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Posts Tagged ‘snack’

Basic Hummus

Hummus is one of those classic Middle Eastern standards that’s become so commonplace in restaurants (many are doing hummus with bread rather than extra virgin olive oil to cut down on costs), in sandwiches (especially veggie ones), and of course, in my kitchen.  So instead of buying another tub of hummus from Trader Joes when I had none left last week, I decided it was time that I made it myself.  I was tainted from my first attempt at making hummus a few years when I didn’t own a food processor and I couldn’t get the chickpeas to a smooth puree.  But this time was much better and I attribute it to my food processor (let me know if  you’ve found a way of making hummus without one).

 

I made a garlic hummus and a roasted red pepper hummus but there is endless variations, depending on your taste and creativity.  Some suggestions would be parsley, chive, basil, cilantro, roasted red pepper.  You can make with or without the tahini.  I personally love tahini so I wouldn’t choose to leave it out but it would reduce the fat of the recipe. 

Hummus

  • 2 cups of chickpeas well cooked or canned chickpeas, liquid reserved
  • 1/3 cup of tahini (sesame paste)
  • 2 tablespoons of extra-virgin olive oil
  • 2 cloves of garlic, peeled, or to taste
  • Sea salt and freshly ground pepper, to taste
  • Juice of 1 lemon, plus more as needed
  • Paprika or ground cumin, to taste and for garnish
  • Chopped fresh parsley leaves for garnish

1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.

2. Taste and adjust the seasoning (I often find I like to add much more lemon juice or water). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

 

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Do-It-Yourself Power Bars

I love energy bars because they are a quick and easy source of protein and a good needed boost in the late afternoon or after a hard workout.  But it’s difficult to find ones that are tasty and not overly processed at the grocery store.  I do have a few regular store-bought favs but it was time to try something new.  Heidi from 101 Cookbooks has some awesome all natural recipes and this is a slightly adapted version of her Big Sur Power Bars.  Feel free to make your own variations of the recipe.  Brown rice syrup and crisp brown rice cereal can be found at Whole Foods or any other natural food store in your area.

in cupcake tin

DIY Power Bars

Adapted from 101 Cookbooks

1 cup pecans, chopped


1 cup slivered almonds


2/3 cup (unsweetened) shredded coconut


1 1/4 cups rolled oats


1 1/2 cups unsweetened crisp brown rice cereal


1 cup brown rice syrup


1/4 cup sugar


1/2 teaspoon fine-grain sea salt


2 tablespoons ground espresso beans


1 teaspoon pure vanilla extract

1.  Preheat oven to 350 degrees. Grease a baking pan for square bars or a cupcake tin for circular bars.

2. On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way.

3. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.

4.  Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat mixture and stir until it is evenly incorporated.

5.  Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.

Wrap in parchment or place in sealed baggies to bring with you when you are on- the-go or for an afternoon pick-me-up.  

 

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