Tag Archives: chickpeas

Snickerdoodle Hummus

Dessert hummus …What…. Yes it is a thing. And I am addicted. However I cannot bring myself to buy it at $5.99 for an 8 ounce container. Also most dessert hummus recipes have a lot of sugar (raw, cane, blah…whatever kind it is). Sugar is generally the second ingredient which means more predominant than other ingredients. Next time sweet pumpkin??! Chocolate ? Keep posted for more. I love beans…sneaking them in one recipe at a time.

This recipe yields (2 1/2 cups):

20 servings (two tablespoons = one serving)

Ingredients:

1/2 cup unsweetened vanilla almond milk (I used Aldi)

1 can of chickpeas rinsed and drained well (1 1/2 cups)

1 teaspoon ground Vietnamese cinnamon (penzeys)

1 teaspoon of ground flaxseed (bob’s red mill)

1/8 teaspoon of baking soda

1/8 teaspoon of kosher salt (I use diamond crystal)

1/4 cup of creamy peanut butter (I am a fan of jif)

7 packets of Trivia (stevia)

1 vanilla bean, paste, scrapped and bean pod discarded

2 teaspoon of high quality vanilla extract

Directions:

Place everything in the food processor and process until smooth and desired consistency. Enjoy with fruit (grapes, apple slices, banana chunks, pear slices, strawberries), or graham crackers, honey wheat pretzels… The list goes on or on wasa aircrisp crackers (my favorite).

Falafel Waffles with Homemade Tzatziki

 

This recipe yields 8 waffles (7 inches in diameter; using a 3/4 measuring cup)

March is National Nutrition Month! Celebrate with these vegeterian whole grain waffles. This recipe is a great healthier alternative to the traditionally fried falafel you receive at Mediterranean restaurants.

These waffles can be made for breakfast or dinner. They also freeze well.

This recipe was inspired by a Stone Soup Blogger, part of the Food and Nutrition Magazine. I changed out the fat free milk for the unsweetened almond which decreases the calories. I also added fresh parsley as well to add an additional flavor profile.

Ingredients:

1 15-ounce can chickpeas, rinsed and drained (yields about 1 1/2 cups of chickpeas)

1 cup fat-free Greek yogurt

1 teaspoon ground cumin

2 tablespoons fresh lemon juice

2 teaspoons ground Vietnamese cinnamon

1 teaspoon kosher salt

2 cups unsweetened vanilla almond milk

2 teaspoons baking powder

2 tablespoons fresh parsley

2 cups whole-wheat pastry flour

Spray oil

Directions:

  1. Start to heat waffle iron according to manufacture. I had my setting on 6 (there are 7 settings on my All Clad Waffle maker).
  2. In a blender add the 1st nine ingredients and blend until liquid smooth.
  3. In a large bowl measure out flour, and gradually add liquid ingredients to the flour. Whisk until combined, and until the batter is without any clumps. Let the batter rest for 15 minutes or even covered overnight is permissible. I noticed I did not get to pour all the waffles at dinner and waited until the next day after the batter rested in the refrigerator. The waffles had a better consistent and texture to them the next day.
  4. Once the waffle iron is warmed up, spray the iron thoroughly with cooking spray. Place 3/4 cup of batter in the waffle iron (this may vary depending on your waffle iron capacity. Remove the waffles and allow to cool on wire rack or serve right away with homemade Tzatziki.

Roasted Yellow Pepper & Garlic Hummus

Hummus is very versatile and can be made with just about any type of bean or legume. Most traditionally though it is made with chickpeas AKA garbanzo beans. 

I like to make all kinds of variations of hummus. Generally, I like to have both garlic and roasted peppers in my hummus. 

 Yields 5 cups (20 servings; 1/4 cup)

Ingredients:

2 cans (15 oz) of reduced sodium chickpeas, drained and reserve one 1/4 cup of liquid

7 ounces of roasted yellow peppers  (packed in water NOT oil); drained
6 cloves of garlic (I love love garlic)
3 tablespoons of tahini ( essentially Sesame seed butter)

1 tablespoon of olive oil

6 tablespoons of freshly squeezed lime juice

1 teaspoon of curry powder

1/2 teaspoon of ground cumin
1 1/4 teaspoon of kosher salt

1/2 teaspoon of Penzeys Arizona seasoning
1/2 teaspoon of whole coriander seeds

Directions:

Place all the ingredients in the vitamix and place the device on liquid setting. Once mode complete, place contents into sealable container. Allow the contents to marry overnight for optimal flavor

Keep stored in refrigerator. 

My favorite combinations with this hummus recipe is tacos tacos, and fresh turnips.

Zesty Tajin Hummus

Yields 14 servings (1/4 cup)

Tools needed for the job:

Vitamix

Ingredients:

2 cans (15 oz) of chickpeas,  drained and reserve one 1/4 cup of liquid

7 ounces of roasted red peppers and yellow or combination (packed in water NOT oil) drained

7 cloves of garlic (I love love garlic)

3 tablespoons of tahini ( essentially Sesame seed butter)

1 tablespoon of olive oil

6 tablespoons of freshly squeezed lime juice

1 teaspoon reduced sodium tajin 

1 teaspoon of curry powder

1/2 teaspoon of ground cumin

1 teaspoon of kosher salt

1/2 teaspoon of freshly ground pepper

1/2 teaspoon of whole coriander seeds

Directions:

Place all the ingredients in the vitamix and place the device on liquid setting. Once mode complete, place contents into sealable container.  Allow the contents to marry overnight.

Keep stored in refrigerator. 

My favorite combinations with hummus are #1 Pizza! Other favorites are snap peas, carrots, wasa crackers, whole grain corn and quinoa cakes,  & added to kale salad!