Posts Tagged ‘chickpeas’

Three Pepper Hummus



I’m so excited ūüôā This past weekend, I had planned a last-hooray-to-summer trip to the Cape since I hadn’t been all summer. I was thinking when I planned it that we may still be able to get some beach time in, or at least some pool time, but we ended up gravitating more toward the heated hot tub, hoodies and looking for an apple orchard (Note: the Cape’s 1 apple orchard not only doesn’t have cider donuts but is super, duper tiny and oddly enough, tucked behind a subdivision. We ended up turning around and going to Sundae School for pumpkin ice cream instead!). We did hit up Pirates Cove, where I may have, by just a little bit, sort-of-kind-of, beat Matt in mini golf. I’m pretty sure it was my lucky cowboy boots though!

cape cod collage

(starting at top left: the Sundae School truck; Pirates Cove souvenirs; Matt and me; Pirates Cove!; a sand sculpture of a shark. It’s a small detail from this huge boat sculpture, which was awesome;Sunset at Gray’s Beach.)

I feel like the trip was my final goodbye to summer and now I can dive head first into my very short celebration of fall! I have the windows open as I write this, letting the crisp fall air in as I sip Pumpkin Spice Tea. My to-do list has very few To-Dos on it and then I’m pulling out those two cans of pumpkin I have and baking¬†something. I don’t care what but they will be used! And I can’t wait!

But for now, here is a recipe for Three Pepper Hummus. My fridge was pretty bare when I came back from the Cape. Oddly enough, I had one cucumber. Just one. And some bread. So I whipped up this hummus in an attempt to have a more nutritious lunch then I had at the Cape (fried food and ice cream and bagels…oh my!).


Three Pepper Hummus
modified from Smoky Chipotle Hummus

  • 1 (15.5 ounce) can garbanzo beans,drained
  • 1/4 cup water
  • 2 tablespoons tahini (sesame-seed paste)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2- 1 1/2 canned chipotle pepper in adobo¬†sauce *
  • 1 clove garlic
  • 3/4 teaspoon cumin
  • 1/2 (7 ounce) jar roasted red bell peppers, drained
  • 5 pepperdew peppers, drained
  • 1/4 teaspoon salt
  • ground black pepper to taste
*start with 1/2 of a chipotle pepper and add more to taste. I love the taste of chipotle peppers and don’t mind the heat so I ended up using 1 1/2.
Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, pepperdew peppers, cilantro, salt, and pepper. Pulse the mixture until the ingredients are smooth and well combined.  Transfer to a serving bowl, cover, and chill until ready to serve.
I should be doing something productive for my trip to Australia but I’m sure it can wait on some pumpkin bread/cookies/burgers!

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Sloppy Chicks


I know I’m being annoyingly clique right now but I REALLY wish it wasn’t Monday. I could have used one more day this weekend.

My oh-so-awesome landlord decided that the construction he has been doing the last several week should continue at 7 am on Saturday, my one day to sleep in. I was thrilled to turn over in bed at such an early hour and see a middle aged latino man working outside my window as I slept and he worked on the apartment. Thankfully, my blinds were mostly shut. Mostly.

I was then even more overjoyed to see that our driveway was strewed with wooden boards, discards shingles, tools and machines making it impossible for me to get out until around 4 pm, when they were finish their work and had cleaned up. So much for a fun filled day of errands and shopping


Yes, I was in an excellent mood on Saturday.

Thankfully, I made good use of my Saturday evening by having a few friends over and watching the first few episodes of Games of Throne. I may be kind of addicted! Can we just talk about how infuriating the Lannisters are?! ARGH! Every time Cersei Lannister and her ugly ass, scheming self are on the screen I just want to punch her!

But I digress, a TV viewing party would be incomplete without some good food. I whipped up these vegan-friendly Sloppy Joes and they got thumbs up all around from my non-vegan friends. My friend, Rachel’s boyfriend, had three of them and he definitely isn’t vegan. I consider that a win!


