Category Archives: Gluten-Free

Gluten-Free Seafood

Asian-Glazed Salmon Recipe

I’ve tried countless salmon recipes and this one is without a doubt my favorite. You may have seen my sneak-peak post on Instagram last week, and I am excited to share the recipe for this Asian-Glazed Salmon with you today!

Asian-Glazed Salmon Recipe

I always have the ingredients for this recipe in my fridge, which is another reason why I love this dish so much. From start to finish, this Asian-Glazed Salmon takes no more than 30 minutes — a weeknight win in my book!

Asian-Glazed Salmon Recipe

We always pair this salmon with a side of broccoli or green beans. I think it would also be delicious with black rice or sauteed spinach.

Asian-Glazed Salmon Recipe

 

 

Asian-Glazed Salmon Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ⅛ cup +2 Tablespoons low-sodium soy sauce
  • ⅛ cup brown sugar
  • 1 Tablespoon hoisin sauce
  • 1 Tablespoon fresh ginger, grated
  • 1 small clove garlic, minced
  • ⅛ teaspoon dried red pepper flakes
  • ½ Tablespoon fresh lime juice
  • 2 (6-ounce) salmon fillets
  • Sesame seeds (optional)
Instructions
  1. Place the soy sauce, brown sugar, hoisin sauce, ginger, red pepper flakes, and garlic in a medium small saucepan. Bring the mixture to a boil, reduce the heat to medium-low, and cook for 10 minutes, or until the sauce forms a glaze. Stir the mixture regularly to ensure that it doesn't burn. Remove from heat and stir in the lime juice. Set aside.
  2. Preheat the oven to 400 degrees.
  3. Place the salmon fillets, skin side down, on a broiler pan or a wire baking rack (on top of a baking sheet), coated with cooking spray. Baste the salmon with some of the glaze and let it sit for 15 minutes. Brush a bit more glaze on each salmon fillet and sprinkle with sesame seeds (optional).
  4. Place in the oven to bake for 6-8 minutes. Then, turn the oven to the BROIL setting and broil the salmon on the top rack until cooked through, about 2 minutes. Remove from oven and brush with more glaze (if desired). Allow to cool for 2 minutes and serve.
 

Appetizer Gluten-Free Side Dishes

Honey-Mustard Green Beans with Pecans

When the weather is warm, Travis and I try to use our grill as much as possible. We don’t have air conditioning in our apartment, so if the temperature goes above 80 degrees, the thought of turning on the oven or stove sounds dreadful. (Although, admittedly we live by the ocean so it’s rare that it ever gets too hot around here).

If Travis is grilling outside, I typically make a quick side-dish indoors and I am always pleased if it requires less than 10 minutes of oven or stovetop time.

I’d put these Honey Mustard Green Beans with Pecans in the arena of perfect BBQ side-dishes: easy, healthy, and quick.

Honey-Mustard Green Beans with Pecans Recipe - Little Chef Big Appetite

This recipe came out a desire to throw together something healthy using ingredients I already had on hand, and I’ll bet you have them in your pantry as well. These green beans are ultra-easy to make, even the most novice of cooks should be just fine (just don’t burn the pecans!)

Honey-Mustard Green Beans with Pecans Recipe - Little Chef Big Appetite

Try these Honey-Mustard Green Beans alongside a burger, grilled chicken or fish – they really go with anything!

 

Honey-Mustard Green Beans with Pecans Recipe
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • ¼ cup pecans
  • ¾ pounds green beans, trimmed
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • kosher salt and black pepper
  • 1 teaspoon red wine vinegar
Instructions
  1. Heat oven to 375° F. Spread the pecans on a baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Be careful not to burn the pecans, check regularly. Let cool, then chop.
  2. Steam the green beans until tender, about 6 minutes; let cool. While beans are steaming, whisk together the olive oil, honey, and mustard and season with a pinch each salt and pepper. Toss the green beans with the dressing and sprinkle with the toasted pecans. You can either refrigerate for a few hours or serve immediately. Just before serving, toss with the red wine vinegar.
Notes
Recipe adapted from Real Simple Magazine
 

Honey-Mustard Green Beans with Pecans ll 10 minutes, Vegan, Gluten-Free ll www.littlechefbigappetite.com

Gluten-Free Smoothies Vegan

Mint Chocolate Protein Smoothie

This post is sponsored by Almond Breeze Almondmilk. The recipe and all opinions are my own.

