This delicious hummus recipe is perfect for any occasion! With just a few ingredients, you really can make a creamy smooth hummus at home, in my opinion any homemade hummus taste better than store-bought. In the past, if I were in the grocery store you could almost bet that I would throw a tub of hummus into my cart, but this Sun-dried tomato hummus is sooo good and easy to make there's no need to buy one anymore! Enjoy it with your favorite tortilla chips or as a spread.
Duration: 15 minutes
- 2 1/2 cup Garbanzo Beans drained
- 1 cup Oil packed Sun-dried Tomatoes chopped
- 3 tbsp Tahini
- 1 tsp Paprika
- 1 tsp Ground Cumin
- 1 tsp Salt
- 3/4 tsp Freshly Ground Black Pepper plus extra to serve
- 1/2 Lemon juiced
- 2/3 cup Warm Water ( more if you want a creamer texture)
- Cilantro Leaves to garnish
- Tortilla Chips
- Lime Wedges
Combine the garbanzos, tahini, sun-dried tomatoes, paprika, cumin, salt, pepper, and lemon juice in a food processor. Blend on high, slowly adding the water through the funnel in a slow, steady stream until the hummus is thick and creamy. Scrape into a bowl and garnish with cilantro handsome freshly ground pepper on top. Serve with tortilla chips and lime wedges on the side.
I have been buying different types of granola for the past few years trying to find the healthiest yet tastiest version of granola but, then I found myself buying super healthy granola that tasted nasty. So then I bought the "not" so healthy version and I found myself buying the high sugar, high fat packages. They were the only tasty ones in the store... (yeah, right!)
Sooooo I thought, why not make your own?? It's easy to make, healthier than any store bought granola and soo good! Plus It kind of tastes like Almond Joy Chocolate! Just try not to eat the whole granola in one sitting, trust me you will be tempted !!
- 2 1/2 cups rolled oats (I used gluten-free oats)
- 1 cup raw almonds
- 1 cup unsweetened coconut flakes
- 1/4 cup coconut oil (you can also use canola or olive oil)
- 1/4 cup peanut butter
- 3 Tbsp. sugar (I used organic cane)
- 1/4 Tbs of salt
- 1/3 cup maple syrup or agave (or honey if not vegan)
- 1/3 cup dairy-free dark chocolate (bar or chips) roughly chopped
Preheat oven to 340 degrees.
Mix the oats coconut flakes, sugar, salt, and almonds together in a large bowl. In a small skillet over medium-low heat, warm the coconut oil, peanut butter, and maple syrup and pour over the dry ingredients. Mix well.
Spread the mixture evenly onto one large or two small baking sheets ( make sure to spread out granola evenly) and bake for 20-25 minutes. **The coconut oil helps this granola crisp up nicely, but be sure to watch it carefully toward the end as it can burn quickly.
Once the granola is visibly browned, remove from the oven and pour pour half of the dark chocolate before it cools completely (the granola will still be warm so it melts and coats the granola.! DELICIOUS.!! Once it's completely cooled, add the rest of the dark chocolate and enjoy. **Store in a container that has an air-tight seal and it should keep for 2-3 weeks**
Craving something sweet? Want to fulfill your sweet tooth with a healthy breakfast, yummy snack or dessert ? Try these amazing muffins! They are simple and yet soo good!
I made these muffins thinking of every vegan and gluten intolerant person, so anyone can enjoy them.
Hope you enjoy! Let me know what you think !
- 2 cups oats (gluten-free)
- 2 large very ripe bananas
- 2 large eggs ( if vegan, use 2 tbsp flaxseed meal + 2.5 tbsp water. Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg).
- 1 cup peanut butter
- 1 cup almond milk
- 4-5 tbsp maple syrup
- 1/2 tsp baking soda
- 1/2 tsp pure vanilla extract
- 1/8 tsp kosher salt
- 1/2 cup chocolate chips or Vegan carob chips
1. Preheat the oven to 400 degrees F. Lightly grease 1 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
2. Place all the ingredients but the chocolate or carob chips in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, peanut butter, almond milk, maple syrup, baking powder, baking soda, vanilla extract, salt.
3. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand stir in the mix-ins. *If the batter is warm from the appliance's motor, the chocolate or carob chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
4. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips if desired. Bake for 12-15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!
**Feel free to adjust the maple syrup to your preferred sweetness
**For a healthier version, make sure to use an all natural (organic preferred) peanut butter !
Hi everyone, I'm a college student working towards a career in Social Work. I love to try new things, so I made this blog to share my experiences with all of you. In here you will find tips and stories about my own personal experiences! An overall spice of how to make an impact on people's life's, travel tips, guidance to a better living, and a variety of healthy recipes!