Black Bean Hummus

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We swapped black beans for chickpeas in this hummus and the result is a creamy, decadent, goes-with-anything dip or side. The trick is to thin it with a few tablespoons of water to make it extra cream and smooth. The perfect pairing with fresh vegetables. 

This recipe yields 8 servings

INGREDIENTS

  • 15 ounces black beans
  • ¼ cup tahini
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 2 garlic cloves
  • 2 tablespoons cilantro, chopped
  • ½ jalapeño, chopped
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt
  • 2 tablespoons water (optional)
  • 414 ml black beans
  • 57 grams tahini
  • 60 ml lemon juice
  • 60 ml olive oil
  • 2 garlic cloves
  • 2 tablespoons cilantro, chopped
  • ½ jalapeño, chopped
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt
  • 2 tablespoons water (optional)

Directions

1. Add beans, tahini, lemon juice, garlic, jalapeño, cilantro and spices to a food processor with the blade attachment.

2. Slowly add in the olive oil until you reach the desired consistency.

3. Serve with pita, chips or crudité. 


TIPS

**For less spice, omit cayenne and double the cumin

 

Classic Chickpea Hummus

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Rich, tangy, and ever so versatile. This classic recipe can be eaten atop toasted pita, dolloped on roasted vegetables, or even paired alongside grilled chicken or beef. It’s a simple recipe that proves the delicious potential of marrying only a few ingredients.

This recipe yields 8 servings

INGREDIENTS

  • 15 ounces cooked chickpeas**
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 teaspoon cumin
  • ½ teaspoon crushed red pepper
  • ⅛ teaspoon cayenne (optional)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons water (optional)
  • 425 grams cooked chickpeas**
  • 57 grams tahini
  • 60 ml lemon juice
  • 2 cloves garlic
  • 60 ml olive oil
  • 1 teaspoon cumin
  • ½ teaspoon crushed red pepper
  • ⅛ teaspoon cayenne (optional)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons water (optional)

Directions

1. Buy whole chickpeas in bulk at the Farmers’ Market. The night before, soak 1 ¼ cups of chickpeas in a large bowl of water. (Water should be twice the volume of the chickpeas) 

2. In the morning, drain the chickpeas and place them in a pot over medium heat. Add 1 teaspoon of baking soda and 6 ½ cups of water. Cook for 20-40 minutes, occasionally skimming off the foam that forms on top of the water. 

3. When the chickpeas are soft and easily pierced with a fork, strain them and use a scale to measure 15 ounces for the classic hummus recipe. 

4. Place chickpeas, tahini, lemon juice, garlic and spices in a food processor. Blend for 30-45 seconds. 

5. While the food processor is on high, slowly add olive oil. Blend for another 15 seconds, then check the consistency. Add water if necessary.

6. Serve with crudité or coconut chips.


TIPS

**If buying canned chickpeas, make sure the can is BPA free.

 

Beet Hummus with Za’atar Spice

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Incredible hummus is built around the humble chickpea and added spices. This version elevates the classic with the addition of beets, which lend a sweetness (and a remarkable ruby color if using red beets). We love to top ours with savory Za’atar and a glug of olive oil.

This recipe yields 8 servings

INGREDIENTS

  • 5 ounces of beets, cooked
  • 15 ounces chickpeas**
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 2 tablespoons water (optional)
  • Za’atar spice for topping
  • 142 grams of beets, cooked
  • 425 grams chickpeas**
  • 57 grams cup tahini
  • 60 ml lemon juice
  • 2 cloves garlic
  • 60 ml cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 2 tablespoons water (optional)
  • Za’atar spice for topping

Directions

1. Buy whole chickpeas in bulk at the Farmers’ Market. The night before, soak 1 ¼ cups of chickpeas in a large bowl of water. (Water should be twice the volume of the chickpeas)

2. In the morning, drain the chickpeas and place them in a pot over medium heat. Add 1 teaspoon of baking soda and 6 ½ cups of water. Cook for 20-40 minutes, occasionally skimming off the foam that forms on top of the water. 

3. When the chickpeas are soft and easily pierced with a fork, strain them and use a scale to measure 15 ounces for the classic hummus recipe. 

