Chunky Cilantro Lime Hummus

I have been on a hummus-making kick lately, and this is one of the better recipes I've come up with in the past couple of weeks. It's really easy, and the flavor is awesome.

The secret to this recipe is the water chestnuts. I learned this from the guys over at the Engine 2 Diet. Their jalapeno cilantro hummus includes water chestnuts as well, both for added texture and for fewer calories per serving. Once everything is blended together you actually can't tell that there's an entire can of water chestnuts in the hummus, which is kind of crazy. Anyway, I hope you enjoy!

Chunky Cilantro Lime Hummus
1 can (15 oz.) or 1 1/2 cups chickpeas, rinsed
1 bunch cilantro, rinsed and chopped
1/2 jalapeno, deseeded and chopped
1 can (8 oz.) sliced water chestnuts, drained
juice of 1/2 lime 
2 Tbsp garlic powder
3 Tbsp water or oil
salt to taste (at least 2 tsp)

 Add all ingredients into a blender and go for it. If the mixture is too dry to blend properly, add a touch more water. I actually blend mine in a mixing bowl using an immersion blender. It makes for an even chunkier texture that I really enjoy. 

For best results, chill overnight. But if you're like me and you can't wait, enjoy with raw vegetables, tortilla chips, or atop a baked sweet potato. Yum!

Recipe: Creamy Kabocha Squash Soup

I went to Sprouts a few weeks ago (have you been to Sprouts?! It's amazing!) and saw that some of the winter varieties of squash were on sale. I'd used butternut squash before in soups and in roasted medleys with carrots and onions, and I am not unfamiliar with the acorn squash either. 

But there was a third squash present. Kabocha. At first I assumed this was the squash from which that weird fermented health drink is made (I later learned this is kombucha and not connected to winter squash at all), but at the sale price, it was worth trying. So I grabbed one and put it in the cart. 

For a solid week the little hard-skinned squash sat on top of the microwave, mocking me with its inability to be thoroughly Googled. Few recipes or health facts exist for the kabocha squash. Eventually, I just decided to bake it, puree it, and make a soup. If it turned out awful, I'd just feed it to the garbage disposal. 

But I was in luck. Using a recipe I had for butternut squash soup, I substituted the kabocha and added a little more garlic. Not only was the texture like velvet, but the flavor was amazing. Definitely one of my favorite soup recipes ever.


Gluten/Dairy/Soy/Grain-Free Creamy Kabocha Squash Soup

1 kabocha squash, peeled and cubed (you chould also use butternut or acorn squash)
5 garlic cloves, peeled and chopped
1 medium onion, peeled and chopped
1 bag baby carrots or 1 lb. carrots, peeled and cut into chunks
2 cups GF vegetable broth (more if needed)
1 Tbsp olive oil
2 Tbsp basil 
1 Tbsp oregano
salt and pepper to taste
plain yogurt (optional)

Heat a Dutch oven over medium heat. Add in olive oil, onion, and garlic. Saute until translucent. 

Add in squash, carrots, and broth. Bring to boil, then cover and simmer on low until carrots break apart easily with a fork (about 45 minutes). 

Add in basil, oregano, and salt, then cook for 5 more minutes to allow the herbs to blend in. 

Turn off heat and, using whatever blending method you choose (immersion, upright blender, food processor, etc.), blend until smooth. 

Serve warm with a dollop of plain yogurt on top (optional).

It's really good.