Category: Snacks

Ingredients:

1 can chick peas, drained and rinsed

2 Tbsp olive oil

1 tsp garlic powder (or seasoning of choice)

1/2 tsp salt

Directions:

1. Preheat oven to 375 degrees.
2. Toss chick peas in the olive oil and seasonings. Evenly spread the chick peas onto a baking sheet.
3. Roast the chick peas for 20-25 minutes, stirring occasionally, until they are browned and crispy.
4. Store in an airtight container at room temperature for up to 1 week.

Hummus has slowly become a major part of my snacking game, but I never have tahini on hand to make it at home. Have no fear, a tahini-less hummus recipe is here!

Yield: 1-1/2 cups hummus

Ingredients:

1 (15.5 oz) can chickpeas, drained and rinsed

1/4 cup olive oil

1 tsp salt

1/2 tsp pepper

1/2 tsp cumin (optional)

1 clove garlic (or 1 Tbsp pre-chopped garlic, or 1 tsp garlic powder)

1 lemon, juiced

Directions:

1. In a food processor or blender, combine all ingredients.
2. Blend for 2-3 minutes, scraping down the sides occasionally.
3. Continue to blend until hummus is smooth. Season to taste!

Yield: Roughly 4 cups

Ingredients:

3 cups oats

1/2 cup ground flaxseed

3 Tbsp poppy-seeds

1 tsp cinnamon

1/4 cup pistachios, chopped

1/2 cup maple syrup

1 tsp vanilla extract

Zest + Juice of 2 oranges

Pinch of salt

1/4 cup dried apricots

1/4 cup dried cherries

Directions:

1. Preheat oven to 325 degrees.
2. In a large bowl, mix together oats, flaxseed, poppy-seeds, cinnamon and pistachios.
3. In a small pot, heat maple syrup, vanilla, zest, juice and salt on low heat until simmering. Let this mixture bubble for 2-3 minutes.
4. Pour maple syrup mixture over the dry ingredients and toss until fully coated.
5. Evenly spread the mixture onto a sheet pan and bake for 20-25 minutes, stirring occasionally.
6. Once the granola is out of the oven, sprinkle with dried fruits and stir to combine. Let the granola fully cool before breaking into pieces and storing in an airtight container.

These are your new favorite travel snack, perfect for throwing in your hiking backpack or your bag for a quick snack at work.

Yield: 18-20 bars

Ingredients:

3 cups mixed nuts/seeds (cashews, almonds, walnuts, peanuts, pistachios, sunflower seeds, pumpkin seeds, macadamia nuts- whatever you have on hand!)

1 cup assorted dried fruit (cranberries, cherries, blueberries, apricots)

1 tsp cinnamon

1 tsp vanilla extract

3/4 cup honey

Directions:

1. In a large bowl, stir together the assorted nuts, dried fruit, cinnamon and vanilla.
2. In a small pot, bring honey to a boil over medium-low heat. Stir constantly and boil for 5-8 minutes.
3. Pour hot honey mixture over nuts and fruit, toss to coat evenly.
4. Pour the mixture onto a large sheet pan and press into an even layer. Let sit for 30 minutes- 1 hour or until set. Cut into small chunks.