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Posts Tagged ‘healthy’

  1. Tuscan Chickpeas Spread

    April 6, 2014 by admin

    Tuscan Chickpea Spread

    Tuscan Chickpea Spread


    I bought a bunch of chick peas at Costco for eventual hummus/curry making, and I haven’t done either, mostly because I didn’t want to smell like garlic and onions. It’s spring, and I’d like to smell good for a while. What to do with an eight pack of chick peas then? That put me on the search to find a dip that wasn’t hummus. Not that I’m against hummus. I love it–but–hummus is EVERYWHERE.

    I found this recipe in one of my favorite cookbooks: “Barefoot Contessa Foolproof“. I really like her earthy, delicious, sometimes decadent recipes. This one is on the healthy side. I give it 3 out of 5 pretzels because while it’s good and will appeal to your healthy side, if there’s a bubbly cheesy dip next to it, I can almost guarantee that you’ll have leftovers of this one. That said, if you like chickpeas (and I do) you’ll like this spread. And you’ll feel all sophisticated spooning it onto crusty bread and sipping your glass of wine.

    If you’re throwing a party, consider this instead of hummus, just to shake things up.

    Tuscan Chickpeas Spread
    Recipe type: Spread
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4-6
    An earthy sophisticated spread for your inner-vegetarian or hipster. Recipe is easily halved if you only want a small batch.
    • 2 (15.5-ounce) cans chickpeas, preferably Goya
    • ½ cup chicken stock, preferably homemade
    • 3 tablespoons good olive oil, plus extra for serving
    • 2 ripe medium-size tomatoes, seeded and small-diced
    • 2 cloves garlic, minced
    • ¼ cup freshly grated Parmesan cheese
    • 3 tablespoons minced flat-leaf parsley
    • 2 tablespoons freshly squeezed lemon juice
    • Kosher salt and freshly ground black pepper
    • Grilled country bread for serving
    1. Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely pureed.
    2. In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through.
    3. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings.
    4. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.
    5. Read more at:


    Here are your ingredients. Owl salt shaker, optional.

    Here are your ingredients. Owl salt shaker, optional.


    Chick peas in your food processor. (I also used this to cut the tomatoes because I'm lazy.)

    Chick peas in your food processor. (I also used this to cut the tomatoes because I’m lazy.)


    Pulse coarsely. If you pulverize them, you'll enter Hummusland.

    Pulse coarsely. If you pulverize them, you’ll enter Hummusland.


    Cook your chopped tomatoes and then add garlic. The sizzle is lovely.

    Cook your chopped tomatoes and then add garlic. The sizzle is lovely.


    Add your coarse chickpeas and cook. It's starting to look pretty gorgeous.

    Add your coarse chickpeas and cook. It’s starting to look pretty gorgeous.


    Take it off the heat, add the rest of the ingredients, stir, and then set up your photo shoot. Enjoy!

    Take it off the heat, add the rest of the ingredients, stir, and then set up your photo shoot. Enjoy!


    If you have a lot leftover, maybe add your chickpea spread into a pita bread and slather on chutney. Mmmm. Instant sandwich.




  2. Dip #6 – Black Bean Spread with Lime and Cilantro

    August 11, 2011 by admin

    Kealoha and I were invited to his parents’ house for dinner. I was narrating all day and didn’t have a lot of time to make a dip or go shopping. This dip used all the ingredients we happened to have in our house, except I made a quick stop at the store for cilantro. It’s a healthy dip, but don’t let that scare you.


    The Recipe

    From “Cooking Light” Magazine


    3 garlic cloves, peeled

    ½ cup chopped fresh cilantro

    2 tablespoons fresh lime juice

    1 ½ tablespoons olive oil

    ½ teaspoon salt

    1 (15-ounce) can black beans, rinsed and drained

    1 (15-ounce) can black beans, undrained

    diced tomato and avocado (optional)

    The Process


    1. With food processor on, drop garlic through food chute; process until minced. Add chopped cilantro and next 5 ingredients, and process until smooth.

    That’s it. Basically, put it in a blender and mix until smooth. It’s really easy. Instead of chopping the garlic myself, I put it in the processor first and let the machine do the work.


    The Verdict


    When it was finished, it looked a little weird. Simple. Next time around, I might reserve a little of the liquid from one can to make sure it doesn’t get too soupy. To add texture, consider adding in chopped tomatoes and avocado.

    I was a little leary about Kealoha’s parents liking it…but they LOVED it. We couldn’t stop eating it! It’s a great spread, with or without putting in anything extra.

    It’s got that kind of fresh taste with the zip of lime, hint of cilantro. The little bit of salt really brings out the flavor. And then there’s the garlic and smooth black beans. Mmmmm. Honestly. I love this dip. Easy. Fast. Low-call and high fiber. Delicious!

    This gets 5 out of 5 pretzels. Really. It’s super easy, and you can make it any time of the year. And you can’t stop yourself from eating it. If there’s any left, it keeps well for days.

    The Dunkables


    Nacho Chips

    Corn Chips

    Fried Plantains