Hummus, Parmesan Quinoa, and Banana Chocolate Chip Cookies

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The hummus recipe is more of a “tip” than a recipe. Homemade hummus is simple and delicious. But why isn’t mine ever as creamy as the stuff from the store? I like the ingredients in mine better and its healthier with less oil, so maybe that’s why it isn’t as good? Well I found the secret! The secret: Super creamy hummus comes from taking the little peel or shell or whatever you want to call it off of the bean. It takes a couple minutes (maybe 5) but all you have to do it lightly rub each bean between your fingers and the little peel will separate. Kind of like the little brown peel on the outside of a peanut when you crack it. So remove those off all the chick peas and discard them for the creamiest hummus ever!

It’s also a huge money saver since a can of organic beans costs about $1, dry beans are even cheaper, and premade hummus costs about $4. Mine has much less oil but is still just as creamy and delicious!

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Super Creamy Garlic Hummus:

1.5 cups chick peas=1 can, drained and rinsed (reserve about 1/2 of liquid from can or cooking liquid)

1 1/2 tsp garlic, minced

1 tsp olive oil

1/2 tsp lemon juice

salt to taste

roasted red peppers, basil, and oregano are some of my other favorite add ins!

First, take the peel off all of the chick peas.

Place all of the ingredients in the food processor, including half of the liquid you reserved in the can. I used the magic bullet because I was making a small batch. If you want to double the recipe, a food processor would be necessary. Give it a whirl for a minute or so until its silky smooth.

On to the quinoa. We make quinoa quite a bit. I usually make a pilaf or we just eat it plain with a little salt and italian seasonings. Well tonight I made a risotto. The carrots made it sweeter than the other quinoa recipes I make and I think it might be my new favorite way to eat the little grain, well protein technically I guess. It was the first food Alyssa ate off her plate and begged for more so I call that a win. Quinoa is so simple and quick to make too. I love brown rice but it takes like 45 minutes to make. Quinoa takes about 15, another win!

Since quinoa is so high in protein and there are carrots in here, it could easily be a meal within itself, and even a vegetarian one! It would probably serve 2 if had for dinner alone or 4 side servings.

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Sweet Quinoa Risotto:

1 cup quinoa

1 1/4  -1 3/4 cups bone broth

1/2 cup white wine

2 carrots, peeled and diced

1/4 cup freshly grated parmesan plus extra for garnish

1 tsp butter

1 tsp olive oil

1 tsp garlic

1/2 tsp thyme

salt and pepper to taste

Heat the stock. I just microwaved it and then poured it in as I went without needing to reheat it. Since its not a traditional rice risotto, it stayed hot because of the shorter cooking time.

Chop the carrots and add them to a pot with the garlic and olive oil. Cook for about a minute on medium heat then add the quinoa. Cook for another minute or two, just enough to toast the quinoa, don’t burn it!

Add the wine and thyme and let the liquid cook down.

Then add stock a little at a time (maybe 1/2 cup each time). Stir frequently. Add enough of the broth until the quinoa is cooked and the edges become visible from the inside.  Once its all cooked and all liquid is absorbed, add the butter and parmesan and give it one last stir.

And on to the cookies. I asked Dave last night what he wanted for dessert. He gave me the same response he always does when I ask him a question, “I don’t care”. I finally got it out of him that he wanted some sort of cookie. So I got to work. This is a healthy cookie, and could even be eaten as a breakfast cookie. While eating them my husband said numerous times “man these are really good”. But when is something with dark chocolate chips in it not good, really?

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Banana Oatmeal Chocolate Chip Cookies:

makes 10.

375 F

wet:

2/3 ripe banana, mashed

1 Tbs honey

1 egg

1 Tbs flax

1 Tba chia seeds

3 Tbs milk

1/2 tsp vanilla

dry:

1/2 cup oats

1/4 cup + 2 Tbs flour (sprouted, whole wheat)

1/2 tsp baking powder

1/8 tsp cinnamon

pinch salt

1/4 cup mini chocolate chips

mix wet. Mix dry.

Combine the two.

Bake at 375 F for 8 minutes. Put on plate and bring into living room for family to enjoy.

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2 responses »

    • I never loved my homemade hummus either until I took that little peel off…now i need to make more because my 3 year old ate the entire thing today with carrots, its what she requested for lunch!

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