Homemade tortillas are versatile and essential in the kitchen, standing out among culinary creations. Originating from the heart of Mexican cuisine, this thin, unleavened flatbread has become a global sensation, loved for its simplicity, flexibility, and deliciousness.

If you want to learn how to make soft and flexible homemade tortillas that taste much better than store-bought ones, look no further! With this recipe, you can make tortillas in any size you want. Once you try making them yourself, you’ll never go back to buying them from the store. These homemade tortillas are not only delicious but also easy to prepare in advance. To serve, simply heat them in the microwave or on the stove.

INGREDIENTS FOR HOMEMADE FLOUR TORTILLAS

• Flour: At the core of any great tortilla recipe lies the flour. Typically, all-purpose flour is used, providing the right balance of gluten for elasticity and tenderness. This ingredient is the canvas on which the rest of the flavors will dance.
• Salt: The flavor enhancer. A pinch of salt may seem minor, but it’s the secret behind enhancing the flavors of your homemade tortillas. It brings out the natural taste of the flour and adds a subtle savory note to the final product.
• Water: The binding element. Water acts as the glue that brings the dough together. Adding water in the right proportion ensures a pliable and easy-to-work-with dough, allowing you to achieve that perfect thinness in your tortillas.
• Baking Powder: The leavening agent. While traditional tortillas are unleavened, a touch of baking powder can contribute to a lighter texture. It’s a subtle addition that can make your homemade tortillas soft and slightly puffy.
• Olive Oil: The moisture infuser. For that extra touch of richness and moisture, incorporating a bit of olive oil into your tortilla dough can elevate the flavor and texture. It adds a subtle complexity that complements various fillings.

HOW TO MAKE HOMEMADE TORTILLAS: STEP-BY-STEP GUIDE

Making homemade flour tortillas is a rewarding culinary endeavor that adds a personal touch to your meals. These soft, pliable discs are versatile and can be used in various dishes, from tacos to wraps. Here’s a simple step-by-step guide to help you make delicious homemade flour tortillas:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Add the olive oil to the dry ingredients, mixing until the mixture resembles coarse crumbs.
2. Add Water: Gradually add the warm water to the flour mixture, stirring continuously. Continue to mix until the dough comes together. If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more water.
3. Knead the Dough: Transfer the dough to a floured surface and knead it for about 3-5 minutes until it becomes smooth and elastic.
4. Divide the Dough: Divide the dough into golf ball-sized portions. You should get approximately 10-12 balls, depending on the desired size of your homemade tortillas.
5. Rolling the Tortillas: On a floured surface, roll each ball into a thin, round disc. Aim for about 6-8 inches in diameter. You can use a rolling pin or the palms of your hands.
6. Heat the Skillet: Preheat a skillet or griddle over medium-high heat. It’s essential to have a hot surface for cooking the homemade tortillas.
7. Cook the Tortillas: Place a rolled-out tortilla onto the hot skillet. Cook for about 30 seconds to 1 minute or until small bubbles appear on the surface.
8. Flip and Cook: Once you see bubbles, flip the tortilla and cook the other side for an additional 30 seconds to 1 minute. You should see light golden brown spots on both sides. (If flour accumulates in the skillet, wipe it between tortillas with a damp paper towel.)
9. Keep Warm: As you cook each tortilla, place them on a plate and cover them with a clean kitchen towel. This keeps them warm and pliable.

TIPS FOR PERFECT TORTILLAS

• Use Warm Water: Ensure the water you add to the dough is warm. This helps activate the gluten in the flour, resulting in a more elastic and pliable dough.
• Don’t Skip the Resting Time: Resting the dough after kneading is important as it allows the gluten to relax, making it easier to roll out tortillas. If you notice the dough shrinking while rolling it out, the gluten hasn’t relaxed enough. Simply let it rest for another 15 to 30 minutes before trying again.
• Experiment with Thickness: The thickness of your tortillas can vary based on personal preference. Thicker tortillas are suitable for hearty wraps, while thinner ones are ideal for delicate dishes like tacos. Thick tortillas won’t puff up.
• Temperature Matters: Ensure your skillet is adequately preheated. A hot surface is key to achieving that slight char and perfect puffiness.
• Try Different Oils: Experiment with different oils for added flavor. Olive oil provides a subtle richness, but you can use vegetable oil or even melted butter for a different taste.
• Keep Them Covered: To prevent drying out, cover your freshly cooked tortillas with a clean kitchen towel or tortilla warmer while you finish the batch.
• Press or Roll: If you want a perfectly round shape, use a tortilla press. For a more rustic look, roll them out with a rolling pin.
• Making in Advance:If you want, you can make the dough in advance. Just make the dough and let it rest for 10 minutes. Then cover tightly with plastic wrap and refrigerate for up to 48 hours.
• Rigid Tortillas: If your homemade tortillas feel rigid after cooking, you cooked them too long or the heat was too high. Cook them just long enough to get some bubbles on the surface and some light brown spots on the bottom. Then turn them over and cook for another 30 seconds.

STORAGE OF HOMEMADE TORTILLAS

Store your homemade tortillas in an airtight container or ziplock bag at room temperature for short-term use 5-7 days, but they will become stiff when cold. When you want to use one or two, place them on a slightly damp paper towel and microwave for 10-20 seconds. They will be nice and soft again.

For longer storage, freeze them with parchment paper between each tortilla.

WAYS TO ENJOY TORTILLAS

1. Classic Tacos and Burritos: Stuff your homemade tortillas with seasoned meats, beans, cheese, and your favorite toppings for a classic taco or burrito.

2. Quesadillas: Layer cheese between tortillas and cook until melted for a quick and satisfying quesadilla.

3. Wraps and Roll-Ups: Use homemade tortillas as a wrap for sandwich fillings, creating a portable and mess-free meal.

4. Chips and Salsa: Cut tortillas into triangles, bake until crispy, and enjoy with your favorite salsa, guacamole, classic hummus, or green hummus.

5. Pizza: They can also be used as a base for super thin pizzas. Just brush lightly with olive oil and top with your favorite pizza ingredients. I love pesto, some fresh mozzarella, bacon, and a sprinkle of fresh herbs. Place them in a very hot oven (440˚F/230˚C) for 4-5 minutes or until golden.

Tortillas, with their simple yet foundational ingredients, have transcended cultural boundaries to become a culinary staple worldwide. From their creation in Mexican kitchens to gracing tables across continents, these flatbreads are a testament to the beauty of simplicity in cooking. Whether you’re a seasoned chef or a novice in the kitchen, mastering the art of tortillas opens up a world of delicious possibilities. So, roll up your sleeves, embrace the simplicity of flour, salt, water, baking powder, and olive oil, and embark on a culinary journey that celebrates the art of the tortilla.

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How to Make Homemade Flour Tortillas

Making homemade flour tortillas is a joy. Just mix flour, salt, baking powder, olive oil, and water. Roll, cook, and enjoy these soft, versatile discs to elevate your meals. Mastering this art adds a personal touch to your favorite dishes. Each bite is a flavor symphony for a truly satisfying culinary experience.

Course Cooking Basics, Side Dish

Cuisine Mexican

Keyword Flour Tortillas, Homemade Tortillas, tortillas recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 Tortillas

Author Anna

Equipment

• Large bowl
• Spatula
• Rolling Pin

Ingredients

• 3 cups (360g/12.6oz ) wheat flour
• 1 tsp salt
• 1 tsp baking powder
• 1 cup warm water
• ⅓ cup olive oil

Instructions

• In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Add the olive oil to the dry ingredients, mixing until the mixture resembles coarse crumbs.
• Gradually add the warm water to the flour mixture, stirring continuously. Continue to mix until the dough comes together. If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more water.
• Transfer the dough to a floured surface and knead it for about 3-5 minutes until it becomes smooth and elastic.
• Divide the dough into golf ball-sized portions. You should get approximately 10-12 balls, depending on the desired size of your tortillas.
• On a floured surface, roll each ball into a thin, round disc. Aim for about 6-8 inches in diameter. You can use a rolling pin or the palms of your hands.
• Preheat a skillet or griddle over medium-high heat. It’s essential to have a hot surface for cooking the tortillas.
• Place a rolled-out tortilla onto the hot skillet. Cook for about 30 seconds to 1 minute or until small bubbles appear on the surface.
• Once you see bubbles, flip the tortilla and cook the other side for an additional 30 seconds to 1 minute. You should see light golden brown spots on both sides. (If flour accumulates in the skillet, wipe it between tortillas with a damp paper towel.)
• As you cook each tortilla, place them on a plate and cover them with a clean kitchen towel. This keeps them warm and pliable.

