Tahini dark chocolate chip cookies are a slightly elevated version of the classic. Topped with a sprinkle of sesame seeds and a little flaky sea salt they are a touch savory but still mostly sweet.

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Welcome to day one of #ChristmasCookiesWeek 2025! The best part? Today is also day 1 of my trip to Europe, floating down the Danube visiting several Christmas Markets. I don’t think I could have planned this better myself.

While my first cookie of the week may not scream festive, they are certainly dressed up from your traditional chocolate chip cookies. Not to be confused with my tahini cookies – with the addition of rich tahini, bittersweet dark chocolate, and flaky sea salt, these tahini dark chocolate chip cookies will definitely be welcome amongst all the other festive cookies on your holiday tray this year. How do I know? Because I went to a cookie exchange recently and I added these to the mix.

Similar to the disappearance of my tahini brownies, I was quite sad to see these tahini dark chocolate chip cookies run out in the cookie jar. The good thing about them not being blatantly festive though is that I could make these any time of year! So if you are not convinced to make them now, make sure you shave these for later.

Meanwhile, I’m excited for all the other sweets that my fellow bloggers are sharing today (linked below) and for all the festive Christmas Market treats I am about to try for the next week! Sadly I don’t think I will encounter any more tahini dark chocolate chip cookies but I am sure there will be plenty more things to enjoy where I am headed.

• Soft & Chewy Molasses Spice Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Nut Brittle Cookies by A Day in the Life on the Farm
• Gingerbread Biscotti by Jolene’s Recipe Journal
• Cappuccino Swirl Cookies by Hezzi-D’s Recipe Box
• Nutter Butter Snowman Cookies by Blogghetti
• Pumpkin Pie Thumbprint Cookies by A Kitchen Hoor’s Adventures
• White Mocha Cookies by Magical Ingredients
• Peppermint Shortbread by Art of Natural Living
• White Chocolate Dipped Gingersnaps by Karen’s Kitchen Stories

TAHINI DARK CHOCOLATE CHIP COOKIES

Print

Yield: 2 Dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups (270 g) all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup (1-1/2 stick) unsalted butter, melted and cooled
• 1/24cup creamy tahini
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 12 oz. dark chocolate, chopped
• Flaky sea salt and/or sesame seeds

Directions

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, tahini, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate by hand.
3. Roll 1/4 cup of dough into balls and place on a plate or tray, sprinkle with sea salt and/or sesame seeds (if using), cover tightly with plastic wrap, and chill for at least 2 hours (or overnight for best results).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Buckeye Stuffed Peanut Butter Chocolate Chip Cookies.

These tahini cookies make look fancy, but they are easy to make and require no chilling. Bonus: they are also gluten and egg free. 

As if we really needed more gluttony post-Thanksgiving, it’s holiday cookie season! And today is the timely food holiday of National Cookie Day so I gathered up a dozen other bloggers to give you a baker’s dozen of cookies to celebrate. Whether you need new ideas for a holiday cookie tray or are just craving cookies for yourself, I am certain there is something for everything on the line up today!

When I hear the words “Christmas cookies” I immediately think of cut-out cookies, but I already shared those so I decided to make something different. I’ve had tahini cookies on my list of recipe ideas for awhile after making tahini brownies. Originally I planned on making them just like a peanut butter cookie with tahini instead of peanut butter (as in these tahini chocolate chip cookies) but then I saw an image of one coated in sesame seeds and I just had to try it. They may not be as sweet as other cookies but they make up for it in flavor.

Celebrate #NationalCookieDay with all my fellow cookie fanatics! Below is a list of great cookies to make this holiday:

• Cake Mix Cinnamon Oatmeal Reindeer Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Chocolate Chip Cookies by Kate’s Recipe Box
• Chocolate Cinnamon Crinkle Cookies by A Day in the Life on the Farm
• Chocolate Dipped Butter Cookies by Hezzi-D’s Books and Cooks
• Christmas Lights Cookies by Cheese Curd In Paradise
• Classic Old Fashioned Snickerdoodles by Big Bear’s Wife
• Coconut S’Mores Bars by The Foodette
• Gingerbread Snickerdoodles by The Redhead Baker
• Peanut Brownie Sablés by Karen’s Kitchen Stories
• Pistachio Cardamom Cresent Cookies by Savory Moments
• Quince and Almond Filled Cookies by Palatable Pastime
• Rosettes by That Recipe
• Gluten-Free Tahini Cookies by The Spiffy Cookie