Sloppy Chicks
from Keepin’ It Kind

the original recipe says it makes 4; we used average hot dog bugs and we got 7 servings


  • 1 tsp olive oil
  • ¬Ĺ onion, diced
  • 2-3 cloves garlic, minced
  • ¬Ĺ red bell pepper, diced
  • 2 15oz cans of chickpeas, rinsed and drained
  • 1 15oz can of fire roasted tomatoes, diced
  • ¬ľ cup tomato paste
  • 2 T soy sauce
  • 2 T Sriracha Sauce
  • 1 T Maple Syrup
  • 2 tsp dried oregano
  • 1 ¬Ĺ tsp cumin
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp liquid smoke
  • 1 T nutritional yeast (optional)
  • salt/pepper to taste
  • optional toppings: avocado or vegan cheese
  • 4 vegan hamburger or hotdog buns; could also serve it on a baked potato or with lettuce in a wrap


  • Pour the chickpeas into a bowl. ¬†Use a fork to mash them until they are in small chunks/shreds. ¬†I like to mash about half the chickpeas and keep half whole for texture. Set aside.
  • Preheat the oven to it‚Äôs lowest temperature.¬† Open the buns (if you are using them) and place the halves, cut side up, on the center rack (or on a baking sheet).¬† Let them heat up for about 10-15 minutes.
  • Heat the olive oil in a large shallow saucepan over medium heat for about one minute.¬† Add the onion and garlic and saut√© until onions are translucent and garlic is fragrant.¬† Add the bell pepper and the chickpeas and saut√© for about two minutes.¬† Add the rest of the ingredients and let it simmer, stirring occasionally, for about 10-15 minutes, until heated through and slightly thickened.¬† If it sticks, add a little water to scrape the pan and lower the heat a bit.
  • Once the buns are warmed and the chickpea mixture is hot, scoop the mixture onto the buns.¬† Serve while hot.


I did spend Sunday eating brunch, working out and soaking up the sunshine so my landlord was not able to destroy my whole weekend. Can I just say, Sunday was beautiful here in Boston! If I could have  one wish, it may be that everyday is as beautiful as that day was.

So, any Game of Throne fans? Thoughts? I’m only on season 1 so don’t spoil anything but please, tell me I’m not the only one who wants to punch some of these characters in the face.

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To the tune of 50 cents- In Da Club

“Go, Go, Go

Go, Go Wicked vegan, it’s ¬†your birthday.

We’re gonna party like it’s ¬†your birthday.

We’re gonna make vegan cake like it’s your birthday

And you know we don’t give a F**k cause it’s your birthday!

You can find me in the kitchen

Baking cake thats bitchen

Look readers I got the pumpkin

if you wanna autumn snack

So good with no double chin,

you’re gonna think it’s wack

Recipe is below if you into cakes that

don’t blow.”

…sorry… that was unnecessary… but I mean, clearly I missed my calling as a rapper. Clearly!

ANYWAYS. It’s Wicked Vegan’s 1 year birthday! You know… incase you didn’t get that from my rap above. I want to thank everyone who checked out my little blog this year. Every person who visited was SO appreciated. It makes me feel all warm and fuzzy knowing someone read my ramblings.

So to celebrate, I made this delicious autumn cake/cookie to share with you. Enjoy!

Deep Dish Pumpkin Chocolate Chip Cookie
from Chocolate Covered Katie

  • 2 cans white beans or garbanzos (drained and rinsed) (I used garbanzos)
  • 1 cup quick oats
  • 1/4 cup pureed pumpkin (or butternut squash or sweet potato)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 3¬†tbsp¬†vegetable oil or coconut oil
  • 1 and 1/2 cups brown sugar or coconut sugar
  • 1 cup chocolate chips

Blend everything (except the chips) very well in a food processor (NOT a blender). Blend until it’s super-smooth. Mix in chips, and pour into a pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for 35 minutes. Let stand at least 10 minutes before removing from the pan.

This recipe is very similar to the regular deep dish cookie cake , which as I said about 8 million times was delicious! This version is just as delicious but with a a fall twist. And we all know that I LOVE a fall twist!

Plus there is chocolate. And as I said in the last post, chocolate is must when you’re in a funk. mmmm…look how ooey, gooey that is above.

Look at me Eek plate. Isn’t it adorable?

Keep an eye out for my ¬†upcoming rap CD. It’s called “White Vegan Girls Shouldn’t Rap”.