 

Hi guys! How is your week going so far? I have a deeeeeelicious smoothie recipe to share with you all today.

In my last job, I had to wake up very early in order to squeeze in some gym time before work. Given that my time in the morning was limited, I was always searching for fast breakfast options that I could inhale in under 2 minutes or easily bring in the car on the way to work. Protein smoothies quickly became my go-to, especially in warmer weather. I loved that I could prep everything the night before and the next morning I would have a nutritious breakfast in under one minute – no cooking required!

This Mint Chocolate Protein Smoothie is so refreshing after a workout! It's vegan, dairy-free, and tastes just like mint chocolate chip ice cream! ll www.littlechefbigappetite.com ll Mint Chocolate Smoothie, Mint Chocolate Chip, Protein Shake, Vegan Smoothie, Vegan Protein Shake Recipe, Dairy-Free Protein Smoothie, Dairy-Free Smoothie

Currently, I am very fortunate that my new job allows me a lot more time in the morning. I now have time to cook myself a meal for breakfast (usually eggs or protein pancakes) so protein smoothies have gone to the wayside.

Two weeks ago, I found my protein powder buried far back in my pantry and realized how long it’s been since I’ve made one of my favorite smoothies. The next day this Mint Chocolate Protein Smoothie was born. If you love mint chocolate chip ice cream (like me!), this smoothie is right up your alley! Fresh mint is key here. I’ve tried this with peppermint extract and it not nearly the same (that version tasted very artificial).

This Mint Chocolate Protein Smoothie is so refreshing after a workout! It's vegan, dairy-free, and tastes just like mint chocolate chip ice cream! ll www.littlechefbigappetite.com ll Mint Chocolate Smoothie, Mint Chocolate Chip, Protein Shake, Vegan Smoothie, Vegan Protein Shake Recipe, Dairy-Free Protein Smoothie, Dairy-Free Smoothie

A handful of spinach lends this drink its bright green color, but I promise you won’t be able to taste it at all! The mint are chocolate are the flavors that really shine through.

Try this smoothie for breakfast or even dessert! If you don’t have any chocolate protein powder on hand, I think 1/2 cup greek yogurt and some cocoa powder would be a good substitute. You may need to add a bit of stevia for extra sweetness.

Enjoy!

 

Mint Chocolate Protein Smoothie Recipe
 
Prep time
Total time
 
Serves: 1
Ingredients
  • 1 cup Almond Breeze Almondmilk Coconutmilk
  • 1 scoop Chocolate Protein Powder
  • 1 handful fresh spinach (about ⅓ cup)
  • ½ frozen banana
  • 3-4 fresh mint leaves, to taste
  • ½ Tablespoon almond butter
  • 2 ice cubes
  • cocoa powder (optional)
Instructions
  1. Place all ingredients in a blender and blend on high until smooth. Garnish with fresh mint leaves and cocoa powder.
 

This Mint Chocolate Protein Smoothie is so refreshing after a workout! It's vegan, dairy-free, and tastes just like mint chocolate chip ice cream! ll www.littlechefbigappetite.com ll Mint Chocolate Smoothie, Mint Chocolate Chip, Protein Shake, Vegan Smoothie, Vegan Protein Shake Recipe, Dairy-Free Protein Smoothie, Dairy-Free Smoothie

Appetizer Gluten-Free Snacks Vegan

Peanut Butter Trail Mix Bites

As promised, I am sharing a DELICIOUS snack recipe with you guys today. Peanut Butter Trail Mix Bites!

Peanut Butter Trail Mix Bites Recipe

I whipped up these Bites last week and devoured them all within just a few days. Whoops!

Peanut Butter Trail Mix Bites Recipe

They are super easy to make and I bet you have most of the ingredients in your pantry already. Even if you don’t, no worries! This recipe is extremely customizable. Feel free to substitute dried cranberries for raisins, change up the variety of nuts, sub semi-sweet chocolate for dark, make it your own! This recipe is gluten-free and if you want to make it vegan, just use maple syrup instead of honey.

Peanut Butter Trail Mix Bites Recipe

Make sure you follow the ratios in the recipe, though, or else your bites won’t hold together. You need the correct amounts of wet and dry ingredients or else you’ll end up with Peanut Butter Trail Mix mush, and nobody wants that!

