I hope you don’t mind another giveaway! It’s a really good one – –
Laura Theodore – a.k.a. The Jazzy Vegetarian – recently released her latest cookbook, Deliciously Vegan: Plant-Powered for the Modern, Mindful Kitchen and it’s filled with the kinds of recipes that I’ve come to expect (and adore) from this talented and gracious lady. Laura just has a way with creating craveable, plant-based recipes that are easy to prepare AND provide depth of flavor and deep satisfaction. (It doesn’t hurt that many of them are oil-free and require only a handful of “regular” ingredients. Oh, and just as in Laura’s previous books, the dessert chapters are not to be missed!) Deliciously Vegan is available in paperback on Amazon for $22.95 and is filled with gorgeous photos that bring the recipes to life and make your mouth water.
Now for the giveaway… Laura has been kind enough to share on her site some of the recipes from my recent collaborative cookbook, It’s Got To Taste Good, so we thought it would be fun to do a giveaway that included both of our books. I decided to throw in a copy of my mini-cookbook, Unrefined Snacking to sweeten the deal. After you’ve printed out Laura’s recipe for oil-free Miso-Parsley Hummus and scrolled through the photos I took of other recipes from her book, enter the giveaway (via Rafflecopter, at the end of the post) for a chance to claim all three cookbooks. The giveaway runs through April 15 and is open to those residing in the U.S. and Canada.
Miso provides texture and taste to this hummus without adding oil, keeping it a light and low-fat option for a satisfying snack.
- Prep Time: 5
- Total Time: 5
- Yield: 1 1x
- 1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
- 2 to 3 tablespoons water, plus more as needed
- 2 tablespoons freshly squeezed lemon juice (see note)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon mellow white miso
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- Put all of the ingredients into a blender and process until smooth. Add a bit more water, as
- needed, to achieve the desired consistency.
- Recipe by Laura Theodore, from Jazzy Vegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.
- Serving Size: 4
- Calories: 116
- Sugar: 0
- Sodium: 497
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 19
- Protein: 6
- Cholesterol: 0
Other easy gluten-free, oil-free dip/spread recipes you’ll love: smoky Pinto Bean Hummus, tangy Lemon Hummus, and creamy BabagaHummus. Oil-free Banana-Pecan Coffee Cake: Zucchini Quiche Cups w/ Rustic Bread Crusts: 4-Ingredient Apricot Bars: Penne Pasta with Asparagus and Turmeric-Herb “Butter” Sauce: Beautiful Blueberry Tartlets: Herbed Rice and Bean Salad: Chocolate Chip-Oat Bread: