sauce, or whatever other condiments you want on there.
• Enjoy!

Basically, this Avocado + Pesto mix is your new favorite sauce.

Period.

If you'd like to make the pesto first -- I'd even freeze half of it (so 1/2 cup of pesto for later use) by either placing it in a plastic bag and freezing flat or even putting it in an ice cube tray for smaller chunks.

OTHER PESTO RECIPES

Pumpkin Pesto Rolls
Garlic Scape + Swiss Chard Pesto, 2 Ways
Steamed Pesto Dumplings
Pesto Pizza Dough
Baby Kale Pesto
Walnut Basil Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother

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Garlic Scape + Swiss Chard Pesto, 2 Ways

It's CSA season, so our fridge is teeming with beautiful seasonal produce. So much of it, in fact, that I'm frantically trying to come up with good ways to use it all. Maybe "frantic" isn't the right word, but I hate wasting food we get from the hands of farmers we know + love.

Pesto is a favorite of mine because it's adaptable and forgiving. You can use so many different nuts, greens, and other additions to make it new and different. You can add flavor a bit at a time so it doesn't get out of control. It freezes well, too. So, though this recipe makes four 1/2 cup servings -- I kept two in the fridge for the week and sent two down to our upright freezer for safekeeping.

Bring on the greens!

GARLIC SCAPE + SWISS CHARD PESTO
// 2 ways // feel free to use other nuts, greens, or seasonings!

What you'll need . . .

(vegetarian version)

• 5 garlic scapes, chopped
• 1 cup swiss chard, leaves only, cut off stems
• 1/4 cup coarsely processed almonds
• 1/4 cup grated parmesan cheese
• 1/4 cup olive oil
• 1/2 lemon, juice only
• salt + pepper, to taste

(vegan version)

• 5 garlic scapes, chopped
• 1 cup swiss chard, leaves only, cut off stems
• 1/4 cup coarsely processed almonds
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1/2 lemon, juice only
• 1 tablespoon red pepper flakes
• 1 teaspoon smoked paprika
• salt, to taste

Method . . .

1. Prepare all your ingredients. (Or just half if you want less or just one type of pesto.) The great thing with this recipe versus some of my others? You don't need to cook anything.
2. Make your first batch by tossing all the ingredients (except the salt, pepper, and other seasonings) into a food processor and pulsing until you reach your desired consistency. I left this pesto pretty chunky because we're going to be using it on pasta and on pizza -- if you're like it drippier, add more olive oil, 1 tablespoon at a time.
3. Set aside + repeat same process with other pesto ingredients, from start to finish.
4. Then divide your finished pesto into two portions each and store in airtight containers. (Alternatively, you can place in freezer bags and freeze for up to 6 months or more.) 

MORE THINGS PESTO:

Pumpkin Pesto Rolls
Spinach Pesto
Vegan Walnut Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother

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Spinach Pesto

I have this habit of buying spinach in bulk -- assuming it will go to use in smoothies, salads, or other edible sundries -- and not using it until the very last minute. Truth: I hate salads and even when I tell myself I want to be "good" at eat my veggies that way, I never can do it.

I am a grown adult and I still skip the salad.

But that doesn't meant I don't get in my greens. I just have to be my own sneaky chef. I love homemade Dinosaur Kale Chips, Leafy Green Pancakes for breakfast, and the occasional kale or collard Veggie Stuffed Stromboli.

And now . . .

SPINACH PESTO W/ PUMPKIN SEEDS
vegetarian + vegan options -- both delicious

What you'll need . . .

• 1/2 cup raw pumpkin seeds
• 2 cups fresh baby spinach
• 1/2 cup baby kale leaves (or more spinach)
• 1/4 cup parmesan cheese or nutritional yeast
• 3-4 cloves garlic
• 1 to 2 tablespoon fresh lemon juice
• 2 to 3 tablespoons olive oil
• salt + pepper

Method . . .

1. Roast your pumpkin seeds: 400 degrees F for 5 to 7 minutes -- until browned -- then let cool a bit while you get the rest of the ingredients together.
2. Then place all ingredients except the salt + pepper, olive oil, and lemon juice into your food processor and pulse.
3. Then start adding in the lemon juice + olive oil a bit at a time until you reach your desired consistency.
4. Season with salt and pepper to your tastes.
5. Makes a heaping cup. Cover in an airtight container and store for up to a week. Or freeze.

I love this spinach pesto. We've topped pizzas with it to add a healthy dose of green and even used it in my proudest creation: Pumpkin Pesto Rolls. You can feel free to substitute pine nuts or walnuts in for the pumpkin seeds -- I was just using what we had in the pantry. They worked beautifully!

OTHER PESTO RECIPES

Vegan Walnut Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother
 
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Roasted Veggie + Tomato Hummus

Another kid + adult-friendly recipe today. I think you'll be seeing a lot of these as we attempt to expand Ada's will-eat list. It's not that children can't eat the same foods as adults, but -- well -- really, they can't.

