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Hummus with a Hint of Lemon & Garlic (Plus: How to Make Smooth, Homemade Hummus)

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I love hummus! Do you love hummus? I think everyone loves hummus!

Lemon Garlic Hummus 3

I actually ignore the hummus display at the grocery store because it is sooooo tempting. All of the flavors are mouth watering, but they come at a hefty price tag! My favorite variety, the Tribe Forty Spice, I can’t even find locally! A runner up, Sabra Supremely Spicy, is $4.99 for a 10 oz (I think) container. I can make double that amount for about $1!

Lemon Garlic Hummus 3

Making hummus at home is simple, and there’s no limit to the flavors you can create.

Lemon Garlic Hummus 5

To make hummus, you’ll need a blender or a food processor. The main ingredient is a can or chick peas/garbanzo beans. Sure, you can just dump the in the blender, but the key to making super smooth hummus is peeling the skins off of the garbanzo beans. It takes a bit more time to peel off all of those skins but it makes a world of difference in texture. To peel off the skins, just squeeze towards one end of the chickpea between two fingers. The skin should pop right off.

Lemon Garlic Hummus 1

Another key ingredent in hummus is tahini (aka sesame paste). You can buy this is most mainstream grocery stores. Its usually $7 or $8 for a jar, but you will only use a tablespoon or two in each hummus batch. A great way to get tahini for a bit cheaper is to buy it at a mediteranean food store. The same goes for spices!

As for the process of actually making the hummus, like I said, it is very simple. First, I blend the chick peas and some of the liquid. Next, I add the spices. Finally, I slowly add liquid until the hummus reaches the perfect consistency.

Lemon Garlic Hummus 4

Hummus with a Hint of Lemon & Garlic

  • 1 can, 15.5 oz, garbanzo beans/chick peas
  • 3 Tbs lemon juice
  • 2 Tbs tahini
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 Tbs olive oil
  1. Drain the garbanzo beans, saving the liquid from the can. Remove and discard the clear skins from the garbanzo beans.
  2. Add the garbanzo beans and lemon juice to the bowl of a food processor or blender and mix until smooth. If the mixture is dry, add some of the reserved liquid from the can of garbanzo beans.
  3. When the garbanzo beans are completely mashed, add the tahini, cumin, chili powder, onion powder, garlic powder, salt, and olive oil. Mix again until completely combined.
  4. Check the consistency of the hummus. If you’d like it to be smooth or more liquid slowly add more of the reserved liquid until the hummus reaches the desired consistency.

Chili Lime Roasted Chick Peas (GF)

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I have a few problems with the snack aisle at the grocery store:

  1. There are very few gluten free items.
  2. What is gluten free is expensive ($8 for a bag of pretzels? Really?!)
  3. Most of these snacks don’t have much, if any, nutritional benefits.


Here are a few reasons why I love roasted chick peas as a snack:

  1. They are naturally gluten free.
  2. They are cheap. One can of chick peas is easily under a dollar.
  3. Chick peas are low in fat, but high in fiber and protein.

ImageRoasted chick peas are a blank canvas. You can add so many different flavors to them; sweet, salty, spicy. You might find yourself choosing roasted chick peas over more traditional snacks because they are so tasty, especially if you find some flavors you like. This chili lime seasoning is one of my favorites!

While the total cooking process takes about an hour almost none of that time is hands on, and what is hands on is so, so simple. If you can open a can and stir you can make these!


Chili Lime Roasted Chick Peas

  • 2 cans of chick peas/ garbanzo beans (they are the same thing!)
  • 2 1/2 Tbs lime juice
  • 2 tsp chili powder (make sure to read the label of chili powder – some contain wheat)
  • salt, to taste
Cooking directions
  1. Preheat oven to 400°F.
  2. Drain and rinse the chick peas, and empty the cans onto a baking sheet in a single layer. To avoid sticking I cover the baking sheet with either parchment paper or aluminum foil. If you don’t do this it won’t stick terribly, though.
  3. Bake for an hour, stirring every 15 minutes or so. Depending on how wet the chick peas were it may take longer or shorter to cook, so check for crispiness each time you stir. Sometime during the cooking time, mix the lime juice and chili powder in a small bowl.
  4. When chick peas are crispy slide them all over to one side of the pan. Pour the lime/chili mixture on them, stir, and spread out in a single layer again. Sprinkle with salt.
  5. Cook until the mixture has soaked into the chick peas and they are crispy again, about 15 minutes. Watch the oven carefully during this step because if you let it cook too long the chili powder will burn.
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