Tomato Basil Hummus

Tomato Basil Hummus

If you’re looking for a rich, easy, creamy dip or spread, try out this flavorful and healthy Tomato Pesto Hummus. Packed with the nutrition and flavor power of tomatoes, you can whip up this 100% plant-based (vegan), gluten-free hummus recipe in seconds—relying mostly on shelf-stable, economical staples, such as canned tomatoes and chickpeas. With only 7 ingredients (not including pantry items and the garnish), this recipe only takes about 5 minutes to prepare. It’s so good, you’ll stop buying store-made hummus! Serve it with your next party vegetable platter, with whole grain pita bread or crackers, in a wrap, on top of a salad, as an accompaniment for veggie balls or falafels, or with toasted whole grain bread. It’s also great packed away in kids’ (or grownups’!) lunchboxes as a dip with fresh veggies. There are so many places this hummus will go! This Tomato Pesto Hummus recipe is a great way to showcase healthy chickpeas (rich in protein, fiber, vitamins and minerals) and disease-fighting tomatoes (packed with lycopene antioxidants).

Learn how to make Tomato Pesto Hummus in my easy recipe video.

Tomato Pesto Hummus (Vegan, Gluten-Free)


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(1 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  •  Prep Time: 5 minutes
  •  Total Time: 5 minutes
  •  Yield: 8 servings 1x
  • Diet: Vegan

DESCRIPTION

Packed with the nutrition and flavor power of tomatoes, you can whip up this 100% plant-based (vegan), gluten-free hummus recipe in seconds—relying mostly on shelf-stable, economical staples, such as canned tomatoes and chickpeas.


 

INGREDIENTS

Hummus:

Pesto Garnish/Topping:

  • 2 tablespoons chopped fresh basil
  • 1 tablespoon pine nuts
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon extra virgin olive oil

INSTRUCTIONS

  1. To prepare hummus, place drained chickpeas, drained tomatoes, pine nuts, lemon juice, olive oil, tahini, paprika, and red pepper flakes in the container of a food processor or blender.
  2. Process until smooth and creamy, pausing to scrape down sides if necessary. Should make a thick, creamy consistency. Adjust seasonings with salt, if desired.
  3. Pour hummus into a serving dish and garnish with chopped fresh basil, pine nuts, a swirl of balsamic vinegar, and a swirl of olive oil.
  4. Makes about 2 cups hummus (8 – ¼ cup servings).

NOTES

May serve with whole grain pita, vegetables, wraps, sandwiches, and veggie balls.

By Sharon Palmer RD 

Pasta with Marinara and Roasted Vegetables

Pasta with Marinara and Roasted Vegetables

Turn to marinara sauce and a cornucopia of vegetables—summer squash, eggplant, bell peppers, and onions—to make this Pasta with Marinara and Roasted Vegetables sing with rustic simplicity.

 

Key ingredients for this pasta dish.
Arrange vegetables on a baking sheet, sprinkle with olive oil and seasonings, and then roast.

Pasta with Marinara and Roasted Vegetables (Vegan)


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(1 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  •  Prep Time: 15 minutes
  •  Cook Time: 30 minutes
  •  Total Time: 35 minutes
  •  Yield: 4 servings 1x
  • Diet: Vegan

INGREDIENTS

  • 3 assorted small summer squash (i.e., scallop, yellow, zucchini), sliced
  • 1 small eggplant, sliced
  • ½ red onion, sliced
  • 1 bell pepper (red, yellow, or green), sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 3 cloves garlic, finely diced
  • 2 teaspoons ground oregano
  • ¼ teaspoon freshly ground black pepper
  • Sea salt to taste (optional)
  • 2 tablespoons pine nuts, toasted
  • 12 ounces fresh pasta (may substitute dried pasta)
  • 2 cups marinara sauce
  • ¼ cup fresh basil, chopped

