Tag Archives: Sesame

Delicious Oil-Free Hummus

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Who doesn’t love a good hummus recipe!? It’s just so easy to make and such a satisfying alternative to junk food dips out there. We love it on Kale Lemon Sandwiches, dolloped on top of salads, nestled inside of collard wraps or next to a plate of cold, raw veggies. Our toddler eats hummus for her morning snack with carrots, jicama, sugar snap peas, celery, daikon radishes (raw, yep she loves them!), raw broccoli and well… most of the time she uses her hands to scoop it into her mouth when the skinny carrot sticks and pulled-apart veggies take too long.

Then again, who doesn’t love a good OIL-FREE hummus recipes!?! I know I do, I’m always on the lookout for good oil-free alternatives to foods that are usually full of it, and still taste good too! This is a good plain hummus recipe but we also love Oil-Free Buffalo Wing’ish Hummus too!

I really like this recipe because it uses sesame seeds instead of tahini… I don’t know what it is about me and tahini but I always taste something funky when I use it. Some recipes, I don’t notice it but in hummus recipes, I do.

Delicious Oil-Free Hummus

I found this recipe on The Veggie NP: Plant-Based Health Care ‘s Facebook page. I tweaked it a bit to suit our taste, it’s a really great recipe! I doubled it and send a big container to work with my hubby.

Delicious Oil-Free Hummus 

** Combine in a strong blender:

  • 1/2 c ground sesame seeds (or tahini if that’s all you have) – Put the sesame seeds in the dry blender first, and grind, then add the rest of the ingredients.
  • 1 15 oz can garbanzo beans, reserve liquid OR 2 cups cooked garbanzo beans 
  • 1-3 clove garlic
  • 1/4 – 1/2 tsp salt
  • 1-2 Tbsp parsley flakes
  • Juice of one + lemons (or 3-4 Tbsp lemon juice) – I like lots of lemon in mine so I added extra, start with one and test to see if you want more
  • Dash of cayenne pepper (optional but really adds a nice taste!)
Instructions:
  • Blend until smooth, and serve!
  • Note: Use enough liquid from canned Garbanzos to get the consistency you want: thick for sandwich spread, thinner for a vegetable dip, etc. If you’re using cooked garbanzo beans, use the cooking liquid or water if that’s all you have.

Grind those sesame seeds first! Or if you're using tahini, add with all other ingredients 🙂

Add chickpeas and all other ingredients and blend well

Adjust seasonings.... as you can see I added more cayenne, lemon and parsley flakes

Yummy!

Related articles

Spicy Sesame Noodles (Daikon)

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I bought a spiralizer (Buy it here) a few months ago and this is the first thing I made! These little kitchen tools are so cool! You can make curly fries (I bake mine without oil), zucchini noodles, apple “noodles”… the list is endless! Your kids will love using this thing and so will you!

World Cuisine 48297-99 Tri-Blade Plastic Spiral Vegetable Slicer

SO COOL!

Daikon radishes have a very distinct strong flavor. If you do not like this flavor, substitute brown rice noodles or whole wheat pasta instead. I plan on experimenting with this recipe in the future!

Spicy Sesame Noodles

This recipe is from Melomeals: Vegan For $3.33 A Day!

Spicy Sesame Noodles
  • 1 medium Daikon, spiralized (around 6 cups)
  • 2 t toasted sesame oil
  • 5 scallions, diced
  • 1 T soy sauce
  • 1 T siracha – or less if you don’t like s
  • 1/4 c Wasabi Ginger Dressing
  • 2 T toasted sesame seeds

Saute all of the ingredients together in a non stick skillet for 10 minutes. Taste and add more soy sauce, black pepper and siracha if desired.

Ready to cook!

Spiralize daikon radish OR cook your pasta of choice, assemble in pan and cook!

My FAMOUS Wasabi Cream Cheeze Dip

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I’ve never met anyone who didn’t like this dip, plain and simple. It satisfies any sushi craving and it’s so good you can’t stop eating it. It’s a guaranteed appetizer success! I usually bring enough for a double batch because it disappears so fast and people are sad when it’s gone so I make another one! My sister has a very bland palate and she loves it! This is a little too hot for most kids, my daughter has never tried it but she might like it considering she likes wasabi seaweed… yep, she’s definitely my daughter! 😉

Wasabi Cream Cheeze Dip

Ingredients;

* 1 tub of Tofutti Better Than Cream Cheese (non-dairy cream cheese, found at Sprouts or Trader Joe’s)

* Wasabi paste – you’ll need anywhere from 1 Tbsp to 3 Tbsp depending on how hot you like it

* 2-3 Tbsp roasted sesame seeds

* 3-5 Tbsp or more soy sauce

* 2-3 Tbsp pickled ginger (pink or white)

* 1-2 green onions, chopped

* Rice crackers to serve

Directions:

1. Divide cream cheeze in half from tub, smear one half on the bottom of a shallow dish in a circular pattern (use a stiff spatula)

2. Spread wasabi paste onto first layer – Don’t be shy! I use a decent amount otherwise you can’t taste it

3. Smear other half of cream cheeze on top of wasabi, try to make it even with the first circular layer

3. Cover the top and sides with sesame seeds

4. Chop pickled ginger and green onions and sprinkle on top

5. Pour soy sauce around the dip before serving with rice crackers

6. Prepare to make another batch soon!

1st layer of cream cheeze

Add wasabi paste

Spread on top of first layer

Make 2nd layer with remaining cream cheeze

Cover with roasted sesame seeds

Top with chopped pickled ginger

Add green onions, pour soy sauce around dip and serve with rice crackers

Raw Collard & Apple Salad

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I love my greens! I enjoy hearty meal-type salads and I’ve been making a few lately that we really enjoy! Kale is my go-to salad green but I’ve been trying to venture out. I came across this Raw Collard and Apple Salad from my latest favorite vegan food blog MELOMEALS: Vegan for $3.33 A Day. You can use collard greens or kale – I used collard greens. I love the spiciness of the dijon mustard with the sweetness of the raisins! I’ve been eating this with my collard wraps for lunch, it’s just so awesome that it keeps in the fridge and doesn’t wilt and sog like regular salad!

Raw Collard and Apple Salad

Yummy!

Raw Collard Salad
4 c finely chopped collard greens
½ c diced celery
2 c diced or shredded carrots
2 c apples, diced ( toss with ½ t apple cider vinegar before adding to salad )
4 T toasted sesame seeds
1 c golden raisins
1 t chunky sea salt ( less if using fine salt )
2 t onion powder
Pinch stevia powder or 3 T agave or honey
¼ t cinnamon
Pinch nutmeg
¼ t white pepper
3 T olive oil
2 T Dijon mustard
3 T apple cider vinegar
Toss everything together with your hands. Allow salad to sit for an hour ( or overnight ) before eating. Taste and adjust seasonings.

Collard Greens... in case you didn't know 🙂

Strip leaves off of the tough stem (chop stem and add to soups for extra fiber)

I roll the leaves and chop them this way, then chop them again into smaller bites

Add chopped celery

then carrots... I like extra carrots...

chop your apples and add

toast your sesame seeds until fragrant - I use my cast iron pan (dry)

Add sesame seeds and golden raisins

Combine dressing ingredients

Add to salad

Mix together with your hands, let sit in fridge for a few hours or overnight before serving

Yummy!

It was yummy with my leftover sushi!

Raw Collard and Apple Salad