1- 15 ounce can chickpeas
5 T. pumpkin puree 1/4 C red pepper 3 T. lemon juice 2 T. EVOO or grape seed oil 2 T. sunflower seeds 1/2 t. salt 1/4 t. minced garlic Combine all ingredients in a food processor. Puree until smooth. Chill, spoon and enjoy! Originally from Jules Gluten Free.
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AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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