Sun-Dried Tomato-Basil Hummus
By The Taste for Life Test Kitchen
Prep Time
10 minutes
Number of Servings
About 2 cups (serves 8)
Ingredients
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 garlic cloves, chopped
- 1⁄4 cup tahini (sesame seed paste)
- 1⁄3 cup lemon juice
- 4 Tbsp extra-virgin olive oil, divided
- 2 Tbsp water
- 1⁄4 cup chopped fresh basil
- 1⁄4 cup chopped sun-dried tomatoes (soak in boiling water for 10 minutes and then drain)
- Salt and freshly ground black pepper to taste
Directions
- In a food processor or high-speed blender, add chickpeas, garlic, tahini, lemon juice, 2 tablespoons of the oil, and the water. Blend until creamy.
- Transfer mixture to a bowl. Stir in basil and chopped and drained tomatoes.
- Season with salt and pepper. Transfer hummus to a serving bowl.
- Drizzle with remaining 2 tablespoons of the oil. Serve with gluten-free crackers, baked tortilla chips, and sliced raw vegetables.
Nutrition Info
180 Calories, 4 g Protein, 15 g Carbohydrates, 3 g Fiber, 12 g Total fat (2 g sat, 7 g mono, 3 g poly), 196 mg Sodium, ★ Vitamin B6, Vitamin C, Folate, Manganese, Phosphorus
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Chocolate Banana Pudding
Prep Time
20 minutes
Number of Servings
6
Recipe Source
Ingredients
- 2 1⁄3 cups 2% milk, divided
- 1⁄2 cup granulated sugar
- 1 egg
- 1⁄3 cup unsweetened cocoa powder
- 3 Tbsp cornstarch
- 1 banana, sliced
- 1 tsp vanilla extract
Directions
- In a large saucepan, combine 2 cups of the milk and all the sugar. Heat over medium heat, stirring to dissolve sugar, until bubbles form around edge of pan.
- Meanwhile, in a large bowl, whisk together remaining milk, egg, cocoa powder and cornstarch until smooth. While whisking briskly, gradually add hot milk mixture. Pour back into saucepan and cook, stirring constantly, for 8 to 10 minutes or until thickened (do not let boil). Remove from heat.
- Stir in banana and vanilla. Serve warm or pour into a bowl, place plastic wrap directly on surface of pudding to prevent skin from forming and refrigerate for about 2 hours, until chilled.
Nutrition Info
167 Calories, 5 g Protein, 34 mg Cholesterol, 32 g Carbohydrates, 24 g Total sugars (17 g Added sugars), 2 g Fiber, 3 g Total fat (2 g sat), 57 mg Sodium, ★★ Vitamin B12, Phosphorus, ★ Vitamin B2 (riboflavin), Vitamin B6, Calcium, Magnesium
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Irish Soda Bread
Number of Servings
Serves 10
Ingredients
- 3 cups flour
- 1 Tbsp baking powder
- 1⁄3 cup sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 egg, lightly beaten
- 2 cups buttermilk
- 1⁄4 cup butter, melted
Directions
- Preheat oven to 325 degrees.
- Grease a 9 by 5 inch loaf pan.
- Combine flour, baking powder, sugar, salt, and baking soda.
- Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened.
- Stir in butter. Pour into prepared pan.
- Bake for 65 to 70 minutes.
Nutrition Info
229 Calories, 6 g Protein, 30 mg Cholesterol, 38 g Carbohydrates, 9 g Total sugars (7 g Added sugars), 1 g Fiber, 6 g Total fat (3 g sat), 315 mg Sodium, ★★★ Phosphorus, ★ Calcium
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