Have you ever pinned a mouthwatering recipe, added all the ingredients to your shopping list, and even gone as far buying them, only to have “life” happen and all those fresh delicious products you bought die a poor and expensive death. Oh, right, me neither. I created this recipe on a desperate night digging through my pantry. This recipe is simple and all the ingredients can be kept on hand for a busy night.
These “meatballs” are amazing as the protein on a salad, or over zucchini noodles. But sticking with the all in the pantry theme you can toss some pasta with a little olive oil and these would be the icing on top of the cake.
Nutrition: Serving Size: 1 “meatball” (recipe makes 9)
Kansas City Dietitian Decides to Take a Dip… to the family reunion.
A couple of weeks ago I introduced a new recipe for a great tasting dip I called Black Bean Hummus. Usually when I take this dip to gatherings the bowl is quickly licked clean.
Apparently there are some food fraidy cats out there who do not want to risk eating something called Hummus. They find the name less than tantalizing.
So, I’ve decided to change the name of Hummus. I hope the Middle Easterners out there are not offended by this power play. Midwesterners just can’t handle Hummus. So, from now on, all of my homemade Hummus recipes will be called Bean Dip.
We love bean dip. Particularly nacho cheese bean dip. (I am working on a recipe for nacho cheese hummus.)
When I was in high school, I picked up my best friend every morning on the way to school. It never failed that Sue would come bouncing out of her house humming and smiling. I was tired and cranky. Sue just smiled and hummed.
I have decided it is time for this cranky dietitian to learn to smile and hum. I’m just not sure where to start. I guess I will just try by doing what I know best.
Yes, today I will Hum with Hummus.
What is hummus, you may ask? Basically, hummus is blended and spiced beans. This may sound weird but it is terrific! It tastes divine when served with fresh veggies.
Here is my daughter’s basic recipe. Play with it. Make it your own.
Note: I usually add half of the reserved bean liquid and half of olive oil to make it creamier. Or I have also topped it with a little olive oil.
1 clove garlic
1 (15 ounce) can beans-your choice of black, red, garbanzo, kidney; drain and reserve liquid
2 tablespoons lemon juice (Lime juice adds a little extra zing)
1 1/2 tablespoons tahini (toasted ground sesame seed paste)
3/4 teaspoon ground cumin
1/2 teaspoon salt (optional)
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
Mince garlic in the bowl of a food processor. Add beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.
And now Wonder Dietitian has taught you how to Hum. At this point you might want to review my blog on how to sing.
Next I believe I will teach you how to jello wrestle. Wonder Dietitian – the dietitian with talents that make you wonder….
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