5 Bomb Hummus Recipes!
Welcome back from the winter break! Since I’m a music teacher, I’m technically still on break until next Monday. I was in Cali with the fam for xmas and now that I’m back and have free time, I’m sitting in bed with the WORST case of strep throat and a mega bad ear infection ever. I’ve literally never felt pain like that before. Gimme labor, 2 broken wrists again… nothing felt worse than this shit did two days ago. So crazy! In some twisted way, I’ve been thinking about how incredibly ill I’ve been this past year for about a month now. I feel this is a sign, albeit a brutal sign, that is here to tell me to not just think about how sick I’ve been, but to totally do something about it. Up until I was 30, I virtually never got sick at all. I’ve been abusing my body for too long. Thankfully, I eat well, but we can always do better, right? Lastly, it’s been the first year of my life that I’ve never exercised, and I’ve experienced serious weight gain due to new meds and of course, diet and lack of exercise. I had zero plans on making a New Year’s resolution. I had been thinking of the huge shifts I need to start implementing into my life. Big, big, changes… on ALL fronts of my life. Getting this insanely ill (again) was the last fucking straw for me. This is the twisted way in which I’m totally sold on starting anew. Yeah, so it happens to align itself beautifully with the new year, however, simply a case of coincidence. I’ll take it though. I feel incredibly motivated, especially after the last two back-to-back bouts of “sick.” Okay, thanks for listening to me vent! If you’re on a similar track to mine, join me on my updates and chime in with your own! Promise, I won’t be bitching regularly. 😉
5 Bomb Hummus Recipes! Are all crazy delicious, healthy, and easy. So easy that they’re done in 5 minutes. If I randomly have people over, it’s always a go-to for me to make. Every party I have, I serve at least one hummus, if not, two. Everyone likes them, they’re easy, and again, they’re easy. I value my time. 😉 I use hummus not only as an appetizer but on sandwiches (all the time, one of G-dog’s faves), on salads, and even in a pasta sauce or as a pasta sauce. SO GOOD! … And on that note, enjoy! Happy New Year! -FGG
All this talk of sauce, and the fact that it’s been stuck in my head for almost 2 months now, I bring you:
*CLICK ON THE RECIPE TO BRING YOU DIRECTLY TO THE LINK!
Spicy Roasted Red Pepper Hummus
Artichoke Balsamic & Basil Hummus – Sub parm for vegan parm. I LOVE Go Veggie’s! Vegan Parm!
Artichoke Balsamic & Basil Hummus
Artichoke Balsamic & Basil Hummus is my most favorite hummus of the year! I have a true love affair with this hummus. I’m cheating on my old love, sun-dried tomato and basil hummus (recipe coming soon), with my new love. Believe me, she’s worth it. My husband doesn’t even like artichokes but loves the crap outta this recipe. I am a big fan of serving this with crackers and little brushetta-esk toasts. However, veggies, pretzels, pita bread, and other dipping vessels will more than suffice as well. So chomp down and do you! Just do it with this damn fine Artichoke Balsamic & Basil Hummus. Guilt free, regret free, recipe of the year.
To jazz it up, I often throw in some parmesan cheese and garnish with that as well. In the recipe you see today, I used marinated artichoke hearts, however, if I had a can of artichoke hearts, I would’ve marinated them myself for a few hours or overnight in this: Olive oil, balsamic, salt, pepper, oregano, and fresh basil. Then I would’ve ignored the balsamic in the recipe card. If you’re lookin’ for quick, easy, delicious, impressive, and sexy apps for a soiree, you simply must add this to your repertoire. Cheating has never tasted soooo good. 😉
Disclaimer: I am not promoting cheating. Just having a true love affair with food.
PS- My favorite vegan parmesans right now are Violife & Follow Your Heart. 365 also came out with a great shredded parm!
- 1 can garbanzo beans (save the liquid from the can)
- 4 oz marinated artichoke hearts
- 1-2 cloves garlic
- 2-3 tsp lemon juice
- 2 Tbl tahini
- 4 Tbl garbanzo bean liquid (or as much or little as you'd like for texture)
- Salt to taste
- 5 leaves fresh basil
- 1-2 tsp balsamic vinegar
- Parmesan cheese to taste
- Dried or fresh oregano to taste
- Place the tahini, basil, salt, bean liquid, garlic, and artichoke hearts in your mini food processor and puree
- Add the garbanzo beans, lemon juice, balsamic, and any more bean liquid you would like and puree
- If using parmesan cheese and/or oregano, add now and puree again
- Serve and garnish with basil and if you'd like, fresh ground pepper & parmesan cheese
- For a creamier consistency substitute half the can of garbanzo beans for cannellini beans.
- For an even more delicious flavor marinate your own artichokes using: olive oil, balsamic, fresh basil (chopped), dried or fresh oregano, salt, pepper. Marinate for at least a few hours or over night. Do not add the balsamic from the recipe card into the food processor if you've done this.
- Dry Sauvignon Blanc
