What is your new favorite (and possibly healthy) snack?

[GLC1968]

Well maybe it's not the first thing you think of because it takes 8 hours to soak the chickpeas, plus probably an hour to cook, cool and grind them.

It's a good thing to have around the house though - in the summer we'll make hummus at least every couple of weeks. With lots and lots of garlic!

It's a lot faster if you start with canned garbanzos.

[Susan Otcenas]

2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved (or more, to taste!)
1 tablespoon olive oil

Throw the whole shebang in your food processor and blend until smooth.

I loooooove hummus and this is a very easy, very tasty recipe.

Enjoy!

Susan

[Blueberry]

We've gotten addicted to Edamame hummus. Yum! Basically sub steamed edamame (shelled) for the chickpeas.

CA

[ASammy1]

I am addicted to Fiber One bars

[channlluv]

My favorite food coop has started carrying dark chocolate-covered cherries and almonds in their bulk foods bins. I've been buying them and freezing them, and oh, man, are they good after a long ride. It only takes a couple, too, to take the edge off a chocolate craving.

I also love apples with peanut butter, and lately I've been making almond butter and honey on whole grain bread to take with me during my long teaching days when I'm working from one end of the county to the other from 8am - 10pm. They're very portable, and it keeps me from breaking my no-fast-food-in-2009 rule.

I'm amazed at how little I miss fast food.

Roxy

[OakLeaf]

I just can't justify buying canned beans, between the expense and the wasted packaging. Even chickpeas only take 18 minutes to cook in the pressure cooker, and I think they're the longest cooking bean of all. It's just remembering to soak them that gets in the way.

If I'm thinking about it, I'll cook a big batch unseasoned and freeze a few portions. Cooked beans freeze really well (covered in cooking liquid). But I rarely have that foresight.

[Aggie_Ama]

What is the difference in chickpeas and garbanzo? I love the chickpeas you get in Indian food. Yummy, I have been craving indian like something fierce.

[Pedal Wench]

2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved (or more, to taste!)
1 tablespoon olive oil

Throw the whole shebang in your food processor and blend until smooth.

I loooooove hummus and this is a very easy, very tasty recipe.

Enjoy!

Susan

Hey! That's my recipe too! I got it from the Frugal Gourmet - years before hummus became so popular.

[Softie]

I find I always loveeee a good drink (sorry not a snack!)

I love agave nectar and lemon juice in water, as a lemonaide. Mushed up strawberries can be added for a great strawberry lemonaide.

Apple butter in soda water (plain fizzy water) or mineral water is amazing too.

Cheers

[solobiker]

With fruit becoming more available I would have to say green grapes or strawberries with a handful of nuts. yumm

[indigoiis]

On bike treats from Whole Foods Family cookbook (La Leche League), slightly altered:

mix together dry:
.5 cup pecans or walnuts, chopped
.5 cup almonds, finely chopped
1 cup carob or chocolate chips
1 cup peanuts
1 cup raisins
.5 cup dried cranberries or apricots or what have you.
1 cup whole wheat flower
1/4 cup wheat germ (or, if you don't have it on hand, add grape nuts or corn flakes, crushed.)
pinch nutmeg
pinch salt

mix 1 cup rolled oats with 1/2 cup very hot water, let sit.

Cream together:
1 stick unsalted butter, softened
1 egg
1/2 cup honey
1 cup peanut butter

Mix all together in big bowl. Transfer to greased 9 x 13 baking pan and bake at 350 for 15-20 minutes (until edges pull away a bit.) Let cool. Cut into bars. Can be frozen (and actually, travel better after being chilled. We freeze in 4-bar allotments for 2 people per ride.) Entire thing is 1200 cals so determine cals per bar by how many you cut up.