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Fava Bean and Roasted Pepper Hummus

Fava Bean and Roasted Pepper Hummus health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, hummus, fava bean, greek, mediterranean, roasted pepper, spread, dip, veggies, plant based, vegan, vegetarian, appetizer, lunch, snack

If you think chickpea hummus is good, well wait until you try this new version with fava beans! This hummus tastes great as a spread in sandwiches, or as a dip for cut veggies or crackers. I like the taste best when I use a combination of red and yellow roasted peppers in the dish. For full directions on how to oven roast bell peppers, check out my Millet Couscous recipe also within this site.

No fava beans on hand? You can always go traditional and make the recipe with chickpeas instead. Either way, you won’t believe how much better fresh made hummus tastes from the pre-made store brands. One bite and you will be hooked!

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, dairy free, vegan, vegetarian, hummus, fava bean, plant based, vegetable, multiveggie, lunch, snack, fiber
Fava Bean and Roasted Pepper Hummus

INGREDIENTS
2 1/2 cups  Fava beans, soaked then removed from shells
1/2 cup  Roasted bell peppers, red, yellow and/or orange
2 tablespoons  Sesami tahini
1 large  Garlic clove, crushed
1 medium  Lemon, juiced
1/8 teaspoon  Paprika
pinch  Sea salt

PREPARATION
Put the shelled fava beans into a large pot of water. Bring to a boil, reduce heat, then simmer for about 45 minutes, or until cooked. Strain water and cool beans.

In a food processor, add the cooked beans, roasted pepper, tahini, garlic, lemon, paprika and salt. Process until smooth. Refrigerate and serve chilled.

Yield: 3 cups


Pineapple and Mango Salsa

Pineapple and Mango Salsahealth, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free,, salsa, pineapple, mango, vegetarian, vegan, dairy free, seafood

This salsa is a great accompaniment to grilled foods, including chicken, fish and tofu. Grilled bananas taste great with it too.

INGREDIENTS:
1 cup       Pineapple, diced
1 cup       Cherry tomatoes, quartered
1 cup       Mango, diced
1/3 cup    Bell pepper, orange, diced
2 medium Scallions, thinly sliced
1/8 cup    Cilantro, chopped
juice of 1 lime
1 teaspoon Tamari, gluten-free, low-sodium
1 medium   Jalapeno chile, minced

PREPARATION:
Put all ingredients into a medium sized bowl and toss to combine. Refrigerate for at least an hour to let flavors blend.

Makes 3.5 cups

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, multi fruit, rainbow, salsa, seafood
Pictured: Grilled Mahi Mahi & Banana with Pineapple Mango Salsa, Sweet Mash, Rice