Sunday, January 3, 2010

Cucumber and Hummus Rollups with Salsa & Peppers

I got a mandoline for Christmas, and decided to take it out for it's first run today with these cucumber rollups.
The rollups didn't turn out as solid as I wanted; the idea was to stand them upright, but they held together better flat.  It doesn't matter; it all went down just the same:).

The peppers are just raw peppers with fresh salsa and a piece of avocado.

The hummus was sort of an experiment because I put some horseradish in it, and I have to say I enjoyed it. Here's what I put in the hummus (just an idea rather than a recipe) makes about 1.5 cups worth.

1 cup cooked chick peas
juice from 1/2 of a medium lemon
4 sun-dried tomatoes, reconstituted in warm water
1/2 teaspoon prepared vegan horseradish
1 small garlic clove

The sweetness of the s/d tomatoes balanced out the zing of the horseradish. In keeping with Eat to Live, I didn't add any salt (except for the salt in the horseradish) or other fats, and it was pretty tasty just the same.


  1. Rose,

    It looks beautiful. I knew you would love the mandoline. I can't wait to see all the things you do with it.

    Horseradish in hummus! I would have never thought to try that combination. Horseradish would definitely add a ton of flavor without fat. Did John try it, and what did he think?

    talk to you later,

  2. Thanks Alicia...the horseradish was actually really good in there...I don't like to eat it straight, but do like diffused in other things.

    John tasted it and liked it...he'll be eating a lot of what I eat....just a bit more starchy stuff on the side...he doesn't need to lose weight anyway.


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