Homemade hummus

I’ve been meaning to try to make my own hummus for a while now. I finally remembered to buy tahini and gave this recipe from Simple Recipes a twist. I roasted half the chick peas for a little extra flavor and it turned out great!

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  • 2 cans chick peas – 1 roasted, 1 rinsed
  • 2 garlic cloves, minced
  • 2/3 cups tahini
  • 1/3 cup lemon juice
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/2 tsp salt

Add all the ingredients together in a blender and puree until smooth. I like to use the immersion blender for easy clean up.

Use as a dip with crackers or veggies, or use as a spread on sandwiches instead of mayonnaise.

*Dairy free, Gluten free, Vegan, Vegetarian

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Roast chick peas

These are a great little healthy snack and super easy to make. I saw them first on the How Sweet It Is blog and have tried a few variations since then. I’ll usually make a big batch and split them up to take to work for the week.

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  • 1 can chick peas, rinsed and drained
  • 2 Tbsp olive oil
  • Cracked pepper
  • Lemon juice

Preheat the oven to 400 degrees. Coat your chick peas in olive oil and add pepper and lemon juice to taste. Lay them out in a single layer on a baking sheet. Roast in the oven for about 20 minutes. Shake the baking sheet once in a while so they roast evenly.

Let cool and enjoy.

*Dairy free, Gluten free, Vegan, Vegetarian

Pumpkin pancakes

Every Sunday my dad, grandmother, and whoever else from the family can go have breakfast at Denny’s. Its great to hang out with the family when I’m home to visit, especially when they have pumpkin pancakes on the menu.

Since pumpkin is everywhere this time of year, I decided to try to make them on my own.  I used this recipe from Food.com and it worked out pretty well.

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  • 1 1/4 cups flour
  • 2 Tbsp brown sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 pinch all spice or clove
  • 1 cup milk (I used almond milk)
  • 6 Tbsp pureed pumpkin
  • 2 Tbsp melted butter
  • 1 egg

Whisk all your dry ingredients together – flour, sugar, baking powder, spices, salt. In a separate bowl, whisk together all your wet ingredients – egg, milk, pumpkin, melted butter. Fold the mixes together.

Heat a skillet over medium heat. Pour in about 1/4 cup of batter per pancake. Cook on each side for about 3 minutes.

Serve with butter and syrup.

You’ll want to stock up on canned pumpkin puree so you can make these all year long. Yum!

*Vegetarian

Apple honey bake

Its almost the end of apple season but I wanted to work in a few more treats. I made this bake for the first time visiting my aunt in North Carolina. I was tasked with dessert and this is what came out of the ingredients at hand. It was a hit.

You can make as many servings as you like, this recipe is for one large serving.

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  • 1 large apple, cored and chopped into 1 inch pieces
  • 3-4 chopped dates
  • 1/4 cup pecans or walnuts
  • 1 Tbsp brown sugar
  • 1 Tbsp butter
  • 1 Tbsp cinnamon
  • 1 Tbsp honey

Preheat oven to 400 degrees. Mix all ingredients together in an oven safe bowl and bake for 45 minutes or until apples are tender.

Serve alone or a la mode.

*Dairy free (sans ice cream), Gluten free, Vegetarian, Vegan (with butter and honey substitutes)