Peanut Butter Trail Mix Bites Recipe

Hope you love these trail mix bites as much as I do! Peanut Butter lovers, this one has your name ALLLLLL over it!

 

Peanut Butter Trail Mix Bites Recipe
 
Prep time
Cook time
Total time
 
Serves: 14-16 bites
Ingredients
  • ⅓ cups unsalted almonds*
  • ⅓ cup unsalted cashews*
  • 1 Tablespoon flax seeds
  • ¾ cup rolled oats
  • ¼ cup dates, chopped
  • ⅛ cups raisins
  • 2 Tablespoons dark chocolate, chopped
  • 1 teaspoon stevia
  • 2-3 Tablespoons honey (to taste)
  • 1 teaspoon vanilla extract
  • ⅓ cup peanut butter*, melted
  • salt, to taste
Instructions
  1. In a food processor grind the almonds, cashews, and flax seeds for about 15 seconds or until there are still some chunks of nuts. DO NOT grind to sand-like texture. Remove the nuts from the food processor and place in a large bowl with the oats, dates, raisins, dark chocolate, and stevia. Stir well.
  2. In a small bowl combine the honey (start with 2T and adjust to desired sweetness), vanilla, and peanut butter. Pour the peanut butter mixture over the nut and oat mixture and stir well. Taste mixture and add a pinch of salt if desired. Line a baking sheet or large plate with parchment paper. Using wet hands, roll the mixture into 14-16 balls, slightly smaller than the size of a golf ball. Make sure to pack the mixture tightly. Place the baking sheet in the fridge for at least one hour to harden, then enjoy.
  3. Trail Mix Bites should last in the fridge for 10 days.
Notes
*If using salted nuts and/or peanut butter, I do not recommend adding salt at the end.
 

Gluten-Free Poultry

Persian Chicken Stew (Fesenjan)

I am in one of those phases where I just want to cook the same thing over and over again. It’s not due to a lack of imagination, but rather an addiction to some seriously delicious meals that have come out of my little kitchen recently.

One of them, in particular, is this incredible Persian Chicken Stew, also known as Fesenjan.

Persian Chicken Stew (Fesenjan) Recipe

In this stew chicken is slow cooked in a mixture of ground walnuts, my beloved pomegranate molasses, and an assortment of spices. While this meal does take a little bit more time than I typically like to spend on a weeknight meal, it’s worth it. This warm meal is incredibly comforting on a cold evening, but unlike plenty of “comfort foods,” this Persian Chicken Stew is very healthy.

Persian Chicken Stew (Fesenjan) Recipe

Feel free to increase this recipe if you’re serving more people or want leftovers – the stew reheats very well the next day! I serve this Fesenjen with rice and a side of vegetables, like my Spiced Roasted Carrots (a perfect pairing, in my opinion!). Next time, I am going to try to adapt this recipe for the slow cooker, first browning the chicken and sautéing the onions in pan, and then putting the rest of the ingredients in the slow-cooker to simmer all day.

Persian Chicken Stew (Fesenjan) Recipe

I hope your family loves this meal as much as we do!

 

Persian Chicken Stew (Fesenjan) Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 cup walnut halves
  • 2 Tablespoons extra-virgin olive oil
  • 1 lb. boneless skinless chicken thighs or breasts, trimmed of excess fat, cut into 1.5 inch pieces
  • 1 large yellow onion, chopped (1.5 cups)
  • 1 cup chicken stock
  • 3 Tablespoons pomegranate molasses (Make your own here)
  • 1 Tablespoon sugar
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground black pepper
  • ¼ cup pomegranate arils, optional for serving
Instructions
  1. Heat a large pan over medium heat. Once hot, add the walnut halves and toast, stirring reguarly for about 8 minutes. Be very careful not to let the walnuts burn. Once lightly browned, remove the walnuts from the pan and place on a plate to cool. Once cool, place in a food processor or blender and grind the walnuts until finely ground (like sand).
  2. Return the pan to medium heat and add 1 Tablespoon of the extra-virgin olive oil. Once hot, add the chicken pieces and brown on all sides. Sprinkle the chicken with salt while it is cooking. Once browned (but NOT cooked through), remove the chicken to a plate.
  3. Add the remaining olive oil to the pan, and then add the onions. Cook until translucent, 8-10 minutes. Stir occasionally to remove the brown bits from the bottom of the pan. Return the chicken to the pan and add the chicken stock. Bring to a boil, then reduce and simmer on very low heat for 15 minutes, covered.
  4. Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover again and cook on very low heat for 15-20 minutes, stirring occasionally. Remove from heat and adjust sugar/salt to taste.
  5. Serve with rice and sprinkle with fresh pomegranate arils.
 

