I’m here to tell you it’s 100% true.

Start to finish you’ll be pouring Hollandaise over poached eggs or steamed asparagus or baked salmon in mere minutes.

And there are only 3 main ingredients! Life is good!

Hollandaise Sauce is one of the classic 5 mother sauces and definitely one you should master. So come along with me as we make this heavenly sauce.

Hollandaise Sauce Step 1 – Clarified Butter

Clarified butter is achieved by melting butter over medium low heat until hot and foamy but not boiling.

You see the white foam on top of the melted butter? Those are the milk solids which you’ll discard. You can either skim them off the top or strain them out as you pour your butter into the sauce.

Hollandaise Sauce Step 2 – Whip Egg Yolks With Lemon Juice

In the bowl of a food processor or blender add your egg yolks along with the lemon juice, salt and pinch of cayenne pepper.

You’ll want to whip this on high speed for 2 minutes.

Hollandaise Sauce Step 3 – Drizzle in the Clarified Butter

With the blender still running, slowly drizzle in the hot clarified butter. Discard the milk solids.

Beat the mixture on high until all the clarified butter has been added.

Hollandaise Sauce Step 4 – Adjust Seasoning to Taste

It’s as simple as that! Look at that creamy luscious goodness.

Perfection!

5 Minute Blender Hollandaise Sauce is rich and creamy with a nice lemony finish. It compliments eggs, steamed veggies and seafood so well.

Check out our newest recipe for Sweet Potato Eggs Benedict with Blender Hollandaise. Or perhaps you’d prefer Classic Eggs Florentine.

I don’t know about you but I’d love to find more time-saving stress-free tips. Drop me a comment below and share your favorites.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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5 Minute Blender Hollandaise Sauce

5 Minute Blender Hollandaise Sauce is rich and creamy with a nice lemony finish. It compliments eggs, steamed veggies and seafood so well.

Course Sauce

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup unsalted butter cubed
• 3 egg yolks
• 1 lemon juiced about 2 Tablespoons
• 1/2 teaspoon salt
• pinch cayenne pepper

Instructions

• Make the clarified butter by melting butter over medium low heat until hot and foamy but not boiling. Skim and discard the white milk solids that form off the top.
• In the bowl of a food processor or blender add your egg yolks along with the lemon juice, salt and pinch of cayenne pepper. Blend at high speed for two minutes.
• With the blender still running, slowly drizzle in the hot clarified butter. Discard any remaining milk solids.
• Taste sauce and adjust seasoning to taste.

Recipe adapted from Julia Child

The post Stress Free 5 Minute Blender Hollandaise Sauce appeared first on Lemony Thyme.

Oh my!

Roasted Beets are such a treat for me. While I love traditional red beets, when I find the golden variety I feel special.

Their sweet earthy flavor makes them the perfect salad topper, veggie burger binder, savory soup enhancer, and super creamy dip ingredient.

This Hummus is packed with vitamins and nutrients and will satisfy your most intense snack attacks.

To prepare the beets, simply roast them drizzled in olive oil and wrapped in foil for 45 minutes!

There are so many variations of hummus, each with its own personality and flavor profile, all pretty easy to prepare.

One of my favorites is sweet potato hummus, but I’ve always loved a good classic hummus as well.

Most of our grazing boards also include Hummus of one variety or another!

Roasted Golden Beet Hummus is such a lovely light snack, wonderful for Summer Thyme (pairs nicely with Summer Thyme Sangria too).

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Roasted Golden Beet Hummus

Roasted Golden Beet Hummus is packed with vitamins and nutrients and will satisfy your most intense snack attacks.

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Beets

• 3 medium beets peeled and quartered
• 1 teaspoon olive oil
• salt & pepper

For the Hummus

• 3 medium roasted beets
• 2 cloves garlic
• 1/4 cup tahini
• 2 Tablespoons olive oil
• 1 lemon juice only
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon salt or more to taste
• 1/4 teaspoon black pepper or more to taste

Instructions

For the Beets

• Preheat oven to 400° F. Place quartered beets on a piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45 minutes or until beets are tender when poked with a fork. Allow to cool to room temperature or refrigerate until ready to use.