Two years ago: Lemon Gooey Butter Cookies

Three years ago: Weekly Meal Plan #41

Four years ago: Homemade Peppermint Marshmallows

Six years ago: Sausage and Cheese Wonton Cups

Seven years ago: White Chocolate Peppermint Covered Pretzels

TAHINI COOKIES

Makes 1 dozen

Ingredients:

1-1/2 cups almond flour

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground cardamom

1/8 tsp ground ginger

1/3 cup honey

1/3 cup tahini

1 tsp vanilla extract

2 Tbsp white sesame seeds

1 Tbsp black sesame seeds

Directions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat; set aside.
2. In a small bowl, whisk the almond flour, baking soda, salt, cinnamon, cardamom, and ginger. In a large bowl, whisk the honey, tahini, and vanilla. Add the dry ingredients to the wet ingredients and stir until evenly distributed and a dough formd.
3. Mix sesame seeds in a shallow bowl.
4. Using a medium (1-1/2 inch) cookie scoop, shape the dough into balls. Roll in sesame seeds, place on prepared baking sheet 2-inches apart, and flatten to 1/4-inch-thick rounds.
5. Bake for 8-10 minutes, or until bottoms are golden. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Source: Adapted slightly from Food & Wine.

Roasted veggies are the best – so I mixed up a whole bunch of them, added crispy chickpeas, and drizzled the whole roasted veggie bowl with a lemon tahini dressing.

There’s a restaurant in Columbus called Brassica which serves up Mediterranean inspired pita sandwiches, salads, and bowls in an assembly line style made popular by Chipotle. It seems that there are tons of these types of restaurants these days but Brassica is one of my favorites, and after a recent visit I decided to try my hand at making a similar roasted veggie bowl at home. Because that’s how I roll.

I present to you, a bowl full of roasted vegetables topped with crispy chickpeas and a lemon-tahini dressing. It never ceases to impress me how something so simple can be so incredibly delicious and make me forget I’m not eating meat. There’s cauliflower, broccoli, eggplant, sweet potato, carrot, and red onion all mixed up in there. You could also add quinoa for a Quinoa Chickpea Salad if you prefer a little more vegetarian protein.

Then they are served over a bed of kale and lentils or rice (or both if you’re me) and drizzled with lemon-tahini dressing. If you want to go the extra mile you can also make your own tahini.

The crispy chickpeas on top add great texture and flavor to the dish. This was actually my first time roasting them on the stove top and I think I actually prefer it to the oven, especially when I need the oven space to cook other things like the veggies in this particular situation. You could definitely make a huge batch of these crispy chickpeas in advance and store them until needed.

The best thing about these roasted veggie bowls is that you can easily customize them with whatever veggies you prefer. You could also add a dollop of hummus and serve it with warm pita. I actually added a little bit of Cleveland Kraut Beet Red kraut on top of mine because why not? And it’s so pretty!

Two years ago: Lemon-Lime Pistachio Bars

Three years ago: Octoweenie-Mac and Cheese Bagel Bites

Three years ago: Homemade Garbage Plates

Four years ago: Baked Oatmeal with Blackberries and Bananas

Five years ago: Chocolate Chip Cookie Dough Cupcakes

ROASTED VEGGIE BOWL WITH LEMON TAHINI DRESSING

Serves 6

Ingredients:

VEGGIES

1/2 head cauliflower, florets chopped

1/2 head broccoli, florets chopped

1 eggplant, peeled and chopped

1 sweet potato, peeled and chopped

2 large carrots, peeled and chopped

1/2 red onion, chopped

2 Tbsp olive oil

Salt and pepper, to taste

DRESSING

1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

2 cloves garlic, minced

1/2 tsp cumin

1/4 tsp salt

1/4 tsp cayenne pepper

CHICKPEAS

1 (15 oz.) can chickpeas, drained

1 Tbsp olive oil

1/2 tsp paprika

1/4 tsp garlic powder

Pinch of cayenne pepper

Salt and pepper, to taste

ASSEMBLY

Fresh chopped parsley

Chopped kale

Lentils or rice

Directions:

