Roasted Jalapeño & Honey Hummus

Holy Hummus.

I think I’ve discovered my favorite snack, like… ever.

This stuff is legit.


Don’t get me wrong, my other hummus recipes are awesome.  I love making this stuff from scratch.  It’s so easy and I love being able to customize the flavors.  This recipe puts all others to shame.  It’s just so-freakin-awesome.

The idea for this hummus recipe came from one of my absolute favorite bloggers, Jessica, from How Sweet It Is.  Not only do I love reading her hilarious stories, Jessica has just the best recipes.  Her pictures are amazing too.  I knew I had to try this recipe out when I read it a week or two ago.  I love roasting peppers and adding honey to hummus was something I had never even heard of.  I’m all in.


Roasted Jalapeño & Honey Hummus


1-4 Jalapeño Peppers, roasted*

2 cans Chickpeas, drained, reserving liquid

1/4 cup Tahini

1/4 cup Honey

1/4 cup Olive Oil

2 cloves Garlic, minced

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Cumin

1/4 teaspoon Garlic Powder


*To roast the jalapeños, you can hold them with heat-safe tongs over a gas range, or you can roast them in the oven (what I do) on a foil-lined baking sheet.  Roast at 400 checking/flipping every 5-10 minutes or so, until the peppers are soft and browning.  I used 4 peppers with seeds.  Use one at a time, tasting to see how spicy it is.  Dave and I love spicy food, this is about average spice for us.  Remove the seeds if you don’t like spice at all.*

1.  Add the chickpeas, jalapeño, and garlic to the food processor.  Pulse until finely chopped.  

2.  Add in the tahini, honey, and all four spices and continue to blend, stopping to scrape down the sides if necessary.  With the processor turned on, slowly stream about half of the olive oil into the hummus.  Depending on how you like the consistency, add in a few tablespoons of the bean “juice” (from draining the chickpeas).  Keep processing until you get the desired consistency, adding bean juice or oil as you go.  I stop and taste often.  Serve with chips, cucumber slices, carrots, or spread on a sandwich!  MMM!

Recipe adapted from:  How Sweet It Is

Ready to whirl!

Ready to whirl!

photo 3 (1)

So while these pics might look like any old hummus… I promise you, this stuff is special.  Try it out!

photo (1)

Or… try another one of my favorite dips!

Buffalo Chicken Dip

Buffalo Chicken Dip

Italian Hoagie Dip

Italian Hoagie Dip

Smoked Salmon Dip

Smoked Salmon Dip

Falafel-Crusted Chicken w/ Hummus-Slaw Pitas

Life would be so much easier if I had three sous chefs helping me cook dinner every night.  Is that so much to ask for people?
Last week, Dave and I cooked up a delicious new dinner with our friends  Dave and Betsy.  (I do have to mention that they are actually Dave & Elizabeth just like we are… weird!) They are foodies just like us and we absolutely love trying new things with them (Check out our spectacular meal at Modo Mio).  I was happy to have lots of help in the kitchen- especially since the other Dave was the only one who could find the Falafel mix we needed!  You may have to visit more than one grocery store like we did, just a heads up.
This recipe was so tasty and really different than anything else I’ve tried before.  It could also be easily made and put over a bed of lettuce as a salad or stuffed into a wrap too!

Falafel-Crusted Chicken w/ Hummus-Slaw Pitas​

Cooking spray
2 packages of Chicken Breast Tenders (pre-cut saves time and is inexpensive!)
1 tablespoon extra-virgin olive oil
1/2 cup falafel mix (We used Casbah brand)
4 whole-wheat pitas, halved
1/4 cup Hummus (I made some homemade real quick first, but you can use store-bought if you want!)
Grated zest and juice of 1 lemon
1 Tablespoon Sriracha
1 package shredded coleslaw mix
6 radishes, halved and thinly sliced
1 cup chopped fresh parsley
Sea Salt and Black Pepper


1.  Preheat the oven to 425 degrees F. Coat a foil-lined backing sheet with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. (It will stick, I promise!) Arrange the chicken on the baking sheet and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.

2.  Meanwhile, mix the hummus, lemon zest and juice, Sriracha and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt and pepper.  Add more Hummus, seasoning, or Sriracha to taste.  (This part was Dave’s job so I’m sure a little extra Sriracha slipped in! 😉 )

3.  Stick some slaw, two chicken tenders, and a drizzle of the reserved sauce into a pita and serve warm.

Recipe slightly adapted from:  Food Network Magazine
I couldn't believe how evenly the falafel mix coated the chicken without any egg!

I couldn’t believe how evenly the falafel mix coated the chicken without any egg!

Slaw it up!

Slaw it up!

Ready to eat... nom nom

Ready to eat… nom nom

Delish!  We made some simple sauteed zucchini and onion on the side.

Delish! We made some simple sauteed zucchini and onion on the side.

