Apr 3 • Food/Drinks/Coffee
Homemade Hummus and crunchy hydrated seed cookies
Homemade Hummus
Ingredients (Makes 8 Servings)
• 1 can (15 oz) chickpeas (drained and rinsed)
• ¼ cup tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 clove garlic (minced)
• ½ tsp salt
• ½ tsp cumin
• 2–3 tbsp water (to adjust consistency)
Instructions
1. Blend all ingredients in a food processor until smooth.
2. Adjust consistency by adding water if needed.
3. Taste and adjust seasoning as desired.
4. Serve with veggies, pita, or as a spread!
Macros (Per Serving, assuming 8 servings)
• Calories: ~135 kcal
• Protein: ~4.5g
• Carbs: ~11g
• Fat: ~8.5g
Crunchy Hydrated Seed Cookies (Per Cookie: ~62 kcal)
Ingredients (Makes 12 Cookies)
• ¼ cup chia seeds
• ¼ cup flaxseeds (ground)
• ½ cup pumpkin seeds (ground or whole for texture)
• 1 tbsp coconut oil (melted)
• ¼ cup water (to hydrate the chia and flaxseeds)
Instructions
1. Hydrate the chia and flaxseeds: Mix them with ¼ cup water and let sit for 10-15 minutes until a gel-like consistency forms.
2. Preheat oven to 325°F (163°C).
3. Grind pumpkin seeds (if whole) for a finer texture.
4. Mix the hydrated chia-flax gel with the pumpkin seeds and melted coconut oil, stirring well to combine.
5. Shape into small cookies and place on a parchment-lined baking sheet.
6. Bake for 20-25 minutes or until golden and crisp.
7. Let cool completely for the crispiest texture.
Macros (Per Cookie, assuming 12 cookies per batch)
• Calories: ~62 kcal
• Protein: ~1.94g
• Carbohydrates: ~2.67g
• Fat: ~5.17g
Hydrating the chia and flaxseeds helps bind the cookies together while still keeping them crunchy after baking.
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Homemade Hummus and crunchy hydrated seed cookies
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