Loaded zucchini hummus is a fun way to use up summer’s surplus of seasonal zucchini! Blend chargrilled zucchini into a garlicky hummus recipe, and top with a chopped Mediterranean salad of cucumbers, radishes, tomatoes, Kalamata olives and dill in a lemon-olive oil dressing! Perfect served with toasted pita.Read More
This smoky and spicy harissa hummus is made extra smooth using a quick trick that makes the most deliciously creamy hummus! Perfect paired with Simple Mills sprouted seed crackers and raw vegetables for snacking!Read More
This dukkah bowl y'all. Packed with fiber and flavor, this dukkah quinoa bowl with roasted sweet potatoes and cauliflower is so tasty. Top a bowl of quinoa and roasted veggies with an easy homemade almond dukkah. Use the rest in hummus, over veggies or as a crust for chicken or fish.Read More
These spicy turkey zucchini meatballs are made with only three ingredients, but packed with flavor! Serve with a no-cook roasted red pepper sauce you can make in your food processor. Perfect over pasta or as an appetizer.Read More
A tub of hummus, a seasonal veggie and pasta is all you need to make this spicy hummus with roasted eggplant! Tastes like baba ganoush in pasta form!
Hum. MUS. What is it good for? Absolutely everything
But really, it is. And I think this hummus pasta proves it.
Do you have pasta in your house? Of course. What about hummus? Duh, always. Some kind of seasonal veggie that likes to hang out in a hot oven and get all sweet and tender and caramelized? Darn it, you should! Because that’s really all you need to create this crazy delish and crazy easy dinner.
This pasta was the result of one of those days you come home, realize you didn’t plan anything for dinner and just can’t seem to drag yourself to the grocery store. Although my unreasonable fear of throwing away food has made me a pro at meal planning, sometimes I think my best creations come from days like this.
To make the sauce, I used Sabra's supremely spicy hummus. It creates a creamy, spicy and flavorful sauce that perfectly coats the pasta. Roasted eggplant takes on this buttery, melt in your mouth consistency. When the two combine, it kind of tastes like baba ganoush pasta! Not a bad thing as all my fellow baba ganoush lovers can surely attest.
What’s cool about this dish is that you can easily switch it up with different flavors of hummus and vegetables. Here’s some ideas:
Lemon hummus + roasted asparagus + peas + goat cheese
Jalapeno hummus + halved cherry tomatoes + roasted zucchini rounds
Horseradish hummus + smoked salmon + tomatoes + capers
Roasted garlic hummus + roasted zucchini + sun dried tomatoes
Olive hummus + spinach + oven roasted tomatoes
Possibilities = endless
Spicy Hummus Pasta with Roasted Eggplant
- 1 medium eggplant, chopped
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 2 medium zucchini, grated on the large holes of a cheese grater
- 12 ounces whole grain spaghetti
- 1 10-ounce tub of spicy hummus
- 2 tablespoons cilantro, chopped
- 1 scallion, chopped
- 2 tablespoons basil, chopped
- Preheat oven to 400 degrees. Toss eggplant with olive oil and spread evenly on a baking sheet. Place in the oven and roast 25-30 minutes until tender and lightly browned.
- Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. Reserve 1/3 cup salty cooking water. Drain and set aside.
- While pasta is cooking, heat remaining teaspoon of olive oil in a large skillet. Add shredded zucchini and saute until tender and lightly golden, about 7 minutes.
- Toss pasta with hummus, thinning with reserved cooking water. Toss in zucchini and eggplant. Serve garnished with cilantro, scallion and basil.
More hummus friendly recipes:
These chickpea hummus salad sandwiches are the perfect vegan appetizer for entertaining or tailgating! It's super easy, and you can switch up the flavor by using different flavors of hummus. People won't be able to stop munching on these little finger sandwiches!Read More
This brown rice bowl with five spice tempeh, garlicky greens, edamame hummus and pea shoots comes together in less than five minutes when the ingredients are prepped in advance.
This weekend, I taught two nutrition classes, both focused on making healthy eating easy with meal prep and planning. So naturally, I spent quite a bit of time praising my favorite quick meal - the grain bowl.
Have you hopped on the grain bowl train yet? I wrote an in depth post on it a few months ago, sharing my formula for a perfect grain bowl, but basically it's a hearty salad with whole grains as it's base. Endlessly adaptable, it's a perfect way to use up random leftovers and vegetables hanging around the fridge. It's filling, nutritious, portable, fun to eat...basically it's perfect.
Free idea for any aspiring food bloggers: I think there should be an entire blog devoted to grain bowls. Will someone please do that? If you do, I promise to subscribe and share every post and also love you forever.
I've made a gazillion grain bowls (no exaggeration). Most aren't exactly a recipe, but rather a bunch of random stuff piled on some grains. It's always delicious, but not exactly blog worthy in the looks department. So when I made this picture perfect grain bowl last month, I knew I had to add it to the queue.
With all the ingredients precooked, this took just 5 minutes to throw together. And the prep was hardly intensive either. I cooked brown rice in the pressure cooker (2 minutes hands on time), sauteed baby bok choy and spinach (10 minutes, doing the dishes as it cooked), and baked tempeh (5 minutes hands on). Not too shabby.