Miss Stelly lookin' pretty as usual

Miss Stelly lookin’ pretty as usual

Shrimp & Couscous w/ Yogurt-Hummus Sauce

This recipe reminds me of Israel.  Sighhhhh…. everything with hummus does.  Really.  That might be because hummus is all I ate there.

Anyway, this “20-Minute” simple recipe didn’t seem so simple to me at first.  I rarely make shrimp (Dave will. not. eat it) and I’ve never made couscous before.  So on the recipe anxiety scale of 1-10 (1 being toasting bread and 10 being a Baked Alaska) this shrimp dish was at a 6… I was worried!

To make matters worse, I even had to make this dish with shrimp… and another with chicken for Dave…

But (would you believe it) it all turned out fine.  The Food Network knows their shit.  This IS an easy recipe, and it DID take me 20 minutes.  LOL.  All that worrying for nothing.  That’s never happened to me before… totally new experience……… ………

Anyway, let me just tell you… it’s freakin’ delicious.  So good.  It’s like, lick the bowl good.  And- yes, I did.

Shrimp & Couscous w/ Yogurt-Hummus Sauce

Makes 4 Servings of couscous salad and sauce.  I made 1 serving of shrimp, 1 of sliced chicken breast for Dave, and the rest of the couscous salad I used for another meal!


1 cup whole wheat couscous
1/4 cup golden raisins
2 tablespoons olive oil
1/2 cup Fat Free Greek yogurt
1 Tablespoon Hummus (I prefer Sabra if I didn’t make it myself)
1 teaspoon dried Dill or 1 Tablespoon Fresh 
Sea Salt and Black Pepper to taste
4oz Shrimp per Serving (I used frozen that I thawed)
1 cup cherry tomatoes, halved
1/2 teaspoon Hot Hungarian Paprika (or regular if you don’t have hot… and add a dash of Cayenne!)
Juice from 1/2 a Lemon
1.  Make the couscous.  Combine the couscous, raisins and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.  It’s magic!

2.  Make the sauce.  Stir together the yogurt, hummus, dill,  and 1 to 2 tablespoons water in another bowl. Season with salt and pepper and set aside in the refrigerator.

3.  Cook the shrimp.  Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and hot paprika together.  Cook in a small saute pan over medium heat until the shrimp is cooked through (maybe 4 minutes?  It does not take long.  If you’re using pre-cooked shrimp, just heat through.)  Drizzle the lemon juice ontop of the shrimp-tomato mixture.  

4.  Assemble!  Fluff the couscous with a fork.  Place the couscous in a bowl or plate, add the shrimp mixture ontop.  Scrape any of the saucy drippings from the pan into the sauce and stir.  Place a dollop of sauce ontop of the shrimp/tomato mixture.  ENJOY!

Recipe slightly adapted from:  Food Network Kitchens

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Cookin' the shrimp/chicken and tomatoes

Cookin’ the shrimp/chicken and tomatoes

One chicken and one shrimp (with a few pieces of chicken snitched!  :) )

One chicken and one shrimp (with a few pieces of chicken snitched! 🙂 )

YUM!  I topped mine with some parsley.

YUM! I topped mine with some parsley.

Mixed all up, this is one delicious meal!

Mixed all up, this is one delicious meal!


See, that totally wasn’t hard at all!  Once you think about it in four simple steps:  Make the Couscous, Make the Sauce, Cook the Shrimp, and Assemble!  That’s all!  It was so tasty and different than anything I’ve ever made before.  I really enjoyed a break from all of the spicy food we normally eat.

Pumpkin Hummus

So, like… OMG.  Why did I not try this before?!  If you’re looking for a new hummus recipe or just something fun to bring into your Fall-Season appetizer repertoire… look no further.

You won’t believe how long it took me to find a can of Pumpkin at Wegmans this week.  I looked everywhere without success, and even the person checking me out didn’t know where it was.  Why aren’t cans and cans of pumpkin on display next to some cranberry sauce?  Thanksgiving didn’t even happen yet!!!!  At least at our Wegmans (Dunkin’ Donuts, Starbucks, Giant, and others too…) they have moved on from Thanksgiving 2 weeks prior and are already focused on Christmas.  REALLY?!

If you’re like me and are still in a super Pumkin-ey mood… you’re welcome.  This recipe is bomb.   Also, if you like my first Hummus Recipe (also my most “pinned” recipe on Pinterest), you’re going to love this one too.

Pumpkin Hummus

Recipe Adapted from: Cooking Light 


2 Tablespoons Tahini

2 Tablespoons Fresh Lemon Juice

1 teaspoon Cumin

1 teaspoon Sunflower Seed Oil (or Olive Oil!)

1/2-3/4 teaspoon Sea Salt

1/8 teaspoon Cayenne Pepper (I used closer to 1/4 teaspoon)

1 15-oz can Pumpkin (NOT PUMPKIN PIE MIX!)

