nourishing

Bean-Free Beet Hummus

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I pride myself in utilizing what gems remain in my fridge the day before grocery shopping or produce delivery.

 

It’s like my own personal IRON CHEF challenge to create a gourmet (or just edible) dish from the depths of my crisper drawers.

 

I live for this shit.

 

Seriously. This is where my creativity flourishes.

 

 

 

“WTF can I do with a bunch of week old beets, endless summer squash from the garden and the 2 tons of lemons Al keeps buying each week because he is on a ‘lemon kick’ “

(I swear it’s like he’s having pregnancy cravings)

 

 

So, here I am, currently trying to simultaneously clean the fridge and use up what I’ve got left and it HITS ME.

BEET HUMMUS.

Ya’ll…

I have been meaning to make beet hummus for a while now because of a few reasons:

1. How beautiful is hot pink anything?

2. I guess thats just it. I like pink.

Moving on…

I made this recipe with summer squash because it’s a neutral flavor and I have so much of it!

Plus, it makes this dip paleo-friendly, which is also a plus (hello happy belly).

Pair this gorgeous hummus with raw veggies or your favorite grain-free crackers for a fabulous summer dish that will certainly blow the pants off all those half-assed packaged hummus haters.

 

 

Follow me on Instagram to watch my recipe video of this dish! @NourishingNomsWithSam

 

Bean-Free Beet Hummus

Recipe By: Samantha Rispoli

1-2 medium summer squash, roughly chopped

IMG_76082-3 roasted beets, peeled and chopped

1 Tbsp garlic, minced

1 lemon, juiced

3 Tbsp tahini
1/2 tsp Garlic Sea Salt

1/2 tsp Cumin

1/4 tsp Pepper

Water as needed

 

 

Directions:

  1. Roast the beets ahead of time. 400 degrees on the oven, pop em in and bake until fork-tender. BOOM.
  2. Add all ingredients into a food processor and whizz until smooth.
  3. If hummus is too thick, add a little water to get things moving in there.
  4. Admire the pure pink beauty of the contents of your processor. Ahhh…
  5. Season to taste and serve with dippable snacks. HOLLA!

 

Alright, enjoy this recipe and feel free to comment below with questions, concerns or to tell me how you liked this recipe!

 

Xo Sam

@NourishingNomsWithSam


 

 

The Garlic eSCAPE

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It’s summer time and I am up to my ears in garlic scapes.

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I literally can not eSCAPE them.

Yes, that is me drowning in a swamp of scapes.
This really happened.

(the photo happened, I didn’t actually drown)

I recently had an opportunity to provide some Nourishing Noms for a beach photo shoot with other local vendors, but the recent torrential rain forced us to reschedule, leaving me with more food than I knew what to do with!

I had teamed up with Casco Bay Organics to provide me with some local, organic produce for the shoot and they were SO GENEROUS with their veggies. Not only did I get my weekly produce box delivered, but they supplied me with all sorts of produce and herbs to showcase at the shoot. I was able to cook and save most of the food I received, but I still had this shopping bag overflowing with garlic scapes that I had to use up. So what did I decide to do?

MAKE PESTO, obviously.

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Actually, that might not be so obvious. It turns out, the same day I received my weight in scapes, my aunt had brought me some scapes from her garden with the complaint that she had no idea what to do with them!

Well, dear friends. Here is a basic Vegan Garlic Scape Pesto you can use to feel oh-so-fancy this summer. So grab some scapes, check out Casco Bay Organics if you’re in the Portland area and enjoy some seriously Nourishing Noms!

Garlic Scape Pesto

(Vegan, Dairy-Free, Grain Free)

Ingredients:
1 bunch garlic scapes, chopped (8-10 stalks)
1/2 cup fresh basil leaves
1/4 cup fresh parsley
3 tbsp almonds (I’ve had great results with hemp seeds as well!)
1/2-3/4 cup olive oil
3 tbsp  nutritional yeast
Sea salt
Pepper
Directions:
1. Trim the knobs off the ends of the garlic scapes and rough chop the stalks.
2. Toss scapes, basil, parsley and almonds into a food processor and whirl on high, scraping down the sides periodically.
3. Begin to slowly drizzle olive oil while processing.
4. Add nutritional yeast, salt and pepper and blend until you reach your desired consistency. I prefer mine chunky and less oily.
5. Serve on grilled chicken or fish, toss with zucchini pasta for a delicious raw dish or you could even use this pesto as a dip for chips and veggies!
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Show me your summer pesto recipes on Instagram by tagging ME–

@NourishingNomsWithSam and using the hashtag #Nourishingnoms !