Quinoa Hummus

I had some chickpeas sitting the in cupboard that I wanted to use, so I thought that I would try to make my own hummus. I have high-jacked my Mom’s food processor until I get my own. I want to try to make use of it while I have it. We are trying to eat more raw veggies and avoiding store bought dips and salad dressings, so homemade hummus was right up our alley!

1/2 cup water

1/4 cup quinoa

One 19oz can chickpeas, drained and rinsed

1/4 cup water

1/4 cup fresh lemon juice

2 Tbsp tahini

1 tsp minced fresh garlic

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp cayenne pepper (optional)

1 tsp minced fresh parsley (optional)

Bring the 1/2 cup water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid, fluff with a fork and set aside to cool.

Combine the chickpeas, 1/2 cup cooked quinoa, 1/4 cup water, lemon juice, tahini, garlic, cumin, salt and cayenne pepper (if using) in a food processor or blender.


Puree until smooth. Place in serving bowl and garnish with parsley (if using).


Serve with vegetables, crackers or pita wedges. Refrigerate leftovers for up to 2 days.


Carrot Spice Muffins

This is another great recipe from Quinoa 365. I make these and freeze them for up to 1 month, if they last that long! They are super moist and a great snack for even my little guy!

1 1/3 cup quinoa flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

2/3 cup raisins

2 large eggs

1/2 cup packed brown sugar

2/3 cup plain yogurt

2 1/4 cup grated carrots

Preheat oven to 350 F. Lightly spray a 12-cup muffin pan with cooking oil.

Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir until well blended. Mix in the raisins and set aside.



Whisk the eggs, sugar and yogurt into a large bowl. Stir in the grated carrots.


Using a spatula, gently stir the flour mixture into the carrot mixture until just blended. Scoop the batter evenly into the muffin cups.



Bake on the centre oven rack for 20 to 24 minutes, until a toothpick inserted in the centre of a muffin comes out clean.

Remove the muffins from the oven and allow them to cool completely before removing them from the pan. Store in a sealed container in the fridge for up to 1 week or freeze for up to 1 month.



“If you want to decadent version, top with your favourite cream cheese frosting” NOM NOM!