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Dates with Pistachio and Mascarpone Filling

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Dates with Pistachio and Mascarpone Filling

This recipe is sweet, sugar-free, and ready in 5 minutes! A walk in the market inspired me, and I liked the simplicity of this Persian dessert. Small but full of flavors, with a delicious look and sweet enough for a tempting moment. The dates are so adorable that you will not be able to eat more than one, two, three. I challenge you! And if you want to try this recipe at home, still buy Medjool dates. They seem to be the best and quality, but also a little more expensive. But it’s worth it.

It is the perfect snack for the entire family, especially for festive dinners, and also a good option for the pre-workout snack. You can make these ahead and store them in the fridge, and grab one when you feel like you need an energy boost.

As an energizer, dates surpass all dried fruits. Dates have a sweet taste due to fructose and glucose, the best food for the brain. People engaged in intellectual work should eat dates daily, which are also rich in B vitamins. The combination of glucose with vitamin B5, also present in large quantities, is a good stimulant for muscles, which increases endurance and helps obtain spectacular results in sports, which is why they are recommended to athletes.

In Eastern countries, dates are considered the best natural food supplement for pregnant women and nursing mothers because they enrich milk with the essential vitamins and trace elements necessary for the normal development of babies and endow them with solid immunity.
Centenarians in the Orient say that their longevity is also due to the dates consumed daily.
Be careful, though! Dietitians draw attention to the large amounts of oils and glucose in dates and recommend not eating more than 5 dried fruits a day.

Pistachio is a small tree from Central Asia. Dietitians consider it to be a superfood with anti-inflammatory properties that can significantly improve your health and help with dieting. A handful of raw pistachios contains 160 calories, 6 grams of protein, 13 grams of healthy fats, calcium, iron, and magnesium. Consumed regularly, pistachios help lower total cholesterol and triglycerides by up to 30%.

The nutty flavor of the pistachios and the creamy texture of Mascarpone cheese are what make this snack unique. I am sure that after you try these dates with pistachio and Mascarpone filling, you will fall in love.

Dates with Pistachio and Mascarpone Filling

Necessary equipment:

  • a sharp knife
  • a medium mixing bowl
  • a spoon

Ingredients:

  • 10 Medjool dates
  • 1 cup Mascarpone cheese
  • 2 tablespoons orange juice
  • topping: crushed pistachios and grated orange peel

Instructions:

  1. Cut the Medjool dates lengthwise with a sharp knife and remove the seeds.
  2. Put the mascarpone cream in a bowl and mix it with 2 tablespoons of orange juice. It has such a beautiful aroma and fragrance!
  3. Use a spoon to fill the dates with a substantial amount of mascarpone cheese.
  4. Garnish with pistachios and grated orange peel.
  5. Serve immediately or refrigerate for a better taste and texture.

Enjoy! To try another great stuffed dates appetizer click here.

Lentil Taco Burger Patties

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Lentil Taco Burger Patties

These lentil patties contain beneficial and delicious ingredients and do not require much time to prepare. They can also be prepared on the grill, in the oven, or a pan. Due to many nutrients, they are an ideal option if we want to prepare a filling meal.

I love Mexican food, and it’s probably my favorite type of food. This includes not only tacos but also enchiladas, fajitas, nachos, and the famous guacamole. You can always find some jalapenos and fresh cilantro in my kitchen. So you can already assume that I am pretty good at making delicious and healthy tacos!

They are easy to make and easy to store. You need to put the ingredients in a food processor, form the patties, and then wait for them to bake in the oven. And if you make a lot at once, then freeze them for later.

Lentil Taco Burger Patties

Yield: 8 servings

Ingredients:

2 cups of water
1 1/4  cup of dry lentils
1 can of chopped tomatoes
2 medium carrots, chopped
2 small white onions, chopped
1 jalapeno pepper
1/2 cup of garbanzo flour
2 ounce can of diced green chiles
3 tablespoons of freshly chopped cilantro
2 teaspoons of chili powder
2 teaspoons of paprika powder
1/2 teaspoon of cumin
1/2 teaspoon of garlic powder
2 teaspoons of oregano
1/2 teaspoon of ginger
1/4 teaspoon of cayenne powder
1/4 teaspoon of turmeric
a pinch of black pepper
a pinch of sea salt
coconut oil cooking spray

