Hummus is a Middle Eastern dip, spread, or savory dish traditionally made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. I’ve shared various versions of hummus before in all kinds of flavors. Today my twist is a spicy version based on black beans not chickpeas. Put all the ingredients in a blender or food processor and process until smooth. Taste your hummus and adjust spices as needed for your family. I’ve added jalapeño pepper, garlic, and lime juice for a pop of flavor.Read More
As the seasons change, cooler weather moves in, and I crave comforting soup. Today’s recipe is a blend of black beans and pumpkin with tomatoes and spices. This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. You can make it vegan with vegetable broth or add the flavor of beef broth. Top it off with a dollop of low fat Greek yogurt with chopped green onions, herbs, or grated cheese. If you prefer a non-dairy dish, garnish with diced fresh vegetables like tomatoes and/or avocado.
It’s Lent and time for meatless meals, but this dish is really a spicy treat anytime of year. I’m really loving Muir Glen’s fire roasted tomatoes lately and am basing this dish on 3 cans of their crushed tomatoes. Add peppers and chili with loads of beans and corn and you’re almost there. Today I’m trying vegetarian burger crumbles and with all the bright bold roasted tomato flavor it’s a winner. Adjust the spices to meet your family’s tastes. Need meat? Use low-fat beef or ground turkey.