The post How to Make Homemade Flour Tortillas appeared first on Anna Rissato.

Guacamole, a beloved classic of Mexican cuisine, is not just a dip but a versatile, nutritious delight adored worldwide. This creamy, flavorful concoction is incredibly simple to prepare and boasts an array of health benefits. Let’s delve into the luscious world of guacamole, from its key ingredients to its various health advantages.

GUACAMOLE INGREDIENTS

At the heart of every guacamole recipe lies the avocado – the buttery, creamy fruit that imparts the lush texture and rich taste. Here’s a list of basic ingredients required to craft the perfect guacamole:

• Avocados: Select ripe, yet firm avocados for that perfect consistency.
• Lime Juice: Fresh lime juice lends a tangy zest and helps prevent the avocados from browning.
• Red Onion: Finely chopped for a subtle bite and added crunch.
• Fresh Cilantro: Chopped to infuse a burst of herbal freshness. If you’re part of the population that dislikes fresh cilantro, ignore it.
• Peppers: Choose Jalapeños or other spicy peppers. They bring a spicy kick and a unique depth of flavor to guacamole.
• Tomato: Diced tomatoes add a splash of color and a juicy texture.
• Garlic: A hint of garlic adds depth and an aromatic essence.
• Salt and Pepper: Essential for seasoning the mixture.

CHOOSING THE PERFECT AVOCADO FOR GUACAMOLE

Selecting the right avocado is crucial for crafting a tantalizing guacamole. Opt for ripe avocados that yield slightly to gentle pressure when squeezed – they should feel firm yet give way slightly. If you’re not using them immediately, look for avocados that are still slightly under-ripe as they will ripen further at home. Color is not always a reliable indicator, but typically, ripe avocados tend to be darker in hue. Avoid avocados that are mushy or have significant indentations, as they may be overripe or damaged.

HOW TO MAKE GUACAMOLE

1. Cut two ripe avocados in half, remove the pits and skins, and place them in a bowl.
2. Use a fork to gently mash them into the desired level of coarse chunks.
3. Add the onion, tomato, coriander, jalapeño pepper, lemon juice, black pepper, salt and mix everything.

That’s it. The easiest and most delicious guacamole!

USEFUL TIPS

• Peppers can vary in their level of spiciness. To avoid making your dish too spicy, begin by adding only half of a Jalapeño or other spicy pepper, and if you feel comfortable, add more to taste. Keep in mind that the heat level of fresh ingredients can vary, so it’s essential to start with this recipe as a base and make adjustments according to your preferences.
• When handling spicy peppers, be cautious. Wash hands thoroughly and avoid touching eyes for several hours.
• Use fresh limes instead of bottled lime juice. The difference in flavor will be worth it.
• For the best guacamole, it’s essential to choose ripe but firm avocados. Make sure to avoid avocados that are too soft or too hard. If the avocados aren’t ripe enough, the guacamole will lack flavor. On the other hand, if they’re too ripe, the guacamole will also be tasteless. So, always opt for avocados that are just the right amount of ripeness.

STORAGE AND SHELF LIFE

While guacamole is best enjoyed fresh, there are some methods to prolong its shelf life. To prevent browning, press plastic wrap directly onto the surface of the guacamole to limit its exposure to air. A squeeze of extra lime juice over the top also aids in maintaining its vibrant green color. Refrigerate in an airtight container and consume within a day or two for the most satisfying flavors and textures.

SERVING AND PAIRING GUACAMOLE

Guacamole’s versatility extends beyond merely being a dip. It can accompany a variety of dishes and snacks, adding a flavorful touch to any meal. Here are some serving and pairing suggestions:

• Classic Dip: Pair with tortilla chips for the timeless combo.
• Topping: Use as a garnish for tacos, burritos, or nachos.
• Sandwich Spread: Spread on bread for an avocado toast or as a sandwich condiment.
• Salad Dressing: Drizzle over salads for a creamy, tangy twist.

HEALTH BENEFITS OF GUACAMOLE

Guacamole isn’t just a delectable dip; it’s a nutrient-rich powerhouse. Avocados, the main ingredient, are loaded with healthy monounsaturated fats, essential for heart health. They are also abundant in fiber, vitamins, and minerals. The addition of lime juice not only enhances flavor but also provides a punch of vitamin C. The medley of fresh vegetables like tomatoes, onions, and cilantro adds a burst of nutrients to the mix.

Guacamole is not just a delicious treat; it’s a nutritional powerhouse. From its creamy texture to its vibrant taste, this versatile dip offers an assortment of health benefits. It’s an ideal addition to any gathering or meal, adding a touch of freshness and depth to the table. So, grab those avocados, start mashing, and treat yourself to the goodness of homemade guacamole.

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How To Make Guacamole

Experience the zesty flavors of a traditional guacamole recipe with ripe avocados, zingy lime, and fresh cilantro. Perfect for chips or tacos!

Course Appetizer, Dip, Side Dish, Snack

Cuisine Mexican

Keyword Homemade Guacamole, Simple Guacamole Recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 Servings

Calories 172kcal

Author Anna

Equipment

• Bowl
• Fork
• Knife
• Chopping bord

Ingredients

• 2 medium ripe avocados
• ½ ripe tomato chopped (seeds and pulp removed)
• ¼ cup red onion chopped
• 1 tbsp fresh lemon juice
• 1-2 jalapeño or other spicy peppers chopped (stems and seeds removed)
• 2 tbsp fresh cilantro chopped
• 1 pinch black pepper
• ¼ tsp salt or to taste

Instructions

• Cut the avocado in half. Remove the pit, scoop out the avocado meat with a spoon, and place in a bowl.
• Mash the avocado gently with a fork to the desired level of avocado chunks. (Don’t overdo it! The guacamole should be a little heavy.)
• Add the remaining ingredients and mix it.
• Refrigerate until ready to serve.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 11g | Protein: 2.3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 154mg | Potassium: 564mg | Fiber: 7g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 0.65mg

The post How To Make Guacamole appeared first on Anna Rissato.

Hummus, that creamy and flavorful Middle Eastern dip, has made its way into kitchens and hearts around the world. It’s a versatile and healthy snack that’s incredibly easy to make. But what if I told you there’s a way to take this beloved dip to the next level? Enter green hummus, a vibrant and nutritious twist on the classic hummus recipe. In this blog, I’ll guide you through creating this delectable green hummus, from the ingredients to serving suggestions, along with tips, storage, and its numerous health benefits.

INGREDIENTS FOR GREEN HUMMUS

Before we dive into the health benefits and serving ideas, let’s get to know the ingredients you’ll need for your green hummus:

• Cooked Chickpeas: The heart of any hummus recipe, chickpeas provide a creamy base and a good dose of plant-based protein and fiber.
• Aquafaba: This is the liquid from the canned chickpeas or the cooking water if you use dried chickpeas. It’s the secret ingredient for achieving that silky-smooth texture.
• Tahini: A staple in hummus, tahini is a paste made from roasted sesame seeds. It adds a nutty richness to the dip.
• Olive Oil: For a silky texture and a touch of Mediterranean flavor.
• Spinach: The star ingredient that gives your hummus its vivid green color and a boost of nutrients. Spinach is rich in vitamins and antioxidants.
• Chopped Parsley: Fresh parsley adds a pop of color and a hint of freshness to your green hummus.
• Lime Juice: A tangy component that brightens the flavors and keeps the dip fresh.
• Green Onion: For a mild onion flavor.
• Garlic: A clove of garlic adds depth to the flavor of your hummus.
• Cumin: This earthy spice complements the other ingredients and adds a touch of warmth.
• Salt: To enhance the overall taste and balance the flavors.