INSTRUCTIONS

  1. Preheat oven to 400 F.
  2. Arrange summer squash, eggplant, onions, and bell pepper on a baking sheet. Drizzle with olive oil and vinegar. Sprinkle with garlic, oregano, black pepper and sea salt. Toss together on pan to distribute ingredients.
  3. Place on top rack of oven and roast for about 30 minutes, until golden brown and tender. When done, remove from oven and set aside.
  4. To toast pine nuts, place them in a small baking dish in the hot oven for about 5 minutes while vegetables are roasting. Remove and set aside.
  5. Meanwhile, bring water to boil in a medium pot. Add pasta and cook to al dente stage (according to package directions). Place in colander and rinse and drain.
  6. Add marinara sauce to pot and heat until bubbling. Remove from heat and add cooked pasta, stirring gently to distribute ingredients.
  7. Divide pasta with marinara sauce among 4 pasta bowls (or plates). Top with roasted vegetables, pinenuts, and fresh basil.

NUTRITION

  • Serving Size: 1 serving
  • Calories: 369
  • Sugar: 18 g
  • Sodium: 116 mg
  • Fat: 14.5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 54 g
  • Fiber: 10 g
  • Protein: 10 g
Roasted Rosemary Potatoes and Tomatoes

Roasted Rosemary Potatoes and Tomatoes

Looking for an easy, classic potato side-dish you can throw together in minutes? Well, here you go! This simple, flavorful 4-ingredient side dish for Roasted Rosemary Potatoes and Tomatoes can be whipped up easy-peasy, out of ingredients you probably have in your pantry right now. The beauty of this vegetable and potato dish is that it calls upon three favorites—canned tomatoes, rosemary and potatoes. This 100% plant-based side-dish is the perfect accompaniment for savory dishes, such as lentil pattieschickpea loaf, and veggie balls. Plus it’s a great dish to tote along to your next potluck or even holiday dinner. Best of all, it’s an easy way to fit in a serving of healthful vegetables into your day!

The classic Mediterranean flavors of rosemary, garlic, olive oil, and tomatoes are all alive and present in this satisfying dish. If you don’t have fresh rosemary available (which is one of the easiest herbs to grow in warm weather climates), used dried rosemary.

Spread tomatoes on top of potatoes and bake.

Roasted Rosemary Potatoes and Tomatoes (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  •  Yield: 6 servings 

 

INGREDIENTS

  • 6 medium red and/or gold potatoes, unpeeled, scrubbed
  • 2 cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 tablespoon extra virgin olive oil
  • Black pepper and salt, as desired (optional)
  • 1 ½ teaspoons chopped fresh rosemary (or 1 teaspoon dried)

INSTRUCTIONS

  1. Preheat oven to 375 F.
  2. Slice unpeeled potatoes into thin wedges and place in a 9 × 13 inch baking dish.
  3. Spoon over garlic, canned diced tomatoes, olive oil, black pepper and salt (as desired), and rosemary. Toss to distribute ingredients using tongs or a spoon.
  4. Bake uncovered for about 1 hour, until tender and golden brown. Stir ingredients every 20 minutes.

NUTRITION

  • Serving Size: 1 serving
  • Calories: 203
  • Sugar: 4 g
  • Sodium: 164 mg
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 5 g
  • Protein: 5 g
  • Cholesterol: 0 mg
Easy Mediterranean Artichoke Chickpea Bake

Easy Mediterranean Artichoke Chickpea Bake

This easy casserole bake can be whipped together in minutes! Plus, this completely plant-based (vegan) Easy Mediterranean Artichoke Chickpea Bake is based on foods you can keep on hand in your pantry: spelt (an ancient form of wheat kernels), canned chickpeas, canned marinated artichokes, marinara sauce, and olives. It’s savory, hearty and a one-dish meal. And with only 8 ingredients (not including pantry staples), this healthy, no-oil, no-salt, no-sugar whole foods, plant-based recipe is a cinch to turn to on your busiest nights of the weeks.

With the Mediterranean flavors of chickpeas, ancient grains, artichokes, olives, tomatoes, and herbs, this recipe is powerful in flavor, and packed with important nutrients, such as plant protein, healthy fats, vitamins, minerals, fiber, and phytochemicals. Whip it up for a one-dish meal, and pack up the leftovers for work the next day. You can swap out the ingredients easily, too—try quinoa instead of spelt (which makes this recipe gluten-free), white beans instead of chickpeas, and green beans instead of peas, for example.

