hummus

All posts tagged hummus

Meatless Monday: Basil Portobello Hoagie

Published April 14, 2014 by jenmatteson

Final trial veggie sandwich before the shower…

I must say, it was wonderful, but I sure wish I had more Portobello, because not only does the hoagie look slightly un-plump, but I could have really used a little more veg and less bread.  Don’t get me wrong, the entire thing was wonderful, but I wouldn’t have been upset with more mushrooms.  Who could be?

Basil Portobello Hoagie

I roasted my own peppers for this sandwich (soups easy), as well as used homemade hummus.  Feel free to speed up the process with jarred roasted red peppers and/or pre-made hummus.  This was another vegan try for the baby shower, and while I think taste-wise this was my favorite, it would be too difficult to keep warm and leave out for several guests.  So, I’ve decided on the Hummus Supreme!

But go ahead and give this one a try too.  I made this when it was still freezing in MN, which wasn’t too long ago, so I didn’t grill the Portobello.  I just sautéed them in some olive oil quickly on the stovetop.

Basil Portobello Hoagie

Portobello Hoagie

Source:
Servings: 2

Ingredients:

4 large Portobello caps
2 hoagies, or about 2 5-inches pieces of French bread, cut in half lengthwise
1/4 cup hummus
6-8 fresh basil leaves
1 roasted red pepper (approximately 1/2 cup jarred)

Directions:

1. If grilling, preheat grill to medium high heat.  Brush mushrooms with olive oil, and grill until just tender, about 2-3 minutes on each side.  Remove from heat, sprinkle with salt and pepper, and let rest.  Slice into 1/2-inch strips.  If you are using your stovetop, Slice mushrooms into long strips, about 1/2-inch thick.  Preheat olive oil in a small skillet over medium high heat.  Add mushrooms and cook over moderate heat until just softened, about 5 minutes.  Remove from heat and let rest.

2. Meanwhile, divide hummus evenly and spread on both sides of bread.  Layer with basil leaves, roasted red pepper and sliced Portobellos.  Close and enjoy!

Meatless Monday: Supreme Hummus Sandwich

Published February 17, 2014 by jenmatteson

Do you ever get sick of your same old boring lunch?  Maybe not.  But maybe you want to try something new, possibly a little healthier or fresher than that café in your building that serves pre-wrapped sandwiches.  Do you even know when those sandwiches were made?

Supreme Hummus Sandwich

I wanted to try out a few vegan sandwich recipes to serve at my girlfriend’s baby shower in a few months.  Yes, I’m already planning!  One of the best things about this sandwich is that there is absolutely no cooking.  Use store-bought hummus if you like to make this even quicker  (I made a classic creamy hummus, though a roasted red pepper hummus would be fantastic!).  I also used a store-bought 8-grain bread, but this would be even better with a thick cut gourmet bread.  Don’t forget to lightly salt your veggies before assembling your sandwich; you wouldn’t believe how much of a difference it makes.

Supreme Hummus Sandwich

The original recipe calls for pomegranate molasses, but my grocer didn’t carry it, and I didn’t want to make a special trip to find it.  I just went with regular molasses, and I thought this sandwich was absolute heaven!  Even Nate liked it, so don’t be afraid to feed it to your meat loving kids or hubbies!  The thinly cut crisp veggies paired with the smooth savory hummus is awesome.  The drizzle of molasses really brings it all together and knocks it out of the park.  I know it sounds a little weird, but trust me – it adds SO MUCH with just a tiny drizzle.

Supreme Hummus Sandwich

Supreme Hummus Sandwich

Source: Inspired by Vegan Soul Power
Servings: Makes 1 sandwich

Ingredients:

2 slices hearty wheat or grain bread
4 tbsp. hummus
4 thin slices cucumber
4 thin slices tomato
thin sliced red onion
1/4 tsp molasses

Directions:

1. Lightly toast bread (this is optional, but I like a little crisp and warmth in my bread).  Spread each slice with hummus.  Layer one slice of bread with arugula, cucumber, tomato and red onion.  Drizzle lightly with molasses and top with second prepared slice of bread.

Buffalo Wing Hummus

Published April 30, 2013 by jenmatteson

I know you read the title of this recipe, and thought that sounds kinda gross, right?  Well, I certainly did the first time I saw it, but I still saved it because I tend to love anything that includes buffalo sauce, especially Franks Red Hot.  Plus, I love hummus, it’s so versatile, easy to make, and pretty healthy.  I’ve been stuck making the same flavors of hummus for a while now, roasted garlic and roasted red pepper.  Of course both are fantastic, but some times you just need to spice it up a bit.  Literally.

