Hummus

2 Cans of chickpeas
1 c Olive oil
1 Lemon (juiced)
3/4 c Water
1 tsp Salt
1/8 tsp Hot Pepper Flakes
1 1/2 tsp McCormick, No Salt Added Seasoning Herb Medley
1/2 tsp Garlic

1. Drain and rinse chickpeas
2. Place chickpeas, olive oil, lemon juice, water in food processor. Process until mixture has the consitency of Hummus
3. Add remaining ingredients to hummus

Hummus can be used in a variety of ways; veggie dip, chip dip (corn), cracker dip with a little piece of fresh red bell pepper on each one, baked pita dip, and on a bagel with cuccumber, tomatoe, and lettuce.

Roasted Savory Chickpeas

Roasted Savory Chickpeas

You can eat them plain, sprinkle them on salads or add them to trail mix 

Drain and rinsed a can of chickpeas.

Then spread the beans out on a cookie sheet with foil, and dried them with a towel.

Then spray with olive oil, sprinkled salt and any seaoning you like. 

Roasted in the oven at 400 degrees for about 25-30 minutes.

Peanut Butter Cookies (Less fat and Less sugar)

1/4 c granulated sugar
1/4 c packed brown sugar
1/2 c natural peanut butter
1/4 c regular peanut butter
1/4 c shortening
1/8 c butter or margarine (softened)
1/8 c apple sauce
1 large egg
1 1/4 c Oat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Granulated sugar

1. Heat over to 375 degrees
2. Place all ingredients in a mixer (or use hand mixer) and mix
3. Shape dough into balls (aprox 1 1/4 in). Place about 3 inches apart on uncreased cookie sheet. Flatten in crisscross pattern with fork dippen in granulated sugar
4. Bake 6-9 minutes or until light brown.
5. Cool on wire rack