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Buffalo Hummus

I’m back! Singularly employed, once again, and looking forward to 1. having my weekends back! Two whole days off?? CRAZY! and 2. spending a little more time on content for WV. yeah! Now, back to the food…

There is a scene in Ten Things I Hate About You where Biana and her friend are chatting and their conversation goes:

Biana: I know you can be overwhelmed and you can be underwhelmed but can you just be whelmed?
Her Friend: I think you can in Europe…

Well, consider this Europe because “just whelmed” is exactly how I usually feel about¬†hummus! I don’t love it, I don’t hate it, it is just something that’s…ok. I’ll eat it every now and again randomly but I never end up finishing a container and it usually¬†ends up going bad.

But this recipe is definitely the exception. My friend, Amelia, made it a few months back when we had our pretentious drive-in experience. She brought this along with pita chips and veggies. In fact, it was the pita chips that almost caused me to have to pull the car over because there was a squabble regarding how soon movie snacks can be opened before the movie. The answer: definitely not on the way to the movie!

Anyway, Amelia sent me this recipe¬†a few weeks ago and I’ve been dying to make it…and then eat it immediately. Like, all of it.

Buffalo Hummus
courtesy of Amelia

  • 1 can of chickpeas (or the equivalent if you are using dried)
  • 1 TBSP tahini
  • 4 TBSP Frank’s Red Hot Buffalo Sauce (you can use regular Frank’s Red Hot if that’s what you have or you don’t feel comfortable with the “butter flavoring” ingredient. This was just what I had in my fridge)
  • 5 Peppadew peppers (these are located in a jar, generally in the deli section. They have mild and hot. I used mild cause I’m a whimp but hot would be great, too)
  • 1 clove of garlic
  • 1 TBSP of olive oil
  • salt to taste
  • red chili flakes (optional)

Put the chickpeas, tahini, Frank’s Red Hot, peppadew peppers, garlic olive oil and salt into a food processor and process until smooth. Taste. Add more heat if need be. Drizzle more Frank’s Red Hot on top and sprinkle with red chili flakes for garnish.

I seriously love this hummus recipe. I was scraping every last bit out of the food processor with the cucumbers. I may have even pulled out a bag of old potato chip when I ran out of cucumber slices. Those didn’t really work but I did try them!¬†I was able to restrain myself a bit and actually make a rather delicious meal with this. You will have to tune in later in the week for that recipe. Two words, though: caramalized. pineapple. Oh yeah!

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ahh yes. Another week as arrived. I spent the weekend moonlighting as Minnie Mouse at my niece’s Disney Carnival Birthday party (It was a bazillion degrees out!), working, and brunching it up with some friends at Fiori’s bakery (bagel sandwich with tempeh, avocado and spicy veganaise…so good!). I was hoping to catch up on some much needed sleep but that was the one thing I didn’t manage to fit in! There never seems to be enough hours in the day during the summer.

Anyway, due to the fact that it is, as a mentioned, a bazillion degrees out (and usually humid), my oven has officially been retired for the next few months (with the exception of roasted chickpeas…cause I’m obsessed!). I’ve been eating lots of salads, fruits and lighter meals which is why Wicked Vegan has been light on posts lately. Strawberries and blueberries drizzled with agave and shredded coconut (aka, my breakfast last week) is delicious but not super exciting! How many more weeks ’til fall? I miss the cool weather and comfort food!

Until then, here is one of the many salads I’ve been eating with yummy summer veggies. ¬†Perfect for when you buy a crap load of corn on the cobb because they are 50 cents a piece…

Corn, Avocado and Tomato Salad with Honey Lime Dressing
salad was adapted from For The Love of Cooking;
serves 1-2  

  • 1 cooked corn on the cob (can be cooked however you like- grilled, boiled, etc)
  • a handful of cherry tomatoes, approximately 6, quartered
  • 1/2 an avocado
  • 1/8 c chickpeas (preferably roasted with a little salt and pepper)*
  • 5 strawberries, sliced
  • quinao (optional, about 1/2 cup per person)
Cut the cooked corn kernels off the cob. Toss with the tomatoes, avocado, chickpeas and strawberries. Drizzle Honey Lime Dressing (recipe below) over the corn mixture and let it sit for 10-15 minutes so the flavors mingle  and the avocado breaks down a bit (makes the dish creamier. yum!). Eat as is or mix with quinoa for a heartier dish.
*To roast chickpeas for this recipe, toss one 14 oz can with 2 TBSP of olive oil and salt and pepper (to taste). Roast for 25-30 minutes at 350 degrees. You can also use this cinnamon chickpea recipe with the cinnamon dressing for this salad and it also tastes delicious!

