Nirvaan Thacker Archives - Forks Over Knives

Low-Fat Hummus

Nirvaan Thacker — Tue, 07 Feb 2023 19:02:50 +0000

Why settle for bland store-bought hummus when you can whip up this delicious homemade version in just 15 minutes? The secret to a perfectly fluffy oil-free hummus is ice cubes, which aerate the mixture as it blends to deliver a velvety smooth texture. Chickpeas, tahini, garlic, and lemon juice form a powerhouse team that ensures top-notch snacking, while a sprinkling of smoked paprika adds a burst of color and spicy sweetness. You can substitute chipotle powder, which is similarly smoky, or add a dusting of za’atar to introduce a more herbal flavor profile. Serve alongside sticks of crunchy veggies and pita chips, and dig in!

For more delicious hummus recipes, check out these tasty ideas:

Roasted Cauliflower Hummus
Harissa Hummus
Curried Roasted Carrot Hummus
Or take a look at our full collection of hummus recipes

Yield: Makes 4 cups

2 15-oz. cans chickpeas, rinsed and drained (3 cups)
6 cloves garlic, minced
½ cup lemon juice
¼ cup tahini
Sea salt, to taste
8 to 10 ice cubes
Pinch smoked paprika
Pinch toasted sesame seeds
2 Persian cucumbers, halved crosswise and quartered lengthwise into 3-inch spears
2 ribs celery, cut into 3-inch sticks
1 bell pepper (any color), cut into ½-inch-thick sticks

Instructions

Reserve a handful of chickpeas for garnish. In a food processor combine remaining chickpeas and the garlic. Pulse until chickpeas are almost completely broken down. Add lemon juice and tahini; season with salt. Process to combine. Scrape down sides of processor bowl with a silicone spatula. Continue processing until smooth, pausing to add ice cubes, one or two at a time, to help emulsify mixture.
Transfer hummus to a bowl. Garnish with reserved chickpeas, the smoked paprika, and sesame seeds. Serve with vegetables for dipping.

The post Low-Fat Hummus appeared first on Forks Over Knives.

Roasted Beet Falafel with Chile-Lime Tahini Sauce

Nirvaan Thacker — Mon, 23 Jan 2023 18:41:30 +0000

Easy to whip up and delicious to snack on, these herbaceous beet and chickpea falafels make for an eye-catching appetizer. Roasting the beets instead of boiling them ensures they get sweet and tender so their characteristic earthy flavor doesn’t overpower other ingredients. Serrano chile adds heat while cumin, coriander, and cilantro join together to deliver classic Middle Eastern flavors. While traditional falafels are fried, we’ve left out the oil by baking these colorful snacks in the oven. Serve them on toothpicks as an hors d’oeuvre, or stuff them into whole wheat pita bread pockets with lettuce and diced veggies. Make sure to dunk or drizzle them with the homemade Chile-Lime Tahini Sauce, too!

For more vegan Middle Eastern recipes, check out these tasty ideas:

Yield: Makes 25 falafel + 1 cup sauce

2 medium beets
2 tablespoons lime juice
2 small whole fresh serrano chiles
1 teaspoon sea salt
¼ cup tahini
½ cup + 1½ teaspoons finely chopped fresh parsley
2 cups chopped onion
6 small cloves garlic, minced
2 15-oz. cans chickpeas, rinsed and drained (3 cups)
½ cup almond flour
1 tablespoon flaxseed meal
1 teaspoon ground cumin
1 tablespoon ground coriander
½ cup finely chopped fresh cilantro

