Indian Spiced Hummus

This yummy hummus is my go to at any gathering. I love dressing up my hummus with spices and seeds for garnish, but the extra crunch and flavour they provide makes this hummus my absolute favourite. Serve with crudités, rice crackers, and my newest love- beet crackers,  and don’t be surprised if you “accidentally” eat the whole bowl.

Ingredients:

  • 1 14oz can chickpeas, drained and rinsed
  • 1-2 cloves fresh garlic (I like mine with 2)
  • juice from 1 lemon
  • 2 tbsp tahini (sesame seed butter)
  • salt and pepper to taste
  • 2 tbsp olive oil (save 1 tbsp as garnish)
  • tsp cumin seeds
  • tsp black mustard seeds
  • 1/4 tsp paprika
  • tbsp pumpkin seeds

Directions:

  1. In a food processor, add first 6 ingredients and process until smooth. I sometimes add a teeny bit of water (1-2 tbsp) for a smoother consistency. Feel free to add a little water at a time, until your hummus is the texture that you enjoy most.
  2. Empty hummus from processor into a serving bowl. Garnish with leftover tbsp of olive oil, spices and seeds and serve with your choice of vegetables, crackers, or naan.

TIP: I love using lemon infused olive oil to garnish my hummus for an extra punch of flavour.

 

Simple Purple Cabbage Slaw

This super easy slaw was inspired by a lack of groceries and a desire for a delicious side dish for the Black Bean Burgers I have on the menu for dinner tonight. This gorgeous slaw is colourful, healthful, and flavourful and the perfect addition to your summer meals.

Ingredients:

  • 1/2 head of purple cabbage (sliced with thinly with mandolin or sharp knife)
  • juice from 1 medium lemon
  • handful of mint leaves thinly sliced
  • handful of cilantro thinly sliced
  • sea salt to taste (I like pink Himalayan Sea Salt)
  •  3 tbsp extra virgin olive oil
  • 1 tbsp honey

Directions:

  1. In large bowl with lid, add all ingredients.
  2. Shake until honey and olive oil have dispersed among mixture
  3. Serve immediately or refrigerate for a few hours for a more tender slaw.

IMG_0133

Tip: If you want to make this salad your main dish, just add a cup of black beans for added protein. You can also add corn, carrots, etc. This dish is so versatile, so experiment and enjoy!

Roasted Beet and Chickpea Hummus

This delicious and beautiful savoury hummus recipe will be sure to delight your senses and is packed full of an array of nutritious ingredients to make you feel great about what you are putting in your body.

Ingredients:

  • 4 medium sized purple beets (peeled and chopped into 1″ squares)
  • 1/2 tbsp coconut oil
  • 1 14oz can of chickpeas (drained and rinsed)
  • 4 cloves fresh garlic (minced)
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1/2 tsp “Sriracha” hot sauce
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • salt and pepper to taste
  • Garnish:  I use walnuts and arugula or pea shoots.

Directions:

  1. Preheat oven to 450 degrees F. Melt coconut oil and shake beets in it to coat them. Place beets in a single layer on a cookie sheet lined with parchment paper for 25-30 minutes or until browning on the edges, turning half way through the cook time. Set aside to cool.
  2. In food processor add all the ingredients including the cooled beets and puree until smooth. I like mine a little chunky, but you can decide the texture that you like the best.
  3. Garnish with a handful of walnuts and some greens and serve.

IMG_6900

Tip: This is a perfect dish to add to a charcuterie platter or just with a side of rice crackers and veggies.

Ginger Spiced Dehydrated Apples

The incredible bounty of apples this time of year has me knees deep in coring, peeling, and finding all the creative ways to eat them all up. Apples are incredibly versatile, I use them in soups, sauces, salads, desserts, ciders, etc. The possibilities are truly endless! However, you don’t have to make it complicated. This easy recipe makes a delicious snack perfect for packing in the kiddo’s lunch kits, taking on a gorgeous fall hike, or if you’re like me…popping them in your mouth, anytime you set eyes on them!

IMG_6233

Tools:
Apple Corer
Dehydrator
*If you don’t own a dehydrator, you can use your oven, parchment paper, and a cookie sheet.

Ingredients:

15-20 apples (thats how many fit in a batch in my dehydrator)
1 heaping tbsp. cinnamon
1/2 tsp. all spice
1/2 tbsp. Grated fresh ginger
1/4 cup apple cider vinegar (“braggs” is my favourite)

Directions:

  1. Wash, remove core, and thinly slice apples.
  2. In a large bowl put apple slices, apple cider vinegar, cinnamon, all spice, and ginger.
  3. Shake until apples are coated as evenly as possible.
  4. Lay apple slices in a single layer in food dehydrator. Set on135F for 7 hours. (8 hours if you like them extra crunchy)Alternately, if you do not have a food dehydrator, you can bake them in the oven on 2 parchment paper lined ,large, cookie sheets. Bake at 200F for 2hours and 45 minutes or an extra hour if you like them extra crunchy.
  5. Store in a glass container in cupboard for up to 1 week or in refrigerator for up to 1 month. Or enjoy immediately.*TIP: I like to add them as salad toppers or as a side on a charcuterie board!