1. Preheat the oven to 400ºF.
2. Place veggies on two large baking sheets lined with foil. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss until coated.
3. Roast in the oven for 20 minutes, stir, return them to the oven (alternating racks), and roast for an additional 10-15 minutes, or until tender and browned on the edges.
4. While the veggies are roasting, make the lemon tahini dressing. Add all ingredients to a blender, blend until smooth, and then refrigerate until ready to serve.
5. Heat 1 tablespoon oil in a skillet over medium heat. Add chickpeas and season with smoked paprika, cayenne, and salt and pepper. Stir and cook for about five minutes, or until slightly crispy. Remove from the heat.
6. To assemble, place roasted veggies over a bed of kale and lentils (or rice), top with spiced chickpeas, and parsley. Drizzle the dressing over top, and toss to combine.

Source: Adapted from Chicho’s Kitchen.

Hummus is one of those things that I love making myself instead of buying from the grocery store. Granted, while I’m convinced nearly everything tastes better homemade, not everything is easily executed and therefore sometimes shear convenience wins. But when it comes to hummus all you really need to do is blend things up.  As for the perfection of hummus making, I read one that to achieve the creamiest hummus one much remove the skins from the garbanzo beans. Let me say that I have done that painfully tedious task twice and I honestly didn’t find the end result to be worth the amount of time it took to do so. So literally throw them in there to be blended with whatever seasonings strike you that day and get to the best part faster – eating it! On this particular occasion I decided to add some turmeric and ginger, resulting in this brightly colors, flavorful hummus that will be enjoyed by even the turmeric-timid.

One year ago: Weekly Meal Plan: June 13-19

Two years ago: White Chocolate Peanut Butter Cup Oatmeal Cookies

Three years ago: Gluten-Free Salted Caramel Peanut Butter Cookies

Four years ago: Cream Cheese Peanut Butter Cookies Dipped in White Chocolate

TURMERIC HUMMUS

Serves 6

Ingredients:

1 (15 oz.) can garbanzo beans, drained with liquid reserved

1/4 cup Tahini paste

1 lemon, juiced

2 Tbsp extra virgin olive oil

2 cloves garlic, minced

1 tsp fresh grated ginger

1 tsp ground turmeric

1/4 tsp salt, plus more to taste

Pinch cayenne pepper (optional)

Directions:

1. Add beans, tahini, lemon juice, and oil to a food processor and blend until smooth. Add remaining ingredients and pulse until blended. Add more salt to taste. If needed, add a tablespoon of two of the reserved garbanzo bean liquid to reach desired consistency.
2. Serve hummus with tortilla chips or fresh vegetables.

Source: Adapted from my Taco Hummus and Minimalist Baker.

You don’t have to eat gluten-free to fall in love with these brownies. These are the most perfect brownies and they come with a bonus swirl of tahini on top!

Whether you need to eat gluten-free or not, these brownies will be your new favorites. Instead of gluten-free flour of sorts these are made with cornstarch resulting in a thick, chewy brownie like none I have ever had before. And since it’s made with cornstarch there’s none of the grittiness that many gluten-free baked goods cannot escape (unlike my gluten-free tahini cookies). These suckers please everyone, including my friend with celiac who demanded the recipe upon first bite.

Oh and then I added a tahini swirl on top because I’m incapable of just making regular brownies. Honestly these brownies would be absolutely perfect without the topping so feel free to leave it off if you prefer, but I enjoyed the extra nuttiness and the change from peanut butter. Granted nothing can compare to my love for peanut butter but sometimes you have to try new things. It even worked in tahini chocolate chip cookies.

Also, I realize that I’ve shared 3 brownie recipes in the past month already but today I have an excuse because it’s #NationalBrownieDay! And I’ve been saving the best for last. Not that those gingerbread brownies shouldn’t be high on your priority list for the holidays, but this recipe today is the perfect go-to brownie base for all of your needs year round.

