Tag Archives: Hummus

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.

Pumpkin Hummus Recipe

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.

Pumpkin Hummus Recipe

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.

Pumpkin Hummus Recipe

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.
 

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

Eats Lately

Healthy Work Snacks

I eat a lot throughout the day. In fact, I have to eat basically every three hours so that I don’t become a major cranky-pants.

This is particularly important at work because I find that it is impossible to concentrate with a rumbling tummy. Without fail my body tells me it’s hungry around 11AM and 4PM every day, so I always have good munchies nearby during the workday. I also sometimes end up working through my lunch, so it is especially important for me to be able to grab something quickly and keep working.

When I grocery shop on the weekends I always restock on easy and healthy snacks for the week. Here is a look at what is in this week’s healthy work snack rotation:

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Pears and Navel Oranges. Fresh fruit is always great to have on hand. I am currently obsessed with navel oranges – they are so juicy!

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Hummus and Veggies (I like carrots and celery). Trader Joes has such a wide assortment of hummus that I end up buying a new one each time. I particularly like their White Bean Hummus (featured here) and their Edamame Hummus.

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Raw Almonds and Golden Raisins. I prefer to make my own trail mix for a few reasons: 1) I usually end up picking out the things I don’t like in packaged trail mix, so it makes much more sense to make it myself and only include things I do like! 2) I can control the nutritional value (i.e. See yaaaa later M&Ms) 3) I also like to pre-portion the trail mix into separate baggies. It is soooooo easy to overeat nuts and dried fruit if I have a large portion in front of me, so measuring out a proper serving in advance prevents me from downing 12 servings of roasted almonds (because I totally would…)

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Apples/Bananas with Peanut Butter. Ever since I can remember this combo have been a favorite for me. I have fond memories from when I was little and my mom used to cut the apple up for me and serve the peanut butter in this eeeeensy glass bowl with a baby spoon. Even then I was always asking for more peanut butter! When I eat apple/banana and PB now I try to limit myself to just 1 Tablespoon of peanut butter, but boy is it hard!

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Quest Bars (duh). If you follow me on Instagram you’ll know these are a major favorite of mine. Each bar has 20g of protein and very, very low sugar and carb content. I love the Vanilla Almond Crunch and Peanut Butter Supreme flavors. I buy my Quest Bars either on Amazon or at GNC when there is a deal.

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Fresh Turkey Breast from Whole Foods. I specify Whole Foods because I honestly won’t buy turkey from anywhere else anymore. Their turkey contains no nitrates or nasty preservatives, so it tastes incredibly fresh. The Whole Foods in Venice that I go to has such a great selection of flavors (BBQ, Lemon Pepper, No Salt, Cajun, etc.). The kicker is that it is priiiiiiiiiiicey, so I don’t buy it every week.

 

If you don’t want to bring an entire jar of peanut butter to work or if your work fridge is too small to store large containers of things like hummus, I recommend investing in some small tupperware so you only have to bring a small portion. I also buy lots of snack size ziploc bags for smaller items like the nuts and dried fruit.

 

For more snack ideas, check out these recipes:

Chia Protein Bars

Spiced Roasted Almonds

Peanut Butter and Jelly Muffins

Healthy Homemade Granola Bars

 

What snacks do you bring to work? I am always looking for new ideas!

 

 

 

 

 

For loads of other snack options check out my:

Beef and Lamb Main Meal

Pita Pizza with Ground Sirloin and Hummus

I decided to take a break from my slow cooker this week. Don’t get me wrong, it took serious effort to pull myself away. I am just so in love with the concept of prepping everything ahead of time and coming home from work and not having to do a darn thing!

Travis and I have made these pita pizzas twice now. The first time we followed a recipe from Cooking Light, but this time we adapted it to make our own, changing the flavors and cooking technique slightly.

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We used Whole Wheat pita, lean ground sirloin, avocado hummus and fresh cilantro.

Pita Pizza with Ground Sirloin and Hummus

The flavors are amazing, but the mix of textures on this pizza is really what does it for me. We used a very doughy pita, so when you combine that with smooth hummus and good quality sirloin, it all just melts in your mouth.

Pita Pizza with Ground Sirloin and Hummus

This pizza comes together in under 30 minutes, so I think it is perfect for a weeknight meal.

I brought leftovers for work the next day. I just packed the pita, hummus, and sirloin mixture all separately and then ate it all as a sandwich instead – also a delicious way to do it!

 

Pita Pizza with Ground Sirloin and Hummus
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1lb ground sirloin
  • 1 teaspoon olive oil
  • 1 medium onion, minced
  • 1 medium bell pepper, chopped
  • 3 cloves garlic, minced
  • 3 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 medium tomato (chopped) OR ½ cup jarred tomato sauce
  • 4 Whole Wheat Pita Rounds
  • Hummus (any kind will do - I used Avocado Hummus)
  • Fresh Cilantro
Instructions
  1. Heat a nonstick skillet to medium high. Add the ground sirloin to the pan, cook for 3 minutes until browned, stirring often to crumble the meat. Remove the sirloin from the pan.
  2. Add the olive oil to the pan. Add the onion and bell pepper, and saute for 3 minutes. Add the garlic, cumin, cinnamon, oregano and salt. Saute for 1 minute. Stir in the tomato or tomato sauce. Cook for an additional 3 minutes or until the tomatoes soften. Stir in the cooked sirloin.
  3. Preheat broiler to high. Place pita rounds on a baking sheet and broil for 1-2 minutes on each side until crisp. Be sure to watch them as to not let them burn.
  4. Spread about 2 Tablespoons of hummus on each pita. Top each pita with about ½ cup of the sirloin mixture. Sprinkle with fresh cilantro.