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Bring a pot with 2 cups of water to a boil. Add lentils and leave them to simmer for about 30 minutes. The lentils will fully absorb the water. If needed, add more water.
  3. Drain the canned tomatoes and remove some of the liquid.
  4.  Spray the baking sheets with coconut cooking spray.
  5. Put the chopped carrot, onion, and jalapeno in a food processor and pulse to get a fine mixture.
  6. Add in the lentils, tomatoes, green chiles, and all the seasonings. Pulse to combine thoroughly.
  7. Transfer the mixture to a large bowl and stir in the garbanzo bean flour. The texture should resemble slightly wet sand so that you can form into patties. If it seems too wet, add more flour (one tablespoon at a time).
  8. Form the patties on the baking sheets. You can use about half a measuring cup for one patty and flatten it down with a rubber spatula. Bake patties in batches if you have only one baking sheet.
  9. Bake for about 20 minutes on one side, then flip the patties with a spatula and bake for another 15 minutes.
  10. The taco patties are now ready to be served. Enjoy!

Butternut Squash and Leek Soup with Baked Beet Chips

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Butternut Squash and Leek Soup with Baked Beet Chips

I make butternut squash and leek cream soup every fall with weekly repetition during the season – at the request of my family. It is one of my favorite cream soups. The creamy, delicate texture, the aroma of butter and leek, and the sweet taste of the squash turn it into a gala soup and can be served at pretentious dinners.

Of all soups, cream soups are irreplaceable because they are full of flavor, and the entire family loves them. Soups are perfect for warming up on cold days or when you have a cold. You can hide all kinds of vegetables in them, discreetly of course, and thus provide the body with a large amount of vitamins and minerals. In addition, these soups are a real blessing in combination with baked beetroot chips or toasted seeds of different varieties.

Give yourself a dose of fiber for lunch or dinner, and try this simple soup with butternut squash and leek!

Nutrients in this Recipe

Butternut squash is full of vitamins. One cup of butternut squash contains 4 times the daily recommended intake of vitamin A and half of the vitamin C intake. It’s also full of vitamin E, potassium, magnesium, calcium, and iron. It’s truly a nutritional powerhouse, full of antioxidants and minerals.

Leek is very low in calories and fat but contains water and antioxidants in large quantities. This formula turns it into an ideal food for the diet you follow, regardless of its shape. You can use leeks as the main ingredient in a food or to improve a recipe’s taste. Because it is light and pleasant, it can be a snack itself.

Beetroot is low in calories, but it is an excellent source of vitamins and minerals, essential for the proper functioning of the body. The pigment that gives the roots a red-purple color and has an antioxidant action is saponin. Beets are also rich in plant substances that facilitate the elimination of fats. Glutamic acid, an amino acid that stimulates the nervous system’s activity.

Butternut Squash and Leek Soup

Necessary equipment:

  • a spoon for scooping seeds
  • a baking tray
  • parchment paper
  • a stockpot
  • a wooden spoon
  • an immersion blender

Ingredients:

  • 1 butternut squash
  • 2 teaspoons of extra-virgin olive oil
  • 3 garlic cloves
  • 1 medium white onion
  • 3 leeks
  • 4 cups of low-sodium vegetable broth
  • 1 tablespoon of freshly chopped rosemary
  • 1/2 teaspoon of fresh chopped oregano
  • a pinch of nutmeg
  • 1/4 teaspoon of ground black pepper
  • optional: roasted butternut squash seeds
  • optional: croutons from whole-wheat bread

Instructions:

  1. Preheat the oven to 350°F (176°C) and prepare a baking tray with parchment paper.
  2. Wash and cut the squash in half, and use a spoon to scoop out the seeds from the inside. Reserve the seeds and roast in the oven to use later as a topping if desired.
  3. Drizzle the butternut squash halves with one teaspoon of extra-virgin olive oil. Bake for about 40 minutes or until tender. Check with a fork to make sure it is well baked.
  4. Peel and mince the garlic cloves, chop the onion, and slice the leeks.
  5. Once the butternut squash is baked, remove it from the oven and set it aside o cool down for about 10 minutes. Chop it into medium-sized cubes.
  6. Pour one teaspoon of olive oil into a stockpot and heat over low-medium heat.
  7. Add minced garlic and cook for about 1 minute while stirring frequently.
  8. Then, add in the chopped onion and leeks and cook under a cover for about 3 minutes.
  9. Add in the roasted butternut squash, chopped rosemary, oregano, and nutmeg. Stir and pour the vegetable broth over.
  10. Bring the soup to a boil and then immediately reduce to simmer.
  11. Use an immersion blender and blend the soup until you get a creamy consistency.