Easy Mediterranean Artichoke Chickpea Bake (Vegan)


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  • Author: The Plant-Powered Dietitian
  •  Yield: 6 servings 1x

 

INGREDIENTS

  • 1 ½ cups cooked spelt (according to package directions)
  • 1 15-ounce can chickpeas (garbanzos), drained
  • 1 12-ounce jar marinated artichokes, drained
  • 1 cup frozen peas
  • ½ cup olives, drained (i.e. Spanish, Kalamata)
  • ½ cup marinara sauce
  • 1 clove garlic, minced
  • Pinch black pepper
  • 1 teaspoon oregano

INSTRUCTIONS

  1. Preheat oven to 375 F.
  2. Mix all ingredients together and place in a medium casserole dish.
  3. Place in oven, on top rack, uncovered, and bake for about 30 – 35 minutes, until golden brown and heated through.

NOTES

To make this recipe gluten-free, substitute a gluten-free grain (quinoa, sorghum, brown rice) for spelt.

NUTRITION

  • Serving Size: 1 serving
  • Calories: 268
  • Sugar: 9 g
  • Sodium: 312 mg
  • Fat: 6 g
  • Saturated Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 14 g
  • Protein: 12 g
  • Cholesterol: 0 mg
Ratatouille with White Beans

Ratatouille with White Beans

A harvest from your summer vegetable garden or trip to the farmers market—and rummage through the kitchen cupboard—never looked so delicious! With one large saucepan and a few simple ingredients, this mouthwatering plant-based Ratatouille with White Beans is sure to satisfy any hearty appetite.

The classic tradition of ratatouille takes full advantage of summery, sunshine-loving vegetables, such as zucchini, eggplant, tomatoes, peppers and herbs. The roots of this dish come from 18th century France in the Provence and Nice area. This Mediterranean recipe follows along with the principle of “making something of nothing.” Essentially, you create cuisine out of all of the beautiful things that grow in the region during a particular season. And those vegetables when paired together create absolute magic, though this is considered a humble, plant-based dish. But the best things in life are simple, rustic, and unassuming. Such as ratatouille!

I’m a huge fan of this dish, as I live in a Mediterranean grown region myself. I always have an abundance of zucchini, eggplant, tomatoes, and herbs in my garden every summer. So, it’s a cinch to whip up this recipe a couple of times a month during the season. I added a flourish of pine nuts and a can of white beans to boost the nutrition value of this dish. It is essentially a one dish meal, balanced with protein, healthy carbs, and nutrients. Pair it with some crusty, whole grain bread.

Ratatouille with White Beans (Vegan, Gluten-Free)


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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  •  Yield: 4 servings 1x

INGREDIENTS

  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 1  small onion, sliced
  • 1 small zucchini, sliced
  • 1 small eggplant, sliced
  • 1 14.5-ounce can diced tomatoes (may use 2 cups fresh, chopped tomatoes)
  • 1 15-ounce can white beans, drained and rinsed well (or 2 cups cooked)
  • 1/2 cup olives, drained
  • 2 teaspoons fresh chopped or dried oregano
  • 1/4 cup pine nuts
  • Salt to taste (optional)
  • Pepper to taste

INSTRUCTIONS

  1. In a large saucepan, heat olive oil. Add garlic, onion, zucchini, and eggplant, and sauté for about 8 minutes.
  2. Add tomatoes, white beans, olives, and oregano, stir well, and cover. Continue to cook for about 10 minutes (longer if using fresh tomatoes), stirring occasionally, until vegetables are tender, and mixture is thick and bubbly.
  3. Season with salt (optional) and pepper to taste. Garnish with pine nuts.

NUTRITION

  • Serving Size: 1 serving
  • Calories: 165
  • Sugar: 3.5 g
  • Sodium: 192 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 18 g
  • Fiber: 7 g
  • Protein: 5 g
  • Cholesterol: 0 mg