Dessert Chocolate Hummus

Today’s recipe is a dessert that is not only delicious but also is packed with nutrients. I know it sounds ridiculous but hummus can go sweet with chocolate. Adding dark chocolate to hummus creates a marvelous spread or dip that can be used for a snack, lunch, or even dessert. Dark chocolate contains powerful antioxidants, can help lower blood pressure, raise HDL cholesterol (good cholesterol), while decreasing LDL cholesterol (bad cholesterol), lowers the risk of cardiovascular disease, and may even improve brain function. Hummus is also a healthy option, as beans are high in fiber and protein. According to Spoon University, chocolate hummus is similar in texture to the hazelnut spread, Nutella, but with one-third of the calories and sugar. You can use classic chickpeas or garbanzo beans, black beans, or cannelini beans. Chickpeas are good for you helping to control blood sugar and cholesterol. Use it as a spread on toast or bread, use it as a dip with fresh fruit or graham crackers, or enjoy it as a pudding. Chocolate hummus is perfect with fresh fruit, and I’d start with strawberries, bananas, or even apple slices.

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Black Bean Hummus

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.

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25+ Fall Appetizers

Life has been different since the pandemic began last March.  Large social gatherings have been dropped and seeing extended family has often been deferred.  We’re in the beginning of the favorite time of year for many people.  Colorful leaves, costumes at Halloween, Thanksgiving turkey, and then the holidays of Christmas and New Year provide a steady stream of fun and diversion.  Perhaps this year is different, but we can still enjoy our favorite celebrations  even if they are small and intimate.  In some ways that may make it even better.

 

 

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Savory Pumpkin Hummus For Fall

Fall always makes me think of golden leaves, apples, cider, and pumpkins.  Usually I make pumpkin bread and enjoy a glass of cider, but today I’m sharing a not-so-common savory dish, pumpkin hummus.  If you’ve read my blog before, you may have noticed I eat hummus quite often. I have some in the refrigerator almost all the time.  This year I’m trying a new version with pumpkin.  I love that it’s so easy to make in minutes using a food processor.  Pumpkin is high in beta-carotene. Your body converts beta-carotene to vitamin A, which is great for your eyes and skin. It is also rich in riboflavin and folate to boost your immune health.  As I wrote a couple of weeks ago, add color to your diet for taste and your immune system.  Pumpkin hummus is perfect on toast for a fall breakfast.  I love a small scoop to use as a dressing my lunch salad plate with bread.

 

 

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Lemon White Bean Hummus

There are two things I like to have in my refrigerator at all times – hummus and lemons.  Today I’m putting those two things together in a tasty hummus based on white beans, tahini, olive oil, and lemon juice.  I love fresh vegetables. I was lucky in my last food delivery that my carrots, celery, lettuce, grape tomatoes, and cucumbers were available.  I’ll enjoy them while I can.

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Spring Vegetable Garden Appetizer

If you’ve read many of my blog posts, you know I love hummus. I’ve tried making Roasted Eggplant and White Bean HummusSpinach Artichoke Hummus, Tomato Boats with Hummus, and Colorful Hummus Carrot Patch Appetizer for spring. Today I’m trying another fun food for all your spring and Easter get-togethers, a Spring Vegetable Garden using hummus and fresh baby carrots, radishes, asparagus, celery, peppers, and sugar snap peas.  You can vary the vegetables according to your preference and availability. Use the smallest part of your celery bunch with the green attached. I’m currently able to get local baby carrots with greens attached. There is so much greens I must remove half or it fills the dish.  If you can’t get those, use small carrots and even cut them smaller and shorter. Watch for spring crops of asparagus and the fresh little peas. You can cut half off so it fits the dish.  (For my far north readers, pin this recipe for your spring crops later.)

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