This Persian Chicken Stew is delicious on a chilly fall or winter evening. The combination of ground walnuts and pomegranate molasses make a delicious sweet and savory sauce! It's healthy and gluten-free! ll www.littlechefbigappetite.com

Gluten-Free Side Dishes

Spicy Braised Kale with Parmesan

The kale craze isn’t over yet, right? Okay, good, because I have a great recipe for you today!

Spicy Braised Kale with Parmesan Recipe - Little Chef Big Appetite

This spicy braised kale is everything you want in a side dish: quick, easy, and extremely healthy!

Spicy Braised Kale with Parmesan Recipe - Little Chef Big Appetite

All you need is kale, extra-virgin olive oil, chicken or vegetable broth, red pepper flakes, and parmesan. I bet you already have a majority of that in your pantry, right?

Spicy Braised Kale with Parmesan Recipe - Little Chef Big Appetite

This is a great way to eat kale for those of you who struggle to digest it. It is no news that kale leaves are extremely tough, making it very difficult for our stomachs to break down. However, when you braise kale in liquid, like in this recipe, the leaves become soft, and thus a lot easier on our bellies.

Spicy Braised Kale with Parmesan Recipe - Little Chef Big Appetite

The first time I made this braised kale, I ate it on its own (yes, it was that good!) I know it would be a delicious side dish served with my grilled skirt steak or roasted chicken.

 

Spicy Braised Kale with Parmesan Recipe
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 1 Tablespoon extra-virgin olive oil
  • ½ lb. Tuscan kale, torn and stems removed
  • ¾ cup low-sodium chicken broth (or vegetable broth)
  • ½ teaspoon red pepper flakes
  • ⅛ cup shaved parmesan
  • Salt and pepper, to taste
Instructions
  1. Heat a large pan over medium-low heat. Add the extra-virgin olive oil. Once hot, add the kale in batches (adding an additional handful every 20 seconds or so). Cook until kale begins to wilt, about 3 minutes. Add the chicken broth to the pan, reduce the heat and cover. Simmer for about 12 minutes until the kale is tender and almost all of the liquid is absorbed.
  2. Remove from heat and transfer the kale to a serving dish. Sprinkle with red pepper flakes and parmesan. Add a small amount of salt and pepper to taste.
 

Make this Spicy Braised Kale with Shaved Parmesan in under 30 minutes! It's a delicious vegetarian and gluten-free side dish. ll www.littlechefbigappetite.com

Gluten-Free Smoothies Vegan

Chia Seed and Turmeric Smoothie

Turmeric is going to be the hot new health trend this year — I promise you. This powerful spice detoxes your liver, has the ability to kill cancer cells in the body, and protects your brain from Alzheimer’s disease. Betchya didn’t know all of that, did you?

Try this healthy and detoxifying Chia Seed & Turmeric Smoothie Recipe! It's vegan, gluten-free, and refined sugar-free. ll www.littlechefbigappetite.com

Turmeric is most commonly used in curry and other ethnic dishes, so it might be a bit surprising for some of you to see it used in a smoothie. When Williams-Sonoma reached out to me to participate in their “Not Your Typical Smoothie” week, I knew turmeric would be the perfect ingredient to change things up.

Try this healthy and detoxifying Chia Seed & Turmeric Smoothie Recipe! It's vegan, gluten-free, and refined sugar-free. ll www.littlechefbigappetite.com

On its own, turmeric has a fairly bitter taste, so if using it in a smoothie you really have to mask it with other yummy ingredients. The dominant flavors in this smoothie come from mango, banana, cinnamon, and ginger. The turmeric and chia seeds (healthy fats, antioxidants, and protein galore!) are hidden in there for an extra nutritional boost.

This smoothie is great to drink right when you wake up in the morning – especially if you are looking for something to cleanse your system. It really couldn’t get healthier than this!