Two years ago: Cone Head Cupcakes with Ice Cream Frosting

Three years ago: White Cheddar Mac & Cheese in a Mug

Five years ago: Toffee Apple Dip

Six years ago: Brownie Peanut Butter Cups

GLUTEN-FREE TAHINI SWIRLED BROWNIES

Makes 16 bars

Ingredients:

BROWNIES

1/3 cup cornstarch, spooned and leveled

1/4 cup unsweetened cocoa powder

1/2 tsp salt

6 Tbsp unsalted butter, cut into pieces

12 oz. semisweet chocolate chips

3/4 cup sugar

1 tsp vanilla extract

3 eggs

SWIRL

1/4 cup tahini (sesame seed paste), room temperature

1 egg, lightly beaten

1 Tbsp sugar

Directions:

1. Preheat oven to 350 degrees. Lightly grease an 8×8-inch baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Lightly grease the parchment paper.
2. In a medium bowl, whisk together cornstarch, cocoa, and salt.
3. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined.
4. Add cornstarch mixture and whisk vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes.
5. Spread batter into the prepared pan and smooth the top.
6. In a small bowl, combine tahini, egg, and sugar. Drop spoonfuls onto the brownie batter and swirl with the tip of a knife.
7. Bake 30 to 35 minutes, turning halfway, or until a toothpick comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1.5 hours.
8. Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into approximately 2-inch squares and serve.

Source: Adapted slightly from my Gluten-Free Buckeye Brownies and My Recipes.

I may not be a kid anymore and therefore no longer get to enjoy a summer full of no responsibilities but dang it do I try to pretend! So many fun events are going on in town any day of the week and I sometimes find it hard to focus on work and instead dream about what I will be eating or doing later that day… who am I kidding I do that no matter the season.

But in all seriousness, I’ve been yard sale hopping, gardening (and contracting poison ivy oh joy), berry picking, food and drink tasting, grilling, farmer’s market shopping (heck I can walk there I have no excuse), tennis playing, biking, hiking, concert going, art festival-ing, and any other reason to be outdoors enjoying the weather for as long as it may last. Speaking of, who wants to play slip-n-slide kickball?!?

To continue with the mayhem, this weekend we are having people over to grill and play yard games. Not that we haven’t done that a few times already, but who says there’s a cap on how often such a thing can occur? And since I like to prepare as much as possible beforehand, I decided to make hummus because it had been too long since I last made a fun flavored version.

This taco seasoned hummus is great paired with tortilla chips or your favorite fresh veggies – maybe even make it a duo and serve it with spicy queso hummus dip too.

I didn’t realize until I was taking pictures that evidently all my ideal veggies for tacos are red and orange. Oops. Feel free to throw in a green bell pepper, snap peas, or zucchini to even out the color scheme a bit. Especially if you are serving it in one of these handy Fruit & Veggie-tainers from Snapware.

This colander/bowl set is multipurpose thanks to a large bowl with matching spill proof 6-latch cover, removable 4-compartment colander and covered dip container. With the divider in place, there’s even room for ice in the bowl underneath to keep your food fresh and crisp when using outdoors at a picnic (or grilling!) or transporting to a party. Or make one giant salad in the bowl without the divider, snap the lid and carry it off wherever you need to go.

There’s also a turquoise 5-quart Entertain-a-Bowl that I took advantage of when berry picking, as seen above. The handles made transportation easy, especially as it got heavier because I couldn’t resist adding more and more berries, ultimately resulting in the inability to utilize the latching lid for storage haha. There’s also a small pack with yellow and pink Entertain-a-Bowls and they all nest together for easy storage, hurray! And to get you to cheer along with me, there’s a giveaway at the end of this post for all these products from Snapware!

One year ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Two years ago: Homemade Whole Wheat Bread Bowls

Three years ago: S’mores Puppy Chow

Five years ago: Banana Foster Cream Pie

TACO HUMMUS

Serves 6

Ingredients:

1 (15 oz.) can garbanzo beans, drained with liquid reserved

1/4 cup Tahini paste

1/2 lime, juiced

2 Tbsp extra virgin olive oil

1 Tbsp taco seasoning

1 Tbsp fresh minced cilantro

1/4 tsp salt

Pinch black pepper

Directions:

1. Add beans, tahini, lime juice, and oil to a food processor and blend until smooth. Add taco seasoning and cilantro and pulse until blended. Add salt and pepper to taste. If needed, add a tablespoon of two of the reserved garbanzo bean liquid to reach desired consistency.
2. Serve hummus with tortilla chips or fresh vegetables.