For the Hummus

• Cut one beet quarter into small cubes and reserve. Place reamaining roasted beets and all balance of ingredients into a food processor or high powered blender. Blend until pureed. Can add a tablespoon or two of cold water if too thick. Season with salt and pepper to taste.
• Serve in a bowl, sprinkled with beet cubes. Serve with favorite veggie sticks or crackers. Wonderful as a sandwich spread.

The post Roasted Golden Beet Hummus appeared first on Lemony Thyme.

They are bright and green and filled with fresh herbs.

A crispy exterior with a tender moist center makes them irresistible and comfortable and oh so delicious.

These chickpea and herb fritters are a staple dish in many parts of the Eastern Mediterranean and Middle East.

I found this interesting article from History Today on the origin of Falafel.

Clearly there is much debate on which country first took claim to this dish, and it’s no wonder.

It all begins with dried chickpeas aka garbanzo beans, which need to soak overnight or for at least 8 hours. The beans are only soaked, not cooked, therefore you can’t substitute canned chickpeas. I repeat, please don’t attempt this recipe with canned chickpeas.

We are fortunate to have a sweet lunch-date spot mere minutes from our house. Jerusalem Chef is a family owned restaurant that makes authentic dishes like Jerusalem Salad, Shawarma, Kofta Kababs, Hummus, Baba Ghanoush and the most beautiful emerald green Falafel. Which are the inspiration for this post.

If you love falafel like me, you’ve likely had the really good falafel and then the kind-of-dry, not-so-tender, under seasoned variety. Clearly I aspire to share a really good falafel recipe with you, similar to the ones served at Jerusalem Chef.

So I googled “bright green falafel recipe”, clicked on Images, and found this gorgeous recipe from one of my favorite sites The View from Great Island. It’s straight forward, herb loaded, flavor packed and the finished result turned out just like the picture. Winning!

Basically your food processor does 50% of the work and you’re responsible for the rolling and frying. And 100% of the eating, although you’ll want to share the love with this one ~ your friends and family will thank you. All of the ingredients go into the food processor and you pulse until you have the consistency of coarse wet sand. You want the mixture to hold together when you squeeze it with your hand. I used a small ice cream/cookie dough scoop then gently formed them into balls with my hands. I wanted to serve the Falafel warm for dinner so I refrigerated them for a few hours before frying. You can easily make the mixture ahead and refrigerate for up to two days.

We incorporated the Falafel with Lemon Tahini Sauce as part of a gorgeous Middle Eastern Mezze Platter. We grazed our way around the board, such a fun and satisfying way to enjoy the flavors of this region.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Falafel {with Lemon Tahini Sauce}

These chickpea and herb fritters are a staple dish in many parts of the Eastern Mediterranean and Middle East. They are packed with fresh herbs and their texture is superb.

Course Entree or Appetizer

Cuisine Middle Eastern

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Overnight Soak 8 hours hours

Servings 6

Author Sue with The View from Great Island

Ingredients

For the Falafel

• 3 cups soaked chickpeas not cooked
• 1/2 medium red onion
• 3 cloves garlic
• 1 small jalapeno
• 1 packed cup fresh parsley leaves stems discarded
• 1 packed cup fresh cilantro leaves stems discarded
• zest of 1 lemon
• 2 Tablespoons lemon juice
• 1 Tablespoon coriander
• 1 Tablespoon cumin
• 2 teaspoons salt
• 1/2 teaspoon baking powder
• 3 Tablespoons chickpea flour (or all-purpose)

For the Lemon Tahini Sauce

• 1/2 cup tahini (sesame seed paste)
• 1 Tablespoon lemon juice
• water to thin to desired consistency
• salt to taste
• ground cumin to taste

Instructions

For the Falafel

• Soak the dried chickpeas overnight or for at least 8 hours. DO NOT COOK THEM.
• Measure out 3 cups of soaked chickpeas and place in food processor with remaining Falafel ingredients. Run processor until you have a wet corse sand like consistency, scraping down the sides of the bowl several times during the process. The mixture should hold together when squeezed in your hand.
• Use a ice cream scoop or spoon to portion out the falafel mixture. Use your hands to gently shape into balls. Refrigerate until ready to fry, up to two days.
• Preheat vegetable oil to 350° F. Gently fry falafel in small batches and drain on paper towels. Serve warm with Tahini Sauce.

