I love hummus but this has to be my all time favorite!! It was passed along to me so I am not even sure who to give credit to for this…but you’ve got to try it! It is super easy to make and will be devoured!! Serve with veggies and/or plantain chips.
- 15oz box of black beans, drained and rinsed
- 2 tbsp water
- 2 tbsp fresh lemon juice
- 2 tbsp tahini, raw
- 2 tsp braggs liquid aminos
- 1/2 tsp ground cumin
- 1/2 clove garlic, minced
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
Blend until smoothie in food processor or blender
I absolutely love guacamole! We make it often as a fun friday night appetizer! I think everyone is different on what they like in it so you will see all the optional ingredients you can add…I personally like it all 🙂 I wanted to create the recipe so I could actually portion mine out…otherwise it’s really easy to keep eating!!
- 1/4 cup finely minced onion
- 3 ripe Haas avocados
- 1 1/2 tablespoons fresh lime juice (or lemon juice)
- 1 large Roma tomato, diced
- 1 clove garlic, minced
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt, or more to taste
- 1 to 2 teaspoons minced jalapeño (optional)
Add diced onion to a small bowl then cover with warm water, set aside. This “de-flames” the onions, making them less intense. Or, I love using frozen chopped onions (no tears!)
Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl. Mash with potato masher. Add in all other ingredients and mix well.
9 Servings/Each 1/4 cup: 93 Calories, 7g Fat, 5g Fiber, 2g Sugar, 2g Protein
I love Mexican food! Especially when it involves cilantro and beans! My mom made this recipe (passed down from a friend) the other night and I’ve already made it myself. It makes a large amount, so I used the leftovers on salads all week and that was delicious too.
- 1/2 red onion, diced
- 2 cartons black beans, rinsed & drained
- 1 large can organic diced tomatoes
- 2 cups organic corn
- 1 1/2 tsp cumin
- 1/2 tsp Himalayan salt
- 1/4 cup olive oil
- 1 bunch fresh cilantro, chopped
- Hot sauce to taste (I did about 1 tbsp)
Mix together and enjoy!
A friend of mine gave me this recipe and it is really good for a lower fat version of queso dip! And, there is no cheese in it! It is filled with good ingredients. Pair it with some veggies and you will be getting a healthy snack that seems way too good to be healthy! This queso is filled with potassium and vitamin A. Enjoy!
- 2 Tablespoons chopped shallots
- 1 cup (about 7 ounces) chopped Yukon gold potatoes (you can leave the peel on)
- ¼ cup chopped carrots (about 1 small carrot)
- ⅓ cup chopped onion (I used frozen)
- 1 cup water
- ¼ cup raw cashews (soaked for 1-5 hours and drained if you your blender is weak)
- 4Tablespoons unsalted butter (I used Kerrygold Grassfed Butter)
- 2 teaspoons sea salt
- ¼ teaspoon garlic, minced (about 1 medium clove)
- ¼ teaspoon Dijon mustard
- 1 Tablespoon freshly squeezed lemon juice (optional, but add it if you have it)
- ¼ teaspoon black pepper
- pinch of cayenne pepper
- 1 small jalapeno, seeds discarded, diced (about 3 Tablespoons)
- ½ cup frozen fire-roasted organic corn, defrosted
- ¾ cup cooked pinto or black beans, rinsed and drained if using canned
In a medium saucepan, add the shallots, potatoes, carrots, onion and water and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
Place the cashews, butter, salt, garlic, mustard, lemon juice, black pepper, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.
Pour sauce back into pot, and add the jalapeno, corn, and beans. Warm over medium-low heat for 4-6 minutes. Can be made ahead and reheated.
8 Servings/Per Serving: 227 Calories, 13g Fat, 3g Fiber, 5g Sugar, 3g Protein
Love, love, love this dip! It has been one of my staples to bring to parties because everyone likes it and it is healthy. You can accompany any veggie with it and of course tortilla or pita chips as well.
- 2 containers of hummus (I usually do plain or roasted red pepper)
- 1 english cucumber, chopped
- 1 red pepper, chopped
- 1 can of sliced black olives
- 1 container of crumbled feta cheese
Spread hummus along the bottom of a pie or quiche dish with spatula. Layer with cucumber, red pepper, black olives and top with feta. Serve with pita or tortilla chips, waffle carrots and cucumber slices.