Author Archives: tta_admin

Sunday, November 27, 2011

The Perfect Base Hummus

We are big fans of hummus in this family so I always have some on hand in the fridge. Nothing beats homemade! And it’s so easy. Making the perfect base hummus allows you to add other ingredients to create a whole new flavor, for example using cilantro. But you don’t have to rely on beans. Adding carrots in place of beans, for example, yields a delicious raw hummus. Pictured above is hummus topped cucumber (served for snack time) – just a little something extra like this can put a fun twist on the everyday dish.

Ingredients:

-2 1/2 cups prepared garbanzo beans (soaked overnight or 24 hours and boiled in filtered water)

-1/3 cup tahini (or more if you like a stronger tahini taste)

-Juice from 2 lemons

-1 1/2 teaspoons garlic granules

-3/4 teaspoon salt

-1/2 cup olive oil

-Filtered water as needed

How To:

1. Add beans & tahini to food processor, pulse a few times

2. Add lemon juice, salt, garlic and pulse

3. Drizzle in oil while blending

4. At this point you will have a very thick hummus and it will need some water for a creamy consistency, so add in 1/4 cup of filtered water (at a time) until it’s creamy and smooth to your liking

Posted by tta_admin at 4:38 am

Labels: allergy-friendly, dips and spreads, snacks.

9 Comments

gfe--gluten free easily November 27, 2011 at 10:32 pm
Gorgeous hummus appetizers! Who could resist these?

Shirley
Reply
Amber November 27, 2011 at 11:57 pm
Hi There Shirley~

Thanks! They are very cute and my kids really had fun with them; but these would also make a super fun appetizer for an adult party. Can’t go wrong with hummus.

Be Well,
–Amber
Reply
Laura November 28, 2011 at 12:13 am
What a great recipe! I know what to do with the tahini I just bought
Reply
Amber November 28, 2011 at 12:44 am
Hi There Laura~

Thanks!

I adore tahini and find I like a little extra in my hummus. Sounds like we are both big fans. Check out this recipe: https://thetastyalternative.com/2011/10/kale-and-golden-beet-salad-with-tahini.html
for a super tasty tahini dressing.

Be Well,
–Amber
Reply
Laureen @ foxinthekitchenblog November 28, 2011 at 6:48 am
Hi Amber, I found you through Pinterest (thanks to Shirley of GFE) and I have to agree with her, these appetisers do look gorgeous. I’m going to make these and am looking forward to checking out your other recipes
Reply
Laureen @ foxinthekitchenblog November 28, 2011 at 6:53 am
BTW, I love discovering new GF bloggers, I added you to my Link-List page http://www.foxinthekitchenblog.com/link-list/
Reply
Unknown November 29, 2011 at 2:05 am
hi amber-

i just came across your blog and am really enjoying it.. and i had to comment because i just saw you live in davis, i live here too. nice to see a fellow resident =)

laura
Reply
Amber November 29, 2011 at 3:48 am
Hi There Laureen,

Thanks so much! Nice to meet you. I look forward to checking out your blog!!

Be Well,
–Amber
Reply
Amber November 29, 2011 at 3:54 am
Hello Laura,

Hooray! Thanks for leaving a comment. I hope you find something helpful here on my blog. This summer I am looking into facilitating some cooking classes at the Coop (either here or in Sac) and I’m also in the process of organizing a monthly cooking group. Let me know if you would be interested in something like this. I may advertise over at Farmer’s Kitchen. But this is all in the works. Thanks so much for taking a moment to say hello.

Great to meet you Laura.
Be Well,
–Amber
Reply

Lemon Walnut Stuffed Avocados

I simply adore avocados. So today I decided to not smoosh my beautiful green healthy friend and serve her whole in all her glory.

These would make such cute appetizers. You could obviously add anything in there, I chose some seasonably appropriate walnuts with a little added kick.

Ingredients:

-2 avocados, firm but soft

For the filling:

-1/2 cup chopped walnuts (soak and dehydrate for better digestion)

-1/4 cup apple, peeled and small chop

-1/4 cup red onion, small chop

-1/4 cup fresh squeezed lemon juice

-1/4 cup walnut oil

-1/2 teaspoon dried basil

-1/4 teaspoon garlic granules

-1/4 teaspoon sea salt (or to taste)

How To:

1. In a small bowl, mix lemon, oil, basil, garlic, and salt

2. Add walnuts, onions, and apple

3. Let flavors mingle for a few hours before serving (the longer the better)

4. Add to avocado

5. Drizzle a little oil on the top before serving

In other news…

It has been simply gorgeous and warm here in Northern California – around 80 degrees yesterday. My winter garden is loving all this sun and the little sprouts are singing. We are all, however, anxiously waiting for the rain here in the valley and snow to drop up in Tahoe so we can hit the slopes!

Playing with my daughter in the backyard…

I enjoy our time together while Ethan naps.

These leaves will all be gone soon!

Soaking up their green while we can.

Shared on: Wellness Weekend

Posted by tta_admin at 7:31 am

Labels: appetizer, fall cuisine, GAPS, Paleo, raw, SCD, vegan.

3 Comments

Ricki October 31, 2011 at 2:10 pm
A great way to enjoy avocados! One of my favorite fruits, too. Thanks so much for submitting to Wellness Weekend this week!
Reply
Amber October 31, 2011 at 2:23 pm
Thanks Ricki. I’m proud to be a part of the community.

Be Well,
–Amber
Reply
Gina Murphey February 7, 2012 at 3:20 am
This blog post is pretty much heaven in a recipe. Can’t wait to make it! Thanks Amber. I love all the others too<3
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