Final Cookbook Celebration Day: Hummus Done Three Ways


Dueling Garbanzos: Hummus 3 Ways! From Virgin Vegan: Everyday Recipes

Dueling Garbanzos: Hummus 3 Ways! From Virgin Vegan: Everyday Recipes




The final day of our celebration!

If you’re just tuning in, our new cookbook (our second, the first being “101 Things To Do With Tofu”) is coming out officially TODAY.   Because we both enjoy quite a bit of vegan cooking in the context of our non-vegan lives, we created “Virgin Vegan: Everyday Recipes for Satisfying Your Appetite”. for Gibbs Smith, as part of their Virgin Vegan series. CHECK IT OUT!


So to celebrate, we’ve shared a different recipe from our new baby every day this week – and as of Monday we’ll give away five copies. You can enter each and every day, and we’ll tally up ALL the entries from all 5 posts to select our five winners via Like so:

1. Any single comment counts as an entry all on its own (one per post)
2. Share that day’s recipe post on Facebook
3. Pin it on Pinterest
4. And of course, Tweet it.

Once comment for each of the above actions, as per usual! When you post, please make sure you’re using a valid email address so we can get in touch with you for shipping info.

You can continue to comment and share through Saturday night. We will announce the winner on Monday!

On to today’s sample recipes – a threebie!

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Muhammara: Mediterranean Roasted Red Pepper and Walnut Dip

Muhammara: a creamy, nutty, tangy, roasted red pepper dip


Remember when hummus was an exotic delicacy? Now it’s as familiar in American groceries as peanut butter and jelly, and I daresay it turns up as regularly in American households. I’m definitely a hummus lover myself, and take great pleasure in experimenting with different homemade varieties. Lately, though, I’ve been looking for alternatives to hummus, and was thrilled to discover muhammara.

Muhammara is a Mediterranean dip based on roasted red peppers – always one of my favorite things, so it pretty much had me at hello, there. But it’s also got lovely nuttiness from walnuts, citrus from lemons, and some deep sweetness from pomegranate molasses (available at places like Whole Foods or at international markets), rounded out by olive oil and garlic. It also usually contains bread crumbs, so I tried substituting some almond meal from Trader Joe’s (any almond flour would work) and that did the trick, making it gluten-free, low-carb and paleo-friendly as well.  …

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