Source: The Spiffy Cookie original

Disclosure: I was provided with complimentary product and compensated for this post by Snapware. All thoughts and opinions remain my own however.
a Rafflecopter giveaway

If you’ve been paying attention to the NCAA men’s basketball playoffs, then you know that tonight is the final game. I actually don’t follow college basketball during the regular season but I do enjoy setting up a bracket and watching how it pans out. Being from upstate NY I was a bit sad that Syracuse didn’t make it into the final game but at the same time I was not surprised when both UNC and Villanova advanced from the final four. Not that my bracket reflected that sentiment in the slightest as my bracket imploded along with everyone else’s when Michigan State lost in the first round.

If you have plans to catch the game tonight, may I suggest a tasty dip to be your sidekick for the event? This baked pizza hummus looks like a pizza with mozzarella and mini pepperoni on top, but underneath is a sun-dried tomato hummus. If you prefer more toppings you can absolutely add other things such as olives, peppers, and sausage to make a supreme version. Just like pizza, you can change up the toppings as you please. Just make sure you have plenty of bell peppers or pita chips handy.

Two years ago: Rainbow-Surprise Lemon Cake

Three years ago: Baked Eggs with Crispy Hash Brown Crust

Four years ago: Cheesy Cat Treats

Five years ago: Funfetti Cake Batter Smoothie

BAKED PIZZA HUMMUS

Serves 6-8

Ingredients:

1 (15 oz.) can garbanzo beans, drained but liquid reserved

2 oz. Parmesan cheese

1/4 cup Tahini paste

1/4 cup sundried tomatoes

2 cloves garlic

3-4 Tbsp reserved bean liquid

2 Tbsp olive oil (I used the oil from the tomatoes)

1 tsp dried oregano

1/4 tsp paprika

Salt and pepper, to taste

1/2 cup shredded mozzarella

2 Tbsp mini pepperoni

Directions:

1. Turn broiler on to high.
2. Add beans, cheese, tahini, tomatoes, garlic, reserved liquid, and olive oil to a food processor and blend until smooth. Add oregano, paprika, salt and pepper. If needed, add more of the reserved garbanzo bean liquid to reach desired consistency.
3. Spread hummus evenly into the bottom of a pie pan. Top with Mozzarella and pepperoni. Place under broiler for 2-3 minutes or until cheese is melted.
4. Serve warm with pita or bell pepper slices.

Source: Adapted from my 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.

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While hummus may not be the first thing you think of when it comes to St. Patrick’s day food, with the addition of basil, this pesto hummus can at least be green and look festive. Or maybe I’m just combining March Madness snacks and St. Patrick’s Day into one recipe.

Still not convinced? Well how about this: it’s delicious and should be enjoyed regardless of whatever event is on the horizon. There, take that!

Seriously though, basil pesto hummus combines two of my loves, hummus and pesto. Garbanzo beans (chickpeas), fresh basil, parmesan cheese, tahini, and garlic all together in one magical bowl. Improved only by being served with mini homemade soft pitas for your dipping pleasure. But you could also do veggies of course.

Yes, I went all out with homemade hummus inspired by homemade pesto served with homemade pita. Homemade, homemade, homemade. The only time consuming one of those three was the homemade pita however so feel free to buy that. But I trust you have the time to pulse the button on your food processor a couple of times to make this hummus.

• Caramelized Onion Quiche by Art of Natural Living
• Citrus Rainbow Carrots by Jolene’s Recipe Journal
• Dolly Parton’s Coleslaw by Palatable Pastime
• Easy Tomato Tart by Our Good Life
• Fresh Mango Salsa by Karen’s Kitchen Stories
• Honey Butter Skillet Corn by Cheese Curd In Paradise
• Instant Pot Applesauce by Blogghetti
• Pearl Fruit Platter by Magical Ingredients
• Black Forest Icebox Cake by A Kitchen Hoor’s Adventures
• Spinach and Feta Frittata by Our Crafty Mom
• Summer Cherry Ketchup & Barbecue Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Thai Basil Chicken by A Day in the Life on the Farm

Post updated 8/6/2024, the last two photos above are the originals.

