These days, it’s all the rage to join a community supported agriculture plan, or CSA. But as recently as 2008, it wasn’t quite as easy. That was the year Dahlia Abraham-Klein, frustrated with the lack of locally sourced food in her Long Island, NY, town, gathered enough signatures to start a CSA out of her garage.
Walnuts and hummus dips were on the recent food recall hit list. Last month, Sherman Produce Company, based in St. Louis, voluntarily began recalling 241 cases of walnuts, after routine sampling of the product purchased by stores in Illinois and Missouri found traces of listeria. Also in May, Massachusetts food manufacturer Lansal Inc. (aka Hot Mama’s Foods) voluntarily pulled 14,860 pounds of their hummus in various retailers, including Target and Trader Joe’s. This was done after a single 10-ounce container tested positive for listeria.
If you’re looking to go beyond your usual winter-squash soup or roasted vegetable recipes, try this butternut-squash hummus. Smoky, sweet and filling, the hummus is also loaded with fiber, protein, healthy fats and beta-carotene.
We adore hummus in our house. The traditional Middle Eastern dip is a staple in my boys’ lunchboxes and a regular afternoon snack. While we like the classic version, we’re more drawn to the flavored varieties like roasted red pepper and roasted garlic.
Classic hummus is made by pureeing chickpeas with ingredients like garlic, lemon juice and tahini (sesame seed paste). The garlic and lemon add a burst of great flavor and the tahini helps create a smooth consistency. But, you know me, I can’t leave well enough alone because I like things better, bolder and brighter. My hummus recipe below is jacked-up with roasted jalapenos and roasted corn. I love the smoky heat from the jalapenos and the caramelized sweetness of the corn. Plus, the corn adds a unique texture. I also added cumin and smoked paprika for incredible depth of flavor. I think you’ll agree it’s amazing!
We’re teaming up with fellow food bloggers and healthy eating advocates to host a Healthy Every Week Challenge, a month-long initiative to develop healthy eating habits. The plan is to develop a manageable healthy habit each week that will carry through the new year. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #gethealthy.
Adding more fruits and vegetables to your diet doesn’t mean you have to crunch on raw carrots like a rabbit. Keep things interesting by adding hummus to the mix. Whether you like the creamy classic flavor or you prefer your hummus with touch of added spice, you can dip, dunk and spread your way to a healthier you.
Keep a container of hummus and raw vegetables at work for a mid-day snack. Add a scoop of Tribe’s Mediterranean Style Hummus to a green salad. Spread some Sweet Roasted Red Pepper Hummus on veggie sandwich — it’s a healthier alternative to mayo.
You can buy your own Tribe Hummus or enter in the comments for a chance to win a two-month supply. Just let us know, in the comments, your favorite vegetables to dip in hummus. The contest starts at 10:00 a.m. EST today, and ends on Friday, January 27 at 5 p.m. EST.
We’re giving away a two-month supply of hummus to two lucky, randomly selected commenters. You must include your email address in the “Email” field when submitting your comment so we can communicate with you if you’re a winner.
You may only comment once to be considered and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 10:00 a.m. EST on January 25 and 5 p.m. EST on January 27, 2012. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of each prize: approximately $24 per prize. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.
So tell us, what are your favorite vegetables to dip in hummus?
Throwing a holiday party? Don’t stress about your guests’ special dietary needs. We’ve got you covered with healthy recipes for everyone on your invite list.
Everyone will be drooling over this roasted tomato appetizer, including all the non-vegetarians.
I have 3 kids with completely different personalities, but one thing is for sure—they’re all messy eaters. Like most moms, cleaning up after their mess becomes never-ending and frustrating. There are several things I do to make snacking less messy, especially when I’m on the go. Hopefully these tips can clean a little mess out of your life.
Take your favorite fatty foods and turn them into a healthier snack: hummus. Chickpeas, tahini (a paste made from ground sesame seeds) lemon juice and a few seasonings are all you need to create delicious dips at home. Hummus is as easy to customize as it is to make. Try Food Network Magazine’s version of sour cream and onion chips, pizza and buffalo wings in hummus form — each serving (2 tablespoons) has less than 50 calories.
Try the recipes:
We’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.
It’s day #5 of the Brown-Bag Challenge. When this all started, I was worried that I’d run out of lunch ideas and would spend the last half of the month eating PB&J at my desk. But that’s not the case at all — I’ll run out of days in September long before I run out of lunch ideas. Last week I made Curried Potatoes and Chickpeas and ate the leftovers for two days. I’m already planning ahead for next week; I’m going to make a Cornmeal-Crusted Roasted Ratatouille Tart this weekend to bring for lunch on Monday.
This week has been a busy one — Monday was a holiday and short weeks always seem a bit crazy. But I made a big batch of hummus on Monday night and cut up some vegetables I picked from my mom’s garden over the holiday weekend. I brought it all to work along with a few hard-boiled eggs and a box of Wasa crackers and made a vegetable platter for myself to eat at my desk each day. It was a little fancy-looking, a lot like a restaurant appetizer platter, but super easy because I did the prep once and ate for three days.
What’s the best brown-bag lunch you’ve eaten this month?
Snacks are an important part of a well-balanced diet and should contain healthy nutrients like calcium, protein, whole grains, vitamins or minerals. Aim for one to two snacks per day that are around 150 calories each. Skip those expensive, nutrient-light snack packs and try these 10 filling 150 calorie snacks instead.