Menu
  1. Facebook
  2. Instagram
  3. Youtube
  4. Pinterest
  5. TikTok

Category: Dips and Sauces

Pumpkin Sage Hummus

Posted on by Lori Harder

hummus

INGREDIENTS

  • 2 (15oz each) cans chick peas – set aside 2/3 cup chick pea juice from cans
  • 1/2 c. chick pea juice from cans
  • 1 c. pumpkin (about half of a 15z can)
  • 1 T. minced garlic
  • 1/8 tsp Tabasco sauce
  • 1 & 1/2 tsp ground sage
  • 1 T. salt
  • 1/4 c. Tahini – can be found in most grocery stores
  • 5-7 T. FRESH lemon juice – 2 lemons will be perfect, I like to use 7 Tablespoons so it is really zesty! You may want to start with 5 and add as you go depending on how much zing you like.
  • 1/2 tsp paprika – more if you like a bite to it – I used 1 tsp and generously sprinkled the top as well.

INSTRUCTIONS

  • In a blender or food processor, add all ingredients and mix until smooth.
  • Add remaining chic pea juice if it is too thick and not blending for you.
  • *OPTIONAL* Feel free to add more lemon juice and less sage if you like a more traditional flavor.
  • Spread hummus onto plate
  • Sprinkle an extra pinch of paprika on top for color.
  • Serve with your favorite veggies or pita.

Tomatillo Salsa Verde

Posted on by Nick

tomatillo sauce in colombian clay dish

Ingredients

  • 2 Fresh Tomatillos (husked, washed & quartered)
  • 1 lg Onion, quartered
  • 2-3 Jalapenos, quartered (scrape seeds & membrane out)
  • 6 Whole Cloves Garlic
  • 2 tsp Dried Cilantro
  • 1 Finely Diced Garlic Clove
  • ¾ C Fat Free Cottage Cheese
  • 1 C Cooked Turkey Sausage
  • ½ C Black Beans (optional) (drained & rinsed)
  • Salt & Pepper to Taste
  • 8 Whole Wheat 6” Tortilla Shells

Instructions

  • Preheat oven to 450 degrees.
  • Roast tomatillos, onion, garlic and jalapenos in oven for 15-20 mins.
  • Put roasted vegetables and any juice in bottom of pan in a food processor. (CAREFUL, HOT!)
  • Add rest of ingredients and pulse in processor until well combined.
  • Chill for 1-2 hours.

Notes &amp Tips

Serve with your favorite dipper or drizzle over your favorite Spanish dish!

Salsa Verde freezes well. Put in small containers, freeze, and have your fresh, homemade salsa Verde all year long.

Artichoke Bean Dip

Posted on by Nick

ARTICHOKE-300x246

Ingredients

  • 1 C Marinated Artichokes (drained)
  • (1) 15 oz Can of Great Northern Beans (drained & rinsed)
  • 5 T. Fat Free Greek Yogurt
  • 2 T. grated Parmesan cheese
  • ¾ tsp Onion Powder
  • ¾ tsp Garlic Powder
  • 1/8 tsp Cayenne Pepper (optional)
  • 1 Packet no calorie sweetener
  • Salt & Pepper to Taste

Instructions

  • Put all ingredients in a food processor and mix until creamy.
  • Chill for 1-2 hours.
  • Serve near room temperature with your favorite veggies and pita chips.

Notes

Make homemade Pita Chips! Simply quarter your pita bread twice. Put pieces on a sprayed cookie sheet. Sprinkle with garlic salt, cumin, and chili powder, (light with the spices!) Bake @ 375degrees for 8-10 min.