Posts Tagged ‘garbanzo beans’

Turmeric Hummus

Change up your hummus with a bit of turmeric and ginger for this brightly colors and flavorful dip that begs to be dipped in to.

Turmeric Hummus 1
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Baked Pizza Hummus

Who needs pizza for dinner when you can have pizza for an appetizer? This warm layered hummus dip looks and tastes just like pizza.

Baked Pizza Hummus 1
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Wheat Berry Salad

Salad doesn’t mean it has to be a base of leafy greens. Try this red wheat berry salad with garbanzo beans and tons of other Mediterranean inspired counterparts.

Wheat Berry Salad 2
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Jalapeno-Cilantro Hummus with Lime Pita Chips

Spice up your everyday hummus with some jalapeno pepper and fresh cilantro. I even made you some homemade lime pita chips to make digging in even better.

Jalapeno-Cilantro Hummus with Lime Pita Chips 1
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Basil Pesto Hummus

Love hummus? Love fresh pesto? Then this dip is for you! Hummus made with the usual suspects along with basil and parmesan cheese to create a basil pesto hummus.

Basil Pesto Hummus 1
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Roasted Garlic Kale Hummus

Make hummus even healthier with the addition of kale. With a whole head of roasted garlic you won’t even notice the kale except for the green color.

Roasted Garlic Kale Hummus 2

Alright folks, I know it is September and many of you are gearing up for fall with pumpkin recipes but I just cannot do it yet. The highs have just started to stay below 90 but unfortunately 80s are not conducive to dreaming of pumpkin either. It’s like the summer that refuses to end but one day it’ll drastically drop in temperature and never return. Living in the south the past 8 years, I have noticed the complete lack of a gradual season change. Oh winter is nearing it’s end? BAM infernal summer. It is fall yet? BAM start making hot cocoa. It’s as if there are only two real seasons, mild winter and sticky-hot summer, with a week of spring and fall in between. And I think I write  post saying the same thing every year.

Roasted Garlic Kale Hummus 3

The weirdest seasonal aspect of living in the south is the lack of fall weather at the start of football season. We’re supposed to be gearing up for spiked cider and hoodies, not slushies and skirts/shorts. Thankfully no matter what you are wearing, football food is always welcome. This week’s recipe is yet another dip because who doesn’t love dip? Hummus is a particularly popular one and this version is packed with a whole head of roasted garlic and kale.

One year ago: No-Bake Funfettinutter Granola Bars

Two years ago: Bleu Cheese Ball
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Baked Falafels

In case you missed it, I will be hosting a bake sale in honor of Run for Dave on Oct 2. Please e-mail me at spiffycookie at gmail dot com if you are interested in contributing to the bake sale!

Remember how I said I don’t attempt to make food items that are served at restaurants which I adore? This post might turn me into a liar. Because I make falafels at home instead of going to Casa Grill like a good girl. But these are baked, not fried, so they are different enough, right?

I have seen so many falafel recipes floating around I had to try it for myself. But it was difficult deciding which to make. I ended up picking two – one for the ingredients, the other for the directions. Paired together they resulted in falafels with wonderful color and texture.  And I never knew making my own falafels could be so easy!

(I forgot to flip them periodically while baking, resulting in a lack of browning on all sides. But it did not effect the tasty factor!)

BAKED FALAFELS

Makes 24 falafel balls

Ingredients:

8 sprigs fresh parsley

1 Tbsp fresh cilantro

1/2 cup pistachio nuts, shelled

15 oz garbanzo beans, drained and rinsed

1 small onion, finely chopped

2 garlic cloves, chopped

1 tsp lemon juice

1 tsp olive oil

1 tsp coriander

1 tsp cumin

1/2 tsp dried red pepper flakes

2 Tbsp flour

1 tsp baking powder

Directions:

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper, set aside.
  2. Place the herbs in a mixer and blend for about 30 seconds. Add pistachio nuts and pulse until well combined. Add the rest of the ingredients into the mixer and blend for about a minute. You might have to stir around with a spoon occasionally. Try to keep the texture of the falafel dough a little rough.
  3. Make 24 small round falafels, place on a baking sheet. Bake for about 15 minutes, turning every 5 minutes to get an even brown color. Serve as an appetizer alone, with hummus, or in a pita with your favorite toppings.

