Sentences with phrase «tablespoon of hummus»

Spread a heaping tablespoon of hummus on top of each pita and top with the greens and crispy chickpeas.

Spread 2 tablespoons of the hummus onto each wrap.

To make wrap: spread 2 tablespoons of hummus onto your wrap of choice.

A 100 - calorie snack can comprise of a cup of baby carrots and 2 tablespoons of hummus dip.

De-stem a large collard leaf, place a couple tablespoons of hummus in the center, add sliced veggies such cucumbers, peppers and carrots.

Spread about 1 to 2 tablespoons of hummus on one side of each nori sheet, along with as much Dijon mustard that is preferred.

For vegetarians and vegans, substitute 1/2 an avocado and 2 tablespoons of hummus.

That's why I find it helpful to dip both vegetables (low calorie + fiber) and one serving of chips / crackers (carby salty goodness) into a few tablespoons of hummus.

But if you are worried about getting short - changed on your portion sizes, just take a look at the portion sizes below in a single dinner that we developed for one of our Smart Menu eating plans: an appetizer with several tablespoons of hummus on fresh vegetable slices and a bowl of miso soup; five ounces of salmon with a maple Dijon mustard glaze; two and one half cups of cooked vegetables topped with one and one half tablespoons of sesame seeds and a Mediterranean dressing; and one half cup of cooked brown rice.

Spread about two tablespoons of hummus on each flatbread piece.

Not exact matches

Then add in 1/2 cup cooked brown rice, 2 tablespoons hummus, 1/2 cup raw kale, 1/4 cup sprouts, 1/4 cup diced tomatoes, and 2 tablespoons of salsa to each bowl.

2 tortillas (your choice: wheat, brown rice, flour) 1/2 cup hummus 3 tablespoons whole grain mustard 1 cup spinach or your favorite greens 1/3 of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2 cup shredded carrots 1/4 cup feta cheese 2 tablespoons cilantro, rough chopped

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

I used 2 tablespoons of water because I wanted a more smooth hummus.

Sweet Potato Quinoa Hummus Ingredients: 1 medium sweet potato — around 100g of cooked product 400g Chickpeas, drained and rinsed 2 tablespoons Tahini 1 garlic clove, chopped 60g cooked Quinoa juice of 1/2 lemon 2 tablespoons of Olive oil Method: Bake the sweet potato until soft and tender.

-- I usually add two good tablespoons of apricot jam to my hummus which gives it a nice fruity note without being overpowering.

Usually the serving size on a container of store bought hummus is 2 tablespoons, but I always want more than that, so I doubled it.

To each bowl, add about 1 cup of the quinoa, 1/4 of the hummus, 1/4 of the carrot slaw, 2 tablespoons cilantro, and any other veggies being used.

1 (15 - ounce) can chickpeas 1 lemon juiced (about 2 tbl) 1/4 cup tahini 2 cloves of garlic 3 tablespoons of the pickle (cornichon liquid) 2 tablespoons extra-virgin olive oil, plus more for topping 1 teaspoon chili paste or hot sauce Salt to taste Optional: smoked paprika to garnish / top hummus

These hit the spot!Take one hard - boiled egg, cut in half lengthwise, mash the yolk with 1 - 2 Tablespoons of spicy hummus (Sabra Supreme Spicy is my favorite) and mash with a fork until smooth.

You can also thin hummus out with a tablespoon of water and use it as a creamy sauce.

Real hummus needs to have at least a few heaping tablespoons of sesame paste aka tahini.

If you're looking for an idea of what I put in the bowl, it was about 8 oz of hummus, a personal sized container of Greek yogurt, and 2 tablespoons of sambal oelek.

Add a teaspoon of Three Year Aged Miso, a drizzle of olive oil and 5 or 6 tablespoons of the freshly made hummus.

1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes 1/2 cup garbanzo bean flour

Whisk together 2 tablespoons of olive oil with the hummus, 1 tablespoon lemon juice, garlic powder and a pinch of salt and pepper, and set aside.

Pulse until it turns into a hummus - like consistency, adding the remaining 2 tablespoons of olive oil as you go.

Pipe about a tablespoon of the pumpkin hummus onto each potato (you should have some leftover).

