Posts Tagged ‘hummus’

Unrecipe of the Week: Beet Hummus

March 13, 2017

 

 

Rainbow carrots, beets and radishes, ready to roast. I bet those carrots would have made a delicious hummus too!

Once again, I am in the throes of Whole 30, a healthy elimination diet that is geared towards breaking up with the foods that may be inflammatory to you for a whole 30 days, in effort to better your health, and change your relationship with food. Similar to the Paleo diet, it encourages you to eat fresh, whole foods and eliminate grains, dairy, legumes, sugar, alcohol and anything processed. That pretty much leaves you with fruit, vegetables, meat, poultry, seafood and eggs, with a few nuts ( not peanuts!) thrown in for good measure. Unlike the Paleo diet, any form of sweetner, or foods that are compliant, but resembling other foods, are out of the question. Read: alternative grain pancakes, breads or pastas etc.

Most of the time, it’s not so bad, but as the days wear on, it can get a bit dull. Couple that with not being a meat eater and it gets really dull. I thumb through recipe books to find interesting vegetable dishes, and dismiss many of them for having a non-compliant ingredient. Beans, grains, a little crumbled cheese or a drizzle of honey disqualifies the dish from Whole30 compliance. I’m not dying for a pizza, or a cookie; just a new texture, or flavor profile to break up the monotony of it all.

Today, I made a roasted beet hummus accompanied by a pile of raw vegetables to dip in it. The creamy consistancy, the beautiful magenta color and the jolt of tahini hit all of my senses in new way. It’s a great snack, and pairs well with a simple piece of broiled salmon, or a bowl of cold shrimp. Tahini, made of sesame seeds, is also a source of plant based protein. Although hummus is traditionally made from garbanzo beans ( chick peas), it is much like making pesto, where the main ingredient is easily changeable with interesting results.

Beet hummus with carrots and celery

Beet Hummus:

Scrub and trim 3 or 4 beets and toss them with olive oil and a sprinkle of sea salt.
Roast for about 1 hour at 375 degrees until they are easily pierced with a fork.

Once they are cool enough to handle, rub them gently to remove the skin. Place the beets in the bowl of the food processor with a clove or two of garlic, about 1/4 cup of tahini, and the juice of a lemon. Blend until smooth. Taste to correct flavors.
Beets vary in size, so you may need to add more tahini, lemon, salt or garlic depending on your taste.

Serve drizzled with a little olive oil and sprinkled with toasted sesame seeds as a garnish if desired.

Enjoy!

Check out our post on Cauliflower Hummus for another variation.

Photos by Glasshouse Images and indigo jones.

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Unrecipe of the Week: Paleo Hummus

February 22, 2016

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Sometimes, when I want to eat something I know I shouldn’t, I ask myself which I want more: flat sculpted abs, or that treat. While the answer varies wildly, right now I am hedging towards the first choice. Flatter abs, more energy and less stomach aches to be precise. The only way I know how to achieve all that is to go back to the extreme version of Paleo that I was on successfully last summer.You can read about it starting here.  I won’t bore you with the details, but I will say it is a little harder in the winter. Harder to go out in the cold to buy all the foods I need to have on hand to make this work. Harder to be seduced by all the fresh produce lining the stalls in Union Square, when there are only a few vendors selling the basics. Due to the fact that I don’t like meat, it is much harder to get that warm, comforting feeling that we all want in the winter. Most of the time it isn’t really that difficult to eat this way if I am prepared. I can have all the vegetables, fruit, poultry and fish I want. But in eliminating legumes, grains, and dairy along with sugar and alchohol, sometimes it just gets dull. I mean, giving up all beans, dairy and grains for an almost vegatarian is a bit of a sacrifice. Just one of those categories would open up the menu choices dramatically.

I stumbled upon a recipe for Paleo hummas on Livin Paleo, and had to give it try. The chickpeas are replaced by, of all things, CAULIFLOWER! Is there anything that ball of white florets can’t do? It is truly the chameleon of the vegetable world. It can fake us out for mashed potatoes and rice, masquerade as a pizza crust, and stand in for a steak. This time, it acts as a base for a creamy, somehwhat spicy hummus.

Cauliflower Hummus: (adapted from Livin Paleo)

Clean one head of cauliflower and separate it into florets. Toss it lightly in olive oil, cumin, paprika and salt. Peel a couple of cloves of garlic and and toss them in. Roast in a 500 degree oven for about 30 minutes, or until soft.

