Hummus is one of my all time favorite snacks and the fact that it is so healthy doesn’t hurt. Rich in protein, fiber, folate, iron and packed with antioxidants, I really can’t feel guilty if I finish off a container of hummus on my own. Yep, I do that.
I’ve been playing around with this roasted red pepper hummus recipe for a while now. I love how pretty and red the color of it is, the smoky and spicy flavor combined with the creamy texture is just perfect!
How do I eathummus?
add it to a MEZZE platter
use it as a SPREAD on a sandwich
use it to make DEVILED EGGS
use it as a base for PIZZA
use it as a creamy PASTA SAUCE
I have a secret ingredient in this roasted red pepper hummus that you’re never going to believe.
I know! It sounds crazy but the cashews work so well! They give it a depth of flavor, texture and added protein that is just so delicious!.
The best part, this recipe literally takes 5 minutes to make in the food processor and there is no effort to put in.
Try it out. You won’t be able to stop eating it like me.
Lately, I’m hooked on salad bowls. They’re so delicious, easy to make, loaded with healthy foods and vibrant in color – ensuring you get a variety of nutrients.
I’ve been talking to my daughters about “eating the rainbow” and this was a fun way to help them do that.
Another reason I really like to do the salad bowls is because it’s so easy to play around with the cuisine type, the textures, and the flavors. I can add raw and roasted veggies, nuts, and choose whichever grain I want. There’s really no wrong way to make these and super easy to substitute an ingredient you may not have. Honestly, food can’t get easier than that!
We’ve been doing a lot of non-desi (non-Indian) foods lately and I wanted to get the girls into Indian spices without going over the top. Plus, I don’t think I can go without Indian food and spices for that long anyways.
For the sweet potatoes, I did a simple roast with an addition of paprika for color and flavor. I’m using paprika to gradually build up the girls to trying cayenne and other types of peppers and spices so this is especially great for those of you who prefer milder spices.
I also roasted some chickpeas as those are so easy and delicious to make. It made me proud that both my girls were eating them as soon as they cooled down from the oven. These turned out so good and honestly, I had to go back and make more because between the three of us, we snacked on most of the beans! I’m definitely adding it to my snack rotation list!
The dressing on here was probably the hardest to figure out as I wanted Indian flavors but nothing too intimidating. I used almond butter to give it a little bulk and the addition of a little protein is always appreciated. Because I had already used a lot of spices for the chickpeas, I fell back a little with the dressing and opted for curry powder, turmeric (for the color and my youngest happened to have a cold which needed some help) and some fresh garlic and ginger (which appears on 90% of Indian cooking!).
I left the quinoa simple by cooking it only in salt water as there are so many flavors going around, I felt if I added more, everything would get lost in a chaotic world of spice.
For the rest of the ingredients, it was nice to have the crunch from the vibrant red cabbage, the creaminess of the avocado, and oh! those toasted cashews were just the icing on top of a great salad!
Try it out! From my kitchen to yours, I hope you enjoy this one.
1 Sweet Potato, diced into 1″ cubes
1 avocado, sliced
1 cup red cabbage, shredded
1 cup baby spinach
½ c quinoa, rinsed
¼ c raw cashews
2 Tbsp & 1 tsp olive oil
1 tsp paprika
Salt and pepper to taste
For the chickpeas:
1 15oz can chickpeas, rinsed, drained & dried with a paper towel
1 Tbsp olive oil
2 tsp cayenne pepper
2 tsp cumin powder
2 tsp coriander powder
1 tsp garlic powder
1 tsp garam masala
¼ tsp salt
For the dressing:
¼ c almond butter
½ lemon, juiced
1 tsp lemon zest
1/3 c water
2 cloves garlic, minced
1 tsp honey
1 tsp curry powder
½ ginger, grated
1 tsp turmeric
½ tsp salt
Preheat oven to 400ºF. In a baking sheet, toss sweet potatoes, 1 Tbsp olive oil, salt, pepper and paprika. Mix well and roast for 20 minutes.
In a bowl, combine all the ingredients for the chickpeas. Transfer to baking sheet and bake for 35 minutes.
In a medium pot, heat water and ½ tsp salt. When it comes to a boil, add the rinsed quinoa and reduce heat to medium low. Cover and cook quinoa for 15-20 minutes. Remove from heat and use a fork to fluff it.
In a small pan, mix ½ tsp olive oil and cashews. Toast on medium heat until they are a light golden red color. Turn off heat and remove pan. Set aside to use as topping.
For the dressing, combine all of the ingredients in a mason jar and shake well.
Line a bowl with spinach and add the quinoa, sweet potatoes, avocado slices, shredded cabbage, toasted cashews, and drizzle with almond curry dressing. Enjoy!
Summer is here which means so many things in my household. Getting the grill out for bbq’s, eating all the fun fresh summery foods, and trying to eat healthy to get in shape for a beach body (this is always a struggle!). Typically in the past, the hubby and I have done standard bbq’s – burgers, corn, potato salads, chips and dip, etc. etc. etc. This year, we have been inspired to grill almost everything we eat.
One of my husband’s favorites is Peaches. So I of course go out to Costco and buy a whole case (or 2) then realize, how are we going to eat so many?! Well, I promised him we would grill some since he fell in love with the idea of it last year. I also love avocado and have recently seen them grilled in my dishes in restaurants. Hey, why not add it in? If anything, it’s a good source of protein and adds a little meatiness to the plate.
Summer also means that I can harvest some of the vegetables, herbs and fruit in my garden. I am so excited about my garden that I literally watch it like a hawk every single day and get so happy over the tiniest fruit growing. Well, we have an abundance of arugula growing as well as Basil. Oh how I love the peppery smell and taste of both of these leaves! So delicious especially when they are fresh! I put Basil leaves in my salad? Yep. Don’t get ahead of yourself. I used the leaves but …. I made a basil vinaigrette to go on my salad.
When I told my husband about all the different components of this salad – he was a little skeptical. How can so many different flavors work together? Won’t I overshadow the grilled peaches for which this salad was created in the first place? I decided to find out. Am I so glad that I did! The sweetness of the peaches with the peppery arugula and basil was the most divine combination.
Quarter the peaches and avocados and brush with some EVOO.
Heat up the grill (or griddle) and place all the fruit down on one side. After a couple of minutes, flip to the other side. Oh I love those grill marks. And the peaches smell so delicious, I can’t wait to try them!
To assemble the salad, lay down the arugula first, then add some raw cashews. For the goat cheese, use a fork to crumble it into the salad and finally, add the grilled fruit. Then, a drizzle of the basil vinaigrette and you’re ready to enjoy a fun, healthy, summery salad!
For the Salad:
2 c fresh Arugula
1/3c raw cashews
2oz goat cheese
1 ripe avocado, peeled, pitted and quartered
2 ripe peaches, pitted and quartered
EVOO to brush on the fruit
For the Basil Vinaigrette:
3/4 c fresh basil
1/4c red wine vinegar
2 garlic cloves
freshly ground pepper
For the salad:
Brush fruit with olive oil and set aside. Heat the grill on high heat. When it is heated through, place the fruit side down on one side and keep for 2 minutes. Flip to the other exposed side of the fruit and grill for an additional 2 minutes. Remove from heat. Assemble the salad with the arugula at the bottom, followed by the cashews, the fruit and the goat cheese crumbled in. Drizzle with Basil Vinaigrette.
In a blender, add all the ingredients for the Vinaigrette and blend to a smooth texture. Store in an airtight bottle in the fridge.