2 15 - oz cans artichoke hearts, chopped fine 2 cups puréed white beans or hummus (plain, red pepper or garlic) 1 cup shaved or grated Parmesan cheese 1 medium red onion, diced small 2 tablespoons each garlic and onion powder 1 teaspoon each salt and black pepper 1 tablespoon oil of choice 4 tablespoons flax seeds, ground and reserved

Place 1 tablespoon of curried red lentil hummus on each tortilla.

Print Roasted beet hummus Ingredients 2 cups chickpeas cooked and peeled 1 big beet roasted juice of 1/2 lemon 2 cloves garlic 1 tablespoon olive oil 6 - 7 tablespoons sesame seeds toasted salt to taste Instructions Put all ingredients in a high - speed blender and process until -LSB-...]

With the food processor running, blend in one tablespoon at a time of your reserved chickpea liquid until your hummus is at your desired, creamy texture.

Stir in 2 tablespoons of the olive oil, then top the hummus with the remaining two tablespoons.

Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes

Spicy Hummus Spread 2 cups cashews — soaked for 2 hours 2 tablespoons raw sesame tahini 1 - 2 garlic cloves 1/4 cup lemon juice 1/2 teaspoon salt dash of cayenne pepper 1/4 teaspoon ground cumin or more to taste 1/2 teaspoon ground coriander (optional) 1/2 cup purified water or more if needed

Hummus is a good source of protein (2 tablespoons contain 1.5 grams of protein).

Give him a couple of wedges of pita bread paired with a tablespoon or two of hummus or spinach dip.

Coconut oil, a whole avocado, 2 - 3 tablespoons of nut butters or hummus (depending on the recipe) were consumed in every meal.

I've also enjoyed a tablespoon of Udo's oil I heard about on your show drizzled on salad, on veggies and in hummus.

Some ideas: half an apple and a tablespoon of peanut butter, vegetables and hummus, a small banana and a square of dark chocolate.

Also hummus is the sort of thing where a serving is a tablespoon, so you're not even really eating that much hummus (or shouldn't be).

Some of her favorite picks: dried fruit mixed with nuts and whole grain cereal (1 tablespoon each), 10 to 15 whole grain chips with hummus or fresh fruit and yogurt.

Garden Beet Hummus 1 clove of garlic, peeled 15 ounces low sodium garbanzo beans or butter beans, drained 1/4 cup shredded fresh beets 1 tablespoon sesame tahini 1/2 lime, juiced 1 tablespoon coconut butter 1 teaspoon red curry seasoning 1/4 teaspoon Himalayan salt or to taste

** You can also add a tablespoon of tahini to this recipe pre-mixing for a savory flavor and more protein and healthy fats, or top the potatoes with hummus or an oil - free vegan gravy if you prefer.

Roasted Turkey & Hummus Cucumber Bites — Top a slice of cucumber with a tablespoon of your favorite hummus and a piece of roasted turkey for an easy protein packed Hummus Cucumber Bites — Top a slice of cucumber with a tablespoon of your favorite hummus and a piece of roasted turkey for an easy protein packed hummus and a piece of roasted turkey for an easy protein packed snack!

2 Tablespoons of Peanut Butter Substitute: you can substitute the same amount of almond butter, cashew butter, pumpkin butter, soy butter, sunflower seed butter, hummus or bean dip.

On top of each salad mixture, add 2 tablespoons hummus, 2 tablespoons kimchi, 4 olives, a handful of Brocco - Sprouts and 1/4 of the sliced avocado.

You can also add a tablespoon (or two) of hummus for a bit more flavor.

You could eat celery with a tablespoon of low fat cream cheese, cucumbers dipped in hummus or dunk cauliflower florets in salsa.

1/2 cup sautéed asparagus (75 calories) 1/2 cup cherry tomatoes (25 calories) 1/2 cup arugula (25 calories) 1 cup of spinach (25 calories) 1 tablespoon Almond Accents slivered almonds (40 calories) Olive oil and vinegar (50 calories) 2 whole - wheat flat crackers (150 calories) Hummus (50 calories) 1/2 cup Uncle Ben's Ready Rice (100 calories) Total: 550 calories