Category Archives: Snacks

Vegan Pizza Hummus Dip

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Pizza Hummus - Vegan, gluten free, dairy free, healthy - Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Ingredients

1 can garbanzo beans (chickpeas), rinsed and drained

1/4 cup nutritional yeast

2 tablespoons tomato paste concentrate (or 1/4 cup regular tomato paste)

2 cloves garlic

2 tablespoons extra virgin olive oil

1 tablespoon tahini

1/2 teaspoon dried oregano

1 tablespoon fresh basil or 1 teaspoon dried basil

1/4 teaspoon crushed red pepper

salt to taste

 

Directions

Combine all ingredients in a food processor. Refrigerate until ready to serve.

Pizza Hummus - Vegan, gluten free, dairy free, healthy - Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Pizza Hummus - Vegan, gluten free, dairy free, healthy - Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Other ideas

  1. Pair with fresh vegetables, such as carrots, sugar snap peas, broccoli, or bell peppers.
  2. Add in other pizza flavors, such as onion powder, artichoke hearts, olives, etc.
  3. Roast a portabello mushroom, then spread hummus over it and add other pizza toppings, then bake for another 5-10 minutes (I haven’t personally tried this yet)

Chex Mix Flavored Pumpkin Seeds

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Chex Mix Flavored Pumpkin Seeds

These seeds have the same great taste as Chex Mix, but are much healthier. For those with IBS, one small serving (1-2 tablespoons) is low in FODMAPs.

Ingredients

  • 2 teaspoons Worcestershire sauce (I used Wan Ja Shan Organic Worchestershire Sauce – gluten-free, vegan, and organic (contains soy))
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 Tablespoon extra virgin olive oil
  • 8 ounces raw pumpkin seeds

Directions

  1. Preheat oven to 350°F.
  2. Combine dry seasonings, then mix in olive oil. Toss with pumpkin seeds, then spread onto a baking sheet in a single, even layer.
  3. Bake for 13-18 minutes until lightly golden brown.

Chex Pumpkin Seeds - Guesswhoscooking.com - low carb, gluten free, dairy free. Follow on Twitter @guesswhoscookin

 

Eggplant “Fries”

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Eggplant FriesTime: 30 minutes (+ 1 hour inactive)

Serves: 4

Ingredients

2 Medium Eggplants

Extra Virgin Olive Oil

Salt and Pepper to Taste

Chili Powder (Optional)

 

Directions

Slice eggplant into rounds. Sprinkle generously with salt and allow to sit for about 1 hour to let the bitter juices come out. Preheat oven to 400 degrees.  After 1 hour, rinse salt and juices from eggplant, pat dry, then slice the rounds into sticks (to resemble French fries).

Place eggplant onto a cookie sheet and toss with olive oil, salt, pepper, and chili powder. Bake for 20-25 minutes, stirring once or twice, until softened and light golden brown. Broil if necessary to achieve desired crispiness.

Salt and Vinegar Roasted Pumpkin Seeds

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Salt and Vinegar Pumpkin Seeds

Do you like salt & vinegar potato chips? These seeds have that satisfying crunch as well as similar tangy flavor. The vinegar flavor is relatively light though, so don’t expect them to be as pungent as the chips! Pumpkin seeds cannot absorb as much vinegar as potatoes, so be sure to make the optional vinegar salt if you want a stronger vinegar flavor. If you can find it, you may even consider adding powdered vinegar!

For those with IBS, 1 small serving (1-2 tablespoons) is low in FODMAPs.

4 from 2 votes
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Salt and Vinegar Pumpkin Seeds

Course Snack
Prep Time 5 minutes
Cook Time 15 minutes
Marinating Time 45 minutes
Servings 8

Ingredients

  • 2 cups raw pumpkin seeds
  • 2 cups white vinegar, plus 1 tablespoon
  • 1 teaspoon salt

Instructions

Optional: Make Vinegar Salt

  1. Combine 1 tablespoon salt and 1 teaspoon vinegar in a small bowl. Spread it out on a small plate to dry for 24 hours, or dry it in the oven at 250°F for 45-60 minutes, stirring halfway.

Make Pumpkin Seeds

  1. Soak pumpkin seeds in 2 cups vinegar for 45-60 minutes.

  2. Preheat oven to 350°F.

  3. Drain off excess vinegar, and spread pumpkin seeds over a cookie sheet. Sprinkle with 1 teaspoon salt (using vinegar salt if desired) and roast for 13-15 minutes, or until they start to turn light golden brown. Sprinkle with more salt to taste if necessary.

Salt and Vinegar Pumpkin Seeds 2