Source: Adapted from Chow Vegan and Green Kitchen Stories.

Peanut Butter Hummus

I’ve been wanting to make a basic hummus for awhile. But finding tahini was a serious limiting factor. I don’t know what it is about general grocery stores in Memphis, but they stink. I couldn’t even find canned pumpkin the other day.

While driving back from my third grocery store, I started to think about what things might be good tahini substitutes. Which made me realize I have no idea what tahini really is. Google search told me it is ground sesame seeds. So like nut butter? Wait… wait… peanut butter!? Huge light bulb over my head. I’m surprised it didn’t blind the other drivers on the road. But at the same time I worried – this could either be the best idea ever, or totally gross. Only one way to find out.

After changing up a few other ingredients (didn’t really think lemon juice and garlic would pair well with peanut butter, but I could be mistaken) I hesitantly dipped in a stick of celery. Moment of truth… ::bite, chew:: …I think I like it… ::another bite, chew:: …yup totally in love! Not a dessert dip, but not your plain old hummus either. It’s my new favorite snack dip and it has peanut butter in it, hooray!

So here is today’s motto – “No tahini? No problem, just use peanut butter!” Serve with carrots, celery, and crackers. Or pretzels! Or maybe apple slices.

P.S. I did end up finding canned pumpkin and tahini paste at Fresh Market. But I don’t regret making this with peanut butter :-).

PEANUT BUTTER HUMMUS

Makes approximately 1 cup

Ingredients:

1 can (14.5 oz) Garbanzo beans, rinsed and drained

1/4 cup creamy peanut butter

1 Tbsp brown sugar

1 Tbsp vanilla extract

1/4 tsp ground cinnamon

Salt

2-4 Tbsp cold water

1/2 Tbsp vegetable oil

Directions:

  1. Place garbanzo beans, peanut butter, brown sugar, vanilla, and cinnamon into a food processor (or blender). Pulse until mixture is mostly smooth. Add salt to taste.
  2. Add water one tablespoon at a time until desired consistency reached. Add oil and pulse a couple times to mix. Transfer mixture to a bowl and serve immediately. Store any leftovers  in refrigerator.

Source: The Spiffy Cookie original, but Bob came up with the vanilla idea to substitute for lemon juice.

Broccoli Garbanzo Pasta

Yesterday I had amazing motivation and was going to do both core and spin class back-to-back. But to my despair all of the bikes were occupied once I completed working my midsection. Since I was already at the gym with the mindset to sweat for 2 hours straight, I decided to jump on an elliptical instead. Upon completion, I idiotically dismounted before it completely stopped spinning and it rammed into my left ankle. Stupid stupid stupid! Don’t do what I did. Unless you like having a swollen, stiff ankle.

To add insult to (literal) injury, after consulting with my checking account I realized that it has become quite skinny a bit too early in the month. Since my biggest expense is the grocery store (is that sad?) I made this meal out of things I already had in the fridge and pantry. Thankfully I had some fresh things on hand still but that won’t last long as the month rolls along. Oh the downfall of being a graduate student and a lover of cooking and baking! But for now, this meal was creamy, wonderful and filling. Couldn’t ask for more! Unless it could have ankle/moron healing powers too.

Ingredients:

13.25 oz box whole wheat Rotini

2 Tbsp olive oil

3 garlic cloves, minced

3 cups broccoli florets

15 oz can garbanzo beans or chickpeas, rinsed and drained

2/3 cup white wine or vegetable broth

1 Tbsp Italian seasoning

Salt and pepper

2/3 cup milk

10 oz container Philadelphia Italian Cheese & Herb Cooking Creme

1/2 cup shredded Parmesan cheese, divided

Directions:

  1. In a large saucepan, cook pasta according to package directions.  Drain and keep warm.
  2. Meanwhile, in a large nonstick skillet saute garlic in olive oil for 1 minute. Add the broccoli, beans, wine or broth, Italian seasoning, and salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
  3. In a small bowl, combine milk and cooking cream until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Serve over cooked pasta. Sprinkle with remaining cheese.

Source: Adapted from Allrecipes

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