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Foodie Fridays: White Bean Dip


Foodie Friday

It is a rare occasion when there is no hummus in the house, so I was shocked to find it missing from its usual spot in the fridge. Hummus is easy to make, assuming you have the right ingredients, so I headed to the pantry only to discover that there were no chickpeas. This lead me to substituting white kidney beans in place of chickpeas, which produced this White Bean Dip. It’s lighter than hummus, but tastes just as good on crackers or veggies. So if you’re eating a lot of hummus and want to switch things up, I would definately recommend giving this recipe a try.

White Bean Dip

White Bean Dip

Ingredients

  • About 3 cups of white kidney beans
  • 1/4 cup of tahini (feel free to add more if you’re a fan of the taste!)
  • 1/4 cup of vegetable broth or water
  • 2 cloves of garlic minced
  • 1 tablespoon fresh rosemary
  • 2 tablespoons of olive oil
  • salt and pepper to taste

Instructions

Whip out your food processor and fill it with as much as you can, I halved all my ingredients so they could fit and did it in two batches. Mix until creamy and transfer to a container. Chill for 30 minutes for the flavours to really come out. Chop up some veggies or grab some crackers and dig in!

Foodie Fridays: Herb Popcorn

Foodie Friday

People often forget that you don’t need a microwave to make popcorn, so if you haven’t used your stovetop to make popcorn in a long time, whip out your old-fashioned popcorn kernals and get your biggest pot so you can try this Herb Popcorn.

This recipe comes from one of my new favourite cookbooks, Thug Kitchen, they make eating “real, healthy food” simple, without compromising taste.

Herb Topping

  • 2 teaspoons of nutritional yeast

    cc licensed flickr photo by Joelle Nebbe-Mornod

    cc licensed flickr photo by Joelle Nebbe-Mornod

  • 1 teaspoon of dried basil
  • 1 teaspoon of dried thyme or dill
  • 1 teaspoon of garlic powder
  • a dash of salt

Popcorn

  • 1 1/2 tablespoons of high heat oil, such as grapeseed or coconut oil
  • 1/2 cup of dried corn kernels
  • 1 1/2 tablespoons of olive oil
  • a dash of salt (optional)

Instructions

Mix together the herb topping. Use your stovetop to make your popcorn. Onced its popped, dump it into a large bowl and pour the olive oil over it, until its covered. Sprinkle in the herb blend and toss. Taste and add more salt if needed.

Foodie Fridays: Watermelon Hibiscus Coolers

Foodie Friday

The days have been getting warmer and it’s a nice reminder that summer is almost here! You’re probably looking forward to patio time, barbecues and cool treats. While we can’t get you the first two, we do have a recipe from the Thug Kitchen Cookbook that may satisfy your cravings for something icy and refreshing. You’ll even benefit from all the awesome health properties of Hibiscus that we talked about earlier in the week.

Watermelon Hibiscus Coolers

Ingredients

photo courtesy of the Thug Kitchen Cookbook

photo courtesy of the Thug Kitchen Cookbook

  • 6 cups of cubed watermelon (ideally seedless)
  • 1 1/2 cups of brewed hibiscus tea, cooled
  • Juice of 1 lime
  • 2 to 3 teaspoons of agave nectar or your preferred liquid sweetener

Instructions

Freeze your watermelon for at least an hour. When it’s nice and frozen, grab your blender and fill it with the watermelon, along with the rest of the ingredients. Blend until smooth. Give it a taste, and add more sweetener if that’s what you prefer. Enjoy your cool, refreshing Watermelon Hibiscus Coolers!