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.

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

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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.

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

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

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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.

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