Baked Beet Chips

Necessary equipment:

  • baking tray
  • parchment paper
  • a large mixing bowl

Ingredients:

  • 4 medium beets
  • 1 tablespoon of extra-virgin olive oil
  • 1 teaspoon of dried rosemary
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of ground black pepper

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Prepare a baking tray and line it with parchment paper.
  3. Wash the beets very well and then slice them very thinly. Try to cut the slices at the same size as possible so that the chips bake evenly.
  4. Add the chips to a large mixing bowl and toss with olive oil and seasonings. Use your hands to coat each beet slice evenly.
  5. Transfer the slices onto the parchment paper and arrange them with enough space between them.
  6. Bake for 15 to 20 minutes or until crispy and lightly browned. Make sure you’re checking the oven frequently to make sure your chips won’t burn.
  7. Take them out from the oven and set them aside to cool down a bit.

Serve the creamy soup warm with beetroot chips and roasted butternut seeds!

Creamy Lentil Pepper Chili

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Creamy Lentil Pepper Chili

We want warm and delicious meals on cold days, and this recipe for vegan chili lentils is the perfect choice for an autumn culinary treat.

We should include lentils in our diet more often. Especially in the cold period, when our body consumes a lot of energy to produce heat. It is rich in fiber, protein, minerals (iron, zinc, phosphorus, magnesium), vitamins B1 (thiamine), B5 (pantothenic acid), B6, ​​and B9 (folic acid).

This is a classical recipe for a fragrant and spicy chili, which comes from Mexico. Traditionally, chili contains beef, tomatoes, beans, and hot peppers. This dish warms both your body and your soul! I made a meatless version this time, but just as delicious and consistent with lentils, onions, bell peppers, hot peppers, carrots, black beans, and a delicious blend of spices.

It is a dish rich in fibers and plant-based proteins. Although you can enjoy it as a main meal, it is a versatile dish and can be transformed into a side dish for other delicious meals. You can prepare it in advance and keep it in the freezer, having a quick option for an effortless lunch or dinner.

Creamy Lentil Pepper Chili

Necessary equipment:

  • a large stockpot
  • a wooden spoon

Ingredients:

For 6 servings

  • 1 medium carrot
  • 1 medium yellow onion
  • 2 small red bell peppers
  • 1 tablespoon of avocado oil
  • 1 can of black beans, drained and rinsed
  • 4 cups of cooked red lentils
  • 4 cups of vegetable broth
  • 2 teaspoons of chili powder
  • 2 teaspoons of cumin powder
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of cayenne powder
  • 1/2 cup of nutritional yeast
  • 2 tablespoons of freshly chopped parsley

Instructions:

  1. Peel the carrot, onion, and chop them finely.
  2. Cut the bell peppers in half, remove the seeds and chop them.
  3. Pour the avocado oil into a large stockpot and warm up over low-medium heat.
  4. Add in the onions, stir, and leave to cook under a cover for about five minutes.
  5. Add in the carrot, red bell peppers, and black beans. Stir to coat well in avocado oil and cook for about seven minutes while stirring occasionally.
  6. Next, pour the vegetable broth and cooked lentils. Stir to combine.
  7. Add the chili powder, cumin, smoked paprika, garlic powder, and cayenne powder. Stir well to combine the flavors.
  8. Cook covered for at least five minutes on low heat. If you want the chili to have a thicker consistency, leave the chili to cook for at least ten minutes. If it still needs to be boiled and has no more liquid, add a little more vegetable broth, cover it again with a lid and continue cooking.
  9. Stir in the nutritional yeast and turn off the heat.
  10. Sprinkle the chopped parsley on top.

Enjoy it warm with corn tortillas or nachos!

Red Beet Margarita

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Red Beet Margarita

I love to enjoy a refreshing summer drink, but without the extra added sugars.

Long summer evenings on the terraces with friends are tempting. After days of stress at work, we want to relax with some delicious cocktails. It’s just that, like coffee with a lot of added sugar or cream, they are also full of calories.

Some fruit cocktails come in the form of a very concentrated and sweet thick syrup, so sometimes there is more sugar in a glass of fruit juice than in a chocolate bar. A glass of Pina Colada contains about 40 grams of sugar.

Beetroot is rich in vitamin B, manganese, potassium, fiber, iron, phosphorus, and vitamin C. It is one of the most beneficial vegetables for liver health, and beetroot juice is one of the most decadent foods as a source of natural antioxidants and nitrates. So, regular consumption of beets is an effective way to consume the nutrients and the amount of fiber your body needs. Beetroot is part of alkaline foods.

