It’s Monday! Hope you all survived the first day back to a full work week ahead….I know I barely did. Nasty colds have been running rampant through my school so it’s Emergen-C, tea, and vitamin time in our household.
Yesterday Mike and I got our Halloween pumpkins (!!!!!!!!!!), and we carved them up, dug out the squishy goodness, and scooped out those yummy seeds. I plan on posting an “all things pumpkin” entry in the next two weeks. Needless to say, I was busy in the kitchen yesterday cooking, cleaning, baking, and getting our Halloween gear up for our ZOMBIE PARTY this weekend! I even will be using the ultimate fall food that trumps all others in one of my recipes in the “all that is pumpkin” post: Spiced Pumpkin Coffee. Not only will it smell autumn-like and divine, it is going to be oh so heavenly for your skin!
While I was destroying my kitchen, I mean, enjoying every minute in there….I whipped up some of my very first EVER hummus. Hummus is something I pick up at the grocery store EVERY week, and EVERY week I’m spending $3-5 on the smooth, delicious spread. I was always against purchasing Tahini because, to me, it was too pricey. And, you can’t really make authentic hummus without it. So, I just never did….
….until Saturday. I splurged and bought some. I immediately ran to my food processor to whip up a batch. Wow, do I regret not buying this stuff sooner.
So, what’s the big deal? Well, I know in purchasing nut butters to buy the unhulled to get the full nutritional value out of it. Tahini is just ground sesame seeds. It tastes savory, rich, and a little sweet and can be used to sweetened up dishes or create a nutty, rich and dark flavor. AND….what’s even better is there is a plethora of health benefits in cooking with tahini! The following benefits are taken right from MindBodyGreen.com because, why reinvent the wheel??
- It’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
- It’s a good source of Methionine, which aids in liver detoxification.
- It’s one of the best sources of calcium out there.
- It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
- Helps to promote healthy cell growth.
- Prevent anemia.
- Helps to maintain healthy skin and muscle tone.
- It has 20% complete protein, making it a higher protein source than most nuts.
- It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
- It is high in unsaturated fat (good fat!)
- Make a salad dressing with tahini, olive oil, apple cider vinegar and fresh turmeric
- Mix it into a stir-fry
- Mash it up with some avocado like in this recipe
- Blend it with some garlic and chickpeas to make a delicious hummus
- If you feel like a sweeter option try making these protein balls or these cacao balls
I can’t wait to try and make a homemade salad dressing using it or whipping up a stir fry. I regret not purchasing this sooner because honestly this is going to save me money in the long run. Instead of buying prepackaged hummus for $3-5 every week, I now will have a jar of $9.00 tahini that will last me AT LEAST five different hummus combinations that I just need a can of $1.00 garbanzo beans to throw together in the food processor with any available ingredients I may have. I really want to get creative these next few mixes! For now, I will leave you with my hummus of the week which Mike and I ate in three days…..oops!
Spinach & Roasted Red Pepper Hummus:
What You Will Need:
- 1 can of organic garbanzo beans, drained
- 1 handful of spinach
- 2 roasted red peppers, skin removed
- 1 spoonful of garlic
- 1/3 cup of tahini
- 1/4 cup of lemon juice (about 1 1/2 squeezed lemon)
- salt and pepper to taste
What You Will Need To Do:
- First, set your broiler on low and broil your red peppers. I cut each one into four large chunks, skin side facing up. I broiled my peppers for about 6 minutes.
- Place the pepper pieces in a plastic bag and let them “steam” for about 15 minutes. This helps with removing the skins.
- Peel the skin from the peppers. Cut into small chunks.
- Add ALL your ingredients (except for a little red pepper to top) into a food processor and blend. I blended mine for quite some time to get that smooth, creamy texture. I also added a few spoonfuls of water after thinking I wanted it to be creamier.
And there you have it! Be sure to check back this week to hear how my FIRST EVER vegan meet-up goes (it’s tomorrow!) and I PROMISE I’ll get on that “All Pumpkin Everything” post REAL soon! Don’t waste a single thing of those Jack-o-lanterns!!! Peace, people!
P.S. I can’t figure out how to send pictures to myself from my new phone and, alas, no pics. Hopefully I figure out this glitch soon!