For me, pizza is synonymous with Lent so even though this year’s Lenten series is vegan, I had to include a pie that fit the bill.
Instead of cheese, this pie has a layer of creamy hummus. Instead of meat or extra cheese, it’s topped off with sliced grape tomatoes, herbs, and toasted pecans.
The result is a beautiful pie – perfect crispy crust, creamy layer, and lots of toppings!
Continue readingNext up in the movie snack series: Aladdin, and this loaded hummus plate!
Aladdin was one of my favorites as a kid, so I was really excited to introduce it to the littles. It was a trickier one to plan a snack for, though, since there isn’t many food references in the movie to work off of!
I was lamenting to myself the other day that I had so many recipes bookmarked for football season that didn’t get made – and then I realized it’s March. March Madness is right around the corner! I’m very ready to binge-watch basketball and get annoyed when my bracket implodes.
For fun, I put together a bracket group for Kate’s Recipe Box readers. Click here to join and fill out your bracket once teams are announced. It’s free and I’ll be sending the group winner some goodies!
And if you need some game-watching munchies, this is a great option. I always associate buffalo flavor with junk food so, to me, this tastes “bad” without any of the deep-fried guilt.
Buffalo Hummus
(from Fettle Vegan)
Makes about 2 cups
1 15oz. can chickpeas, drained and rinsed
1/2 tsp. cumin
3/4 tsp. smoked paprika
1/4 tsp. cayenne pepper
3/4 tsp. salt
3 cloves garlic
2 Tbsp. tahini
2 Tbsp. Frank’s buffalo sauce
1 Tbsp. lemon juice
1/2 cup roasted red peppers
2 Tbsp.olive oil
In a food processor, combine everything except olive oil and pulse until well combined. Add olive oil and process until well combined and at desired consistency.