Tag Archives: Chickpeas

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

Snacks Vegan

Avocado Hummus

Whoever decided avocado and hummus should go together is a genius.

Avocado Hummus Recipe

Travis has been buying spicy avocado hummus from Whole Foods for the last few weeks and he is hooked on the stuff. I glanced at the ingredients on the package and thought, “Heck, I could just make this.” Since I am away for the next few weeks, I decided to try and make it for him before I left. He always loves to snack on this type of thing when he comes home from work.

Avocado Hummus Recipe

I read everywhere that to get the smoothest hummus, you should peel the skins off of the chickpeas. Well, remember when I mentioned that none of my recipes from last weekend turned out well? One of those failed recipes was spicy roasted chickpeas. Per the instructions, I spent a good 30 minutes peeling off every.single.stupid.skin off each chickpea. I ended up throwing those chickpeas right into the trash as soon as they came out of the oven, and I was frustrated that I had wasted so much time with the skins.

Avocado Hummus Recipe

So this time, I was barely 10 minutes into peeling off the skins before I said, “Screw it!” I just couldn’t be bothered. Call me lazy, but I was just being practical! Who has time for that?

Avocado Hummus Recipe

In the end it didn’t even matter. This hummus was still VERY smooth! I think the creaminess from the avocado really helps, though. For this recipe I used reed avocados as opposed to hass, because reeds are super creamy (we also use them to make guacamole!)

Avocado Hummus Recipe

We loved this avocado hummus. I added a bit of cumin and hot sauce to amp up the flavor, and I highly recommend you do the same. This recipe makes a LOT, so it is great for a group. Football is going to be here before we know it and this hummus would be a delicious (and healthy!) option to throw on the coffee table during a game.

Avocado Hummus Recipe

 

Avocado Hummus
 
Prep time
Total time
 
Serves: 8-10
Ingredients
  • 15 oz. can chickpeas, rinsed and dried
  • 1 Tablespoon tahini
  • 1.5 Tablespoons olive oil, plus more if desired
  • 2 Tablespoons lemon juice, plus more to taste
  • 1 large clove garlic
  • 1 medium reed avocado
  • ¼ teaspoon ground cumin
  • 2 teaspoons hot sauce, plus more to taste
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Rinse and dry the chickpeas. For extra smooth hummus, peel the skins off the chickpeas and discard (optional). In the bowl of a food processor, combine the chickpeas, tahini, 1.5 Tablespoons of olive oil, lemon juice and garlic. Pulse until smooth (about 2 minutes).
  2. Add the avocado, cumin, hot sauce, salt and pepper. Pulse again until smooth, about 1-2 minutes. Serve with additional olive oil. Store the hummus in an airtight container in the fridge. For minimal browning, squeeze a bit of lemon juice on the top of the hummus before storing.
 

Avocado Hummus: A delicious snack served with veggies or whole wheat pita. This recipe is vegan and gluten-free, so it's perfect for everyone at the party! ll www.littlechefbigappetite.com

Desserts

Healthy Blondies

These healthy blondies require NO flour, butter, or oil all thanks to one secret ingredient. Can you guess what it might be?

Recently, my friend from elementary school, Ben, reached out to me on Facebook after seeing my blog (Hi Ben!). I hadn’t heard from him in years, so when he asked me if I ever made my mom’s congo bars it brought back a flood of memories. I hadn’t thought about my mom’s beloved congo bars in ages. In fact, I couldn’t even recall that last time she made them.

But when I was growing up, my mom used to always make Congo Bars. By the way, if you’re sitting there scratching your head, wondering what the heck a congo bar is, then think of it like a blondie. In fact, I don’t even know if there is a discernible difference between a congo bar and a blondie. Is there?

These healthy blondies require NO flour, butter, or oil all thanks to one secret ingredient. Can you guess what it might be? // www.littlechefbigappetite.com

Whenever I had friends come over for playdates, study sessions, sleepovers, etc. there seemed to always be a batch of ooey-gooey melty congo bars.

Ben, in particular, loved my mom’s congo bars. In fact, he loved them so much that he made up a song and dance about them.  No joke. My mom loved this, of course, so just about every week she asked me if she should make a batch of congo bars just for Ben (my mom is one of the most thoughtful, generous women you will ever meet and if she knows you love one of her baked goods, she will make sure to always bake it for you).

Ben’s comment got me craaaaaaaaving one of my mom’s congo bars. So, I set out a healthier version of my beloved childhood treat.

These healthy blondies require NO flour, butter, or oil all thanks to one secret ingredient. Can you guess what it might be? // www.littlechefbigappetite.com

In this version we’re using chickpeas.

Yup, chickpeas. No flour. These are gluten-free. In fact, they’re vegan, too (unintentionally, but hey now I am just pleasing loads of different diets!)

These healthy blondies require NO flour, butter, or oil all thanks to one secret ingredient. Can you guess what it might be? // www.littlechefbigappetite.com

And what goes better with chickpeas then peanut butter, am I right!?

*Crickets*

I’m kidding. I’ll admit we’re doing weird things with these healthy blondies. It is completely strange combination, but it works, so just hang in there a little while longer, would’ya?

These healthy blondies require NO flour, butter, or oil all thanks to one secret ingredient. Can you guess what it might be? // www.littlechefbigappetite.com

You’re going to need a food processor or a very good blender. Everything gets thrown in and blended up all nice and smooth. You just let that food processor do alllllll the work.

These healthy blondies require NO flour, butter, or oil all thanks to one secret ingredient. Can you guess what it might be? // www.littlechefbigappetite.com

I may or may not have eaten 1/3 of the batter before it went into the pan. I mean, there was no egg in it, and it was calling to me….so what’s a girl to do – just let it sit there??

See if you can exercise a little more self-restraint than me and get the batter into the pan sooner than I did. In the end you’ll have some pretty delicious congo bars / blondies / whatever the heck you want to call them.

You would never in one million years know these healthy blondies contain chickpeas…OR they’re gluten-free and vegan.

 

Secret Ingredient Healthy Blondies
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 15oz. can unsalted chickpeas, drained and rinsed
  • ⅓ cup natural unsalted peanut butter or almond butter* (See note below)
  • ¼ – ⅓ cup maple syrup (to taste)**
  • 1 Tablespoon vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 bar good quality dark-chocolate, chopped
  • ¼ cup chocolate chips for sprinkling (optional)
Instructions
  1. Preheat oven to 350 degrees. Grease an 8×8 baking pan.
  2. Combine all ingredients besides the chocolate in the bowl of a food processor. Process until smooth (about 45 seconds). Gently fold in the chopped dark chocolate.
  3. Pour the mixture into the baking pan. Sprinkle the top with additional chocolate chips (optional). Bake for 25 minutes or until the edges begin to harden and a toothpick inserted into the center comes out clean. The blondies will harden as they cool, so be careful not to overcook them. Cool on a wire rack for 30 minutes. Be careful not to cut them too soon, or you will just get blondie mess instead of nice squares!
Notes
*Peanut Butter will provide a noticeable peanut butter taste and almond butter will be mild and less detectable.

**You can substitute honey, but they will no longer be vegan.