All posts in category Sweet Hummus Recipes
I made these pinwheel cookies this past weekend to give away as samples at the Melbourne Beach Farmer’s Market. I used the Spiced Fig Hummus and the Chocolate Peanut Butter Hummus to create two delicious kinds of treats! They quickly vanished off the tray 🙂
Head off to The Green Turtle or Downtown Produce to pick up some hummus in order to recreate these little treasures!
If you want to add a burst of flavor to some ordinary cookie dough, here is a great and simple way to do it: Roll out the cookie dough, spread on some Gingerbread Hummus, roll up the dough like a jelly roll or cinnamon roll log, and slice and bake! Here is the recipe:
-
Immaculate Baking Co. Organic Sugar Cookie Dough- 8 cookie dough rounds
-
2 Tablespoons of Gingerbread Hummus
Preheat oven to 350. Allow dough to sit out for about 5 minutes. Lightly flour counter and roll out dough to an approx. 8″x4″ rectangle. Spread hummus over the entire rectangle. Starting on the long side, carefully roll the dough over until into a long log-shape. Slice into 10-12 cookies and place on a cookie sheet. Bake for 8-10 minutes. Allow to cool a few minutes on the pan and then transfer to a wire rack.
You can use any flavor of sweet hummus and you can double the recipe to accommodate your tastes and needs.
Posted by M. Terry on April 8, 2013
https://wholetothecore.com/2013/04/08/hummus-pinwheel-cookies-a-hit-at-the-melb-beach-farmers-market/
In keeping with last night’s corn theme, here is one of my latest recipes utilizing one of my sweet hummus flavors. Since traditional Mexican cuisine marries lime with corn, I conjured up the idea of roasting corn with Coconut Lime Hummus. The recipe is simple:
-
4 Tablespoons Coconut Lime Hummus
-
2 teaspoons extra virgin olive oil or coconut oil
-
2 -3 ears of organic corn
Mix the oil and hummus together. Pull back husks from corn and spread on hummus mixture. Pull husks back over ears and trim any excess husk/silks from the tip of the corn. Roast in a 350 degree oven for about 30 minutes or until kernels are soft when squeezed. You can also grill in the same way over a low flame.
Posted by M. Terry on March 5, 2013
https://wholetothecore.com/2013/03/05/roasted-coconut-lime-corn-on-the-cob/
This is my newest waffle recipe that I’ve created. My mom gave me a bag of quinoa flour for Christmas, so here is a high-protein waffle that uses a mix of the quinoa flour and brown rice flour making it gluten-free as well. The waffle pictured above has a schmear of Chocolate Peanut Butter Hummus, sliced bananas, and a sprinkle of organic cinnamon. Drizzle with a touch of honey or pure maple syrup if you would like. 🙂
-
1 cup quinoa flour
-
1 cup brown rice flour
-
1-2 ripe bananas, mashed
-
2 eggs, beaten
-
1 cup almond milk
-
1 cup water
-
1 teaspoon baking powder
-
1/4 cup extra light virgin olive oil
-
1 tablespoon coconut oil, melted
-
1 tablespoon honey
-
1 teaspoon vanilla
-
dash of salt
-
1 teaspoon cinnamon (optional but delicious!)
-
1 tablespoon ground flaxseed (also optional but very healthy and nutty!)
Mix flours, salt, baking powder, cinnamon, and flax together in a large bowl. Mash the bananas in another bowl and then add in the wet (which are the remaining) ingredients. Stir until well-mixed. Add the wet mixture into the flour mixture and stir until combined. Cook according to your waffle maker’s directions.
My waffle maker usually produces 4-5 large waffles with this whole recipe.
Posted by M. Terry on February 22, 2013
https://wholetothecore.com/2013/02/22/high-protein-waffles-and-accidently-gluten-free-too/
Yikes!
Enjoy the big game without all those extra, empty, and fatty calories and swing by Downtown Produce to purchase some hummus and make a delicious sweet hummus snack tray.
Posted by M. Terry on February 2, 2013
https://wholetothecore.com/2013/02/02/super-bowl-vs-thanksgiving/
Super Bowl food need not be super heavy and greasy. Here is a great platter that my family loves- especially with a new find of ours-Â Terra Sweets and Carrots Chips.
Cinnamon Raisin Hummus with crisp apple slices, celery sticks (think ants on a log!), and the carrot and sweet potato chips
Or try Coconut Lime Hummus with tortilla chips, graham crackers, and strawberries
I am shipping on Wednesday, so if you are out of the area and are interested in purchasing some sweet hummus to have in time for the Super Bowl, please contact me today.
Posted by M. Terry on January 27, 2013
https://wholetothecore.com/2013/01/27/a-super-bowl-crowd-pleaser/
Here is a second cookie recipe (the first one being Gingerbread Pinwheels) using sweet hummus. Christmas was the ideal time to play around a bit since the kids and I had an afternoon to roll, cut, and decorate some for them and some for Santa. Once again I used Immaculate Baking Co.’s Organic Sugar Cookie Dough.
-
Allow cookie dough to sit out for a few minutes so it is easier to work with.
-
Roll two cookies together and then flatten slightly with palm of hand.
-
Press thumb into middle of cookie making a small well.
-
Fill cookie center with 2 teaspoons of Coconut Lime Hummus.
-
Bake for 10-12 minutes at 350.
-
Cool for a few minutes on cookie sheet and then transfer to cooling rack.
Posted by M. Terry on January 2, 2013
https://wholetothecore.com/2013/01/02/coconut-lime-thumbprint-cookies/
If you want to add a burst of flavor to some ordinary cookie dough, here is a great and simple way to do it: Roll out the cookie dough, spread on some Gingerbread Hummus, roll up the dough like a jelly roll or cinnamon roll log, and slice and bake! Here is the recipe:
-
Immaculate Baking Co. Organic Sugar Cookie Dough- 8 cookie dough rounds
-
2 Tablespoons of Gingerbread Hummus
Preheat oven to 350. Allow dough to sit out for about 5 minutes. Lightly flour counter and roll out dough to an approx. 8″x4″ rectangle. Spread hummus over the entire rectangle. Starting on the long side, carefully roll the dough over until into a long log-shape. Slice into 10-12 cookies and place on a cookie sheet. Bake for 8-10 minutes. Allow to cool a few minutes on the pan and then transfer to a wire rack.
You can use any flavor of sweet hummus and you can double the recipe to accommodate your tastes and needs.
Posted by M. Terry on December 26, 2012
https://wholetothecore.com/2012/12/26/gingerbread-hummus-pinwheel-cookies/
I just made a half of a dozen Spiced Fig muffins that took 3 minutes and 3 ingredients to create! Since my sweet hummus is chickpea based, these ground up legumes act as a flour. The hummus already has the spices to add the wonderful flavor to them, so all that is left to make the muffins are an egg and baking powder.
-
1 cup Spiced Fig Hummus
-
1 egg, beaten
-
1 teaspoon baking powder
Mix all ingredients together and fill 6 muffin cups about 1/2 – 2/3 full. Bake at 350 for 18-20 minutes. Allow to cool. Add chocolate chips, nuts or raisins to batter if desired.
Swap out the Spiced Fig Hummus with Gingerbread Hummus for a holiday treat!
Posted by M. Terry on December 3, 2012
https://wholetothecore.com/2012/12/03/sweet-hummus-muffins-3-ingredients/
Whole to the Core Blog 