Since I started my love affair with cooking, I've gotten salt and seasonings heavy. Specifically with spice and heat. When I'd attempt to serve Ada some of our favorite foods, I'd quickly realize I shouldn't have added that 1/2 teaspoon of cayenne, for example. Or that glug of Texas Pete. Oops.

But taking the spice and salinity down a notch doesn't mean eating bland, boring foods.

I'm thinking hummus.
Does that sound good to you?

If you don't have tahini in the cupboard (likely the case over here), you can improvise.


A can of chickpeas + a few pulses of the food processor . . .


ROASTED VEGGIE + TOMATO HUMMUS

What you'll need . . . 

• 1/2 cup (heaping) roasted veggies*
• 1/4 to 1/2 cup Pomi strained tomatoes
• 1 can chickpeas, drained
• 1 tablespoon olive oil

* If you don't have roasted veggies on hand (we just eat them ALL the time), simply cut up eggplant, portabellas, bell peppers, onions, etc. into large chunks. Toss in some olive oil and a little bit of salt and pepper and roasted in the oven at 400 degrees F for around 30-40 minutes, stirring every 10 minutes until well browned.

Method . . . 

1. In your food processor, toss in your veggies, chickpeas, and olive oil. 
2. As you pulse, add in the strained tomatoes a couple tablespoons at a time until you reach your desired consistency.
3. Store in an air-tight container for up to a week (though ours only lasts a couple days!).

You may remember from the Boozy + Bold Tomato Sauce recipe that I've signed on to take the Pomi challenge. This month's mission? Using Pomi with eggplant -- I think this is a delicious combination!

Do you ever make hummus without tahini? What's your favorite mix?

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Our Recipes: Spreads, Sauces, Dressings, and Dips

SPREADS, SAUCES, DRESSINGS, AND DIPS:

• Moosewood Peanut Sauce*
• How To: Create Your Own Sauces
• Cocoa-Raspberry Peanut Butter*
• Ginger-Miso Dressing*
• Chocolate Walnut Spread*
• Easy Guacamole*
• 5-Minute Tomato Sauce
• How to Make Pumpkin Puree*
• Mango Relish*
• Tassajara Tofu Marinade*
• Beer-Cheese Fondue
• Make Your Own Coconut Milk*
• Tzatziki
• Ginger Gold Applesauce*

* means VEGAN

BACK TO ALL RECIPES >>>

OR BROWSE BY CATEGORY:

GRANOLA & OATS	PANCAKES, ETC.	SMOOTHIES
SPREAD, SAUCES, DIPS	SALADS	SOUPS & STEWS
SNACKS & STARTERS	SANDWICHES & BURGERS	PIZZA, ETC.
STIR-FRIES, ETC.	OTHER MEALS	BREADS
CAKES & CUPCAKES	COOKIES & BROWNIES	PIES & TARTS
ICE CREAM & PUDDING	DRINKS	CONVERSIONS

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Tzatziki made with Zucchini

Tzatziki. Zucchini. OIKOS? Lots of weird words flying around, right? Well, when we were shopping at Wegmans the other day, I found this tasty tub of tzatziki in the hummus section. Of course, I've enjoyed the Greek dressing/spread/whatever-you-call-it before while dining out at some local joints. It's good on bread, veggies, and falafel. So, I put it in our grocery basket . . . thinking we'd find a million uses for it this week. Then Stephen looked at me like I was a crazy person. "C'mon, Ashley," he said. "You can totally make this yourself!"

He was right. And now you can make it, too!

Traditional tzatziki is made with yogurt (goat's milk) mixed with cucumbers, garlic, salt, olive oil, pepper, and occasionally dill. Sometimes lemon juice and parsley -- even mint -- are added for extra flair. As you know, I don't follow rules and recipes. So, not having cucumbers in our fridge or dill in our spice drawer didn't stop me from creating my own version of the stuff.

I improvised.
I toiled.
I tasted.
I tinkered.


What resulted was slightly thinner than the tzatzikis I've had in the past -- it's a perfect salad dressing and/or sauce that can be used on virtually everything. And now I have yet another use for my favorite Greek yogurt

(I already eat it with fruit for breakfast, put it in chocolate cakes, and throw it in frosting for my ever-so famous Elvis cupcakes!)


TZATZIKI WITH ZUCCHINI
(Makes 1-1/2 cups)

What you'll need . . .

• 10 ounces OIKOS (or other) Greek yogurt
• 1 medium zuchini, peeled and chopped
• 2 scallions, roughly chopped
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Pinch of sea salt

Method . . .

1. Put everything together in a food processor and blend until smooth.
2. You may wish to add more or less Greek yogurt to research your desired consistency. We liked ours thin because we used it to top some homemade polenta over a salad.