 

Chia Seed and Turmeric Smoothie
 
Prep time
Total time
 
Serves: 1
Ingredients
  • 1 cup unsweetened almond milk or coconut milk
  • 3 large ice cubes
  • 1 frozen banana
  • ½ cup frozen mango
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon turmeric
  • 1 teaspoon chia seeds
  • Stevia (optional)
  • Unsweetened coconut flakes (optional)
Instructions
  1. Place the almond milk, ice cubes, banana, mango, turmeric, cinnamon, and ginger in a blender and blend until almost smooth, about 30 seconds. Add the chia seeds and blend for an additional 15 seconds until smooth. Taste the smoothie and add stevia and coconut flakes as desired.
 

This post was inspired by Williams-Sonoma, but the recipe and all opinions are my own. Thank you for your support.

 

Try this healthy and detoxifying Chia Seed & Turmeric Smoothie Recipe! It's vegan, gluten-free, and refined sugar-free. ll www.littlechefbigappetite.com ll Turmeric Recipe, Chia Seed Smoothie, Turmeric Smoothie, Detox Smoothie, Detox Recipe, Vegan Smoothie Recipe

 

Gluten-Free Tips and Tricks Vegan

Homemade Pomegranate Molasses

As promised,  today I’m sharing a very simple recipe for homemade pomegranate molasses. Some of you have reached out asking where to buy bottled pomegranate molasses, and admittedly, not all grocery stores carry it – not even all Whole Foods.

Homemade Pomegranate Molasses Recipe

Recently my go-to Whole Foods was out of it, so I considered making my own but assumed the process would be a hassle. After a quick internet search, I discovered making homemade pomegranate molasses was so easy! The only ingredients required are pomegranate juice, granulated sugar and fresh lemon juice, and luckily I had all three in my fridge and pantry at the time.

Homemade Pomegranate Molasses Recipe

Now for those of you who have seen pomegranate molasses listed as an ingredient in some of my recipes, such as Muhammara and this Pomegranate Molasses Dressing, and thought it was silly to buy a bottle (or make your own!) for just one recipe – you’re wrong! Pomegranate Molasses is so versatile. I use it in sauces for poultry dishes, dips, salad dressing, and so much more. The flavor is so unique, adding a sweet and tangy component to any dish.

Homemade Pomegranate Molasses Recipe

If you follow this recipe, your homemade pomegranate molasses will stay in the fridge for at least 6 months. I made this batch less than three weeks ago and I am almost out already. Yes, it’s THAT good!

 

Homemade Pomegranate Molasses
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups pomegranate juice
  • ¼ cup granulated sugar
  • 1 Tablespoon fresh lemon juice
Instructions
  1. Place the pomegranate juice, sugar and lemon juice in a medium saucepan over medium heat. Cook until the sugar has completely dissolved, stirring occasionally.
  2. Once the sugar has dissolved, reduce the heat to low and cook until the mixture has reduced to ½ cup, 40-45 minutes. It should be the consistency of thick syrup.
  3. Remove the molasses from the heat and allow to cool in the saucepan for 20 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator.
 

Breakfast Gluten-Free

Sun-Dried Tomato and Basil Frittata

Hi guys! Happy Friday! This week fleeeewww by for me, and I am more than ready for the weekend. Besides a date night with Travis and a friend’s birthday, we don’t have too many plans, so I am really looking forward to just relaxing on the couch for a few hours.

I thew together this incredibly delicious breakfast frittata last weekend with ingredients we just had in our fridge. It was the perfect morning fuel to get us ready for our Saturday workout. This frittata is PACKED with protein from eggs and mozzarella, and if you serve it with a slice of whole wheat toast, it’s the ideal balanced breakfast.

Sun-Dried Tomato and Basil Frittata Recipe

I love frittatas because they look impressive, but they are honestly SO easy to make (this one came together in under 15 minutes). Frittatas are also a great way to use up any leftover ingredients in your fridge; almost anything tastes good: roasted red pepper and goat cheese, kale and cherry tomatoes, sausage and leeks, and so on!

Sun-Dried Tomato and Basil Frittata Recipe

As soon as I took one bite of this frittata, I said to Travis that the flavor combination tasted just like a pizza. Yeah, it was that good. Try this recipe this weekend, and if you don’t have these exact ingredients, just follow the cooking method below. You’ll be sure to love it!