BASIL PESTO HUMMUS

Print

Yield: 6-8 Servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (15 oz.) can garbanzo beans, drained but liquid reserved
• 2 oz. Parmesan cheese
• 1/4 cup Tahini paste
• 2 cloves garlic
• 3-4 Tbsp reserved bean liquid
• 2 Tbsp olive oil
• 1 cup tightly packed fresh basil leaves
• 1/2 tsp salt and lemon pepper, or to taste

Directions

1. Add beans, cheese, tahini, garlic, reserved liquid, and olive oil to a food processor and blend until smooth. Add basil leaves and pulse until finely chopped and blended. Add salt and lemon pepper to taste. If needed, add more of the reserved garbanzo bean liquid to reach desired consistency.
2. Serve hummus with olive oil drizzled on top and with pita or fresh vegetables.

Source: Adapted from my Roasted Garlic Kale Hummus and Homemade Pesto.

Try this fall flavored white bean hummus made with pumpkin and served with homemade chili powder spiced pita chips.

You guys. It’s October so I finally gave in to fall and pulled out the pumpkin puree. The weather must have known because the high today is actually under 80 for once. As much as I enjoy fall weather, it’s been difficult to get into the fall-mindset with all the heat that lingering around.

But anywho back to this pumpkin. I turned it into a white bean hummus and even made homemade pita chips seasoned with chili powder. Because no hummus dip is complete without some pita chips and making them is just too easy. Of course you can buy pita chips but the flavor combination was spot on for this dip.

One year ago: Gluten-Free Apple Butter Swirl Cheesecake Bars

Two years ago: Chicken Pesto Lasagna Rolls

Three years ago: Pesto Burgers

WHITE BEAN AND PUMPKIN HUMMUS WITH SPICE PITA CHIPS

Serves 8

Ingredients:

PITA CHIPS

6 (6-inch) pitas, split open

3 Tbsp extra virgin olive oil

Salt and chili powder, to taste

HUMMUS

1 (15 oz.) can cannellini beans, rinsed and drained

1 cup pumpkin puree

2 garlic cloves, chopped

2-1/2 Tbsp lemon juice

2 Tbsp tahini paste

1 Tsp extra virgin olive oil

1 tsp ground cumin

1/2 tsp smoked paprika

1/8 tsp cinnamon

1/8 tsp salt

Directions:

1. Preheat oven to 400 degrees. Line two baking sheets with foil.
2. Lightly brush both sides of the pitas with olive oil. Cut each pita into 8 wedges, arrange wedges in a single layer on prepared baking sheets, and sprinkle with salt and chili powder. Bake for 5 minutes, rotate pans, and bake 5 additional minutes or until crisp and golden.
3. While chips bake, place dip ingredients in a food processor and process until smooth (about 30 seconds). Serve with pita chips.

Source: Adapted slightly from Cooking Light, October 2014.

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.

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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 a post saying the same thing every year.

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.

Looking for more garlic recipes?

One year ago: No-Bake Funfettinutter Granola Bars

Two years ago: Blue Cheese Ball

ROASTED GARLIC KALE HUMMUS

Print

Yield: 6-8 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 head of garlic
• 1 Tbsp olive oil, plus more for serving
• 1 (15 oz.) can garbanzo beans, drained but reserved
• 1 cup tightly packed kale leaves
• 1/4 cup fresh lemon juice (approximately 2 lemons)
• 3-4 Tbsp reserved bean water
• 1/4 cup Tahini Paste
• 1/2 tsp salt, or to taste

Directions

1. Preheat oven to 400 degrees.
2. Slice the head of garlic in half (like splitting open a bun). Drizzle the cut side with olive oil and sandwich back together. Wrap tin aluminum foil and place in the oven to roast for 20 minutes. Allow garlic to cool before peeling the skin off.
3. Add all ingredients to a food processor and blend until smooth. Add more of the reserved garbanzo bean water if needed to reach desired consistency.
4. Serve hummus with olive oil drizzled on top and with pita or fresh vegetables.

Source: Adapted slightly from Simply Scratch. Originally from the Let Them Eat Kale Cookbook.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE