Homemade Hummus

Homemade Hummus

Prep Time: 0 hrs 0 min

Cook Time: 0 hrs 10 min

Servings: 4

Ingredients

15.5 oz. chickpeas, cooked, organic

0.33 c. olives, Spanish manzanilla, pitted, organic

1 tsp. garlic cloves, fresh, organic

3 tbs. olive oil, extra virgin, unrefined and unfiltered, organic

2 tbs. lemon juice, pure, organic

1.5 tsp. basil, fresh, organic

1 tsp. cilantro, bunch, fresh, organic

sea salt, unrefined, & fresh ground pepper, organic to taste

Drain chickpeas and place in the bowl of a blender or food processor. Add olives and minced garlic, and begin processing. Pour in olive oil and lemon juice; season with basil, cilantro, salt, and pepper. Cover and puree until smooth. Hummus can be served immediately, or covered, and stored in the refrigerator until ready to use. Total recipes makes 260 grams or a little over 9 ounces. At 4 servings, each serving is about 65 grams per serving or about 2.3 ounces. You can also add a little bit of the chickpea liquid from the can to make it creamier.

Cheeto's Mozzarella Sticks

Cheeto's Mozzarella Sticks

Ingredients

Flaming hot Cheeto's

Panko crumbs

String cheese

Egg

Flour

Preheat fryer to 350 degree.

Ground up cheetos and mix with panko crumbs. Cut string cheese in half. Roll cheese in flour, then in egg, then in the cheeto mix. Drop in the fryer for a minute or two then remove. Just when you go to seeing cheese melting remove.

Dip in marinara sauce or plain.

Note** You can dip them in egg and cheeto mix for extra crunchy stick. Very good.

Granola Bars

Granola Bars

2 cups Rolled Oats

3/4 cup light brown sugar

1/2 cup wheat germ (I used ground flaxseed)

3/4 tsp cinnamon

1 cup all purpose flour (I used gluten free)

3/4 cup raisins, (I used dried cranberries)

3/4 tsp salt

1/2 cup honey (I used vanilla agave)

1 egg, beaten

1/2 cup vegetable oil (I used Olive Oil)

2 tsp Vanilla

1. Preheat oven to 350 degrees. Grease baking dish with cooking spray. (I used parchment paper).

2. In a bowl, add in the rolled oats, light brown sugar, wheat germ, powdered cinnamon, all purpose flour, raisins and a dash of salt. Mix well.

3. Add in the honey, beaten egg, vegetable oil and vanilla. Stir and mix well.

4. Press the mix into the baking dish.

5. Place in oven and bake for 30 to 35 minutes or until golden around the edges.

6. Remove and cool 5 minutes.

7. Slice into bars and serve.

Note.. I also used about 1/2 cup of a trail mix. (Hunter Brand from Sams) I let mine cool a little long then 5 minutes before slicing. Once they are cooled i wrapped them individually in freezer paper. Or you can use anything you like. Stored in a rubbermaid container.

Cauliflower Parmesan Crisps

Cauliflower Parmesan Crisps

Ingredients

• 3 lb head of cauliflower 1 average head of cauliflower
• 3/4 cup fresh grated Parmesan cheese
• 1 tsp garlic powder
• 1 tbsp dry parsley
• salt optional

Instructions

1.Cut cauliflower florets off the stem.

2.Steam cauliflower florets until tender. (10-15 minutes)

3.Place steamed cauliflower florets in a food processor and pulse a few times until it looks like fine crumbs. (Make sure there are no chunks left.)

4.Transfer cauliflower crumbs in a doubled cheese cloth and squeeze out all the liquid. (You may have to let it cool a bit or it will be too hot for you to squeeze.)

5.Place cauliflower in a mixing bowl and add Parmesan cheese, dry parsley, and garlic powder. Mix well, until all evenly incorporated. (Taste to see if you want to add salt. Parmesan cheese is quite salty and you may feel like it's enough salt.)

6.Preheat the oven to 425 and line a large baking sheet with parchment paper.

7.Use a cookie scoop to scoop out cauliflower "dough." Press it into a ball with your hands and place it on the baking sheet. (I used #40 scoop.)

8.Press down to flatten the "dough" into a thin disk, fixing the broken edges. The goal is for the disks to be only about 3 millimeters thin.

9.Repeat with all the "dough." You will get about 12 pieces.

10.Bake for 15-17 minutes, until deep golden brown.

11.Let the cauliflower crisps cool before taking them off the baking sheet. Use a spatula to gently scoop them up.

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.