 

Sun-Dried Tomato and Basil Frittata
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • 3 whole eggs + 2 egg whites
  • 3 Tablespoons milk (I used 1%, but any kind will do)
  • 1 Tablespoon extra-virgin olive oil
  • ⅛ cup onion, chopped
  • ¼ cup sun-dried tomatoes*, chopped
  • ¼ cup roasted red peppers, chopped
  • 3-4 oz. fresh mozzarella, sliced thin
  • 2 Tablespoons fresh basil, torn
  • Salt and pepper
Instructions
  1. Turn the oven on to BROIL. In a large bowl whisk together the eggs, egg whites and milk. Season with ⅛ teaspoon each of salt and pepper.
  2. Heat an ovenproof skillet over medium-low heat. Add the olive oil to the pan and once hot, add the onion, sun-dried tomato, and roasted red peppers. Saute for about 3 minutes. Pour in the egg mixture and allow to cook for about 30 seconds. You can slowly push the mixture around if you need to spread out the veggies. Add in the basil and place the sliced mozzarella over the eggs. Make sure to NOT cook the eggs completely - they should still look wet.
  3. Place the pan in the oven on the top rack and broil on HIGH for 2-3 minutes, until the cheese begins to brown slightly. Remove from the oven and let cool for 1 minute before serving.
Notes
*If sun-dried tomatoes are packed in oil, then rinse them of excess oil.
 

Gluten-Free Snacks Vegan

Pumpkin Hummus

Clearly I am hooked on making dips right now because today I bring you the most delicious Pumpkin Hummus recipe.

This Pumpkin Hummus is perfect for a fall appetizer! Serve it with veggie crudité or whole wheat pita bread for a healthy snack! It's vegan & gluten-free, and ready in just 10 minutes! ll www.littlechefbigappetite.com

If you’re one of those people obsessed with pumpkin-EVERYTHING as soon as fall hits, you’re going to love this hummus. Even if you’re not, I bet you’ll think this Pumpkin Hummus is A++++ (if I do say so myself).

The pumpkin flavor is faint, but you still definitely know it’s there. The addition of cumin and paprika give this hummus a nice punch of spice.

This Pumpkin Hummus is perfect for a fall appetizer! Serve it with veggie crudité or whole wheat pita bread for a healthy snack! It's vegan & gluten-free, and ready in just 10 minutes! ll www.littlechefbigappetite.com

Bessie REALLY wanted love and attention while I was making this, so I plopped her on one of the dining room chairs, looking into the kitchen.

Bessie Chair

There was something about sitting where “the humans” sit that made her extra content. She settled in and slept on the chair until I was done cooking.

It’s been almost a year since Travis and I first picked her up from the vet to foster her (we only officially adopted her this past July). We have no clue when her birthday is, so we decided we will celebrate it (yes, we’re those people) on the day in January when we first brought her home. The vets estimate that she is 7-8 years old, but we just like to pretend she is only 2, and hope that she lives a loooooooong time.

OK, back to hummus.

This Pumpkin Hummus is perfect for a fall appetizer! Serve it with veggie crudité or whole wheat pita bread for a healthy snack! It's vegan & gluten-free, and ready in just 10 minutes! ll www.littlechefbigappetite.com

Some of you will have all of the ingredients for this hummus in your pantry already. It is very easy to whip up and it lasts in the fridge for about a week. I made a double batch of this hummus for a holiday party, but at the last minute I wasn’t able to attend, so Travis and I ate A LOT of hummus that week. We loved it so much, not a bite of it was wasted!

Enjoy!

 

Pumpkin Hummus
 
Prep time
Total time
 
Serves: 6-8
Ingredients
  • 1¼ cups canned pumpkin puree
  • 1 (15 oz.) can garbanzo beans, rinsed and drained, skins removed
  • 3 garlic cloves, chopped
  • 2 Tablespoons tahini
  • 1 Tablespoon extra-virgin olive oil
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons maple syrup (optional)
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. Place all ingredients in a food processor and process until smooth (about 30 seconds), scraping down the sides as needed. Serve with whole wheat pita and veggie sticks.
 

This Pumpkin Hummus is perfect for a fall appetizer! Serve it with veggie crudité or whole wheat pita bread for a healthy snack! It's vegan & gluten-free, and ready in just 10 minutes! ll www.littlechefbigappetite.com