Mediterranean Hummus Layer Dip

This is my new favorite dip!!  I was inspired by a recipe from pinfoody and decided to make my own version of course. It turned out amazing! I made it for Christmas Eve and New Years Eve and I'm already craving it again...looks like I will be making it soon!

Mediterranean Hummus Layer Dip
2 cups hummus
(Cilantro pesto)
one bunch cilantro, minus small handful
3 garlic cloves
1/3 cup EVOO
1/3 cup pine nuts
1/2 t salt
pinch pepper
(Veggie Layers)
1 cup grape tomatoes, halved
1/2 large cucumber, seeds removed, chopped
1/2 cup kalamata olives, finely chopped
3 pepperoncini peppers, finely chopped
small handful cilantro, chopped
paprika for garnish
 Spread hummus on large platter. Make cilantro pesto by adding all ingredients in a food processor and mix until blended. Spread over hummus. Top with tomatoes, cucumbers, olives, peppers and cilantro. Sprinkle paprika as a garnish. Serve with veggies, pita chips, flax crackers, etc. For Christmas I served it with this veggie Christmas tree and some other veggies!

Hummus Lettuce Wraps

 

Hummus Lettuce Wraps
Romaine lettuce
hummus
cucumbers, chopped
grape tomatoes, halved
olives, chopped (black or kalamata)
carrots, chopped
avocado, chopped
broccoli, chopped
sprouts
Wash and dry lettuce and cut off end.  Spread hummus on lettuce leaves and top with desired veggies.

CREAMY Hummus

I love hummus and have made many versions...this creamy one is my favorite so far!! I love the fluffy, smooth texture. It is delicious with veggies, sandwiches, pita chips, wraps, etc.

CREAMY Hummus

1/2 cup tahini
zest and juice from two lemons

1 can chickpeas/garbanzo beans (drained & rinsed)
1/4 c EVOO
3 cloves garlic

1 t salt

1 t cumin
1/4-1/2 cup warm water
In a Vitamix, combine the tahini and lemon juice/zest until creamy and smooth. Add remaining ingredients and blend, adding enough water for desired thickness.

Optional: garnish with paprika, cilantro, or EVOO.

Almond Cashew Cabbage Salad

I seem to make this cabbage salad a lot around winter time and especially the holidays! Instead of using white processed sugar in the dressing, I have used agave for sweetness.

Almond Cashew Cabbage Salad

(Dressing)

1/2 cup extra virgin olive oil

1/3 cup raw agave

1/3 cup rice vinegar

1 t Himalayan salt

1/2 t fresh cracked pepper

(Salad)

1 large head green cabbage, chopped

1 cup chopped celery

1 cup raw cashew pieces

1 cup raw almonds, chopped

2 T sesame seeds

2/3 cup steamed & shelled edamame (optional)

Mix dressing ingredients in a glass jar. Shake well and place in fridge until ready to serve. Add salad ingredients in bowl and mix with dressing right before serving.