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Friday, 10 May 2013

Cilantro Lime White Bean Hummus

I have been coming across all sorts of different types of hummus recipes and finally had a go at something different.  Found this one at How Sweet It Is.

This is a great new one to try if you haven't already.  I love the hint of lime that you get, really makes you think of summer.  I also love the fact that this is such a health snack.

Cilantro Lime White Bean Hummus

1 can of white beans (cannellini) rinsed and drained
1 clove minced garlic
1/4 cup cilantro
1 teaspoon lime zest
1 tablespoon lime juice
1/3 cup EVOO (extra virgin olive oil)
salt and pepper to taste

Combine all ingredients in a food processor or blender and blend very well, until really creamy.

Season with salt and pepper to taste.  Cover and refrigerate for 1 hour.

Serve up as you would regular hummus, with pita bread or even better is pita chips!

Now that's Creative!

Ruth's Famous Salsa

To go along with the Tequila Lime Shrimp and Margaritas on Cinco de Mayo, I am making Ruth's Famous Salsa.  

This is so go and very addicting, but it is very healthy so eat away.

Ruth's Famous Salsa

4 large tomatoes
1 red onion
1 red pepper
1 yellow pepper
jalapenos (how ever much)
cilantro (usually 1 bunch)
(chop up all veg)
1 can of corn
1 can of black beans
1 can of chick peas
(wash before adding to veggies)
finish with
juice of two limes
extra virgin olive oil
Himalayan pink salt and fresh ground pepper

WARNING:   this exact recipe makes ALOT.

Chop veggies, tomatoes, red onion, red and yellow peppers, jalapenos and cilantro and toss together in a very large bowl.

Open canned corn, black beans and chick peas, rinse well and add to chopped veggies.  

 Juice two limes, and add to veggies along with EVOO, Himalayan pink crystal salt and fresh ground black pepper to taste.

Mix well and refrigerate for a few hours or even better overnight for the flavours to meld together.

Serve with lots of taco chips.

Now that's Creative!

Grilled Tequila-Lime Shrimp

So it is Cinco de Mayo, and what better way to celebrate than with Margaritas and Tequila Lime Shrimp.

I have been wanting to try this recipe for some time now, and I finally had the chance.  It is a beautiful day, the sun is shinning and we have invited some good friends over for a bar-b-que.

They are fast and easy, full recipe follows:

Put all ingredients in a large ziploc bag and marinate in the fridge for anywhere between 1-4 hours.

Place 6 on pre-soaked skewers.

Grill and serve.

Grilled Tequila-Lime Shrimp  (from

2 tablespoons lime juice
2 tablespoons tequila
1/4 cup olive oil
1 pound large shrimp, peeled and deveined
6 (10 inch) wooden skewers

1 clove crushed garlic
1 pinch ground cumin
ground black pepper to taste
ground Himalayan pink salt
1 large lime, quartered

  1. Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
  2. Soak skewers at least 30 minutes in water to prevent burning.
  3. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  4. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
  5. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
A Word of Caution:  Marinading the shrimp for longer can result in the lime juice cooking the shirmp and they will soak up more tequila and have a stronger flavour.

Recipe found at

Now that's Creative!