Now that you have your ingredients ready, let’s move on to the process of making green hummus.

INSTRUCTIONS FOR MAKING GREEN HUMMUS

1. Prepare Your Chickpeas: If using canned chickpeas, drain and rinse them thoroughly. If using dried chickpeas, soak and cook them until they’re tender. (Reserve liquid from the cooking or the can.)
2. Blend Until Smooth: In a food processor, combine the chickpeas, aquafaba, tahini, olive oil, spinach, chopped parsley, lemon juice, green onion, garlic, cumin, and salt. Process the mixture until you achieve a creamy and uniform texture. You may need to scrape down the sides of the bowl and blend again to ensure everything is well incorporated.
3. Taste and Adjust: Taste your hummus and adjust the seasoning, adding more salt, lemon juice, or spices to suit your preference.
4. Serve: Transfer the green hummus to a serving bowl. You can garnish it with a drizzle of olive oil, some extra chopped parsley, or a sprinkle of cumin for added visual appeal.

SERVING SUGGESTIONS

Green hummus is not only delicious but also incredibly versatile. Here are some serving ideas to get you started:

1. Dip with Fresh Veggies: Serve your green hummus with a platter of fresh, crunchy vegetables like carrots, cucumbers, and bell peppers.
2. Classic Dipping: Serve green hummus alongside a platter of freshly fried or baked falafels or chicken balls. The creamy hummus complements the crispy exterior and savory interior of the falafels and chicken balls.
3. Pita Bread or Chips: Warm pita bread or toasted pita chips are classic choices for enjoying hummus.
4. Spread on Sandwiches: Use hummus as a spread in sandwiches or wraps for an extra burst of flavor and nutrition.
5. Falafel Wrap: Create a delightful falafel wrap by spreading a generous layer of hummus on a warm flatbread or pita. Add falafels, fresh vegetables, and a drizzle of tahini sauce for a satisfying and flavorful sandwich.
6. Salad Dressing: Thin it out with a bit of water or lemon juice and drizzle it over your favorite salad for a unique dressing.
7. Buddha Bowls: Add a dollop of green hummus to your grain and vegetable bowls for a creamy, flavorful element.
8. Grilled Protein: It pairs wonderfully with grilled chicken, lamb, or fish, adding a refreshing contrast to the savory meat.

Now that you’re well-acquainted with the art of making and serving green hummus, let’s delve into some tips, storage suggestions, and the numerous health benefits of this vibrant dip.

TIPS FOR MAKING GREEN HUMMUS

• Blanch the Spinach: To maintain the bright green color of your hummus, consider blanching the spinach for a few seconds before using it in the recipe.
• Customize the Consistency: Adjust the amount of aquafaba or water you use to achieve your desired consistency. Some like their hummus thicker, while others prefer it smoother and creamier.
• Experiment with Herbs: While parsley is the classic choice for green hummus, don’t be afraid to experiment with other herbs like cilantro, basil, or mint for unique flavor profiles.
• Roast the Garlic: Roasting the garlic before blending can mellow its flavor and add a subtle sweetness to the hummus.

STORAGE

If you happen to have leftovers (which is quite rare with this delicious dip), here’s how you can store hummus:

Refrigerator: Place the hummus in an airtight container and store it in the refrigerator for up to a week.

Freezer: You can freeze hummus for longer storage. Just ensure it’s in a freezer-safe container, leaving some space for expansion. It can be stored for up to three months.

HEALTH BENEFITS OF GREEN HUMMUS

Green hummus offers a plethora of health benefits due to its wholesome ingredients:

1. Nutrient-Rich: Spinach, parsley, and lemon juice are packed with vitamins and antioxidants, making this dip a nutrient powerhouse.
2. Fiber: Chickpeas are a great source of dietary fiber, aiding in digestion and helping you feel full.
3. Protein: Chickpeas also provide a plant-based source of protein, essential for muscle and tissue repair.
4. Low in Saturated Fat: With the inclusion of olive oil, green hummus is a heart-healthy choice as it is low in saturated fat.
5. Antioxidants: Garlic and spinach are both rich in antioxidants, which can protect your cells from oxidative stress.
6. Versatile: As a low-fat and plant-based option, hummus is suitable for various dietary preferences, including vegan and vegetarian.
7. Gluten-Free: This dip is inherently gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
8. Fresh and Vibrant: Green hummus is an ideal way to incorporate more vegetables into your diet while enjoying a delicious dip.

GREEN HUMMUS: A FRESH SPIN ON A CLASSIC DIP

Green hummus is a delightful and nutritious twist on traditional hummus. It not only adds a vibrant pop of color to your table but also offers a wealth of health benefits. With its versatile serving options and ease of preparation, it’s a perfect addition to your culinary repertoire. So, why not give this fresh and flavorful green hummus a try and enjoy the delicious journey of homemade dips?

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Green Hummus Recipe

Elevate your hummus game with my vibrant Green Hummus recipe, featuring spinach, chickpeas, and fresh herbs. A nutritious and flavorful dip!

Course Appetizer, Dip, Side Dish, Snack

Cuisine Healthy, Mediterranean

Keyword green chickpea hummus, Healthy Hummus Recipe, Homemade hummus, Mediterranean Hummus

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 Servings

Calories 260kcal

Author Anna

Equipment

• Food processor
• Spatula
• Chopping board
• Knife

Ingredients

• 2 cans (500g/17.6 oz) cooked chickpeas (liquid drained and reserved)
• ⅓ cup Aquafaba or more as needed
• ½ cup tahini
• ¼ cup olive oil
• 1 cup spinach
• ½ cup chopped parsley
• 2 limes (juice only)
• 1 green onion chopped
• 1 clove of garlic
• 1 tsp cumin
• ½ tsp of salt

Instructions

• Prepare chickpeas: If using canned chickpeas, drain and rinse them thoroughly. If using dried chickpeas, soak and cook them until they're tender. (Reserve liquid from the cooking or the can.)
• In a food processor, combine the chickpeas, aquafaba, tahini, olive oil, spinach, chopped parsley, lime juice, green onion, garlic, cumin, and salt.
• Process the mixture until you achieve a creamy and uniform texture. You may need to scrape down the sides of the bowl and blend again to ensure everything is well incorporated.
• Taste your green hummus and adjust the seasoning, adding more salt, lemon juice, or spices to suit your preference.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 22g | Protein: 8.5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 174mg | Potassium: 318mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1054IU | Vitamin C: 13mg | Calcium: 112mg | Iron: 4mg

The post Green Hummus Recipe appeared first on Anna Rissato.

If you’re looking for a delicious homemade hummus recipe, I’ve got one that will blow your mind! By following a few easy tips, you can create a creamy, light, and smooth texture that perfectly complements the flavor. Trust me, you won’t regret giving this incredible chickpea hummus recipe a try!

Hummus is an incredibly nutritious snack that requires only a few ingredients and is an excellent dip or appetizers for parties. Additionally, it can be used as a condiment in sandwiches, salads, and burgers.

WHAT IS HUMMUS

Hummus is a delectable dip or spread that consists of chickpeas, tahini, lemon juice, and spices. It tastes best when accompanied with pita bread and a drizzle of extra virgin olive oil. This dish is a well-liked snack in the Middle East and Mediterranean regions and is incredibly nutritious. You can relish it as a starter or use it as a topping for salads and sandwiches. You can find a variety of hummus flavors, such as roasted red pepper, black or white bean, cauliflower, spinach, and carrot.

INGREDIENTS FOR THE HEALTHY HUMMUS RECIPE

To make this chickpea hummus recipe stand out from store-bought options, it’s crucial to use high-quality ingredients. With only seven simple ingredients, each one must be carefully chosen for optimum taste and texture. Don’t settle for anything less than the best if you want to achieve exceptional results.

• Chickpea – Hummus has chickpeas as its base. Personally, I buy dried chickpeas and cook them myself at home. Although canned chickpeas are available, cooking them at home ensures the best quality and flavor for your hummus.
• Tahini – When it comes to tahini, not all brands are equal. To ensure the best quality, look for brands that only contain one ingredient: sesame seeds. Before adding tahini to your food processor, make sure it has not separated in the jar. If it has, stir it well before using it. Tahini is a great addition to hummus, and you can use store-bought tahini of the highest quality or make your own using my 100% homemade tahini recipe.
• Hummus without tahini – If you have a reason for not using tahini, you can either leave it out or refer to the tips below on what to substitute it with.
• Olive oil –  I would recommend using extra virgin olive oil.
• Ground cumin and salt – These seasonings are ideal for enhancing the flavor of hummus, with cumin providing an extra kick of spice and depth.
• Lemon – Always freshly squeezed.
• Garlic – For optimum taste, it is recommended to use freshly crushed garlic when preparing hummus. The garlic adds a tangy and spicy flavor to the dish, and only a small clove is required for the ideal taste.
• Water – Please refer to the section below for some helpful tips.

HOW TO COOK CHICKPEAS (GARBANZO BEANS)

To prepare the grains, start by washing them thoroughly to remove any dirt or stones. Then, soak the grains in cold water with a small amount of vinegar for at least 12 hours. This step will eliminate antinutrients and hydrate the chickpeas, making cooking easier and ensuring consistent texture throughout all the beans.

METHOD FOR USING A STOVETOP

In a large pot, combine the rinsed and drained chickpeas, a teaspoon of baking soda, and enough water to cover the chickpeas by 5 cm/2 inches.

Bring the pot to a boil. When the water starts to boil, it will form a foam on the surface, remove the foam, and then cover it with a lid. Reduce the heat to low, and simmer for 1 ½ hours for al dente, or 2 hours for a softer texture. 

Test one of the chickpeas for the proper texture, you will be able to easily crush the beans with your fingers. When ready remove from the heat.

METHOD FOR USING INSTANT POT

To a 6-quart Instant Pot or other pressure cooker, add the rinsed and drained chickpeas, a teaspoon of baking soda, and enough water to cover the chickpeas by 5cm/2 inches.

Set the Instant Pot to the manual function on high pressure, and cook for 30-35 minutes for al dente or 35-40 minutes for soft.

When finished, allow for a 10-minute natural pressure release before opening the steam release valve. This allows a little bit of extra time for residual heat to finish cooking the chickpeas.

HOW TO MAKE HOMEMADE HUMMUS

Making hummus is a simple process. The key is to follow the correct order when adding ingredients to your food processor. Begin by adding tahini and lemon juice and processing for approximately a minute before adding any additional ingredients. If a food processor is not available, a high-powered blender can be used as a substitute.

TIPS FOR MAKING CHICKPEA HUMMUS

• To achieve a smooth, creamy texture for your hummus, you can peel the chickpeas. Although it may be a bit tedious, it can make a significant difference in the texture. It’s important to note that the shell of the chickpea contains nutrients, so it’s not necessary to remove it. Ultimately, the decision to peel the chickpeas is up to personal preference. If you want to make peeling chickpeas easier:
  • Use baking soda. Adding a teaspoon to the soaking water and another to the cooking water will soften the skin of the chickpeas, which it makes easier to peel. Baking soda can also help reduce gas and bloating in your stomach – an added benefit!
  • Soak the chickpeas in a bowl of very hot water for approximately 10 minutes. Once the time has passed, rub the grains between your palms to remove the shell.
• For the best results when making hummus, it’s recommended to prepare it right after cooking the chickpeas. If you’ve cooked the chickpeas beforehand and stored them in the fridge, it’s best to warm them up in the microwave for 30 seconds before continuing with the recipe. Warm chickpeas blend better, resulting in smoother and lighter hummus than if you were to use cold chickpeas. So don’t wait for them to cool down, get started right away!
• My favorite trick for making smooth, creamy, and frothy hummus is to add cold water. After adding all the ingredients and processing them into a smooth paste, I like to drizzle cold water into the processor while it’s still running. This extra process time and water help transform the already smooth paste into an even smoother, lighter, and more luxurious hummus!
• To achieve creamy hummus, it’s best to add the ingredients gradually. Avoid adding all the ingredients to the processor at once. Begin by processing the tahini with lemon juice, then add the spices. Next, add the chickpeas, and finally, add the water to finish.

HUMMUS WITHOUT TAHINI

If you find yourself without tahini for your hummus recipe, don’t worry. You can substitute with extra olive oil or nut butter of your choice. Personally, I often opt for peanut or almond butter and the hummus turns out equally delicious without tahini.

HOW TO STORE HOMMUS

If you have leftovers or are making a large batch of hummus, you can store it in an airtight container in the fridge for about a week. Hummus tastes even better the next day.

CAN I FREEZE HUMMUS

Absolutely, it is possible to freeze hummus. Simply store it in an airtight container, making sure to leave some space as it will expand during the freezing process, and freeze it for a maximum of 3 months.

HOW TO SERVE CHICKPEA HUMMUS

I enjoy hummus as an appetizer or side dish alongside raw or roasted veggies, but there are numerous other ways to savor this dish. You can add it to sandwiches, wraps, burgers, salads, pasta, or even spread it on toast. Additionally, it can be used as a side sauce with pita bread and falafels.

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Homemade Hummus

Here is a delightful chickpea hummus recipe that I love! With just a few simple tips, you can achieve a creamy, light, and smooth texture that really enhances the flavor. You simply have to try this amazing chickpea hummus recipe!

Course Appetizer, Dip, Snack

Cuisine Mediterranean, Middle East

Keyword Best Hummus Recipe, Healthy Hummus, Homemade hummus, Hummus dip, Hummus without Tahini

Prep Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 6 servings

Calories 170kcal

Author Anna

Equipment

• Food processor

Ingredients

• 1 ½ cups (250g/8.8oz) cooked chickpeas
• ¼ cup fresh lemon or lime juice
• ¼ cups tahini well-mixed or nut paste
• 1 garlic clove small, minced
• 2 tbsps extra virgin olive oil plus more for serving
• ½ tsp cumin powder
• 1 tsp Salt or to taste
• 2 – 3 tbsps of water
• hot paprika powder for serving

Instructions

• In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape down the sides and bottom of the bowl and process for an additional 30 seconds. This extra time helps to “whip” or “foam” the tahini, making the hummus smooth and creamy.
• Then add the olive oil, chopped garlic, cumin, and salt. Process for 30 seconds, scrape down the sides and bottom of the bowl, and process for an additional 30 seconds or until smooth.
• Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the sides and bottom of the bowl, add the remaining chickpeas, and process until thickened and very smooth (1 to 2 minutes).
• At this point, he hummus is probably too thick or will have small chunks of chickpeas in it. To fix this, with the food processor running, slowly add 2 to 3 tablespoons of water until you get the perfect consistency.
• Taste and adjust salt as needed. Serve the hummus with a drizzle of olive oil and a pinch of paprika.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5.6g | Sodium: 403mg | Potassium: 177mg | Fiber: 4g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 4.6mg | Calcium: 66mg | Iron: 2.2mg

The post Homemade Hummus appeared first on Anna Rissato.

Homemade tahini is gluten-free, simple to make, and a nutritious vegan paste with a nutty flavor. It’s made of sesame seeds and oil. It has a smooth peanut butter-like texture. It is a staple ingredient in Middle Eastern and Mediterranean cuisines.

A store-bought tahini paste can be a bit expensive and sometimes turns bitter or rancid after it’s been sitting on the shelf for a long time. The good news is that you can make your own tahini at home for a fraction of the cost, and it will taste much better!

INGREDIENTS FOR THE TAHINI RECIPE

You only need two ingredients to make homemade tahini: sesame seeds and oil.

• Sesame Seeds  – You can make homemade tahini from any sesame seed, hulled, natural, raw, or toasted. Each variety gives tahini a different flavor, color, and texture. Most tahini sauces are made from hulled sesame seeds, as hulled sesame seed gives a lighter color and smoother texture. Tahini made from natural sesame seeds is not as smooth, but it has a richer flavor (though sometimes more bitter) and potentially contains more nutrients. 
• Oil  – Add a few tablespoons of neutral-flavored oil to help the tahini turn into a smooth, creamy paste. A variety of oils work. Try avocado oil, mild olive oil, sesame oil, or grape-seed oil.

