After School Snacks

Homemade Roasted Garlic Hummus

by GettingFreedom on February 6, 2012

Hummus has quickly become a favorite snack around here.  At first I was hesitant to even try it.  I mean really, with a name like Hummus?  But I’m glad I did!

However, hummus can get expensive, especially for this family of 6.  Thankfully hummus is easy as ever to make–and it whips up in a snap.  For a fraction of the cost of store bought!  The other benefit to homemade hummus?  You can customize the flavors to your family’s liking!


Homemade Roasted Garlic Hummus

Prep Time: 20 minutes

Homemade Roasted Garlic Hummus

You can use this basic Roasted Garlic Hummus as a basis for many other flavors of hummus, such as roasted red pepper and jalapeno.


  • 2 cups cooked chickpeas {with liquid}
  • 4 Tbsp Lemon Juice
  • 2 Tbsp Tahini
  • 2 Roasted Garlic Cloves; crushed {we like LOTS of garlic, so we tend to add even more}
  • ½ tsp Sea Salt
  • 2 Tbsp Extra Virgin Olive Oil


  1. Combine all the ingredients in a food processor, and blend until smooth.
  2. Do a taste test, and adjust salt and garlic as desired.
  3. Serve with fresh vegetables and/or pita bread.

Homemade Hummus makes a great after school snack, appetizer, or as a side with lunch.  Who am I kidding?  It makes a great lunch! ;)

What’s your favorite hummus flavor?


This post is part of Tempt My Tummy Tuesday , Tasty Tuesday, and Ingredient Spotlight.


Raspberry Streusel Muffins

by GettingFreedom on June 28, 2011

A quick fruit muffin is a perfect snack for busy summer months.  Top it with streusel, and you’ve really got my attention!  I came across these muffins while flipping through my Southern Living Cookbook trying to find dinner ideas.  I couldn’t stop thinking about them–and now that I’ve made them and eaten them all, I’m ready to make them again.

Raspberry Streusel Muffins

1 3/4 cup flour; divided

2 tsp baking powder

½ cup sugar

1 egg; lightly beaten

½ cup milk

½ cup butter; melted

1 cup frozen raspberries

Streusel Topping

¼ cup chopped pecans

¼ cup packed brown sugar

2 Tbsp butter; melted

In a large bowl, combine 1½ cups flour, baking powder and sugar.  Make a well in the center.

In a seperate bowl, combine egg, milk, and butter.  Add this mixture to the dry ingredients, stirring just until moistened.  Fold in the raspberries.

Spoon batter into lightly greased muffin pan, filling about 2/3 full.

Combine remaining ¼ cup flour and all of the streusel topping ingredients and sprinkle over the muffins.  Bake at 375° for 20-25 minutes.

Yield:: 1 dozen

What’s your favorite fruit to include in a muffin?


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