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Recipe of the Week

Dec. 29, 2011

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A Dangerous Combination of Hummus

Steve-O
                Steve-O

This week’s recipes are courtesy of the infamous Steve-O, a pop-culture icon, best known for his hit MTV and VH1 shows and his series of wildly popular films featuring dangerous but hilarious stunts and pranks. PCRM’s newest addition to the 21-Day Vegan Kickstart program celebrity coach team, Steve-O will help us kickoff the next program starting Jan. 2. A committed vegan for several years, when asked about his favorite recipes, he shared his affinity for hummus with raw vegetables.

So for this week’s recipe, you have three hummus options rich in fiber and protein for you to create your own dining stunts along with Steve-O. Before you do anything crazy, be sure to sign up for our next Kickstart program here.

Spinach Hummus

Ingredients

Makes 12 servings

1 10-ounce package frozen chopped spinach, thawed
2 cups cooked cooked chickpeas, or 1 19-ounce can chickpeas, heated and drained
1/3 cup lemon juice
1 tablespoon tahini
4 - 6 garlic cloves
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Directions

Squeeze as much liquid from the spinach as you can and chop with a sharp knife. Set aside.

Place chickpeas, lemon juice, tahini, garlic, salt, cumin, and cayenne in a food processor. Blend until as smooth as desired, adding a bit of water if necessary (it will thicken somewhat in the refrigerator). Add spinach and blend briefly.

Transfer to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve.

Nutrition Information | Per serving (1/4 cup):

calories: 52; fat: 1.3 g; saturated fat: 0.2 g; calories from fat: 22.6%; cholesterol: 0 mg; protein: 2.9 g; carbohydrates: 8.1 g; sugar: 0.6 g; fiber: 2.4 g; sodium: 270 mg; calcium: 40 mg; iron: 1.2 mg; vitamin C: 2.3 mg; beta-carotene: 979 mcg; vitamin E: 0.6 mg

Recipe from Bryanna Clark Grogan, found in Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal Barnard, M.D.

Cheezy Garbanzo Spread

Ingredients

Makes 8 servings

1 15-ounce can garbanzo beans
1/2 cup roasted red peppers
3 tablespoons tahini
3 tablespoons lemon juice

Directions

Drain garbanzo beans, reserving the liquid, and place them in a food processor or blender with red peppers, tahini, and lemon juice. Process until very smooth. If using a blender, you will have to stop it occasionally and push everything down into the blades with a rubber spatula. The mixture should be quite thick, but if it really seems too thick to blend, add a tablespoon or two of the reserved bean liquid.

Nutrition Information | Per serving (1/4 cup):

calories: 97; fat: 4 g; saturated fat: 0.5 g; calories from fat: 37.1%; cholesterol: 0 mg; protein: 4.3 g; carbohydrates: 12.2 g; sugar: 1.2 g; fiber: 2.9 g; sodium: 59 mg; calcium: 43 mg; iron: 1.6 mg; vitamin C: 21.6 mg; beta-carotene: 265 mcg; vitamin E: 0.3 mg

Recipe from Jennifer Raymond, M.S., R.D., found in Eat Right, Live Longer by Neal Barnard. M.D.

Black Bean Dip

Ingredients

Makes 6 servings

1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups of cooked beans
1 cup salsa (commercial variety, Colorful Corn Salsa, or Mango Salsa)
1/2 teaspoon ground cumin

Directions

Combine the beans and salsa in a food processor or blender and process until smooth. Scrape down sides with a rubber spatula as needed. Add cumin, if using.

Store in a covered container in the refrigerator, leftover Black Bean Dip will keep for up to three days.

Nutrition Information | Per serving (1/6 recipe):

calories: 81; fat: 0.4 g; saturated fat: 0.1 g; calories from fat: 4.2%; cholesterol: 0 mg; protein: 4.7 g; carbohydrates: 15.4 g; sugar: 2.7 g; fiber: 3.8 g; sodium: 280 mg; calcium: 47 mg; iron: 1.6 mg; vitamin C: 6.4 mg; beta-carotene: 172 mcg; vitamin E: 0.6 mg

Recipe from The Survivor's Handbook: Eating Right for Cancer Survival by Neal Barnard, M.D. and Jennifer Reilly, R.D.

 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

 

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5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org