HOW TO MAKE HOMEMADE TAHINI

Homemade tahini is so simple to make! If you’ve made peanut butter before, it’s pretty much the same process.

1. First, toast the sesame seeds (optional). When the sesame seeds have cooled, place them in the bowl of your food processor, close the lid, and process until a crumbly paste begins to form.
2. Then add oil and process into a smooth cream. Make a few stops to scrape the bottom and sides of the bowl, and keep processing until your homemade sesame paste is smooth. (Adding oil helps the tahini turn into a smooth sauce.)

CAN I USE A BLENDER TO MAKE TAHINI

Yes, but use a high-powered blender such as Vitamix or Nutribullet. If you use the high-power blender, you will only need half the oil. As you do this, frequently scrape the sides and bottom of the blender so that all the seeds are incorporated into the paste.

RECIPE TIPS

• Use hulled sesame seeds. Hulled sesame seeds will make tahini softer, give it a nutty flavor, and be less bitter.
• Gently toast the sesame seeds. Sesame seeds burn quickly, so keep an eye on them when toasting. You just want them to take on a slightly golden color to help release their natural oils. 
• Sesame is best to be consumed as a tahini because the shell of sesame is very hard, and it’s difficult for the body to absorb all the nutrients present in it.

USES OF SESAME PASTE

The best-known way to use homemade tahini is when making hummus. Tahini is a very versatile spread that can be enjoyed on bread or crackers and is a great substitute for butter when preparing a variety of recipes, such as pies and cakes. You can also make salad dressing with it or serve it as a dipping sauce for falafel.

HOW TO STORE HOMEMADE TAHINI

Transfer the sesame paste to a jar or other airtight container. It stays fresh in the fridge for up to a month. If the sauce separates, stir it to redistribute the oil. In addition, you can also freeze leftover tahini paste in an ice cube tray and pop out a cube when you need it.

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Homemade Tahini

Homemade tahini is gluten-free, simple to make, and a nutritious vegan paste with a nutty flavor. It’s made of sesame seeds and oil.It has a smooth peanut butter-like texture. It is a staple ingredient in MiddleEastern and Mediterranean cuisines.

Course Cooking Basics, Sauce, Snack

Cuisine Mediterranean, Middle East

Keyword Homemade Tahini, Sesame paste, Tahini Paste

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 Tablespoons

Calories 148kcal

Author Anna

Equipment

• Food processor

Ingredients

• 1 cup (140g/ sesame seeds I prefer hulled
• 2-4 tbsp neutral-flavored oil such as grapeseed, sesame, or mild olive oil
• Pinch of salt optional

Instructions

Toasting Sesame Seeds:

• Add sesame seeds to a large, dry frying pan, and toast over medium-low heat, stirring constantly until seeds are fragrant and light in golden color (not brown), 3 to 5 minutes. Be careful sesame seeds can burn quickly.
• Transfer the toasted seeds to a baking sheet or large plate and let cool completely.

Make the Tahini:

• Add the sesame seeds to the bowl of a food processor and process until a crumbly paste forms, about 1 minute.
• Add 3 tablespoons oil and process for an additional 2 to 3 minutes, stopping to scrape the bottom and sides of the food processor a few times. Check the consistency of the tahini. It should be smooth, not grainy, and it should be able to pour the tahini. If necessary, process for another minute and add another tablespoon of oil.
• Taste the tahini and add salt to taste. Process for 5 to 10 seconds to blend.

Nutrition

Serving: 1Tbsp | Calories: 148kcal | Carbohydrates: 2g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 28mg | Potassium: 69mg | Fiber: 2.2g | Vitamin A: 12IU | Calcium: 11mg | Iron: 1.2mg

The post Homemade Tahini appeared first on Anna Rissato.

This easy tzatziki sauce recipe will brighten up any meal for your summer! Tzatziki is a thick, creamy, rich yogurt sauce with a garlicky bite. It is delicious with falafel, on grilled chicken, in a gyro sandwich. You can also serve it on its own as a dip with warm pita chips and veggies.

WHAT IS TZATZIKI

Tzatziki is an easy and tasty recipe, typical in Greece and popular in neighboring countries. It is a yogurt base dip, paste, or sauce. Tzatziki is usually served as a cold appetizer or side dish. Authentic Greek tzatziki is most often made with sheep or goat yogurt, but my tzatziki recipe calls for whole cow’s milk full-fat Greek yogurt. It’s easier to find and still has the creamy, thick consistency you want in tzatziki sauce.

INGREDIENTS FOR THE TZATZIKI SAUCE RECIPE

This tzatziki yogurt sauce recipe requires a few simple ingredients. 

• Cucumber  – Use a type of cucumber with thin skin and small seeds. That way, you can grate the entire cucumber without having to remove the seeds or skin. Personally, I like to peel the cucumber as I don’t like the bitter taste of cucumber skin! 
• Plain Greek Yogurt – Greek yogurt is thicker than other types of yogurt and will give you a rich, creamy tzatziki sauce that makes the extra fat worth it. 
• Lemon Juice  – Use freshly squeezed lemon juice. You can substitute for white vinegar if you don’t have a lemon.
• Garlic  – I love to add garlic to yogurt dips. Use the freshest garlic possible. 
• Salt + Black Pepper  – Season as per the recipe, then taste and adjust to your liking at the end.
• Fresh Dill  – I love fresh dill. It’s an herb I grew up with. We add it to pretty much everything. If you don’t like the flavor of dill, use an equal amount of mint or parsley, or omit it altogether.

HOW TO MAKE TZATZIKI – YOGURT SAUCE

1. Start by grating the cucumber. I use the largest holes on the grater to give lots of green bits the final texture of the tzatziki sauce.
2. Then drain the water from the grated cucumber. This step is essential for creamy tzatziki – if you skip it, the cucumber water will cause the sauce to separate and be very watery. 
3. In a bowl, mix the yogurt, lemon juice, garlic, salt and pepper. Fold in the cucumber and dill. Serve it immediately, or for even the best result, cover it with plastic and let it rest in the fridge for a few hours before serving.

HOW TO MAKE GREEK YOGURT AT HOME TO USE IN TZATZIKI

You can make your own Greek yogurt using plain yogurt. To do this, simply place a few layers of cheesecloth (or a few layers of paper towels) in a fine-mesh strainer over a bowl. Then add the plain yogurt, cover with the ends of the cheesecloth, and place in the fridge. Let strain for at least 1 hour or overnight. Note that the longer you allow the yogurt to strain, the thicker it will become.

TIPS FOR MAKING THE BEST TZATZIKI SAUCE

• Make sure the grated cucumber is well drained. If you have time, you can drain it on a cheesecloth or a fine-mesh sieve overnight. If you’re in a hurry, use your hands to squeeze the liquid out of the cucumber.
• For best results, combine all ingredients except cucumber and dill. Let it sit overnight in the fridge while the cucumber is draining.
• Add the dill just before serving so as not to overwhelm the rest of the flavors.

TZATZIKI YOGURT SAUCE VARIATIONS

Want to change things up and make it your own? Well, a homemade tzatziki sauce recipe can be made in many ways. Here are some ideas you can try:

• Herbs: If you’re not a fan of dill, simply omit the herbs altogether or substitute for parsley, thyme, or mint.
• No Garlic: Raw garlic can taste too strong for some. Feel free to reduce garlic the amount of garlic or omit it.
• Low-fat: You can make tzatziki sauce using low-fat or non-fat yogurt, although the sauce will be less thick and creamy. Make sure to strain the yogurt for a thicker consistency.

HOW TO USE THE TZATZIKI SAUCE

Once you’ve made tzatziki sauce, there are countless ways you can use it. However, I like to use this yogurt dip with a wrap sandwich, grilled vegetables, vegetable sticks, and pita bread chips. 