Instructions

Preheat oven to 400°F. Wrap beets in foil; place on a baking sheet. Roast 1 hour. Remove foil; place beets in a colander. Run under cold water until cool enough to handle. Peel beets and cut into 1-inch pieces.
For Chile-Lime Tahini Sauce, in a blender combine 2 ice cubes, lime juice, 1 serrano chile, and ½ teaspoon sea salt. Pulse a few times to break down ice and chile; process until smooth. Add tahini and ½ cup water; process to a thick sauce, adding more water if a thinner consistency is preferred. Serve in a small bowl garnished with 1½ teaspoons finely chopped fresh parsley.
In a food processor combine beets, onion, garlic, and remaining serrano chile; pulse until coarsely chopped. Add the chickpeas, almond flour, flaxseed meal, cumin, coriander, cilantro, ½ cup parsley, and remaining ½ teaspoon sea salt. Pulse to a loose, coarse mixture. Let stand 30 minutes.
Preheat oven to 375°F. Line a baking sheet with parchment paper. Using an ice cream scoop, shape beet mixture into balls. Place balls on the prepared baking sheet.
Bake about 20 minutes or until falafel begin to brown lightly on top. Remove from oven. Carefully turn balls over. Return to oven and bake 15 to 20 minutes more or until crispy all over. Serve on a platter with Chile-Lime Tahini Sauce.

The post Roasted Beet Falafel with Chile-Lime Tahini Sauce appeared first on Forks Over Knives.

Moutabal (Eggplant Dip)

Nirvaan Thacker — Wed, 18 Jan 2023 18:57:10 +0000

Lebanese-style moutabal is a delicious eggplant dip that’s best served alongside pita bread wedges, fresh veggies, or oil-free falafels. While some recipes call for the addition of Greek yogurt to add creaminess, our vegan version relies on nutty tahini and zesty lemon juice to achieve a velvety texture. When picking out eggplants for this recipe, look for ones that are firm, shiny, and heavy for their size (which is a signal of freshness). They’re broiled whole in the oven to char the skin and infuse the tender insides with a slightly smoky flavor, so picking quality produce is key for a tasty result. Top your moutabal with sumac, parsley, and pomegranate seeds to create a drool-worthy dip that makes for a great party appetizer or sandwich spread.

For more vegan dips, check out these tasty ideas:

Yield: Makes 3 cups

2 large eggplants (2 to 2½ lb. total)
3 tablespoons lemon juice
2 tablespoons tahini
1 ice cube
3 small cloves garlic, minced
Sea salt, to taste
⅛ teaspoon sumac
1 tablespoon finely chopped fresh parsley
1 tablespoon pomegranate arils, for garnish (optional)

Instructions

Preheat broiler. Place whole eggplants on a baking sheet; broil 4 to 5 inches from heat 20 to 25 minutes or until a fork easily pierces the flesh, turning once halfway through.
Transfer eggplants to a large bowl; cover with a clean dish cloth. Let eggplants stand 10 to 15 minutes or until cool enough to handle. Peel eggplants, discarding skin and stems and scooping eggplant flesh into a medium bowl. Drain off any liquid that collects in bowl.
In a food processor combine lemon juice, tahini, ice cube, garlic, and salt. Process to a thick paste. Add eggplant. Process until incorporated. Continue processing to reach desired texture.
Serve dip at room temperature garnished with sumac, parsley, and pomegranate arils (if using).

The post Moutabal (Eggplant Dip) appeared first on Forks Over Knives.

Quinoa Tabbouleh with Pomegranate Seeds

Nirvaan Thacker — Fri, 09 Dec 2022 18:22:17 +0000

While tabbouleh is most commonly made with bulgur wheat, you can make a gluten-free version using quinoa or another cooked gluten-free grain. This pomegranate-studded version is incredibly satisfying as a light lunch or a side dish served with other Middle Eastern favorites such as falafel and hummus. The aromatic combination of parsley and scallions pair well with cooling cucumber and juicy cherry tomatoes so each bite is bursting with refreshing flavor. A simple dressing of lemon juice, salt, and pepper tie everything together to create a delicious dish you won’t want to put down.

For more vegan Middle Eastern recipes, check out these tasty ideas:

Yield: Makes 6 cups

4 cups fresh parsley leaves (about 2 bunches)
2 cups cooked quinoa
1 cup cherry tomatoes, halved
1 Persian cucumber, cut into ½-inch dice (1 cup)
1 cup pomegranate arils
1 cup thinly sliced scallions
3 tablespoons lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

In a food processor pulse parsley to the size of rice grains.
In a medium bowl stir together parsley and the remaining ingredients. Taste and adjust seasoning. Serve at room temperature or chilled.

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