Beet fiber has been shown to increase the level of antioxidant enzymes in the body and increase the number of white blood cells responsible for detecting and killing abnormal cells and free radicals. Beets are also one of the richest sources of glutamine, an amino acid essential for the health and maintenance of the intestinal tract.

Nutritional values for 1 cup of beetroot (according to USDA):

  • Its water composition is about 80%
  • Calories: 43 kcal
  • Carbohydrates: 9.56 g
  • Protein: 1.61 g
  • Fat: 0.17 g
  • Fiber: 2.8 g
  • Minerals: calcium, iron, magnesium, phosphorus, potassium, sodium, r
  • Vitamins: Vitamin C, Thiamine, Riboflavin, Niacin, Vitamin B6, Vitamin E, Vitamin K

The easiest way to prepare beetroot juice is to squeeze the beets. The juice obtained is fresh and fragrant and just perfect to be consumed.

That’s why I tried to find a replacement option, an improved version of the classical margarita. For years, I have been making my homemade margarita using beet juice, and I am always amazed by its taste!

By using natural beet juice, I ensure that there are no artificial sugars in my margarita!

Red Beet Margarita

Necessary equipment:

  • a cocktail shaker
  • a margarita glass

Ingredients:

yield: 1 serving

  • 1 cup of ice cubes
  • 5 oz. of silver tequila
  • 5 oz. of orange liqueur
  • 1 tablespoon of beet juice
  • 2 or 3 tablespoons of lime juice
  • optional: lemon/orange wedge
  • optional: salt for the rim of the glass

Instructions:

  1. Put all the ingredients in a cocktail shaker and put the cover on. Shake energetically for about 30 seconds.
  2. Serve in a margarita glass with optional lemon/orange wedges and salt on the rim.

A Guide to Apple Cider Vinegar

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A Guide to Apple Cider Vinegar

Apple cider vinegar is popping up on many different health blogs more and more frequently. It is associated with many beneficial properties, and many people are trying to incorporate apple cider vinegar into their diets. While there is some truth to all the claims, some are too good to be true. It’s essential to be aware of what is true and what is not. Today, I want to set the record straight and describe what apple cider vinegar can do for you.

 

Apple cider vinegar is starting to gain more and more popularity, mainly due to some health benefits guaranteed by various specialized studies, as long as it is used correctly.

Vinegar is a product obtained by fermentation, in which bacteria and yeast break down sugars in food. In the first fermentation phase, the sugars are transformed into alcohol. The alcohol then becomes vinegar (the main ingredient is acetic acid).

The Benefits of Apple Cider Vinegar

Although used for hundreds of years as a traditional remedy for several health problems (not just for gastronomic and domestic purposes), apple cider vinegar became popular in the late 1950s in the United States with the release of the best-selling Folk Medicine A Vermont Doctor’s Guide to Good Health, signed by DC Davis.

As alternative medicine began to evolve and gain popularity, apple cider vinegar and natural supplements with this ingredient also became widespread.

For Internal Use

Daily consumption of up to 1 tablespoon of apple cider vinegar can help in the following conditions:

  • weight loss (add 1 tablespoon of apple cider vinegar to a cup of water and consume this mixture before breakfast)
  • detoxifying the body
  • lowering cholesterol levels (by increasing bile production)
  • inducing the feeling of satiety, inhibiting appetite
  • lowering blood pressure (apple cider vinegar increases the production of nitric oxide, which relaxes blood vessels)
  • healing of irritated throat and cold and flu symptoms due to its antibacterial and antiviral properties
  • prevention of indigestion, heartburn, and constipation (apples are rich in pectin, which is also found in unfiltered apple cider vinegar – this calms the gastrointestinal tract, prevents cramps, bloating, and gas)

External Uses of Apple Cider Vinegar:

  • removal of fungus from the nails and skin (applied directly to the affected area, or as a spray, in combination with other anti-fungal ingredients, can reduce symptoms reasonably quickly)
  • curing acne – can successfully replace the tonic lotion in the skincare routine;
    dandruff treatment (once a week, rinse your hair with one part apple cider vinegar to three parts water, instead of the usual hair conditioner, after shampooing)
  • sunburn treatment (get a mix of one part apple cider vinegar to four parts coconut oil and a little lavender essential oil, add the mixture obtained in warm water and take a bath to soothe the burns and discomfort)
  • removing bacteria from the surfaces of the house (mixed with water in equal parts, apple cider vinegar works as a disinfectant solution)

What Type of Apple Cider Vinegar to Buy?

