Archive for the ‘Snacks’ Category

Hummus & Tahini

June 29, 2010

I recently experimented making hummus.  I am so glad that I finally gave it a try because it was so easy and very yummy.  The recipe calls for a can of garbanzo beans.  Those work well, but I also really like to buy dried beans and make them up myself.  I soak all day, drain soaking water, add new water and cook in the crock pot on low overnight.  They store well in the freezer, just drain before storing or they will get mushy.

I also made my own tahini.  It was so much cheaper than buy a large jar that I knew would take me forever to get through.  Sesame seeds are really cheap when you get them from the bulk foods bins.

Hummus

  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

 
Tahini- this recipe can be reduced to half or even less
  • 5 cups sesame seeds
  • 1 1/2 cups olive oil or vegetable oil

Toast sesame seeds for 5-10 minutes in a pan on the stove top, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

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Energy Bars

June 6, 2010

James and I are working on eating healthy.  I am hoping one of these bars paired with a hard egg or egg white will make a good snack.  This recipe comes from Trainermomma.com who got it from snackgirl.com.  I followed the recipe except I didn’t have any plain non-fat yogurt so I used vanilla low-fat (so there will be some extra calories).  I also substituted whole wheat flour for all-purpose flour.

While I was making these I thought of a few more things that I would like to add- some vanilla or unflavored protein powder, vanilla extract (for next time when I do have plain yogurt on hand), raw sunflower seed or another seed/nut.  I would also like to try cutting out the brown sugar and using something else.  Stay tuned for updates.


1 3/4 cup all-purpose flour
2 cups rolled oats
2/3 cup brown sugar
1/2 cup raisins
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups plain yogurt, fat-free
1/4 cup canola oil

Preheat oven to 375 F. Spray 24 muffin cups with non-stick spray. Mix dry ingredients together with hands and then add wet ingredients. Mix thoroughly until combined.

Place approximately 1 1/2 tablespoons of the batter in each muffin cup. Bake for 12-15 minutes.

Makes 24 “bars”
138 calories each