You can use this tzatziki as well with the bellow recipe:

• Tzatziki as a Sauce:  Simply drizzle over the top of gyros, falafel, zucchini fritters, or grilled meats 
• Tzatziki as a salad dressing: Dilute with a few tablespoons of water and toss with your favorite greens or try something different and drizzling tzatziki sauce over quinoa salad. Use it as a dressing in cucumber radish salad.

 HOW TO STORE TZATZIKI SAUCE

Homemade tzatziki lasts up to 3 days stored in an airtight container in the refrigerator. I know that seems like a short time, but I promise tzatziki is so good that you’ll finish it in less than three days. And if one serving is too much, you can always halve the recipe.

I do not recommend freezing tzatziki sauce as it loses its creamy consistency.

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Tzatziki – Creamy Yogurt Sauce

This easy tzatziki sauce recipe will brighten up any meal for your summer! Tzatziki is a thick, creamy, rich yogurt sauce with a garlicky bite. It is delicious with falafel, on grilled chicken, in a gyro sandwich. You can also serve it on its own as a dip with warm pita chips and veggies.

Course Appetizer, Sauce, Side Dish

Cuisine Greek

Keyword Sauce For Gyros, Tzatziki Creamy Yogurt Sauce, Yogurt Salad Dressing

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 113kcal

Author Anna

Equipment

• Grater
• Medium bowl
• Spatula
• Sieve

Ingredients

• 1 cucumber peeled
• 1 ½ cups Greek yogurt plain, full-fat
• 2 tbsp lemon juice freshly squeezed
• 2 garlic cloves peeled and finely chopped
• 1 tsp of salt
• ¼ tsp black pepper
• ⅓ cup fresh dill or other herbs (optional)

Instructions

• Start by grating the cucumber. I use the largest holes on the grater. Transfer to a sieve and strain any juices by pressing it with a spatula. Set it aside.
• In a bowl, mix the yogurt, lemon juice, garlic, salt and black pepper.
• Using a spatula, fold in the cucumber and dill.
• Serve it or cover it with plastic and let it rest in the fridge for a few hours before serving.

Nutrition

Serving: 1cup | Calories: 113kcal | Carbohydrates: 11.5g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Cholesterol: 20mg | Sodium: 1235mg | Potassium: 412mg | Fiber: 0.9g | Sugar: 8.7g | Vitamin A: 336IU | Vitamin C: 9mg | Calcium: 207mg | Iron: 0.5mg

The post Tzatziki – Creamy Yogurt Sauce appeared first on Anna Rissato.

This vegan and dairy-free coconut whipped cream is delicious, quick, and super easy to make. This coconut whipped cream is a healthy alternative to heavy cream that is equally fluffy.

You can add this coconut whipped cream to your dessert recipe. I like to use this coconut whipped cream to top my Healthy Banoffee Pie, Banana and Coconut Milk Pudding, or top with it fresh fruits like strawberry! You’ll love this super fluffy coconut whipped cream as a dairy-free alternative!

HOW TO MAKE THE BEST COCONUT WHIPPED CREAM

Making vegan whipped cream couldn’t be easier. You’ll only need 3 ingredients and a hand mixer. Here’s how to make this dairy-free whipped cream.

1. First, make Homemade Coconut Milk or use store-bought coconut milk, but only buy the one from the can.
2. When you have your milk, place it in the refrigerator for 1 to 2 days before making the whipped cream. For this recipe, you need the coconut cream, the fat part from the top. The cream hardens and separates from the water in canned and homemade coconut milk. You will not get this separation from cartons or bottled coconut milk.
3. Before starting to make the whipped cream, make sure that your bowl is cold. Heat is the enemy of coconut cream. You can refrigerate the bowl for 30 minutes on a very hot day.
4. Using a spoon, remove the hardened coconut cream that has accumulated above the water of the coconut milk and place it in a bowl. (The leftover coconut water you can use to make a smoothie recipe).
5. Using a hand or stand mixer, fluff the coconut cream for one minute, add the sweetener of your choice and vanilla extract, then beat for another minute.
6. Use the whipped cream immediately or store it in the refrigerator in a sealed container for up to a week, but you’ll have to beat again before use.

TIPS FOR THIS VEGAN WHIPPED CREAM:

Here are some tips to help you make coconut whipped cream:

• If you are using homemade coconut milk from my recipe, you’ll need to make the milk from about 4-5 coconuts to get the required amount of coconut cream for this recipe. 
• Chilling your coconut milk in the fridge for 1-2 days is the bare minimum. Longer is always better, just to make sure the milk separates and the cream sets.
• Do not add the sweetener until you have discovered the consistency you want the whipped cream to be. If your cream gets too thin, adding a liquid sweetener can thin it out even more (it won’t thicken with whipping). Therefore, in this case, you can use powdered sugar. But if the texture is too thick, honey or another liquid sweetener can help make it smoother.
• If your coconut whipped cream is too thick and stiff after adding the sweetener, you can always thin it out with some of the reserved coconut water. This will help make it smooth and creamy but add it gradually as you mix to not thin it too much.

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Vegan Coconut Whipped Cream

This vegan and dairy-free coconut whipped cream is delicious, quick, and easy to make. This coconut whipped cream is a healthy alternative to heavy cream that is equally fluffy.

Course Cooking Basics, Dessert, Side Dish

Cuisine American, dairy-free, Vegan

Keyword Coconut Whipped Cream, Dairy-Free Whipped Cream, Fluffy Whipped Cream, Vegan Whipped Cream

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 Portions

Calories 207kcal

Author Anna

Equipment

• Medium bowl
• Stand ou Hand Mixer

Ingredients

• 250g/8.8 oz Coconut Cream refrigerated for 1-2 days
• 1 tbsp of sweetener honey, maple syrup, powdered sugar, or powdered xylitol
• 1 tsp vanilla extract or 1 tbsp lemon juice (for flavor)

Instructions

• Put your coconut milk in the fridge for 1 to 2 days before making the whipped cream. You want the cream to set and separate from the water.
• Chill your bowl for 15 minutes in the fridge.
• With a spoon remove the hardened coconut cream that is accumulated above the coconut milk and place it in a bowl.
• Using an electric mixer, fluff the coconut cream for one minute.
• Add the sweetener and vanilla and beat for another minute, until smooth and creamy. (If it's too firm or too soft, see my tips in the blog.)
• Serve it immediately or store in the refrigerator in a sealed container for up to a week.

Nutrition

Serving: 1Portion | Calories: 207kcal | Carbohydrates: 7g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Sodium: 13mg | Potassium: 210mg | Sugar: 4g | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg

The post Vegan Coconut Whipped Cream appeared first on Anna Rissato.

Vegan Date Caramel Sauce is a quick and easy recipe that uses only 5 ingredients. It’s made without refined sugar, dairy-free and gluten-free. This healthier option is a perfect alternative to traditional dulce de leche.

This vegan date caramel sauce is made with healthier ingredients than regular caramel sauce, so it’s great as a side dish for a healthy snack or can be used as a filling in healthy cakes or desserts. Furthermore, you can also use it as a sweetener for porridge or smoothies.

INGREDIENTS FOR VEGAN DATE CARAMEL SAUCE RECIPE

• Dates – Medjool dates are best for making this homemade vegan treat. Dates are natural, fleshy, juicy, and taste like caramel. Your dates should be soft (although you can use dried dates, they won’t taste as good). Medjool dates are considered the best dates in the world! And believe me, once you’ve tried these, you’ll never want the smaller, pitted ones again.
• Milk – You can use any non-dairy milk of your choice. I like to use homemade coconut milk or almond milk, but oat or cashew nut milk is great too!
• Vanilla Extract – Vanilla helps intensify the flavor and sweetness.
• Sea Salt – Just a touch to harmonize the flavors!
• Star Anise – Optional. To flavor the water when infusing the dates.