When buying apple cider vinegar, you must pay special attention to the labels. This will help you to differentiate between naturally obtained apple cider vinegar and synthetic apple cider vinegar. Not all types of cider vinegar of marketed apples are obtained by natural fermentation.

Some are processed and contain many chemicals, synthetic additives, added alcohol, caramel, and even artificial colors. Ideally, you should buy unfiltered organic apple cider vinegar.

What About Halloween Candy?

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What About Halloween Candy?

Trick or treat? Halloween is knocking at the door, and it’s time to start preparing for October 31st. Halloween can be a fun and exciting day if you choose to get into the spirit and atmosphere specific to the holiday.

You can enjoy Halloween without compromising or imagining that you have no choice in gaining excess weight. Maybe you go to a party where you will wear an exciting costume, you choose different outfits for your children, or you plan to invite your friends to your home, where you will prepare delicious recipes. Regardless of the situation, you must take steps to avoid a negative impact on the healthy menu.

Here are some tips for Halloween, depending on your situation:

1. If you are hosting a party,

  • choose the Halloween theme, but prepare healthy snacks

Be creative and opt for exciting shapes of ghosts, pumpkins, or monsters when making appetizers, but be sure to use carrots, bananas, dehydrated apple slices, or boiled corn grains first.

  • integrate food into games

To avoid excessive food consumption, it is ideal for encouraging your guests to participate in various activities such as decorating a room with oranges, glazing ripe apples, or painting a few larger pumpkins using fruit or vegetable paste.

  • think carefully about what kind of drinks you offer

Remember that reducing the amount of sugar added also refers to the liquid calories consumed through juices or alcoholic beverages. Offer your guests unsweetened tea, sugar-free fruit juice, or unsweetened plant-based milk. You can also add mango slices, orange, blackberries, or grapes to create a unique flavor for each drink.

2. If you will be alone with your family

  • Do not leave large quantities of snacks within everyone’s reach
    Distribute a cake or candy to each child but do not let them serve themselves. This trick will allow you to avoid fattening, excess sugar but also exceed the set budget. It is also valid for adults.
  • Avoid making a mess in the house.
    Do you not want to have a lot of clutter in the house and not clean for several hours the next day? Choose costumes for your whole family and go to a movie or get involved in a charity.
  • Choose only healthy snacks.
    You can opt exclusively for good snacks for the body if you buy oranges, fruit bars, whole-wheat pretzels, graham crackers, nuts, and seeds. You can also choose many colors of sugar-free gum, small containers of plain yogurt, or ice cubes made from fruit juice.
  • Encourages the whole family to be active – Halloween can be the perfect occasion to exercise in the family.

But bearing that in mind, I hope you do have a fun and happy Halloween!

Almond Hemp Energy Protein Balls

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Almond Hemp Energy Protein Balls

These protein-packed and delicious energy protein balls are just perfect for a quick bite after an intense workout! After reading about the essential health benefits of hemp seeds (convince yourself by reading more about hemp seed benefits), I’ve put together this delicious recipe that you must try!

Almond Hemp Protein Balls

You can find protein and healthy fats in protein hemp powder and almondsdone. On top of that, the carob powder is rich in minerals, especially calcium and iron. It is also a good source of riboflavin, folate, niacin (vitamin B3), vitamin E, potassium, copper, manganese, and selenium, and an essential source of dietary fiber.

They are an excellent snack since you can take them with you wherever you go, at work or school to satisfy your hunger between main meals. They provide the body with a good dose of protein, thanks to which they will fill your stomach for a more extended period, unlike other sweets or bars on the market.

Commercial bars often contain ingredients that may harm our body – such as added sugar, palm oil, or additives, so why not try making your sweet treat at home with healthy and simple ingredients?!

Nutritional Information:

For 1 energy protein ball

Servings: 10

  • Calories: 156
  • Carbohydrates: 13 g
  • Dietary Fiber: 3.5 g
  • Sugar: 7 g
  • Total Fat: 9.5 g
  • Saturated Fat: 1.5 g
  • Polyunsaturated Fat: 3.5 g
  • Monounsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Protein: 7 g
  • Cholesterol: 0 mg
  • Sodium: 2 mg
  • Potassium: 108 mg
  • Calcium: 49 mg
  • Iron: 1 mg
  • Vitamin A: 1 mg
  • Vitamin D: 0 mcg

The number of calories you need daily depends on your age, gender, and activity level

Are you curious to find out how to make these energy protein balls?

