Beet Hummus

The color is enough to make this recipe something to get excited about. Sure, plain hummus never gets old, but sometimes it’s fun to jooj things up a bit in the kitchen and bring some personality to old-time favorites. This recipe brings an earthy flavor to regular hummus and some sass to an ordinarily blah, neutral tone.

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Beat this glow:

Beets: contain folic acid necessary for the production and maintenance of new cells, which benefits pregnant women and those undergoing physical healing, guard against colon cancer, protect against heart disease, are high in sodium, magnesium, calcium, iron, and phosphorous, are available all year round, contain cancer-fighting pigment betacynin, cleanse the blood, strengthen the gall bladder and liver, and can be used to treat acne.

Roasted Beet Hummus

by Aylin @ Glow Kitchen

Keywords: bake side dish snack vegan vegetarian chickpeas tahini beets

Ingredients (Makes 2 cups)

  • 1.5 cups cooked (or canned) chickpeas
  • 1/2 roasted beet
  • 1 clove garlic
  • Juice of half a lemon
  • 2 tbsp tahini
  • 1/4 cup olive oil
  • 1 tsp olive oil
  • 1/2 tsp cumin

Instructions

Roast half a beet wrapped in aluminum foil in a 400 degree Fahrenheit oven for approximately 20 minutes or until tender. Let cool before putting it into the food processor with the rest of the ingredients. Blend all until smooth. You may have to add 2-3 tbsp of lukewarm water to help things smoothen out, but this depends on the juiciness of the beet, lemon and chickpeas.

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Serve with toasted or grilled pita bread.

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Enjoy!

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Bon Appetit!

xo Aylin

Middle East Comfort

Rainy days in the Middle East inspire a different kind of comfort.

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The comfort of garbanzo beans, of course. But chickpeas involving some deep flavors and, heck, a little bit of green to give the guise of having done something remotely healthy during a day inside.

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A day that starts with something as light as an earl grey tea mixed with lemon and a cleansing spice blend (turmeric, cinnamon and red pepper)…

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…should end with a bit more of a bang.

Warm Spiced Chickpeas

by GK

Ingredients

  • 1 can garbanzo beans (15 oz)
  • 1 tbsp extra-virgin olive oil
  • 2-3 cloves garlic, chopped
  • 1 1/2 tsp cumin
  • 1 tsp sweet paprika
  • 2 cups chopped collard greens (or spinach or kale)
  • 1/2 tsp salt
  • 3/4 cup water

Instructions

In preparation, wash the greens, chop the garlic and rinse the chickpeas.

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Pour 1 tbsp of olive oil in a sauté pan once the pan reaches medium-high heat. Next add the chopped garlic, followed by the chickpeas, paprika and cumin.

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Sautee for a few minutes.

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Next, add the collard greens (or whatever dark green you choose—spinach and kale work wonderfully) and salt. I like to add the salt in this step because it helps break down the greens a bit more.

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The greens will wilt, reducing in size significantly. Once it starts to wilt a bit, add 3/4 cup water.

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Cover the pan for 5 minutes, as the mixture simmers and the chickpeas absorb more of the flavors and the water reduces.

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Ready to serve!

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Steamy…

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The cumin and paprika make this dish a true treat. The flavors will only intensify if you eat the dish the next day, as the chickpeas will absorb more and more of the flavor from the herbs and garlic.

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Bon Appetit!

xo Aylin

Roasted Garlic Hummus

What’s not to like about hummus? It’s deeply satisfying, nutritious and an all-around crowd pleaser. And while few people, I among them, ever get sick of the go-to version, it’s always fun to try some new things (have you tried my roasted red pepper hummus?)

Tonight I was in the mood for a rounder flavor, so I pulled out the garlic and the sun-dried tomatoes and tossed ‘em in a wonderfully warm (the roasted garlic was still steamin’) and taste-bud gratifying hummus.

Roasted Garlic and Sun-Dried Tomato Hummus

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Ingredients:

– 1 head of garlic, roasted (it sounds like a lot, but the flavor tempers when roasted)

– 1 tbsp extra-virgin olive oil

– 1 can chickpeas (14.1 oz)

– 1/4 cup sun-dried tomatoes, soaked for at least 15 minutes and then chopped

– 1 1/2 tsp cumin

– 1 tsp salt

– Juice of 1 lemon

– 2 tbsp tahini

– 1/4 extra virgin olive oil

– up to 1/4 cup room-temperature water

Serves: …Please. One.

 

Directions:

Start with the garlic since it will take about 30-45 minutes to roast to perfection. First, take a head of garlic, chop off the tip of one end to expose the garlic.

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Place the garlic in the center of aluminum foil, which you should scrunch up the sides of to mimic a bowl.

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Drizzle about 1 tbsp of extra virgin atop the garlic.

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Pop in the oven at 350 degrees Fahrenheit for 30-45 minutes.

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While that roasts, prepare the rest of the hummus.

To a food processor, add the drained/rinsed chickpeas…

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Next, chop the soaked sun-dried tomatoes and add to the chickpeas.

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Next come the cumin and lemon juice.

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When the roasted garlic is soft (you can check by poking it with a fork), then you can use a fork to comfortably pull out the cloves.

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Add to the food processor with the other ingredients.

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Some salt…

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And, don’t forget the tahini and olive oil, as I almost did Winking smile

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Pulse away until creamy. Depending on the dryness of chickpeas, the lemon and other various factors, you might want to add about 1/4 cup of room-temperature water to thin out the hummus, as it could be too thick for you taste. This won’t affect the taste.

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And serve!

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Eat with vegetable crudités or pita.

Bon apetit!

x Aylin