1 teaspoon Minced Garlic

2 Tablespoons Fresh Flat-Leaf Parsley, chopped

1 Tablespoon Raw Pumpkin Seeds (shelled)

Crackers, Chips, or Whole Wheat Pita for dipping (or just a spoon!!)


1.  Put the first eight ingredients into a food processor or blender (tahini through garlic).  Blend until smooth. 

2.  Add chopped parsley and blend until it’s just mixed in completely.

3.  Sprinkle with Pumpkin Seeds and extra Parsley.  

Note:  Hummus is always better a few hours after making it, so if you can, refrigerate before topping and enjoy in a little while! 

How cute are those measuring spoons?

That’s all! SO easy!



Dave, Donny, and I devoured the entire batch of this Pumpkin Hummus while we were cooking and preparing for Friendsgiving.  The hummus is just pumpkin-ey enough to notice but the spice from the cayenne brings it in a totally different direction than your typical pumpkin dish.

This recipe is also so easy.  Like, you just throw everything in the food processor and it’s done!  Why would you EVER need to buy hummus again?!  I don’t!!

Alyan’s Restaurant

I don’t know who Alyan is, but I love him.  Or her.  

One of our apartment hunting days brought us to South Street in Philadelphia.  We were intriuged when we walked by Alyan’s Restaurant, boasting a neon “Best Falafel in Philly” sign.  Show me what you got, Alyan’s.

We were the only people in the tiny restaurant, and were seated in the back “green” room.  While Robert Irvine would throw a fit at the dusty hanging plants, it was nice to have some natural skylight from the ceiling.

After a quick Yelp hunt, I decided to start off with the Mint Iced Tea- which was fabulous.  We also got a small order of their fries, which were served piping hot.  They had hot peppers and onions mixed into it, which personally I could have done with a lot more of them… but they were really tasty and definitely “real” fries… not frozen.

Love me some fries.

I ordered the Falafel Sandwich w/ Hummus- someone had to try it!  It was SOOOOOO GOOD.  The Falafel was shoved into a fresh pita with some lettuce, tomatoes, onions, and slathered with hummus.


Look. at. THAT!


Dave ordered the Shawarma Sandwich (our favorite thing ever since Israel) with all the fixins as well.

Both sandwiches were sooo good

For everything, the total $18.  Like… really?!  I want to move to South Street now and eat here everyday!  The food was awesome, and at $6 average sandwich cost- they give you a TON of food.  We were full for the rest of the day and didn’t even end up going to the dinner plans we had!


Green Hummus (2 Ways)

It so happens that St. Patty’s Day is the same week as my friend Donny’s Birthday.  What a perfect time for a party 🙂  Donny is a friend of ours that we met on our trip to Israel and also happens to be a MAJOR foodie.  Dare I even say more than I am?  Let me just tell you that the last time we visited, he sliced his own slab of bacon to cook up for us in the morning.  MMM!

Us hanging out at Donny's amazing townhouse in Baltimore last spring!

Needless to say, I felt like Donny’s birthday would be the perfect event to try out a few new recipes.  Donny suggested I try to make some kind of GREEN hummus for St. Patty’s holiday.  I found two completely different recipes that I had to test.  And so should you… they are delish!  If the green hummus is intimidating, try to start out with my basic hummus recipe.  It’s so easy and you’ll never buy it at the store again!

Four Herb Hummus


1 handful Fresh Cilantro Leaves (1)

1 Tablespoon Dill (2)

1 teaspoon Parsley (3)

1 Tablespoon Basil (4, I used the fresh basil in a tube… sounds gross but its GREAT.  You can get it at the grocery store… or use fresh  leaves!)

Juice from 1/2 of a Lemon

2 teaspoons Minced Garlic

2 teaspoons Tahini Paste

1 can Chickpeas (save the liquid to use to make the right consistency if necessary)

1 teaspoon Olive Oil

1 teaspoon Salt

sprinkle or to taste Cayenne Pepper


Blend everything together in a food processor.  Let it blend until all of the herbs are finely chopped and the chickpeas are no longer chunky.  Taste and season if necessary.  I garnished mine with a few cilantro leaves and a sprinkle of dill.  YUM!

Four Herb Hummus

Edamame Hummus

Inspired by Trader Joe’s Edamame Hummus


2 cups Frozen Shelled Edamame Beans (I used Trader Joe’s)

1.5 Tablespoons Tahini Paste

1 Tablespoon EVOO

1 Tablespoon Minced Garlic

Juice from almost a whole Lemon

1 teaspoon Salt

sprinkle Cayenne Pepper


1.  Put the edamame in a pot and cover with water.  Bring to a boil.  Cook for about 5 minutes or until beans are tender.  Drain and rinse under cold water to preserve the bright green color.

2.  Put everything in a food processor except a few edamame beans (save them for garnish).  Process until smooth and adjust seasoning if necessary.

3.  Serve chilled and garnish with a few edamame beans if you want.

Stelly wanted a taste! She didn't like that I was trying to use our hardwood floor as background for my pic lol

Edamame Hummus