This recipe started with a salad. I was adding chickpeas and walnuts to a spinach salad but wanted to make them a little more interesting, so I sprinkled them with chili powder and toasted both of them in the oven before I added them to the salad. Then I thought, why not make them sweet…
Moroccan Spiced Chickpeas
When I first was introduced to Middle Eastern food, hummus was about as exotic as I would go. The Arabic word for chickpea (or garbanzo bean) is hummus, but in the US it’s just a delicious creamy dip that’s become all the rage in the last few years. For a long time I used…
Pumpkin Chili
There are only a few days until Fall officially starts, but we’ve already been busy in the Shrinking Kitchen creating wonderful Fall recipes for you to add to your menu! Take this Pumpkin Chili, for example! Fall = Pumpkin. Right? And pumpkin is so much more than muffins, bread, and pie. Contrary to the sweet…
Guilt Free Chocolate Chip Cookies
Some days, you just want a cookie. To be honest, that’s pretty much every single day for me. Chocolate chip cookies, in particular, are my diet kryptonite. So generally, I don’t have them in the house. Too much of a temptation. The truth is, I really love to bake and I’d love to be one…
Roasted Red Pepper Hummus
This hummus will have you begging for more! Perfect for dipping veggies or pita chips… just try not to eat it by the spoonful! Vegan-friendly and oil-free! PrintRoasted Red Pepper Hummus Rating: 41 Prep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutes Yield: 32 servings. Serving Size: 2 Tbsp Gather2 cans chickpeas (15 oz…
