Summer is here!! Thank goodness.
It has been a minute since my last post and I have some major updates. First of all, I just moved back to Minneapolis! I am pumped to be back in the City this summer and I work from home now which is the actual best. This is allowing me a lot more flexibility in my schedule to do more recipes in my free time–and I am excited for all that is to come this summer.
The next major update (that also affects you) is that I have transitioned to a 100% gluten free, dairy free, and soy free diet this spring. As such, recipes4day will now only offer gluten free, dairy free, and soy free recipes. We have always provided the option for these but I am really excited to shed light on how many yummy (and healthy) recipes there are that don’t include those items. And for those of you who still like to get your cheese on, I will give you options to add things to recipes that aren’t included.
I hope you will stick with me! This transition has been way easier than I thought it would be. I have been intolerant of these items for several years but could never pull the plug entirely. However, I am SO glad that I did. It has given me some amazing benefits (besides just my digestion health) that I am super excitted about. I am happy to chat with anyone that might be curious about this transition, as well!
Anyway….let’s kick it off with my FIRST recipe. It’s summery, it’s fresh, and it’s surprisingly easy: Roasted Jalapeño, Cilantro, and Lime Hummus.
If you are like me, you like to get your snack on several times a day. I don’t blame you, snacks make the world go round! I buy a lot of hummus but recently I made it a goal of mine to make my own hummus…I was always intimidated by canned chickpeas and mysterious tahini, but it actually was much easier than I had anticipated.
Here’s the skinny on hummus: Once you have all of the ingredients, it becomes really easy. Tahini is this weird sesame seed peanut butter type thing that you can actually buy almost anywhere. I buy mine in the bulk section at my local co-op but Trader Joe’s almost always has a variety of it.
I am very into roasting my veggies and my garlic before I put them in the hummus. In my opinion, it makes the Hummus much more flavorful and only takes about 15 minutes extra to roast those veggies. I also like to roast my garlic along with my veggies, but you do you.
My goal was to make my own hummus once a week. However, cooking is very relaxing for me and I like to build time into my schedule to try new recipes and get myself ready for the week. If this isn’t you, no worries, this hummus makes a great healthy party snack. I am bringing this to a BBQ tomorrow
I will note that I juiced 2 small limes but I really like lime flavor. If you want to keep it classic, just stick with the juice of one lemon. The lime really pushes the cilantro flavor forward and balances the spice. I used 2 jalapeños (no seeds) and the level of spice is subtle. Since I am bringing this to a Midwestern party, it will work just fine. If I am enjoying it on my own I might add another jalapeño
Enjoy! Happy Summer!
- 2 Small limes juiced
- 1/2 zest Small lime
- 1 can Chick peas rinsed, drained, peeled
- 2-3 Jalapeños
- 3-4 cloves Garlic
- 1 1/3 tbsp Tahini
- 5-6 tbsp Olive Oil divided
- 1/4 Cup Cilantro
Chop and de-seed jalapeños. Place on baking sheet with 3-4 cloves of garlic. Cover with 1 tablespoon of Olive Oil. Roast at 375 for 15-20 minutes, until soft and fragrant.
Drain, rinse, and peel chickpeas.
Add chickpeas, cilantro, juice and zest of limes, tahini, roasted jalapeños, roasted garlic, and 1 tablespoon of olive oil into a food processor.
Blend ingredients, and slowly add 3-4 more tablespoons of Olive Oil, until the consistency is to your liking.