By Becka Wall – @beckawall
This past month, I did something crazy.
Something unheard of.
I made all my own snacks.
You heard me right – I breezed right past the granola, ignored the hummus, and didn’t even glance at the trail mix in the supermarket. And not only did I live to tell the tale – I saved money along the way! Here are a few easy-to-make recipes you can use to save money, stay full, and snack happy.
Note: this is not my hummus, because I forgot to take a photo, but it looks really similar!
2 15-ounce cans of chickpeas, drained. Be sure to save the liquid!
2 cloves garlic, minced
1 ½ teaspoons of kosher salt
½ teaspoon ground cumin
⅓ cup tahini, stirred well
5 tablespoons freshly squeezed lemon juice
¼ cup extra-virgin olive oil, plus extra for drizzle
Powdered sumac or paprika to taste
- Place chickpeas in the bowl of a food processor along with garlic, salt, and cumin. Process for 20-30 seconds. Scrape down the sides of the bowl, add the tahini, and process for another 15 seconds.
- Add the lemon juice and ¼ cup of the reserved bean liquid and process for 20 seconds, then scrape down the sides of the bowl. With processor running, drizzle in the olive oil and process another 20 seconds until smooth.
- To serve, drizzle with olive oil and sprinkle with sumac or smoked paprika as desired.
Making hummus was admittedly a little messier than I thought since I spilled tahini on myself, but once I got past that snafu, I had enough hummus to last me for two weeks – for only a couple of dollars, instead of the $8 the same amount would have cost me at the grocery store. Suck on that, Sabra.
1 pack of whole wheat pita
Olive oil for drizzling
Spices to taste (I used a greek spices mix I have from a spice shop, but super easy and simple spices like oregano, basil, and sea salt would all be phenomenal on these!)
- Preheat the oven to 300 degrees Fahrenheit.
- Slice and pull apart pita to chip-sized pieces.
- Spread pita pieces out on two2 cookie sheets.
- Drizzle pita pieces with olive oil and sprinkle with spices of choice.
- Put in oven for 10 minutes. If necessary, keep in oven for another 5-10 minutes.
What is hummus without pita chips? This was so easy I barely even knew I was cooking.
Pretzels or goldfish
- Dump all the ingredients in a plastic bag, with the ratio to your tastestates.
- Shake to mix.
For when your 3 p.m. Hanger hits. I would recommend hitting up the bulk bins for the mixed nuts and dried cranberries, or buy them on sale if you can – you’ll get a better deal!
6 cups rolled oats (not quick cooking or instant)
2 cups mixed nuts and seeds
1 teaspoon ground cinnamon, or to taste
Dash of salt
½ cup to 1 cup honey or maple syrup, or to taste
1 cup raisins or dried fruit
Optional: 1 cup shredded coconut
- Heat the oven to 350 degrees Fahrenheit.
- In a bowl, combine oats, nuts and seeds, coconut if you’re using it, cinnamon, salt, and honey/maple syrup. Spread evenly on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The mixture should brown evenly. The browner it gets without burning, the crunchier the granola will be.
- Remove the pan from the oven and add the raisins.
- Cool on a rack, stirring once in a while until the granola reaches room temperature.
- Transfer to a sealed container and store in the refrigerator.
So easy, and so so so delicious. I literally sat at my desk eating it for lunch one day by accident. Whoops.
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