Buffalo Wing Hummus

I saw this recipe right around the time NFL football was starting last year, but never got around to making it for a football event.  But I definitely should have.  This hummus satisfies the guilty pleasure of eating wings, minus all the added calories (and tendons and bones!).  I loved it and will be sure to break it out during the upcoming football season.  It might even make an appearance during the baseball season again!

Buffalo Wing Hummus

Buffalo Wing Hummus

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: Makes 1 1/2 cups

Ingredients:

1 can chickpeas, drained
3 cloves garlic, minced
1/4 cup tahini
4 tbsp lemon juice
1 tsp paprika, plus more for serving
1 tsp salt
1 tsp black pepper
5 tbsp Frank’s Red Hot
1 tbsp white vinegar
2 tsp olive oil, plus more for serving

Directions:

1. Combine all ingredients except olive oil in a food processor.  Process until smooth.

2. Gradually add olive oil while processing until hummus reaches desired consistency.

3. Refrigerate until ready to serve.  Sprinkle with paprika and drizzle with olive oil.  Serve with pita chips and celery sticks.

Roasted Garlic Hummus

Published June 4, 2012 by jenmatteson

I usually make a roasted red pepper hummus, but I thought I’d change it up a little this time and use roasted garlic.  Roasting garlic is so super easy, and even if you think you don’t like garlic, try it.  It completely changes the flavor profile, almost sweet.  It gave the hummus just a hint of flavor, but much better than just plain.  This is great for crackers, bread, pita, veggies, and even spreading on sandwiches and burgers.

Roasted Garlic Hummus

Source: Pigzilla Original
Servings: 20

Ingredients:

1 12 oz can garbanzo beans, drained, with water reserved
1/4 cup tahini paste
1/4 cup fresh squeezed lemon juice
2 tbsp olive oil
1 head of roasted garlic, cloves removed from skins
kosher salt

Directions:

1. In a food processor, process garbanzo beans until smooth.  Add water from the can to smooth consistency, about 2 tbsp.  Add tahini paste and lemon juice.  While processing, add olive oil slowly until mixture reaches desired consistency.  Add roasted garlic cloves and process until completely smooth.  Add kosher salt to taste.  Sprinkle with paprika and a drizzle of olive oil before serving.

Hummus Turkey Burgers

Published May 28, 2012 by jenmatteson

The first time I had this burger, my bestie and I were having a girls night; she was in charge of getting the food, I was bringing the wine.  She found this recipe on Food Network for us to throw together, and it was a big win.  She claims to not be able to cook, but she can.  She even improvised on the cucumber salad and added some red onion.  Great addition my friend!  The hummus really gives the turkey a lot of flavor, and the burgers were moist with a creamy texture.

I made these for Nate and myself with a few small changes to the herbs and toppings.  I actually ran out of hummus, so instead of spreading that on the bun (I used Flat-Outs), I used Greek yogurt.  It really added a touch of tanginess to the rich flavor of the burger. The cucumber salad was a bonus that added a nice crunch to the overall texture.  If you’re trying to change up your boring burgers, give this burger a try.  It’s simple, healthy, and popping with flavor!

Hummus Turkey Burgers

Source: Adapted from Food Network
Servings: 4

Ingredients:

2 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper
1 cucumber, diced
1/2 red onion, diced fine
1/2 cup feta, crumbled (optional – I didn’t use)
1 lb lean ground turkey (I used extra lean)
1 cup hummus (I used homemade roasted red pepper hummus)
1/2 cup cilandro, roughly chopped
4 Flat-Outs, pita pockets, or buns
4 tbsp non-fat Greek yogurt
1 tomato, sliced

Directions:

!. In a small bowl, whisk vinegar and olive oil.  Salt and pepper to taste.  In a medium bowl, mix cucumber, onion, and feta.  Dress with vinaigrette, and refrigerate.

2. In a medium bowl, mix ground turkey, hummus, and cilantro lightly with your fingertips, careful not to overwork.  If you are using extra lean ground turkey, add 1 tbsp olive oil to keep the burgers nice and moist.  Divide mixture into 4 equal sections and work into patties.  Season both sides of the patties with salt and pepper.  Grill over medium heat until cooked through, about 6-8 minutes on each side.

3. Spread Flat-Out, pita, or buns with yogurt on each side.  Add tomatoes and burger, and top with cucumber salad.

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