HOW TO MAKE VEGAN DATE CARAMEL SAUCE

1. Add water into a medium saucepan, add the star anise, and let it boil for 5 to 10 minutes.
2. Remove the saucepan from the fire and add the dates. Hydrate the dates in this flavored water until they are soft. (Hydrate them for about 30 minutes. This will make it easier to blend the dates to create a smooth paste).
3. Strain the dates. (Reserve this syrup to use in your smoothie, green juice, or porridge. This water is quite sweet, so you won’t need to sweeten your preparation). 
4. Cut the dates with a knife in half and remove the pits.
5. Add the pitted dates, plant-based milk, sea salt, and vanilla extract to a high-speed blender and blend until smooth and creamy. (You can also use a food processor if you don’t have a blender.) Be sure to scrape the sides of the blender jar every minute or so to blend the ingredients evenly. This whole process will take about 10 minutes, but this depends on the quality of your blender or food processor!
6. Finally, transfer the vegan date caramel sauce to a bowl and serve or refrigerate until ready to serve.

WAYS TO USE THIS VEGAN DULCHE DE LECHE

• Use as a healthy dipping sauce for fruits like apples or pears.
• Use it in vegan desserts instead of traditional caramel sauce, like in the Banoffee Pie recipe.
• Use as a topping for pancakes, waffles, crepes, and toast.
• Use it as a healthier and refined sugar-free sweetener that you can add to porridge or smoothie. For example, make a smoothie with frozen fruits and non-dairy milk and add this vegan date caramel sauce to sweeten it.

STORAGE OF VEGAN DATE CARAMEL SAUCE

Does vegan date caramel sauce need to be refrigerated?

Due to its high water content, it must be stored in the refrigerator in an airtight container. It will last up to 2 weeks if stored correctly.

Can this vegan date caramel be frozen?

You can freeze it for up to a few months in an airtight container or an ice cube tray for individual servings. Thaw in the fridge overnight and stir well before serving.

This vegan date caramel sauce is delicious and naturally sweet. It still has sugar (natural sugar), but I love the fact that the dates can provide the rich caramel-like flavor, but with the benefit of fiber and a lot of vitamins and minerals. Dates are also a great source of potassium, copper, magnesium, vitamin B6, niacin, calcium, iron, and vitamin K. The estimated glycemic load is 39, which is a relatively low value. So this indicates that dates provide energy over a long period.

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Vegan Date Caramel Sauce

Vegan Date Caramel Sauce is a quick and easy recipe that uses only 5 ingredients. It's made without refined sugar, dairy-free and gluten-free. This healthier option is a perfect alternative to traditional dulce de leche.

Course Cooking Basics, Dessert

Cuisine dairy-free, Sugar-Free, Vegan

Keyword Caramel Sauce, Date Caramel Sauce, Vegan Caramel Sauce, Vegan Dulce de Leche

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 2 cups

Calories 100kcal

Author Anna

Equipment

• Medium saucepan
• Blender
• Spatula

Ingredients

• 2 cups of water
• 1.5 cups (250g/8.8 oz) dates about 12 dates
• 1 cup of unsweetened plant-based milk coconut, almond, oat, cashews
• 1 tsp vanilla extract
• Pinch of sea salt
• Star anise to taste (optional)

Instructions

• Add water into a medium saucepan, add the star anise, if using, and let it boil for 5 to 10 minutes.
• Remove the saucepan from the fire and add the dates.

  Hydrate the dates in this flavored water until they are soft and the liquid looks like syrup. Leave for about 30 minutes. (This makes it easier for your blender to create a smooth date paste.)
• Strain the dates, then cut them in half, and with the help of a knife, remove the pits.
• Add the pitted dates, plant-based milk, sea salt, and vanilla extract to a high-speed blender and blend until smooth and creamy.
• Transfer the vegan date caramel sauce to a bowl and serve, or refrigerate until ready to serve.

Nutrition

Serving: 80g | Calories: 100kcal | Carbohydrates: 22g | Protein: 0.7g | Fat: 0.5g | Sodium: 62mg | Potassium: 204mg | Fiber: 2g | Sugar: 20g | Vitamin A: 137IU | Calcium: 107mg | Iron: 0.37mg

The post Vegan Date Caramel Sauce appeared first on Anna Rissato.

This gluten-free almond flour pie crust recipe is easy to make and tastes like a shortbread cookie. Without a doubt, it’s the best gluten-free, dairy-free, and keto pie crust! In addition, you can make it egg-free for a vegan option! It works great in many recipes – from desserts to savory meals.

INGREDIENTS FOR THIS GLUTEN-FREE PIE CRUST

This gluten-free pie crust is super easy to make. It’s a simple recipe made with only five ingredients that you probably already have in your kitchen.

• Almond Flour – It’s the main ingredient to make this gluten-free pie crust. You can buy ready-made or make homemade almond flour using my recipe.
• Salt – Even if you are making a sweet pie crust, salt helps balance and bring out the sweetness, so don’t leave it out. I use sea salt for all my recipes but feel free to use another type. For a savory pie crust, you can double the amount of salt.
• Fat – Fat moistens the dough, forming large crumbs that are easy to press into the baking pan. If you’re not sensitive to dairy, I would suggest using butter. Buttered almond flour pie crust is the most affordable and delicious option, and it’s what I use most often. Another excellent option is Ghee which also provides a rich, buttery flavor. Ghee is a good option for people who want a lactose-free crust pie as the lactose is removed. For a vegan option, you can use vegetable butter or coconut oil.
• Honey – Adds sweetness. Omit if making a savory pie or quiche.
• Egg – The egg provides structure and binding so the dough doesn’t fall apart and is also an additional component for the correct wet-to-dry ratio. Omit if you want an egg-free option. See the tips section, where I explain what to add instead. 

HOW TO MAKE GLUTEN-FREE PIE CRUST

1. Mix the dry ingredients.
2. Add the fat of your choice and honey (if making the sweet pie). Work with your fingers until all the fat is incorporated. (The dough will be soft and crumbly at this point.)
3. Add the egg and mix until a soft dough forms that can be pressed into a ball.
4. Transfer the dough to the baking pan (best to use a pan with removable bottom) and use your hands to press the dough into the bottom and sides of the pan. Try to keep the edges square. The dough may seem a little oily at this point, but it’s perfect once it’s baked! Prick a few holes in the bottom to keep the dough from puffing as it bakes.
5. Bake for 20 minutes at 180°C/350°F.

TIPS AND SUBSTITUTIONS

• This gluten-free pie crust doesn’t require refrigeration to firm up before baking, and you don’t need to line it with pie weights as in some other recipes.
• If you don’t want to use the egg because you have an allergy or simply want a vegan option, you can replace it with 2-3 tablespoons of water or melted fat of your choice.
• If you don’t add the egg to the gluten-free pie crust, it will be a little more crumbly, but it will still taste great! To prevent this and help with binding, replace ½ cup of almond flour with some. Tapioca or arrowroot starch works best. So that means you’re going to use 2 cups of almond flour and ½ cup of starch. Do this only if you don’t mind the crust being low in carbs.
• The fat used in this gluten-free pie crust recipe adds flavor, prevents drying the crust out, ensures the correct wet/dry ingredient ratio, provides that perfect color and helps heat move throughout the crust during baking.
• Almond flour pie crust tends to brown quickly. Therefore, if you notice that the crust starts to brown too much before it is ready or after 20 minutes of baking, I recommend covering your crust with aluminum foil or parchment paper to prevent it from getting too dark.
• This recipe is enough for an open-crust pie. If you want to make a closed pie, you will need to double the recipe. For a closed pie, you will also have to add 3 tablespoons of arrowroot or tapioca to the dough. The starch will help the top dough absorb the steam from the pie filling. Otherwise, the dough would become very greasy.

OPTIONAL ADDITIONS FOR GLUTEN-FREE PIE CRUST

Most of the time, gluten-free pie crust doesn’t need a lot of addition to be great – it’s a very tasty pie crust for your stuffing! But if you want to add some flavor to the dough itself, you can add:

• For The Savory Gluten-Free Pie Crust: Throw some spices or dry herbs in there! (If you do this, mix them with the dry ingredients first.) Paprika, garlic powder, oregano, or Italian seasoning are the most common and work well.
• For the Sweet Gluten Free Pie Dough: Add cinnamon, nutmeg, ground cloves, or vanilla extract, which adds a burst of flavor, making this pie totally addictive.