For the Lemon Tahini Sauce

• Whisk together the tahini and lemon juice, adding water to thin it to desired consistency. Season with salt and cumin to taste.

The post Falafel {with Lemon Tahini Sauce} appeared first on Lemony Thyme.

This chopped salad is packed with simple, healthy ingredients that are readily available year-round.

I don’t think I’ve told you yet, but after March Meatball Madness I’ve silently, out of sheer desperation, declared April as salad month (not to outdo National Grilled Cheese Month).

Local Ingredients

I’ve come to learn a bit about locally sourced regional ingredients and how they influence dishes.

Nothing earth shattering, just a simple appreciation of the commonalities.

I’ve made six seven middle eastern dishes this week and have gone through 9 lemons, 2 heads of garlic, 3 bunches of fresh parsley, 2 bunches of fresh cilantro, and I’ve harvested almost all of my mammoth mint plant….oh and a gallon of olive oil.

Ok maybe not a gallon but enough to bathe a small child in.

Each dish I’ve prepared had it’s own flavor profile, yet the one element that was the same throughout was fresh herbs.

You know how I feel about fresh herbs and how they can elevate a dish.

For most of my life I underestimated fresh parsley. It just couldn’t keep up with it’s sexy cousins sage, rosemary and thyme. I viewed parsley as an obligatory garnish not worthy of consuming.

Boy was I wrong.

It actually adds flavor, is packed with nutrients and vitamins, is rich in antioxidants, and is a natural breath freshener.

Oh and it’s not a bad garnish either with it’s bright emerald coloring. Here’s an article you might enjoy that I wrote about Fresh Herbs and how to incorporate them into your cooking.

Back to Jerusalem Salad, also know as Israeli Salad, there’s a reason it’s the most well-known Eastern Mediterranean dish.

It’s wonderful served as a side dish, but you can load it into pita bread and top it with fresh made falafel. I’m hungry just thinking about it.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Jerusalem Salad

This chopped salad is packed with simple, healthy ingredients that are readily available year-round. It's wonderful served as a side dish, but you can load it into pita bread and top it with fresh made falafel.

Course Salad

Prep Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 persian cucumbers fine diced
• 2 roma tomato fine diced
• 1/2 cup fresh parsley chopped
• 1/3 cup red onion fine diced
• 3 Tablespoons extra virgin olive oil
• 1 lemon juiced about 3 tablespoons
• salt & pepper to taste

Instructions

• Fine dice cucumbers, tomatoes, red onion, and parsley. Toss with olive oil and lemon juice. Season with salt and pepper.

The post Jerusalem Salad appeared first on Lemony Thyme.

Trust me on this one. You do not have to slave in the kitchen, or order take-out, to be able to enjoy this creamy dreamy eggplant dip at home.

After oven roasting the eggplant, this recipe requires less than 10 minutes of hands on time.

Hand me a pita…I’m going in!

The Process

• Choose a couple nice sized eggplant (about 3 pounds total)
• Slice them in half and brush the cut side with olive oil
• Place cut side down on a parchment lined baking sheet and roast at 450 degrees F. for about 45 minutes or until the eggplant are very soft to the touch and the skins start to wrinkle
• Once roasted, allow to cool
• Then gently scrape the flesh out of the eggplant skins (discarding the thin charred layer) into a mesh strainer for a few minutes to allow any excess liquid to drain off
• Squeeze in 3-4 roasted garlic cloves.

Since I had a hot oven and a recipe that calls for garlic, I oven roasted a head of garlic as well.

• Add Tahini (sesame seed paste), extra virgin olive oil, fresh squeezed lemon juice, and chopped fresh parsley
• Season with cumin and salt and whisk with a fork until well combined
• Adjust seasoning to taste and garnish with a drizzle of olive oil, chopped parsley and smoked paprika

How to Serve

On a side note, there are some food pictures that benefit greatly from having a hand model. It’s akin to the food videos that end with the cook taking a bite and telling us how delicious it tastes.

Baba Ghanoush is beautiful on the inside but she’s not the easiest to make look sexy in a picture.

There were no objections from this volunteer (my husband) when I made my request. And capturing his expression says this dip is creamy dreamy delicious!