Place the cooked cauliflower and garlic into the food processor and add a couple of tablespoons of olive oil, 1/2 cup of tahini and the juice of 1/2 a lemon. Blend until smooth. At this point you can adjust the seasonings to taste, adding a little more lemon,garlic, tahini, salt or cumin to the mixture.

Transfer to a serving bowl, drizzle with olive oil and enjoy with cut vegetables.

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Crystal Ball: Food Edition

December 22, 2014

Crystal ball

This week, we are gazing into our crystal ball to predict what food trends we will see in 2015.

katydid and shadow on leaf

Don’t bug me:

Insects are creating a buzz as a new source of sustainable protein. While many countries have been eating insects for centuries, Americans are yet to embrace the concept.  Not only are insects protein rich, they pack 15% more iron than spinach, double that of beef and have as much vitamin B12 as salmon. They are also low in fat and cholesterol. Even more importantly, insects thrive on very little water and consume agricultural byproducts, such as corn husks and broccoli stalks, thereby creating a much smaller negative impact on the environment. Chupal is already selling protein bars made from crickets, that are available in dark chocolate, coffee and cayenne, peanut butter and chocolate and a coconut, lime ginger flavor. Watch for insects to become more accepted in the food world in the coming year.

Savory yogurt:

Last year, Blue Hill released it’s savory yogurts in flavors such as beet, carrot and tomato, made locally from grass fed cows. Greenwich Village staple Murrays Cheese has set up an in store yogurt bar, featuring tomato and kimchee flavored varieties. A new shop in New York’s famed Chelsea Market called Sohha Savory Yogurt, is also getting in on the action, with flavors such as Zaatar’ and Everything Bagel. India, Greece and many Arab countries frequently use yogurt in their cuisines, so mixing it with herbs, spices and vegetables seems almost intuitive. Haagen Daz has already introduced it’s line of savory frozen yogurts in Japan, so they should be making their way stateside soon.

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Ugly root vegetables:

Farmer’s markets and CSA boxes are always filled with random, ugly root vegetables that perplex consumers over how to prepare them. Chefs are not deterred, and kohlrabi, parsnips and celery roots are among the vegetables showing up on high end restaurant menus. Whether fried, gratineed, or pureed, these humble vegetables are replacing the potato for a flavorful and trendy new twist on classic fare that everyone will be talking about next year.

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Cauliflower is the new kale:

Move over kale, there is a new kid in town. Cauliflower, the latest wonder-veg, is a master of disguise. While we love it just roasted with a little olive oil and parmesan cheese, it’s also the perfect stand in for its less health conscious counterparts. Puree it into mock mashed potatoes, or use it to create a stand in for a pizza crust. Coat it,bake it and slather it in hot sauce for a vegetarian take on buffalo wings. Puree it into a rich, creamy soup without the cream.  High end restaurants are beginning to offer cauliflower steak as a main dish alternative to meat. Roasting the entire head whole has also taken off, with chefs putting their own twists on seasonings and sauces.

New takes on hummus:

Hummus has already gained popularity with the masses, out trending salsa on Google search. The Middle Eastern chickpea spread is so popular, that every grocery store features a variety, and Subway is experimenting with using it on their fast food sandwiches. Foodies are taking their favorite spread to the next level, infusing it with other international flavors, such as Thai chili, and cilantro and chimichurri. Others have used the same concept with alternative ingredients, substituting Japanese edamame or lentils in place of the traditional chickpeas. Watch for a flavor explosion of new riffs on hummus to develop this year.

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Punch:

Dust off your grandmother’s punchbowl, because the old mainstay of social gatherings is coming back and this time it’s spiked! Mixologists in upscale venues are pulling out the punches, creating communal cocktails with unique ingredients.

Rickhouse in San Fransisco serves a bowl of aged rum, lemon juice, Peychaud’s bitters, ginger beer and an herbal liqueur called Amaro CioCaro for $50. New York’s NoMad Hotel Bar offers a $110 concoction of cognac, Royal Combier liqueur, lemon juice, demerara syrup, lemons, mint and lots of ice. It’s only a matter of time before everyone else gets in on the act. We are already seeing lots of upscale food and beverage websites touting alcohol laced punch recipes for holiday entertaining at home.

