Basil Pesto Hummus

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Basil Pesto Hummus 


1 15oz can of garbanzo ( drained but keep liquid) 

1 cup of basil (packed tightly)

2 Tbs pine nuts

1 clove of garlic

1Tbs nutritional yeast

2Tbs drained garbanzo liquid (aquafaba) 

1Tbs olive oil ( + more for drizzling)

1 Tbs lemon juice 

1tsp salt 


In a food processor mix all ingredients except for the basil. Blend until smooth. If too thick add a it more liquid until desired consistency is achieved.

Add basil and blend again until smooth 

Spoon into a bowl and top with a drizzle of olive oil, a few pine nuts, and some fresh basil. This is a wonderful creamy and delicious dip! Serve with crackers, pita chips, or bread.

Makes approximately 8 servings at 2Tbs each 


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"Queso" Party Dip

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This is a fun and tasty “ Questo” dip you’ll be sure to enjoy!!

“Queso” Party Dip 


1 Medium yellow onion finely chopped 

1 jalapeño ( ribbed and seeded) and finely chopped 

2 cloves of garlic ( minced) 

3 Cups of Delicious “Cheese” dip ( see last week’s recipe HERE)

1 15 oz can of pinto beans (rinsed and drained) 

1 15 oz can of black beans (rinsed and drained)

2 cups fresh diced tomatoes 

1/2 minced fresh cilantro 

Green onion minced to sprinkle 

1/4 tsp salt 

pepper to taste 


1.) In large pot heat a bit of butter and sauté the onions,  jalapeño and garlic until tender. 

2.) Add the “cheese” and heat together. Stir in beans & tomatoes ( make sure to drain and rinse the beans VERY well)

3.) Once warm stir in cilantro and green onion. 

May be stored in refrigerator for up to a week and re-warmed on stovetop or microwave. 

A fun dip to make for 4th of July! 

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I hope you enjoy eating these delicious , simple to make recipes!!

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Delicious "Cheese" Dip

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Friends! This is hands down one of the easiest most healthy and delicious cheese recipes you will ever make! Not only is it easy and tasty but it is very inexpensive and contains no common food allergens so win win! The consistency of the potato and carrot once blended really does mimic a cheese sauce. This works well for so many recipes! Stay tuned for one coming up next week you can make for fourth of july!

Delicious “Cheese Dip” 


2 Cups of potatoes ( russet or yukon) diced large and peeled. 

2 Cups of carrots, diced large 

1/2 Cup water ( use water from cooked potatoes and carrots) 

1/3 Cup olive oil 

1/2 cup nutritional yeast flakes

1 Tbs fresh lemon juice

2 tsp salt

1tsp garlic powder

1 tsp onion powder

pinch of cayenne powder  (optional) 


Boil potatoes and carrots until soft, drain ( use 1/2 cup of this liquid as the water) 

Blend in a high powered blender such as a vita mix until very smooth. 


Will store for 1 week in refrigerator . May be re-heated on stovetop or microwave. This makes a great nacho cheese dip but can also be used for enchiladas, scalloped potatoes & more 

Makes approximately 4 cups 

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1.) Package of crescent roll dough ( I use Annie’s organic crescent rolls found in the refrigerator section of the grocery store. I usually make 2 packages.

2.) Roll out dough ( usually its already serrated, ignore that part:)

3.) Add a think layer of your favorite pizza sauce to the dough

4.) Then sprinkle with italian seasoning, basil, and some salt.

5.) Add cheese. Easiest is to add shredded cheese to the whole thing. IF not you can do slices throughout. I use vegan cheese such as Follow your heart, Daiya, or Chao.

6.) Roll up and bake in oven as directed on package. Usually around 10 minutes.

7.) Remove from oven and carefully cut about 1 inch slivers. It will be soft so cut carefully. Place back in oven for approximately 5 minutes until it is browned at the top a little bit.

8.) Serve!! I like to serve with an extra side of pizza sauce!!

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