The key to making this recipe “Easy” is using the oven roasting method vs. fire roasting on a grill or under the broiler.

Been there done that and in my opinion these results are equally delicious, perhaps less smoky but the smoked paprika brings that to the dip.

We incorporated our Easy Baba Ghanoush into a Levantine Mezze Platter that we shared with some close friends.

Our board included many of our favorite middle eastern dishes whose flavor profiles all play so nicely together.

We had Tabbouleh, Hummus, Falafel, Marinated Olives with Feta, Kofta Kebabs, Jerusalem Salad….

It was a heaven on a platter.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Easy Baba Ghanoush

Baba Ghanoush is a wonderful middle eastern eggplant dip that's rich flavor and creamy texture will delight your taste buds.

Course Appetizer

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Finish Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 3 pounds eggplant (about 2 medium-large) roasted
• 1 head garlic roasted
• 1/3 cup tahini
• 1/4 cup extra virgin olive oil plus more for brushing and drizzle
• 1 lemon juiced (about 2 Tablespoons)
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• chopped fresh parsley to garnish
• smoked paprika to garnish

Instructions

• Preheat oven to 450° F. Line baking sheet with parchment paper. Cut eggplant in half, brush cut sides with a little olive oil, place cut side down on prepared pan. Trim 1/4" off top of garlic, place on a piece of tin foil and drizzle with a little olive oil. Seal the foil and place on pan with eggplant. Roast in oven for 45 minutes or until eggplant is soft to the touch and the skins have wrinkled. Allow to cool for 10 minutes.
• Once cooled, gently scrape the flesh out of the eggplant skins (discarding the thin charred layer) into a mesh strainer for a few minutes to allow any excess liquid to drain off. Squeeze in 3-4 roasted garlic cloves. Transfer to a bowl and using a fork, whip the mixture breaking up the eggplant. Add in remaining ingredients and whisk with a fork until smooth. To serve, sprinkle with chopped fresh parsley, a drizzle of olive oil and a pinch of smoked paprika.

The post Easy Baba Ghanoush appeared first on Lemony Thyme.

I wanted to make a gluten free version of Tabbouleh so included Quinoa! It’s perfect!

There’s something about Spring that makes me crave bright green flavors!

Which generally means I’m incorporating as many fresh herbs as possible.

Tomorrow I am making Falafel which I’m going to serve on a great big board with lots of tiny bowls of other levantine favorites like hummus, Jerusalem salad, baba ghanoush, marinated olives and feta, and this gorgeous Quinoa Tabbouleh.

Tabbouleh (also known as tabouleh and tabouli) is a Lebanese salad classically made with bulgar, seasoned with lemon juice, fresh parsley and mint, with fine diced tomato and onion.

As with many classic dishes the variations are many.

My Tabouleh & Couscous Salad pictured above is so flavorful and delicious, it makes a wonderful side dish.

The Ingredients

This time around I wanted more bright green herb flavor in my tabbouleh so I incorporated loads of fresh parsley, cilantro and mint, as well as green onion and cucumber.

Making it Gluten Free

Simply swapping cooked quinoa for bulgar or couscous kept the same flavor profile but makes this Quinoa Tabbouleh gluten free.

For best results when cooking quinoa you should always rinse with water until the water runs clear.

I then lightly toast the rinsed quinoa in a dry skillet before boiling.

The result is tender quinoa that’s perfect in any number of dishes from Mushroom, Sausage & Sage Quinoa Stuffing to Quinoa & Raw Veggie Salad to Blueberry & Mango Quinoa Salad.

Why You’ll Love It

This Quinoa Tabbouleh is everything I hoped it would be.

It’s super healthy and a good source of protein, fiber and vitamin C. The layers of flavor are bright with fresh herbs, lemon, tomato and cucumber. And it’s beautiful and fresh and an absolute must-include with our Levantine Mezze.

I can hardly wait to graze my way through these incredible middle eastern flavors.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Quinoa Tabbouleh

Tabbouleh (also known as tabouleh and tabouli) is a Lebanese salad classically made with bulgar, seasoned with lemon juice, fresh parsley and mint, with fine diced tomato and onion. This gluten free version replaces bulgar with quinoa.

