We have been trying to eat both healthier and cheaper in our house and besides beans one of the ways I have been trying to do that is to add more squash into our diet. I love squash. I am really excited about our zucchini […]
We have always been big fans of hummus. For a long time we bought organic canned garbanzo beans and made hummus from those but we have been trying to make as much of our food from scratch as we can so about a year ago we switched to this recipe from Serious Eats and it is honestly the best hummus I have ever eaten! In a pinch you could still use canned garbanzo beans after the cooking step but the fresh ones are really much better tasting. We buy our garbanzo beans in bulk off of Amazon from a local company called Palouse Brand . They are made in Washington, non-GMO, organic and the best tasting garbanzo beans we have tried so far. We also order our Tahini in bulk from Amazon as well but I think you can find it in any grocery store. We just eat a lot of hummus so buying in bulk is much cheaper.
A few months ago we decided to both eat healthier and try to cut back on our grocery expenses so we could spend more money fixing up the house. One of the ways we have tried to accomplish this is to add beans to our diet. We tried refried beans, baked beans, adding canned beans to our dishes and hummus. Although we love all of the bean options we tried, making a batch of hummus every week was the easiest way for us to be consistent about it. We just soak the beans overnight on Saturday night and then my husband cooks them when we have time on Sunday. It doesn’t take long to cook and you can have it on another burner while you are cooking dinner to save time. I eat a hummus wrap for lunch most days with leftovers on the inside (to reduce food waste) and the kids love eating it with a spoon for an afternoon treat. You can also put it on crackers, toast with a runny fried egg for breakfast, dip vegetables in it or even add a little hot sauce and use it as a healthier dip for chips. We love hummus!
Put your beans into a bowl with double the volume of water and let soak overnight.
Soaked beans looking a little fluffier!
Drain your beans and place them into a pot with the baking soda. Cook for a few minutes then add your water and bring to a boil.
Skim off any foam or skins that pop up and cook for about 20-40 minutes until the beans are very tender but not mushy.
Drain your chickpeas and put into the food processor. Run it until you get a stiff paste.
While it is still running add your lemon, tahini, garlic and salt. Then slowly add your ice water and run for another 5 minutes until the hummus is smooth and creamy.
And there you have it! Super smooth hummus ready to eat! This week when we made it the kids ate a bunch of it still warm from the food processor with spoons. It was great to see them enjoying such a healthy snack!
Hummus by Serious Eats
Make delicious hummus from scratch!
- 1.5 cups dried chickpeas
- 1 tsp baking soda
- 6.5 cups water
- 1 cup plus 2 Tbsp light tahini sauce
- 4 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 6 1/2 tablespoons/100 ml ice-cold water
- Step 1 The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
- Step 2 The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 20 and 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
- Step 3 Drain the chickpeas. You should have roughly 3 2/3 cups/600 g now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Step 4 Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
We recently had to switch to a dairy-free lifestyle in an effort to see if our younger kids have a sensitivity that is causing them some serious sinus problems. I was having a hard time finding granola bars for our kids that were dairy free, mostly nut free and not expensive. We love to cook as much as we can from scratch so I tried to look up recipes. I could not find any that would work for our family’s particular needs so I decided to try and make them on my own. Children were consulted and they love peanuts and rice krispies so I used those as our base.
We buy 90% of our groceries from Costco as you can see. I bought the “Crisp Rice” at Winco and if you need to be gluten free this is where you could substitute gluten-free Rice Krispies and make the granola bars gluten-free. We are not super gluten sensitive so I did not worry about it.
I had my three year old dump all of the ingredients into a bowl and stir. It was a little sticky so I helped her a bit.
Next I pressed the granola bars into the pan using a regular spoon and put them into the oven for 20 min at 350 degrees. Your oven temperature may be different or you may want them chewier so check them after 15 minutes.
After baking I melted some chocolate chips and spread them on the top. Be careful if you use something with a handle since it could get very hot in the microwave.
I let the whole thing set a bit and my kids ate them pretty much over night so I would say they are a hit! Next time I might try adding some raisins and cinnamon or even dried apples and see how they turn out.
Easy Dairy-free Peanut Butter Granola Bars
Dairy/Gluten-free granola bars for the kids
- 2 cups Rice Cereal
- 3/4 cup Peanuts
- 1/4 cup Honey
- 1/2 cup Peanut Butter
- 1 cup chocolate chips (dairy-free)
- Step 1 Spray an 8×8 baking dish with cooking spray.
- Step 2 Preheat oven to 350 degrees.
- Step 3 Put Rice Krispies, peanuts, honey and peanut butter into a bowl and stir.
- Step 4 Press your mixture into the baking dish and even out.
- Step 5 Bake granola bars for 15-20 min until they are firm.
- Step 6 Allow to cool for a couple of hours.
- Step 7 Microwave 1 cup chocolate chips in a microwave safe dish for 60 seconds. Stir and microwave them for an additional 30 seconds if they are not melty.
- Step 8 Spread your chocolate chips over the granola bars and enjoy!
My family has been pretty sick this winter and we have been eating a lot of soup. We prefer to make our own chicken broth and use that to create our own soup but sometimes I just don’t have the time. The solution I found […]