Tickets to high end restaurants: Frustrated by “no-shows,” restaurants are exploring selling tickets for dinner, enabling chefs and restauranteurs to ensure a full house and preplan their food orders with more exactness. A prefixed menu with a set price including tip can be booked online, just as one might book theatre tickets or air travel.Discounts are often offered to those who book early. Highly acclaimed restaurant Alinea is among the pioneers of this new system. For hot spots, plan to set the alarm to jump on line as soon as reservations open, just as we do to book bikes at fitness studios.

Restaurants creating “Instagramable” moments:

We are doing it anyways. It has been the bane of many restauranteur’s existence. People are photographing their meals and often asking the waiter to get into the act, which delays service to others. In the spirit of “if you can’t beat ’em, join ’em, chefs are whipping up Instagram and Pinterest worthy tidbits that are delivered ready for their photo op. Watch for unique plating and latte art to go mainstream, and novel adaptations of classics appearing. We have to admit we are already in on this one, with our handmade,whimsical treats on indigo jones eats, which we think are pretty pin-able , if we say so ourselves.

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Broth is the new juice:

Detoxing, juice cleansing, and green juices are the holy grail of the health conscious trendsetter. This year, juice bars and juice brands started popping up everywhere, and even Starbucks got into the action. Next year, souping could replace juicing, with soup cleanses emerging on the diet scene, and bone broth becoming the latest healthy fad.

Bone broth has already been having a moment in the wellness community, with nutritionists and fitness professionals touting its benefits. The broth, made from organic, grass fed animal bones boiled over a long period of time, is rich in magnesium, potassium, calcium and collagen. New York City chef Marco Canora has recently opened his outpost Brodo in a takeout window at his restaurant Hearth, selling, (you guessed it) broth. In California, newcomers Soupure is banking on their soup cleanses replacing cold, filtered juices. Developed in conjunction with a team of nutritionists and chefs, Soupure founders believe that soup is a more nourishing and satisfying way to cleanse than cold pressed juices, saying “Throwing away the vital fiber matrix reduces most fruits to simple sugars that could leave your liver overworked and kidneys imbalanced, and without the benefits of macro-nutrients like protein and good fats, many of the vitamins and minerals featured in some juice combinations are simply rendered unusable.”

Look for bone broth and soup cleanses to expand their visibility,with healthy soups and broths popping up on restaurant menus, and freestanding shops.

Photos: Glasshouse Images

Check us out at indigojonesnyc on instagram.

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Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Unrecipe of the Week: Edamame Hummus

May 28, 2014

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In the wake of the great hummus recall of 2014, it’s time the ask the question on everyone’s mind:
Why not make our own?
No good reason, since it’s actually pretty simple to do. Trader Joe’s edamame hummus may be a cult favorite, but just because it’s off the shelves, it doesn’t mean you can’t enjoy the homemade version.

It all starts with the same simple ingredients, enhanced to suit your tastes.

Edamame Hummus:

In a medium pot, boil one bag of shelled, frozen edamame and a few cloves of peeled garlic in salted water, until thawed and tender, about 5 minutes.

Drain, and transfer to a food processor. Add the juice and zest of one lemon, about a tablespoon of fragrant olive oil, and sea salt and pepper to taste. Puree until smooth, adding small amounts of water until it reaches the desired consistency.

To take it up a notch, add a 1/4 cup of tahini, and a handful of cilantro. Puree until smooth, and refrigerate at least an hour to allow flavors to blend and enjoy!

photo: Glasshouse Images

 

 

Unrecipe of the Week

September 14, 2011

I am not a big fan of hors d‘ ouevres.  First of all, I never remember how to spell it properly, and end up “Googling” it each time. They are usually fattening little nibbles that fill people up before the main event, and are rarely worth the calories or the effort. Having said that, I would never ask guests to sit and wait for dinner without offering something to go with their cocktail, risking overly peckish, and often drunk guests.

With an uncharacteristically heavy meal planned for last Saturday night, I opted for this easy, light white bean dip and a bowl of olives to serve with  pre-dinner drinks.

It is adapted from chef Giada De Laurentiis, and is an interesting riff on classic hummus.

White Bean Dip

In the bowl of the food processor, put a clove of garlic, 1 can of cannellini beans; drained and rinsed,  a handful of parsley, the juice of 1 small lemon, sea salt and black pepper to taste. Pulse until everything is well chopped. With the machine running, drizzle in olive oil until the mixture is creamy.

Serve with pita chips and enjoy!

photo: Glasshouse Images

In partnership with Glasshouse Images

A division of Glasshouse Publishing


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