Almond Hemp Energy Protein Balls

Necessary equipment:

Ingredients:

10 protein balls

  • 1 1/4 cup of almonds, crushed
  • 1/4 cup of hemp protein powder
  • 5 raw Medjool dates, pitted
  • 1 tablespoon of pure vanilla extract
  • 2 tablespoons of carob powder
  • 1/2 teaspoon of Kosher salt
  • 1 tablespoon of unsweetened almond milk, optional
  • 2 tablespoons hemp hearts

Instructions:

  1. Put the crushed almonds, hemp powder, Medjool dates, vanilla extract, carob powder, and Kosher salt in a food processor.
  2. Pulse for one minute or until you get a mixture that won’t stick to your hands. If the composition is too dry and rigid, add a tablespoon of almond milk.
  3. Use an ice cream scoop and get a spoonful of the mixture, then use your hands to form a ball.
  4. Coat each ball with the hemp hearts. 
  5. Place the energy protein balls on wax paper and then place them in the fridge for at least 2 hours or overnight.

The best part of this recipe is that you only have to place it in the fridge (and not in a preheated oven) for at least 2 hours after you finish preparing it.

Habanero Hummus with Rosemary

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Habanero Hummus with Rosemary

You can’t even imagine how often I make habanero hummus. A bowl of hummus is an indispensable appetizer when I organize a buffet or a party.

Humus is such a popular dish because you can easily combine it with other foods. Humus is a traditional recipe from the Middle East, consumed mainly in Syria, Israel, Turkey, Greece, Cyprus, and Lebanon. It consists of a chickpea paste, tahini sauce, prepared from sesame, and various spices depending on our taste.

Humus is a rich source of omega-3 essential fatty acids, which help protect the heart and nutrients from chickpeas and tahini sauce. In addition, hummus contains iron, vitamin B6, manganese, copper, folic acid, and amino acids.

Any hummus recipe is based on garbanzo beans, an ingredient rich in fiber, protein, and carbohydrates, being at the same time a satiating preparation. In addition to chickpeas, you should not miss the olive oil, lemon juice, and tahini, a paste prepared from sesame seeds. According to your preferences, you can also add all kinds of spices, such as garlic, salt and pepper, turmeric, and avocado, baked peppers, or beets.

I recommend you to use dried garbanzo beans, soaked overnight and then boiled to boil at home. Soak the garbanzo beans overnight in cold water before cooking, until hydrated. When preparing the hummus, rinse them with cold water and then boil them in the same amount of water as when soaking. Boil the beans for an hour – an hour and a half until they become soft and fluffy. If you are looking for a shortcut, you can also use canned beans.

It is very convenient to buy canned hummus from the store, but you will be surprised at how easy it is to prepare it at home. Not only do you save some money, but you know precisely what your preparation contains. All you need is a cup of chickpeas, a quarter cup of tahini sauce, one or two cloves of garlic to taste, a tablespoon of olive oil, and the juice of half a lemon. Add all the ingredients to a blender, and the hummus is ready in a few minutes. If you like your hummus to be more consistent, add less liquid leftover after boiling the chickpeas and adjust as you prepare it.

For today’s recipe, I chose to add Habanero and Rosemary to the hummus. If you are a spicy food lover, then you need to try this out, because it is by far the best spicy hummus I have ever eaten.

Habanero Hummus with Rosemary

Necessary equipment:

Ingredients:

For 4-5 servings

  • 1 cup of soaked garbanzo beans or 2 cans of no-sodium garbanzo beans
  • 1 habanero pepper
  • 3 tablespoons of tahini
  • 1 tablespoon of extra-virgin olive oil
  • 2 tablespoons of freshly chopped rosemary
  • 2 garlic cloves or 1 teaspoon of garlic powder
  • juice from half a lemon
  • salt and pepper to taste
  • 1/3 cup of filtered water

Instructions:

  1. Put all the ingredients in a food processor or a high-power blender.
  2. Pulse for about 60 seconds. Scrape the sides of the blender from time to time in order to make sure you’re not wasting anything.
  3. According to the consistency you desire to achieve, you can add more water or lemon juice, a spoonful at a time.
  4. To serve, transfer to serving bowls, sprinkle with extra virgin olive oil and some extra freshly chopped rosemary.

You can also serve it with some fresh vegetables, or baked tortilla chips

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