Category: hummus

Green Dream (Edamame & Avocado Hummus)

Summertime cooking tends to pair well with three particular descriptors: light, fresh, and fast. 
With pot-lucks and BBQs-a-plenty, it’s sometimes hard to stick to the “light” and “fresh” part of that equation. I’ve been known to generally bring along my no-fail-crowd-pleasing spinach dip whenever the occasion permits. Today, however, I felt like being a little different – I wanted to bring it up a notch. I decided that I was going to make something healthier, fresher, brighter… 

Leaning further toward the vegan side of life these days, I was inspired to make an egg-free, dairy-free dip. You’d think this would have limited my options, but in fact, it just opened a whole new door into the world of food. Last week, I fell in love with a simple salad that I picked up at the grocery store – edamame beans, cilantro and sesame. A flavour combination that would certainly blend well into a dip, I thought! Well, today was the perfect day to try it out. Gathering all my fresh ingredients, I knew I was ready to wow the crowd. I threw everything into my blender, hit pulse and… watched it fail. My blender just didn’t want to whip up something so thick and creamy. What a jerk! Just when I was about to give up, a tiny imaginary lightbulb hovered over my head and lit right up – hand blender to the rescue! The result: Hummus meets Guacamole at a party and they make a delicious baby together. 
Sounds about right. 




Edamame Hummus with Avocado
original recipe by allison sklar

what you’ll need
1 ripe avocado
1 cup canned chickpeas, drained and rinsed
1 cup shelled edamame beans, steamed (cooled)
pinch sea salt (to taste)
handful chopped fresh cilantro (to taste)
4 tbsp olive oil
3 tbsp tahini (sesame paste)
1tbsp lime juice
sesame seeds or cilantro for garnish (optional)

how to do it
in a small bowl, whisk together tahini and oil. Using a fork, mash in avocado. Mash in beans and chickpeas, a little at a time. (Mixture will be a bit chunky!) Sprinkle with salt, lime juice and cilantro. With hand blender, smooth to desired consistency. If dip is too thick/dry, add water, 1 tbsp at a time, and blend until desired consistency is reached. Serve immediately, or refrigerate well covered and stir well before serving.


The WhatTheHellAreYouEating Sandwich (Avocado & Beans)


Sometimes, the best tasting foods are the messiest ugliest most aesthetically unappealing ones. Prime example: Sloppy Joes. Visually, Sloppy Joes resemble a bread bun that’s regurgitated a hamburger onto itself. And, living well up to their name, these babies will dribble down your chin, pour down your wrists, and splash all over your brand new cream coloured pants. But, there is a reason why these greasy, juicy open-face sandwiches continue to be a comfort food for North Americans – because they’re absolutely delicious!

Though I do often love a beautifully presented meal, lately I’ve had a tendency to just slop a bunch of stuff together and dig right in. My recent meal choices have often come hand in hand with my host family making funny faces at me and often uttering the phrase “what are you eating now?!” Today was no different. I decided that I wanted to eat some leftover beans for lunch, and I felt like they’d go well with some avocado.

Fajitas perhaps? No desire to clean a frying pan.
Burritos? No tortillas.
Makeshift-whatever’s-in-the-fridge-tex-mex sandwich? Done.

Super hearty. Super healthy. Super delicious.


Bean & Avocado Sandwich
original recipe by Allison Sklar

what you’ll need
note: quantities are for 1 sandwich. multiply to your liking.
two slices toasted bread (of your choice)
1 tbsp hummus
1 avocado
2 tbsp cup red kidney beans
1 tbsp chickpeas
2 tbsp corn kernels
1 tsp garlic powder
1 sprinkle salt
1 dash lime juice (optional)

how to do it
In a small bowl, mash avocado with garlic, salt and lime. Toss with beans, chickpeas and corn. Spread hot toast with hummus on both sides. Top each toast with avocado mixture. Garnish with sour cream and fresh sprouts. Eat open face.