4. Add all the ingredients except the olive oil and water to a food processor and blend until smooth. 

5. Slowly add the olive oil and water to create desired consistency.

6. Top with Za’atar spice and serve with crudité or bread of choice.


TIPS

**If buying canned chickpeas, make sure the can is BPA free.

 

Fancy Deviled Eggs

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No home kitchen is complete without a go-to recipe for deviled eggs that you can count on come party time. A brunch classic at our house, these deviled eggs up the ante with smoked salmon, along with the savory flavors of tahini and Dijon mustard. 

This recipe yields 16 deviled eggs 

INGREDIENTS

  • 8 eggs
  • 4 ounces smoked salmon
  • 2 tablespoons tahini
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • 2 tablespoons chives, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon coconut fat
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • Salmon roe and/or chives, for garnish
  • 8 eggs
  • 115 g smoked salmon
  • 2 tablespoons tahini
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • 2 tablespoons chives, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon coconut fat
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • Salmon roe and/or chives, for garnish

Directions

  1. Bring a pot of water to a rolling boil. Gently place eggs in the pot, lowering them in with a spider whisk. Cook for 12 minutes. Remove from the pot and allow to cool.

  2. Once eggs are cool, gently peel off shells and cut in half lengthwise. Carefully spoon out the yolk into a mixing bowl and arrange egg whites on a plate. Lightly salt the whites.

  3. Add salmon, tahini, mustard, chives, lemon juice, coconut fat, salt, and pepper to the mixing bowl.

  4. Using a spatula, mix together until it forms a creamy consistency. 

  5. Using a spoon, fill the egg whites with some of the salmon filling.

  6. Garnish with salmon roe or chives.  

Tips

**You can also mix the filling in a standing mixer fitted with the paddle attachment; however, this is not necessary.

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Sumac and Pomegranate Roasted Carrots

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I love cooking with the Middle Eastern spice sumac for its bright, lemony flavor and vibrant red hue. Pairing it with cilantro, pomegranate seeds, and tahini dressing enlivens roasted carrots in the most beautiful way. 

This recipe yields 6 servings

INGREDIENTS

  • 1 pound carrots
  • 1 tablespoon olive oil
  • 1 tablespoon duck fat or coconut oil
  • 1 tablespoon sumac
  • PrimaFoodie Tahini Dressing
  • 1 tablespoon chopped cilantro
  • ⅛ cup pomegranate seeds
  • 450 g carrots
  • 1 tablespoon olive oil
  • 1 tablespoon duck fat or coconut oil
  • 1 tablespoon sumac
  • PrimaFoodie Tahini Dressing
  • 1 tablespoon chopped cilantro
  • 2 tablespoons pomegranate seeds

Directions

1. Preheat oven to 425 degrees Fahrenheit / 220 degrees Celsius.

2. Line a baking sheet with parchment paper. Put carrots on the sheet and drizzle with olive oil, duck fat (or coconut oil), and sumac. Toss evenly and distribute carrots across the sheet, making sure they have plenty of room.
 
3. Bake for 20-30 minutes until tender.

4. Whip up PrimaFoodie tahini dressing.

5. When carrots are finished, remove from oven and transfer to a serving plate.

6. Drizzle with tahini dressing, chopped cilantro, and pomegranate seeds and chopped cilantro. 

7. Serve.  

Tips

**If you are not on a SIBO protocol, adding garlic to this roasted carrot dish is delicious. De-shell whole cloves and place them on the baking sheet with the carrots during the last 10-15 minutes of cook time. 

**If you are not a fan of cilantro, you can also top these carrots with fresh thyme or parsley.

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Tahini Dressing

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Tahini — a condiment made from toasted hulled sesame seeds — is popular throughout the Mediterranean and North Africa thanks to its distinctive nutty flavor and versatility. You may only know tahini as an ingredient in hummus, but it’s equally worthy as a dressing or vegetable dip by combining the paste with the sweetness of honey and the piquant flavor of Dijon mustard and garlic.

This recipe yields 16 ounces

INGREDIENTS

  • ¼ cup tahini
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt
  • 60 ml tahini
  • 60 ml olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt

Directions

Whisk all ingredients together in a large bowl for a creamy salad dressing. When making a dip, less water creates a thicker consistency. 

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