Olive and Red Wine Hummus {Sponsored Recipe ReDux}

I am currently blogging from #BlogBrulee at beautiful Smuggler’s Notch Vermont. I’m only half a day in and already I feel like I’ve learned so much and met the most amazing, inspiring bloggers. More on that to come – or if you can’t wait, check out my last post, which explains all about the awesomeness that is Blog Brulee.

I owe my ability to even go to Blog Brûlée to Recipe ReDux, which not only gives me creative recipe ideas every month and allows me to connect with fellow Recipe ReDuxers; it also means I get introduced to awesome foods/food brands/commodity boards like California Ripe Olives. They’ve challenged us ReDuxers to utilize and highlight California Ripe Olives in a unique and tasty recipe that also includes other flavors represented in the Mediterranean Diet e.g. vegetables, legumes, nuts, fish/seafood and more.

olive_hummus_with_wine

I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.

 If you haven’t gathered from my blog/social media food posts (which make up about 99% of my posts), I am a HUGE fan of Mediterranean foods, and being half Armenian, grew up eating the best.

My favorite Mediterranean food – hell, my favorite food period – is hummus. Hummus has the perfect blend of lemony-garlicky-olivey flavor that works just as well as a dip, spread, condiment or to eat with a spoon (guilty). Beyond the deliciousness, hummus provides great nutrition. My clients often think that hummus is “fattening.” Grrrrrr, the “fattening” comment AKA one of my dietitian pet peeves.

[Stepping on soapbox] First off, foods that contain fats, specifically the good ones – monounsaturated, omega-3s, etc. – do not make you fat. In fact, those fats bring down inflammation in your body, which can make you feel better and also decrease your risk for various health issues such as diabetes, heart disease and inflammatory issues like rheumatoid arthritis and IBS.

Second, let’s compare hummus to other condiments such as BBQ sauce, ketchup, premade salad dressings and all the other junk. Hummus generally contains whole, real ingredients, barely any sugar and not much sodium. It is an infinitely better condiment than the other aforementioned sauces, which are generally LOADED with salt, sugar/high-fructose corn syrup, weird oils, preservatives and more. [Stepping off soapbox]

Okay, back to my love affair with hummus and also my love for olives, which I’m not sure I’ve mentioned yet but which is real and true.

Olives are an essential part of the Mediterranean diet and contain monounsaturated fat (1.5 grams per 4-olive serving) – the good fat, as we’ve discussed. California Black Ripe Olives are as nutrient-loaded as they are tasty. They contain vitamin E (0.25 mg per serving), iron, (0.49 mg per serving), vitamin A (60 IU per serving) and fiber (0.5 grams per serving). California Ripe Olives are extremely versatile in the pantry.
Since I love hummus already, I figured why not pump up the olive flavor with California Ripe Olives? Oh, did I mention there’s also red wine thrown in the mix? Because sometimes when you’re making California Ripe Olive Hummus and drinking red wine, you have crazy ideas like adding said wine to the hummus. And sometimes these ideas actually turn out great, as they did here. Cheers to that!

California Ripe Black Olive and Red Wine Hummus

Serve this savory, briney hummus with your favorite vegetables, cheeses and meats or enjoy it spread on a sandwich or “dilute it” with some oil and vinegar like I do to turn it into a salad dressing.

mediterranean_hummus 

Ingredients:

  • 2 (15 oz.) cans garbanzo beans, drained and well-rinsed
  • 1 can California Ripe Black Olives, drained, with 2-3 olive reserved
  • 1/3 cup tahini (sesame paste)
  • 1/3 cup olive oil plus 1 tsp.
  • 1/3 cup red wine
  • Juice of 1 lemon
  • ½ tsp cumin
  • ½ tsp black pepper
  • 1 tsp. sea salt

Directions:

  1. Add all ingredients, except for olive oil, to food processor and process until smooth.
  2. Drizzle olive oil through the feed tube and process until well-incorporated.
  3. Chop reserved olives and add to the top of the hummus as a garnish. Drizzle with 1 tsp. olive oil.

For more California Ripe Olive recipes, check out the link below.

Five-Minute Cilantro Lime Pesto {Vegan}

My memories of pesto go back to being a kid, when my mom grew basil in the herb garden and would make big batches of amazing pesto throughout the summer. Have you ever frozen extra pesto (or any sauce for that matter) in ice cube trays? My mom would do this and it’s brilliant — you can just pop out a cube anytime you need some pesto in your life.

Which is often.

vegan_cilantro_lime_pesto

Since getting the best gift ever — AKA my food processor — I have been known to make pesto out of any and everything. So, when I had some leftover cilantro from these Southwestern Sweet Potato Romaine Wraps with Cabot Pepper Jack Cheese, I made the obvious decision.

The only problem was that I didn’t have enough left to make full-blown cilantro pesto. Then I realized I had baby spinach in the fridge, and I could use it to extend the cilantro. And life was good again.

SIDE NOTE: I always have a giant box of organic spinach (I use Earthbound Organic) in my fridge and I recommend you do the same. I add it to eggs, use it as a salad base, add it to smoothies, soups and stir-fries, and more. It’s a great way to amp up the nutrition of your food and I find that the spinach in the plastic “boxes” stays fresh much longer than the kind packaged in bags.

Admittedly, this pesto was made to be a topper to a Coconut Curry Butternut Squash & Beet Soup that I’ll be posting later this week — I know, such a tease — but it is seriously delicious and can stand completely on it’s own. As in, I’ve been eating pesto by the spoonful. I’m not ashamed, though. You totally would do it too.

Vegan Cilantro Lime Pesto

Mix this in with eggs, add vinegar and serve as a dressing, use as a dip for veggies, eat it plain OR drizzle it over the Coconut Curry Butternut Squash & Beet Soup recipe I’ll be posting in a few days.

cilanro_lime_pesto_vegan

Ingredients:

  • 1 cup fresh cilantro
  • 3 cups fresh spinach (such as Earthbound Organic)
  • 3/4 cup walnuts (raw or roasted, whatever you fancy)
  • 1/3 cup grapeseed or olive oil
  • Juice of 1 1/2 limes
  • 2 tsp. lime zest (about 1/2 a lime worth)
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. lemon peper (or ground black pepper)

vegan_cilantro_pesto_lime

Directions:

  1. Wash cilantro and remove last 2″ of the stems (you can keep some of the stems on — they’ll all get ground up anyway)
  2. Add cilantro and remaining ingredients to a food processor. Process until smooth.

vegan_cilantro_lime_pesto

This Thursday, I’ll be posting the most perfect, six-ingredient vegan soup recipe that is even better when topped with Cilantro Lime Pesto. Get ready, kids.