Maple Roasted Chickpeas

Maple Roasted Chickpeas

These maple roasted chickpeas make for a filling snack or perfect topper for salads and buddha bowls. But before we get to the recipe, I’ve got to solicit you guys for DC recommendations! I’m heading to Washington D.C. this afternoon for an exciting project, and while I’ll be busy working most the time, I’ve extended my stay an extra day to be a tourist. Where should I eat? Any fitness studios I’ve got to try out? Leave a comment or shoot me a message on social media if you have any suggestions for me. 🙂 Maple Roasted Chickpeas

I make a batch or two of roasted chickpeas almost every week for adding to salads and bowls, and love this maple flavor combo for fall. The maple cinnamon combo makes these chickpeas perfect for pairing with squash, sweet potatoes and all your favorite autumn produce.
Maple Roasted Chickpeas

Maple Roasted Chickpeas

Maple Roasted Chickpeas

Ingredients

  • 1 can chickpeas
  • 1 tbsp maple syrup
  • 1 tsp extra virgin olive oil
  • 1/4 tsp cinnamon
  • Salt to taste
  • Pinch of cayenne

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Rinse and drain the chickpeas. Pat them dry with a paper towel.
  3. Toss all ingredients together in a bowl so that chickpeas are thoroughly coated.
  4. Spread onto a pan lined with parchment paper into a single layer.
  5. Roast for 40 minutes, tossing every 10 minutes so they cook evenly.
http://pumpsandiron.com/2017/11/05/maple-roasted-chickpeas/

Maple Roasted Chickpeas Maple Roasted Chickpeas

When I go food shopping for the week, I have to think about the weight of what I’m buying because I don’t have a car and now live a good 20-minute walk away from a decent grocery store. Something that’s been a big help is ordering heavy canned foods (like the chickpeas I used in this recipe) from Thrive. I’m late to the Thrive game but am now obsessed. Pantry staples delivered right to my door at a discount—it’s SO convenient. If you haven’t tried it, you can get 25% off your first order and free shipping with my referral link. Just a little PSA for my fellow carless city dwellers. 😉

Fudgy Chai Blender Muffins (Vegan)

These fudgy chai blender muffins are vegan and gluten-free. Make them with or without a vanilla glaze.

In one of my monthly Favorite Things posts, I mentioned the Flourless Banana Blender Muffins recipe from the Chocolate Covered Katie blog. I’m obsessed with them and I can’t recommend trying Katie’s recipe highly enough. These fudgy chai blender muffins with a vanilla glaze are my twist on her original delicious muffins.

The one (non) issue for me with the original recipe is that I seriously eat the entire batch in one day. Something about the added chai spice of today’s version makes it a lot easier to have just one or two and then be done. Don’t get me wrong—these chai blender muffins are DELICIOUS—but it’s like comparing chocolate chip cookie dough to gingerbread cookie dough. I’m satisfied with a finger lick of the latter. I could eat the entire bowl of the former.

These fudgy chai blender muffins are vegan and gluten-free. Make them with or without a vanilla glaze.

The vanilla glaze drizzle is totally optional. These are delicious with or without it. The glaze is a nice touch when you plan to eat these as a healthier dessert, but if you want them for breakfast or a make-ahead snack, you could definitely skip it.

These fudgy chai blender muffins are vegan and gluten-free. Make them with or without a vanilla glaze.

Fudgy Chai Blender Muffins (Vegan)

Yield: 8-9 muffins

Fudgy Chai Blender Muffins (Vegan)

Ingredients

  • 1 medium banana (over-ripe)
  • 1 can white beans
  • 1/2 cup quick oats
  • 1/4 cup peanut butter
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp cardamom
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • Optional Vanilla Glaze:
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • 1 tbsp almond milk

Instructions

  1. Preheat oven to 350 degrees F. Line a muffin tin (you can also oil if you don't have tin liners on hand)—you'll need 8-9.
  2. Drain, thoroughly rinse, and pat dry the beans. Place all muffin ingredients in a blender or food processor and combine until smooth.
  3. Fill the muffin tins about 3/4 the way with the muffin batter.
  4. Bake for 16-20 minutes. Let sit for 20 minutes before enjoying. If you're going to add the vanilla glaze, mix the three ingredients together in a bowl (add small amounts of the almond milk at a time, you may not need the full tsp) and wait until muffins are fully cooled to drizzle it on or else it'll just drip off.
http://pumpsandiron.com/2017/09/18/fudgy-chai-blender-muffins-vegan/

These fudgy chai blender muffins are vegan and gluten-free. Make them with or without a vanilla glaze. These fudgy chai blender muffins are vegan and gluten-free. Make them with or without a vanilla glaze.

If you’re expecting the fluffy, bready texture of a traditional muffin, know that these are a bit different. The tops will have a satisfying hardness to them while the insides with be dense and fudgy. I can’t get enough of the texture!

These fudgy chai blender muffins are vegan and gluten-free. Make them with or without a vanilla glaze.

If you give these a try, let me know what you think! And be sure to check out Chocolate Covered Katie for the original recipe.

Roasted Sweet Potato Hummus

This roasted sweet potato hummus is a delicious twist on the traditional. Use it as a dip or sandwich spread.

This roasted sweet potato hummus recipe was originally posted to the blog in 2013, but was deserving of new photography so I’m re-publishing it today with new text and pictures. I eat it with pita chips, fruit (apple slices + this hummus = heaven) and veggies, and also spread it on sandwiches like this one.

Roasted Sweet Potato Hummus

Yield: about 2 cups of hummus

Roasted Sweet Potato Hummus

Ingredients

  • 1 cup packed mashed roasted sweet potato (about 1 large potato)
  • 1 ½ cup chickpeas (about 1 can, rinsed)
  • 2 cloves garlic, minced
  • 2 tsp maple syrup
  • 4 tbsp extra virgin olive oil
  • 2 tbsp tahini
  • 2 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425 F. Peel the potato and cut it up into small chunks. Spread on a baking pan, toss in a little bit of olive oil, and season with salt and pepper. Bake for 30 minutes.
  2. While the sweet potatoes roast, rinse the chickpeas and pat them dry with a paper towel. If you want the hummus to be really smooth, remove the clear casings from the chickpeas (they should rub off easily).
  3. Place all the ingredients in a food processor (let the sweet potatoes cool for a few minutes beforehand) and combine until smooth.
  4. Place in the refrigerator until cool (it's still good warm but not as hummus-y).
  5. Serve with veggies, fruit, pita chips or as a sandwich spread.
  6. Store leftovers in an airtight container in the refrigerator.
http://pumpsandiron.com/2017/02/20/sweet-potato-hummus/

This roasted sweet potato hummus is a delicious twist on the traditional. Use it as a dip or sandwich spread. This roasted sweet potato hummus is a delicious twist on the traditional. Use it as a dip or sandwich spread.

This is one of those snacks I make so often I don’t even need to look at the recipe anymore. It’s so yummy! Hummus is something I always have in the refrigerator and while I don’t make my own every week, when I do, 9 times out of 10 it’s this roasted sweet potato version.

For everyone with today off, hope you’re enjoying a fun long weekend! The weather has been uh-mazing these last couple days! I’m down in New Jersey visiting Joe’s family, but we’re heading back to Boston later today.

Do you have a favorite hummus variation? 

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