It's tasty and cheap. And it lasts pretty much all week if you stow it in an air-tight container in your fridge. Now, here's my question for you all: What store-bought item have you made at home? Any good recipes to share???

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Cocoa-Raspberry Peanut Butter

What do you get when you mix together frozen raspberries, peanut butter, and dark cocoa powder? Something incredible -- heavenly, even. It's an easy breakfast condiment you can create in less than a minute. I made it so fast, I slathered the stuff all over two toasted wheat English muffins this morning even though I was running late (as always). Like with (most) everything else we post, it's pretty healthy, too.

I'm also thinking it would go nicely in some homemade banana "ice cream" -- huh?


COCOA-RASPBERRY PEANUT BUTTER

What you'll need . . .

• 2 tablespoons peanut butter
• 1/4 cup frozen raspberries
• 1 tablespoon dark cocoa powder (regular will do, too)
• Honey or agave, if you'd like it sweeter

Method . . .

1. Toss everything in your food processor and blend.
2. No, really. That's all. Then spread onto toast.

I know I'll get the question: Do I have to use FROZEN raspberries? I think the answer is no. However, the consistency will be soggier if you use fresh. It's interesting how it turns out with the frozen -- then it melts just slightly over the warm toast. I enjoy it this way, much like how I must, must, must have cold cream cheese on a toasted bagel.

Another question I'm anticipating is: Can I use another kind of frozen fruit? I think the answer to this one is YES. I'd recommend cherries, blueberries, or blackberries. And if you try it, please let us know! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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Green Hummus

Over the past year -- and likely longer -- we've been seeing all these new types of hummus pop up at the grocery store. There's even edamame hummus -- crazy times we live in, right?! We rarely (if ever) buy hummus in the store. We just love making it too much . . . and all these new flavors have served as inspiration for our at-home spread making.

Instead of chickpeas, this "hummus" uses peas and spinach for the bulk of its flavor. A healthy dose of tahini and garlic powder round it all out nicely, too. I was certainly skeptical at first. I mean, what would it taste like? Would it be a case of trying to make something way too healthy . . . and then backfire? Nope. The best part about it is that there's little salt (yay!) . . . and you'll also enjoy your greens.


What you'll need . . .

• 1 cup peas (I use frozen and just defrosted them first)
• 2 heaping handfuls of baby spinach
• 2 tablespoons tahini
• 2 teaspoons garlic powder

Method . . .

1. Easy: Blend everything until smooth.

Use as you would any hummus, really. I like mine in a melt. But it would also be great with veggies. I'm sure you can use different seasonings to achieve another kind of flavor. Now that I've mastered making spreads with different types of veggies, I want to try even more interesting combinations. I'm sure you'll all hear more about it soon!

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Review: MaraNatha Dark Chocolate Almond Spread

In my A Homemade Life review on Friday, I listed a few new foods I was planning to try over the weekend. I thought I'd start by reviewing the MaraNatha Dark Chocolate Almond Spread that has swiftly made its way to the near-top of my favorite treats list.

How does it taste? Well, the words on the jar describe the texture quite accurately: Velvety. It's sweet, but not too sweet, and just a touch salty (which I must admit is my favorite combination). I would say the texture is really the best part. It just reminds me of brownie batter -- without having to mix all those ingredients together. To me, there are few things better than brownie batter.

Ingredients: Dry Roasted Almonds, Evaporated Cane Juice, Palm Oil, Cocoa Powder (alkalized), Non-Fat Dry Milk, Canola Oil, Soy Lecithin, Natural Vanilla Flavor, Salt. Contains: Almonds, Milk, Soy. May Contain Peanuts and Other Tree Nuts.

Good, bad, and ugly:

• I love that it's all natural and -- per two tablespoons serving -- this spread has 4 grams of protein (versus 2 in Nutella), only 9 grams of sugar (versus 20 in Nutella), and matches Nutella on its sodium content (15 grams for both).
• I think we're already established that I absolutely LOVE the taste and texture. It goes well on fruit, in oatmeal, and straight out of the jar on a spoon (or finger -- again, I have no shame).
• I'm not too thrilled with the list price. Though I purchased my jar (OK, jars -- as in two) on sale for $4.99 at Wegmans. The stuff usually runs between $6.99 and $7.99. So, I dare not develop a strong habit.
• I'm also not happy it isn't vegan. I'm not vegan, but I'm sure many of you who are don't quite understand why there needs to be milk in the ingredient list. I don't get it either.

To check out the full range of MaraNatha Nut Butters, just visit their website.

Has anyone out there developed a cheap, quick, easy, and delicious (and VEGAN?) recipe for a chocolate nut butter? I'd love to make some of my own . . . but whenever I've tried, I've had mixed results. And usually end up spending the same amount (or more) than I would if I just bought a jar. Just leave a comment or email us at neverhomemaker@gmail.com.

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