Tag Archives: nutmeg

Pumpkin Peanut Butter Hummus

I make hummus practically every week, so I have to vary the recipe a bit in order to keep myself interested in my own cooking!

This hummus has a hint of brown sugary sweetness with the richness of a peanut butter and pumpkin combination–and is still justifiably healthy!  If you are serving it in a dish, garnish with a cinnamon stick, caramelized walnuts, or a drizzle of honey.  It tastes best with celery sticks, graham crackers, buttery crackers, or wrapped in crepes with potatoes and greens.  

INGREDIENTS:
1 16 oz. can chickpeas (garbanzos)
1 C pumpkin (cooked or canned)
1/2 C peanut butter
1/8 C olive oil
1 T lemon juice
1/4 tsp salt
4 T brown sugar
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp allspice
1/2-1 C water

DIRECTIONS:
Add all ingredients to food processor except water.

Begin blending.  Slowly pour 1/2 C water through the feeder tube in your food processor. Blend 10 seconds, or until hummus reaches a smooth consistency.  Taste and adjust spices.  Blend again, pouring in the remaining water until hummus becomes fluffy and smooth.  You might not need all the water–or you might need a little more than 1 C–just stop pouring when your hummus reaches the consistency you prefer most.

Garnish with a cinnamon stick, some caramelized walnuts, or a drizzle of honey.

Carrot Apple Walnut Cookies

This recipe is inspired by Mark Bittman’s Oatmeal Apple Cookies on p. 839 of How to Cook Everything Vegetarian. This cookbook is one of my staples when I need some inspiration; the recipes are simple enough to understand, but unique enough that there is always something I’ve never tried before.

This cooked quinoa in this recipe makes the cookie a bit cakey (which I like, but others may not).  If you prefer a crunchier oatmeal cookie, substitute the quinoa with additional rolled oats.  This turned out to be a great breakfast cookie when paired with some greek yogurt, apple slices, and fresh coffee!

INGREDIENTS:

8 T butter (1 stick)
1/2 C granulated sugar
1/2 C packed brown sugar
2 eggs
1 1/2 C whole wheat flour
1 C rolled oats
1 C cooked quinoa
3/4 C grated carrots
3/4 C grated apple
1/2 C crushed walnuts
1/2 tsp ground cinnamon
1/8 tsp salt
2 tsp baking powder
1/2 C milk
1/2 tsp vanilla
1/8 tsp nutmeg
1/8 tsp cloves

DIRECTIONS:

Preheat oven to 375 F.

Wet ingredients: Cream together butter and sugar.  Add eggs and continue mixing until thoroughly distributed.

Dry ingredients: In a separate bowl, combine flour, oats, quinoa, carrots, apples, spices, salt, and baking powder.  Mix to evenly distribute.

Add about half of the dry ingredients to the wet mix.  Stir.  Add milk and remaining dry ingredients, and mix thoroughly.  Stir in vanilla.  Scoop tablespoon-sized mounds onto a lightly greased cookie sheet.  Leave about 2 inches between each.

Bake 12-15 minutes until very lightly browned.   Remove from oven and cool.

Great with coffee and fruit at breakfast–or any time of day, really!