From the Kitchens of Amy & JJ

These recipes appeared in the 2021 KFGO Listener Cookbook, submitted by NDSU Extension.

Dessert Hummus
– 1 (15-oz.) can chickpeas, drained and rinsed.
– 1/4 c. creamy peanut butter
– 1/4 c. maple syrup
– 1/2 Tbsp. vanilla extract
– 1/4 c. mini semisweet chocolate chips

Blend together the chickpeas, peanut butter, maple syrup and vanilla extract by hand or in a blender. SStire chocolate chips into mixture. Serve with fruit or graham crackers.

Makes six servings. Each serving has 190 calories, 8 g fat, 6 g protein, 27 g carbohydrates, 5 g fiber and 75 mg sodium.

Savory Hummus
– 1 (15-oz.) can chickpeas, drained and rinsed
– 4 Tbsp. tahini*
– 1/4 c. lemon juice
– 3 cloves crushed garlic
– 1 tsp. salt

Puree chickpeas in a blender or food processor. Add remaining ingredients and blend until smooth. The final product should be thick and smooth. Serve with carrot sticks and other vegetables, pita chips or whole-grain crackers. Or use as a spread on sandwiches.

*Tahini is a paste made from ground sesame seeds. You often can find it in the international foods aisle or with the nut butters (peanut, almond, etc.). Try freezing leftover tahini in ice cube trays (about 2 Tbsp. per cube). After the cubes freeze, place in a labeled plastic freezer bag. List the amount of tahini per cube on the freezer bag.

Makes 12 servings. Each serving has 70 calories, 3 g fat, 3 g protein, 8 g carbohydrates, 2 g fiber and 200 mg sodium.

Both of these recipes were submitted by NDSU Extension for the 2021 KFGO Listener Cookbook.