Hummus recipes often use either tahini, which is made from sesame seeds, or peanut butter. Over the years, I have learned to make it without, since I have an allergy to both sesame and peanuts. I’ve found that I do not miss them at all in this recipe.
- 2 cups cooked (or drained canned) chickpeas
- 1/2 teaspoon sea salt + more to taste if needed
- 1/4 cup extra virgin olive oil
- 2-3 cloves garlic, peeled
- 1/2 tablespoon smoked paprika
- Juice of 1 lemon
- 3-4 fresh basil leaves
- Place all ingredients (except oil) in a food processor or high-speed blender and begin to combine. Add oil slowly until a smooth texture is achieved. Small amounts of water or chickpea liquid can be added if additional liquid is needed.
- Taste-test – if more flavor is needed, adding more lemon juice is helpful.
- Garnish with smoked paprika and basil leaves and serve.
Makes 10 -12 servings.
Colorful Asian Noodle Salad
Note that you can use spiralized veggie noodles instead of ramen noodles in this dish.
- 2 cups cooked Asian noodles (I prefer chuka-soba – Japanese ramen noodles)
- 1 cup of raw shredded kale, gently massaged
- 1/2 cup carrots, julienned
- 1/2 cup snow peas, julienned
- 1 cup cucumbers, julienned
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons grapeseed oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon minced ginger
- Juice of 1/2 lime
- 1 tablespoon sesame seeds
- Place noodles and julienned veggies into a large mixing bowl.
- In a small bowl, make the dressing – whisk together sesame and grapeseed oil, rice vinegar, soy sauce, honey, ginger and lime juice.
- Toss dressing with noodles and veggies. Refrigerate for 30 minutes or more, to chill and allow flavors to combine.
- Sprinkle salad with 1 tablespoon sesame seeds just before serving.
Makes two servings.
Super-Easy Veggie Fried Rice
- 1/4 cup vegetable oil, divided
- 2 large eggs, beaten
- 1/4 medium white onion, diced
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1/2 cup frozen carrots
- 1/2 cup frozen peas
- 3 cups rice, previously cooked and refrigerated
- 2 tablespoons Bragg Liquid Aminos or light soy sauce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons thinly sliced green onions
- 1 tablespoon rice wine vinegar (mirin)
- Heat skillet or wok to medium heat and coat with 2 tablespoons of vegetable oil. Pour beaten eggs into skillet and leave to cook firm before folding them over and breaking them up. Do not let eggs dry out or overcook. Remove from heat and set aside.
- Heat remaining oil in skillet on medium-high heat. Stir-fry white onion, garlic and ginger for about 30 seconds. Add carrots and peas and cook for 1-2 minutes. Add rice, eggs and soy sauce and toss until well-combined.
- Add rice wine vinegar, cilantro and green onions and stir-fry for 30 to 60 seconds or until mixture is well-heated.
- Serve with your protein or side of choice.
Makes three servings.
Photos Styled by Rachel Rivers