STORAGE OF GLUTEN-FREE ALMOND FLOUR PIE CRUST

You can easily make this gluten-free pie crust ahead of time. And you have four options:

1. Bake the gluten-free pie crust as per the recipe. When the crust has cooled, wrap it in plastic film and leave it on the counter or in the refrigerator overnight. Before serving, fill the dough with your favorite topping!
2. Pre-bake the gluten-free pie crust for 10 minutes. Then wrap it in plastic film and store it in the refrigerator, although it will keep well on the counter for a day. (10 minutes of par-baking is recommended when using the crust with the filling that needs to go in the oven.)
3. Make the pie crust until step 3 (until it forms a ball). Wrap the raw dough ball in plastic wrap and store it in the refrigerator for one day or freeze it for up to three months. To thaw, let the dough thaw in the fridge overnight, then press the dough into a baking pan and bake.
4. You can also store the raw, pressed dough in a pie pan in the fridge overnight or freeze the raw, pressed dough in a pie pan for later use. Be sure to wrap it very well to prevent air from getting into the dough. Store the dough on the bottom shelf in the back of the freezer so that less air gets to it when the door is opened. The more air reaches its crust more ice crystals will form. Defrost overnight and bake as per the recipe.

SUGGESTIONS FOR USING THIS PIE CRUST IN MY RECIPES:

• Healthy Banoffee Pie
• Fruit Tart with Pastry Cream
• Pineapple and Coconut Tart
• Chocolate Truffle Tart

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Gluten-Free Pie Crust – Sweet Or Savory

This gluten-free almond flour pie crust recipe is easy to make and tastes like a shortbread cookie. Without a doubt, it's the best gluten-free, dairy-free, and keto pie crust! In addition, you can make it egg-free for a vegan option! It works great in many recipes – from desserts to savory meals.

Course Cooking Basics, Dessert, Tart

Cuisine American, Gluten Free

Keyword Almond Flour Pie Crust, Gluten Free Pie Crust, Keto Pie Crust, Savory Pie Crust, Shortcrust pastry, Sweet Pie Crust, Tart Crust

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 crust pie (12 slices)

Calories 146kcal

Author Anna

Equipment

• Large bowl
• Baking pan with removable bottom

Ingredients

• 2 ½ cups (240g/8.4oz) almond flour
• ¼ tsp of salt
• 3 tbsp of melted butter or ghee, coconut oil or vegan butter
• 2 tbsp honey leave out if making a savory pie or quiche
• 1 egg see tips on the blog for eggless option

Instructions

• Preheat the oven to 180°C/350°F
• In a large bowl, add 2 ½ cups (240g/8.4oz) almond flour and ¼ tsp of salt. Mix until incorporated.
• Add 3 tbsp of melted butter and 2 tbsp honey (if using). Work with your fingers until you get a smooth and sandy texture and all the butter is incorporated.
• Add 1 egg and mix until you get a soft dough that can be pressed into a ball.
• Transfer the dough to the baking pan and use your hands to press the dough into the bottom and sides of the pan. Try to keep the edges square.
• Prick a few holes in the bottom to keep the dough from puffing as it bakes.
• Bake for 20 minutes. (If par-baking the dough, bake for only 10 minutes.)

Nutrition

Serving: 1Slice | Calories: 146kcal | Carbohydrates: 4.3g | Protein: 4.7g | Fat: 13.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 7.1g | Cholesterol: 21mg | Sodium: 54mg | Potassium: 153mg | Fiber: 2.5g | Sugar: 0.9g | Vitamin A: 109IU | Calcium: 57mg | Iron: 0.81mg

The post Gluten Free Pie Crust – Sweet Or Savory appeared first on Anna Rissato.

This yogurt salad dressing is healthy, creamy, and easy to make! Plus, this yogurt salad dressing tastes better than any store-bought.

This is a quick and simple recipe to follow. This healthy salad dressing is ready in less than 5 minutes. It’s delicious when drizzled over just about anything. I usually like to drizzle this yogurt dressing on green salads, roasted vegetables, or even grilled meat and fish.

GREEK YOGURT SALAD DRESSING INGREDIENTS

• Yogurt – Use Greek-style yogurt for ticker consistency.
• Lime juice – I like to use lime juice, but lemon is okay too.
• Extra virgin olive oil – My go-to oil. I use it just almost for anything.
• Fresh garlic – Gives so much flavor to this salad dressing.
• Fresh herbs  – Use herbs of your choice.
• Salt and black pepper – To taste.

HOW TO MAKE GREEK YOGURT SALAD DRESSING

Making this healthy yogurt salad dressing couldn’t be easier! Just put all the ingredients in a bowl or glass jar. Whisk or shake well, and you have a delicious, healthy, creamy, homemade dressing that can be used on just about anything.

HEALTHY SALAD DRESSING RECIPE TIPS

• When it comes to yogurt, I’m a big fan of the Greek Yogurt that I make at home, as it’s creamy and not too sour. However, you can certainly make this recipe with store-bought natural yogurt. If you are calorie-conscious and prefer the low-fat version of this yogurt-based dip, feel free to swap out the full-fat yogurt for fat-free plain yogurt.
• My favorite fresh herbs to use in this dressing are parsley or dill. These herbs go well with yogurt and blend well with the other ingredients. However, you can switch it up by using your favorite herb.

HOW TO USE THIS NATURAL GREEK YOGURT DRESSING

My favorite way to use this yogurt salad dressing is in a Geek salad, as it tastes great with the Greek salad ingredients. A Greek salad usually contains cucumbers, tomatoes, red onion, olives, and Feta cheese. The fresh flavors of the yogurt and lime juice in this healthy yogurt salad dressing recipe elevate the flavors of the Greek salad!

You can also use it on other salads like my cucumber salad or drizzle over zucchini fritters or falafels.

However, this healthy yogurt salad dressing doesn’t have to be used to top salads! You can use it as a dipping sauce for fresh vegetables or as a marinade for meat!

IS GREEK YOGURT SALAD DRESSING REALY HEALTHY

Yes, this Greek yogurt salad dressing is a healthy substitution for heavy cream or mayo base dressings. It has the creaminess you love without all the calories and fat. Greek yogurt is hight in protein and a good source of probiotics, or healthy bacteria that live in our guts and have different health benefits. Probiotics support gut health, digestion and immune functioning. But moderation is the key, even for healthy options!

HOW TO STORE YOGURT SALAD DRESSING

This healthy yogurt salad dressing won’t last as long as a store-bought dressing, as this yogurt dressing doesn’t contain the preservatives that most store-bought do.

So I would check the expiration date on the yogurt you are using for the recipe and then add a week or two to that. The lemon juice in the recipe will help preserve it a little longer. Use an airtight container to store the sauce.

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Healthy Yogurt Salad Dressing

This yogurt salad dressing is healthy, creamy, and easy to make! Plus, this yogurt salad dressing tastes better than any store-bought.

Course Cooking Basics, Sauce

Cuisine Greek

Keyword Greek Yogurt Dressing, Healthy Salad Dressig, Salad Dressing, Yogurt Salad Dressing, Yogurt Sauce

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 4 Portions (1 cup)

Calories 110kcal

Author Anna

Equipment

• Bowl
• Whisk

Ingredients

• 1 cup Greek yogurt
• 2 minced garlic cloves
• 4 tbsp lime juice freshly squeezed or lemon
• 2 tbsp extra virgin olive oil
• 1 tsp of salt
• ¼ tsp black pepper
• ¼ cup chopped fresh herbs parsley, dill, coriander, etc.

Instructions

• Mix all ingredients in a bowl.
• Drizzle on your favorite salads or roasted vegetables.

Nutrition

Serving: 1portion | Calories: 110kcal | Carbohydrates: 5.6g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 611mg | Potassium: 215mg | Fiber: 0.5g | Sugar: 2.4g | Vitamin A: 186IU | Vitamin C: 7.9mg | Calcium: 129mg | Iron: 1.6mg

The post Healthy Yogurt Salad Dressing appeared first on Anna Rissato.