Course Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup uncooked quinoa
• 2 cups fresh parsley stems discarded
• 1 cup fresh mint stems discarded
• 1 cup fresh cilantro (or parsley) stems discarded
• 2 cloves garlic chopped
• juice of 1 lemon
• 1/4 cup olive oil
• 2 green onion thinly sliced
• 1 plum tomato fine diced
• 1 persian cucumber fine diced
• salt & pepper to taste

Instructions

• Rinse quinoa in a fine mesh strainer until water runs clear. Heat a skillet over medium-high heat. Add rinsed quinoa and stirring frequently lightly toast, 4-5 minutes. Add toasted quinoa to 1 cup water in saucepan. Bring to boil, then reduce heat to low and cook for 10-12 minutes until water is absorbed. Fluff with fork. Allow to cool.
• In the bowl of a food processor, add fresh herbs, garlic, lemon juice and olive oil. Finely chop mixture. In a bowl, stir chopped herb mixture with thinly sliced green onion, diced tomato and cucumber and 1 cup cooked quinoa. Season with salt & pepper to taste.

The post Quinoa Tabbouleh Gluten Free appeared first on Lemony Thyme.

Or elevate a bowl of ice cream.

Or swirl into a frozen cocktail.

Fresh Raspberries, sugar and lemon juice pureed in a blender or food processor, then pressed through fine mess strainer to remove the seeds.

The result is a silky smooth, slightly tart, vibrant sauce.

Just a few drops of this luscious sauce will transform a Flourless Chocolate Cake plate.

And a spoonful of this gorgeous silky smooth raspberry puree over Vanilla Bean Ice Cream is dreamy.

A little raspberry love swirled into ice cream will elevate your ice cream sandwiches!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Fresh Raspberry Puree

Fresh Raspberry Puree is such a lovely way to add a finishing touch to a dessert or elevate a bowl of ice cream or swirl into a frozen cocktail.

Course Sauce

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 12 ounces fresh raspberries
• 2-3 Tablespoons sugar depending on desired sweetness
• 1/2 teaspoon lemon juice (optional) depending on desired tartness

Instructions

• Place ingredients in a food processor or blender; puree until smooth. Strain sauce through fine mesh sieve, pressing with a rubber spatula until only seeds remain in strainer. Discard seeds. Store raspberry puree in refrigerator for up to a week.

The post Raspberry Purée or Raspberry Coulis appeared first on Lemony Thyme.

When I looked into the eyes of my beautiful new fridge I saw shelves and drawers overflowing with ingredients that begged for a chance to play nicely together.

The result of nonstop cooking for a week straight.

Have you seen our March Meatball Madness posts??!

When I studied the contents it became blatantly obvious that my fridge and my well-being needed a big pot of soup!

I’m going to make this a relatively wordless Wednesday post. After all we are just making soup! Even if this Spring Thyme Green Minestrone soup is extra special in my humble opinion. The recipe below is more of a guide, there is plenty of room for making this your own between the fresh veggie choices, the type of herbs and seasonings, the beans and pasta, even what you swirl into your bowl.

Fresh Basil Pesto and/or grated parmesan cheese swirled into this veggie packed soup is delicious and boosts the green factor.

This Spring Thyme Green Minestrone soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it’s the perfect way to Share the Love with your friends and neighbors.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Spring Thyme Green Minestrone

This Spring Thyme Minestrone Soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it's the perfect way to Share the Love with your friends and neighbors.

Course Main Course

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

Veggies

• 8-10 cups fresh veggies, diced or sliced such as: carrot, onion, celery, leek, fennel, shallot, jalapeno, spinach, kale, asparagus, zucchini, cabbage, broccoli
• 2-3 cloves garlic minced
• 8 cups vegetable broth
• 2 cans white beans, drained & rinsed such as: butter beans, great nothern beans, cannellini beans
• 1/2 cup fresh herbs, fine chopped such as: parsley, rosemary, thyme, basil, cilantro
• 2 Tablespoons freshly grated ginger
• 2 Tablespoons fresh squeezed lemon juice
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound ditalini pasta cooked al dente and reserved
• 1/2 cup basil pesto optional, to swirl in soup for serving
• freshly grated parmesan cheese optional, to grate onto soup for serving

