If you haven’t been able to tell from some of my previous posts, two of my favorite ingredients are lemon and garlic. So naturally I chose this delicious combo for my go-to hummus recipe. I don’t think you could ever look in my fridge and not find some type of hummus in it! Hummus makes a great, high protein snack that is rich in both fiber and heart healthy omega-3 fatty acids.
Homemade hummus is surprisingly simple to make and the flavor combinations are endless. I’ve found the key to great homemade hummus is shelling your chickpeas (yes, even canned chickpeas!). Shelling your chickpeas makes the hummus extra smooth and creamy. I know it sounds strange, but I promise it’s worth the extra effort- I actually find it kind of relaxing! For this recipe I used lots of fresh garlic because really, I can never have too much garlic, but feel free to use less if that suits you. This makes a great veggie dip with peppers and carrots or works well as a sandwich spread for a healthier swap for mayo.
1 can (19 oz) chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 garlic gloves
Pinch of red pepper flakes
1 tsp chili powder
Remove outer shell of canned chickpeas.
Puree the chickpeas, tahini (make sure to stir well first), olive oil, chili powder, lemon juice and garlic in a food processor until smooth.
With the food processor running, drizzle in up to 1/4 cup water to thin the hummus to the desired consistency.
Spoon hummus into a bowl and add an additional drizzle of olive oil plus some red pepper flakes and sea salt.
Serve with a wedge of lemon. Store in an airtight container for up to 1 week.
I decided to do a mash-up on Meatless Monday and Taco Tuesday for this meal. If you haven’t tried sofritas before I think you’ll be pleasantly surprised. It even passed the meat-loving BFs taste test!
Sofritas is the term Chipotle coined for their delicious, savory scrambled tofu. It’s based on the word Sofrito which is a type of flavorful sauce used in Spanish and Latin American cooking. The sauce is typically a combo of sautéed garlic, peppers and onions and is often used as a base for meat dishes, stews, and rice and beans. For my sofritas sauce I decided to use pineapple salsa as I find the sweetness really balances the heat of the chili peppers. I like to top with a dollop of plain greek yogurt in lieu of sour cream, or even better, this guacamole. It pairs well with an ice cold Coronita ;).
2 tablespoons adobo sauce
2 chipotle chiles in adobo sauce
3 cloves minced garlic
1 1/2 cups salsa
2 tablespoons olive oil
1/2 teaspoon salt
Pinch of brown sugar
2 handfuls of chopped fresh cilantro
16 oz extra firm tofu
1 cup black beans, drained and rinsed
1/2 cup minced red onion
6 whole wheat tortillas
~Extra cilantro, greek yogurt, lime, avocado/guacamole, queso fresco and red onions for toppings.
- For the sofritas sauce: pop the chipotle peppers, adobo sauce, salsa, olive oil, garlic, salt and brown sugar into a food processor/blender and blend until smooth.
Slice the block of tofu into about 10 slices and press with paper towels to remove any excess moisture. Heat some oil over medium high heat and stir fry the tofu until it’s starting to get a little bit golden. Once slightly golden, use a whisk to mash and scramble the tofu into small bits
Once scrambled, add in the sofritas sauce and simmer for 15 mins and then remove from heat
Fill tortillas with black beans and sofritas mixture. Top with onions, avocado slices or a dollop of this guacamole
. Sprinkle crumbled queso fresco and extra cilantro on top. Enjoy!