A shout out to the star of this dish - the edamame hummus. Big thanks to Eat Well, Embrace Life for the special delivery. I was kind of skeptical, but it actually turned out to be my favorite flavor. If you can't find edamame hummus, simply swap in avocado slices or a drizzle of sesame oil for healthy fat.
Brown Rice Bowl with Five Spice Tempeh and Garlicky Greens
If you can't find edamame hummus, swap in sliced avocado. For a spicier version, use kim chi instead of fermented kraut.
- 8 ounces tempeh
- 1 teaspoon five spice powder
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 lb baby bok choy, sliced
- 6 ounce bag baby spinach
- 3 cups cooked and cooled brown rice
- 1/2 cup edamame hummus
- 1/2 cup fermented sauerkraut
- Pea shoots, microgreens or sprouts
- Chili oil, for serving
- Fermented soy sauce, for serving
- Preheat oven to 375 degrees.
- Cut tempeh into 16 slices widthwise. Place on a oiled baking sheet. Sprinkle with half the five spice powder, salt and pepper. Flip and season the other side. Spray with olive oil. Place in the oven and bake 15 minutes. Flip, then bake an additional 10 minutes. Remove from oven, set aside and cool.
- Heat olive oil in a large skillet on medium-high heat. Add garlic, cook until fragrant, about 30 seconds. Add bok choy, saute until tender, about 5 minutes. Add spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper and set aside to cool.
- Place 3/4 cup brown rice in a bowl. Place 4 slices of tempeh, 1/4th of the vegetables, 2 tablespoons of hummus, 2 tablespoons of sauerkraut, and a handful of pea shoots in piles over the brown rice.
- Drizzle with chili oil and soy sauce to serve.
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Beet hummus stands in for butter in this recipe for smorrebrod, an open faced Scandinavian sandwich on hearty rye bread.
It's no secret that travel is my great passion in life. Exploring new cities, soaking up the culture and sights makes me happy beyond words.Every time we travel somewhere new, I come home feeling intensely inspired. Of course, being the dietitian and food lover that I am, much of that inspiration is in the kitchen.
Traditional diets are endlessly fascinating to me. You can learn so much about a culture from what and how they eat. And from a nutritional standpoint, I realize more and more that embracing traditional diets is the key to health. Around the world, there are areas called blue zones, known for low rates of a specific chronic disease. We can learn a lot about what type of eating pattern and foods protect against chronic disease by looking at what people eat in those areas. Think of the Mediterranean diet, rich in healthy fats that reduce the risk of heart disease. Or the plant-based Japanese diet, linked to low rates of cancer. And then there's the traditional Mexican diet, rich in healthy carbs like corn, squash and beans, which offers protection against diabetes.
Since happiness and wellbeing are the name of my game, I'm particularly interested in cold spots for depression. What does a happy diet look like?
Scandinavia has some of the lowest rates of depression, thanks to a diet rich in fatty fish, whole grains and berries. With the popularity of The New Nordic Diet, some are saying it's poised to be the next Mediterranean diet. I'm all on board with that! Not only is there tons of research showing the Nordic diet promotes weight loss, heart and brain health, but the food is incredible. There's a reason the best restaurant in the world is in Denmark!
Here's a look at the basic tenants of the Nordic diet:
1. Buy local and seasonal produce. The Nordic diet is all about embracing what's fresh and local. Not only is it better for the environment, but fresher produce contains more nutrients.
2. Eat plenty of fatty fish. With plenty of access to fatty, cold water fish, the kind that's richest in omega 3 fats, Scandinavians eat fish almost daily. Salmon is a great choice, but mackerel, herring and sardines are also on the menu. The omega 3s in fatty fish are known to combat depression, anxiety and boost mood.
3. Focus on whole grains. Dense, hearty wholegrain rye bread is a Scandinavian staple. Oats, usually in muesli, and barley, also play a major role in the Nordic diet. High fiber whole grains boost levels of serotonin, a mood boosting hormone.
4. Choose wild game or grassfed options for meat, and eat less of it. While Nordic options like elk and reindeer may be a bit hard to come by, go with what's local to you. Venison, rabbit, and other game meats have higher amounts of omega 3 fats.
5. Include plenty of Nordic staple produce. Berries, dark green leafies, mushrooms, and root vegetables are great choices and local options are available most places.
Smorrebrod, a type of open faced sandwich, is one of the most popular Scandinavian dishes. Traditionally, it's made with buttered rye bread as a base, but when Eat Well, Embrace Life sent me a lifetime two week supply of hummus, including a life changing beet hummus, I decided to swap that for the butter. I'm gonna go ahead and call that a stroke of genius.
Instead of assembling the smorrebrod before serving, I put out the toppings along with a big bowl of toasted sprouted rye bread. It was a lot of fun to get creative with the toppings, although I had a hard time not going overboard with the toppings. Let's just say a few of mine needed a fork and knife!
I think this would be such a fun dish for entertaining. Feel free to go over more all out with the toppings. You could also add sliced cucumber, gravlax, watercress, cheeses, pickles, and sauteed mushrooms to round out the spread even more. Have fun with it!
- Whole grain rye bread, toasted
- Beet hummus
- 1 tin of wild smoked sardines
- 2 hard boiled eggs, sliced
- Sauerkraut, preferably fermented
- Thinly sliced red onion
- Thinly sliced radish
- Fresh dill
- Spread a little beet hummus on each slice of bread and top as desired!