Instructions

• In a large stock pot or dutch oven, heat 2 Tablespoons of olive oil over medium-high heat. Add in your 'hard' vegetables, like carrots, onion, celery, garlic, fennel, leeks, shallot, jalapeno. Saute until almost tender, about 10 minutes. Then add in your 'soft' vegetables, like spinach, kale, asparagus, zucchini, cabbage, broccoli. Continue to saute for another 5-7 minutes.
• Add vegetable broth, beans, and fresh herbs. Bring to a light simmer then add the ginger, lemon juice and seasonings. Adjust to taste. Simmer for about 10 minutes to allow the flavors to mingle.
• Meanwhile prepare ditalini (or other favorite small pasta) al dente. Reserve.
• To serve. Place some cooked pasta in bowls. Ladle in hot soup. Swirl with basil pesto and freshly grated parmesan cheese. Enjoy! Don't forget to Share the Love!

The post Spring Thyme Green Minestrone appeared first on Lemony Thyme.

Homemade vinaigrettes are so versatile.

And delicious.

With oil and vinegar as your base, the flavor pairings are endless.

I chose lemony thyme and parsley for my herbs and shallot and garlic for my aromatics.

A splash of champagne vinegar and freshly squeezed lemon juice are the acidic elements.

For the olive oil I used a nice finishing oil.

I’m really just beginning to understand the wonderful nuances of olive oil varieties. Not an expert but I definitely appreciate a bright ‘green’ EVOO.

Lemony Thyme Vinaigrette was the perfect pairing with our Butter Bean Salad. Hope you’ll give both recipes a try. Enjoy!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Lemony Thyme Vinaigrette

Homemade vinaigrettes are so versatile. And delicious. With oil and vinegar as your base, the flavor pairings are endless.

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup fresh herbs (lemony thyme and parsley) leaves only
• 1 small shallot rough chopped
• 2 small cloves garlic peeled
• 2 Tablespoons champagne vinegar
• 2 Tablespoons freshly squeezed lemon juice
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1 pinch red pepper flakes

Instructions

• Combine all ingredients in a small food chopper or blender. Puree.
• Store in air tight container in refrigerator for up to 1 week.

The post Lemony Thyme Vinaigrette appeared first on Lemony Thyme.

Hands down this Smoky Sweet Potato Hummus has become my go-to snack. It’s the right mix of savory-slightly sweet that when paired with crispy chips or veggie sticks I dare say is the perfect snack!

For fun I looked up the definition of “snack” online.

snack /snak/ noun
Not surprising:
1. a small amount of food eaten between meals.
“not many people make it through to the evening meal without a snack”

Unexpected and rather humorous:
2. a sexually attractive person.
“it’s clear from the pics that her new husband is a total snack”

Back to the Hummus :) Every time we bake sweet potatoes I throw a couple extra in the oven to have on hand when a hummus craving kicks in. Besides being my favorite healthy snack it makes a really nice “just because” gift for a friend.

The ingredients are pretty straight forward. Cooked sweet potato, tahini, lemon juice, fresh garlic, olive oil and a generous sprinkle of my new favorite seasoning Braai South African Spice Blend.

Smoked paprika, dried basil, dried minced garlic, and sea salt bring a warm deep flavor nicely balanced by the creamy sweet potato.

Have you tried these Sweet Potato Corn Chips?? They are a supreme sidekick for this hummus. Super crispy but in a light and airy sort of way. Simple Truth Organic is a Kroger Supermarket brand.

Whip up a batch of Smoky Sweet Potato Hummus and let me know what you think! Enjoy!!

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Smoky Sweet Potato Hummus

Smoky Sweet Potato Hummus is the right mix of savory-slightly sweet that when paired with crispy chips or veggie sticks I dare say it's the perfect snack!

Course Snack

Prep Time 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 pound cooked sweet potato typically one large
• 3 Tablespoons tahini
• 2 cloves garlic rough chopped
• 1 Tablespoon fresh lemon juice or more to taste
• 1 teaspoon Braai Seasoning or more to taste
• 1/4 cup olive oil or more for desired consistency

Instructions

• Combine all ingredients in a food processor. Puree, adding additional olive oil as needed to achieve desired consistency. Adjust seasoning to taste. Serve with favorite chips or veggie sticks.

The post Smoky Sweet Potato Hummus {my go-to snack} appeared first on Lemony Thyme.