Curried Pumpkin Hummus Crab Dip

Our Chef has been busy in the kitchen coming up with different ways to use our Curried Pumpkin Hummus and let me tell you folks, she hit the nail on the head with this one!

Today we are going to show you an amazing Crab Dip that is not only delicious but its also really good for you! Chef Mammoth substitutes the mayonnaise and cream cheese with Curried Pumpkin Hummus and Vivo Life Vegan Cream Cheese. The Curried Pumpkin Hummus goes great with the sweet and tender crab and you won’t even miss the dairy. We hope you guys enjoy this dip as much as we did! Happy Eating!

Curried Pumpkin Hummus Crab Dip Recipe

Ingredients:

1 cup Curried Pumpkin Hummus

1 cup Crab Meat

1/4 cup vegan cream cheese ( can be substituted for real cream cheese)

1/3 cup diced celery

1/3 cup diced red onion

1 tbsp. celery leaves ( can be omitted)

Directions:

1. Combine the hummus and cream cheese until fully incorporated in a stand or hand mixer.

2. Fold in the remaining ingredients

3. Allow to set in the fridge for at least 30 minutes

4. Enjoy!

Amanda Dwyer
Lemon Rosemary Hummus Baked Chicken with Parmesan Crusted Asparagus

Springtime is almost coming to a close and what’s a better way to celebrate the end of this hot and humid season than with our Lemon Rosemary Hummus!

Today we are baking chicken with it and it’s so easy it hurts! All you need is hummus, chicken breast and salt and pepper! In the end you will have perfectly juicy chicken breast with a creamy warm hummus “sauce.” We’ve paired with our favorite green veggie, Asparagus!

Ingredients:

3 tbsp Lemon Rosemary Hummus

2 boneless, skinless Chicken Breast

1 tbsp olive oil

1 bunch thick Asparagus

1/4 freshly grated Parmesan Reggiano

1/4 tsp lemon juice

1/8 tsp red pepper flakes

salt and pepper to taste

Lemon Rosemary Hummus Baked Chicken Directions:

1. Arrange a oven for 2 racks and preheat to 450°F.

2. Lightly grease a baking sheet with cooking spray.

3. Dry the chicken on all sides with paper towels, then season with salt and pepper.

4. Arrange the chicken in a single layer on the prepared baking sheet. Spread the hummus over each chicken breast (we like to slather it so divvy it up evenly), spreading it into a thin layer until each breast is evenly and completely coated.

5. Bake for 20-30 minutes or until the chicken is cooked through and registers 165°F on an instant-read thermometer.

6. Turn the oven to broil and broil the chicken until the hummus is dry to the touch and browned, about 3 minutes. Serve immediately.

Parmesan Crusted Asparagus

1. Preheat oven to 450 degrees.

2.Cut off the ends of the asparagus and toss with olive oil, lemon juice and red pepper flakes. Season with salt and pepper to taste. Spread evenly onto an aluminum foil lined baking sheet.

3. Cook asparagus for 15 minutes, flipping halfway through.

4. Once cooked to your desired doneness remove asparagus and turn the oven to broil. Sprinkle cheese over the asparagus while keeping the stalks close to each other.

5. Broil for 3 minutes or until brown and bubbly, serve immediately.

Amanda Dwyer
August 12, 2019 Green Goddess Chicken Salad

If you are anything like us you could literally eat hummus on everything and anything! From pretzel rods, celery, sandwiches, the trusty cucumber, naan, or even a spoon this delightful spread can be more versatile than you can imagine.

Today we are going to kick up your left-over Sunday Roasted Chicken with our Green Goddess Hummus to make a more healthy alternative to your old boring Chicken Salad. We have completely omitted the mayo and substituted our hummus and added some crunch with the addition of red peppers, and toasted walnuts

We like to add fresh spinach, cucumbers, and locally grown tomatoes on a croissant. No carbs? Add a scoop or two to your favorite salad!

Green Goddess Chicken Salad

1 cup leftover rotisserie chicken
1/2 cup Green Goddess Hummus
1/8 diced celery
1.5 tablespoon chopped roasted walnuts
3 tablespoon diced red pepper
2 tablespoon scallion
2 tablespoon fresh parsley
3 teaspoon freshly squeezed lemon juice

Directions:

1. Shred or dice rotisserie chicken and cut all the veggies.
2. In a bowl combine all ingredients and mix well adding salt and pepper to taste.
3. Add to your sandwich bread, wrap, naan, fresh salad.