My mom’s hummus is ALWAYS better than whatever I find at the store. Every. Single. Time. I never asked how to make it, because I figured it’d be too complicated/too much work. A few weeks ago, I finally asked how this magical hummus is made, and was surprised to find that it only required a handful of ingredients and a blender. Since I now know how to make it myself, it’s officially in my healthy snack rotation. It’s creamy & full of flavor – I love that I know exactly what’s in it and that it’s all natural! I’ve been eating it with fresh cucumbers and tomatoes…YUM. Below, you’ll find the easiest homemade hummus recipe EVER!
Last weekend, I had a MAJOR Mexican food craving. It was my lucky night on Saturday as we were out for drinks in Logan, and I had been itching to check out this new Mexican spot nearby, Dos Urban Cantina. I somehow managed to grab a table of 6 last minute (it was meant to be!), and a group of us indulged in a delicious Mexican cuisine. Although I’m not usually one for upscale Mexican, this place was absolutely worth the visit. The chef used to work with Rick Bayless over at Frontera Grill , another one of my favorites. Every dish they brought out was bursting with flavor and the presentation was impeccable.
One of our favorite items on the menu was this pumpkinseed dip they brought out as an appetizer along with chips & salsa. We loved it so much that I Googled the recipe on Sunday afternoon, determined to replicate it. I managed to find Rick Bayless’ recipe that was pretty darn close (it’s got to be the same, minus a few tweaks here and there). We ate so much of the dip we ruined our appetite for Sunday’s dinner – I’m pretty sure we nailed the recipe. Boom.
I visit San Diego quite frequently, and one of the things I look forward to every visit is the Little Italy Farmer’s Market…mainly because that’s where I stock up on my favorite treat, Bitchin’ Sauce. This stuff is seriously amazing – it’s similar to hummus but not as heavy (I didn’t ever think I would use the word “heavy” to describe hummus…), it’s also gluten free and vegan! I’ve been wanting to figure out how the sauce is made, because I was convinced it was simple (I mean, you just grind up a bunch of almonds and add some spices, right?). Luckily, I found that I wasn’t too far off when I came across this recipe on thefauxmartha. And…it’s pretty damn close to the real thing. I’ll definitely be making this again, probably soon because there is no chance this will last in my fridge for long. Paired with with carrots or cucumbers, this is the ultimate healthy snack. I can’t wait to try the chipotle flavor.
My mom introduced me to this salad a few months back, and I’ve been making it at least once a week ever since. Bulgar is a common ingredient among my family (we are Middle Eastern, after all), so I was happy to learn that it’s packed with fiber & protein. Essentially, bulgar is what’s left after wheat kernels have been steamed, dried & crushed. One cup of bulgar has fewer calories, less fat, and twice the fiber of brown rice. It also has anti-inflammatory properties! The other great thing about it is that it’s already partially cooked, so little time is needed for preparation. Bottom line is, you need to try this stuff.