Honey Lime Dressing:

  • Juice of 1 lime
  • 3 tbsp vegetable oil
  • 1 tbsp honey
  • Sea salt and fresh cracked pepper, to taste
  • 1 clove garlic, minced
  • Dash of cayenne pepper
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

I know this recipe seems to have a lot of ‘approximates’ and vague ingredient amount. It’s because I make it a little different each time. I may have found a really good deal on tomatoes that day but am running short on chickpeas, or I’m having this as a small lunch or I’m throwing quinoa in for dinner. I love it because I almost always have these ingredients in the house during the summer so I can make this ¬†quickly for almost any meal/snack. It’s light for summer, requires minimal stove work (I always make the chickpeas in the evenings when it’s cooler and make one big batch at a time) and it tastes fresh- all the things I require from a summer meal!

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With my oodles of strawberries that I purchased at the Farmer’s Market on Sunday, I’ve been putting strawberries in everying! Water, oatmeal, margaritas (but that’s nothing new)¬†and most importantly, this salad! It’s almost as addicting as the cookie dough truffles but without the guilt!

When I googled ‘strawberries salads’ at the beginning of the week, I was seriously disppointed with my options! Spinach + strawberries + pecans + balsalmic vinegar may equal a yummy salad but it also equals a boring salad! Where’s the ingredients that are going to hold me over from lunch to dinner?? A pile of spinach ain’t gonna cut it, People!

One of my favorite blogs, Peas and Thank You, came to the rescue, though! The chickpeas and dressing are directly from her website and I tweaked the salad a bit to make it a little more hearty for lunch.

Strawberry Chickpea Salad with Cinnamon Dijon Dressing

Pumpkin Spice Roasted Chickpeas
from Peasandthankyou.com
possibly serves 4 if you don’t eat half of them when they come out of the oven

  • 1 can of chickpeas (approximately 14 oz), drained, rinsed and dried*
  • 2 T. maple syrup (you can also use Agave here in a pinch but the maple syrup provides a much nicer flavor)
  • 1 t. canola oil (or oil of your choice)
  • 1 t. apple cider vinegar
  • 1/8 t. salt
  • 1/4 t. nutmeg
  • 1/4 t. ginger
  • 3/4 t. cinnamon


* if you are using dried chickpeas, soak about a cup of chickpeas in water over night. Drain the chickpeas and cover with clean water in a medium size pot. Simmer for 45-1 1/2 (depending on your desired firmness and how long the beans soaked for) with the lid half on. Once they are done, drain and let the beans cool a bit. Once they are cool enough to handle, measure out 14 oz and dry them off a bit. Continue with the steps below.

  • Preheat oven to 350. Combine all ingredients in a large mixing bowl until evenly coated.
  • Spread chickpeas on a cookie sheet sprayed with cooking spray.
  • Bake for 25-30 minutes. Stir chickpeas every ten minutes to ensure even crisping.

Cinnamon Dijon Dressing
from Peasandthankyou.com

  • 1 t. Dijon mustard
  • 3 T. apple cider vinegar
  • 3 T. lemon juice
  • 1/3 c. agave nectar or pure maple syrup
  • 1 t. cinnamon
  • ¬Ĺ t. ground ginger
  • ¬Ĺ t. salt
  • 1/4 c. canola oil

Whisk all the ingredients together. Or, if you are taking this salad with you somewhere, just place all the ingredients in a jar with a tight seal (mason jar, etc) and then shake it up and throw it in your lunch bag/picnic basket/etc!

For the Salad
one meal sized salad

  • 1 heart of romain lettuce, finely chopped
  • 1/2 cucumber
  • 1 carrot, sliced
  • 1/4 cup strawberries, sliced
  • 1/4 cup pineapples
  • 1/2 avocado
  • 1/4 of the batch of Pumpkin Spice chickpeas
  • sprinkle of craisins
  • sprinkle of pecans
  • cinnamon dijon dressing

Mix all the ingredients together in a bowl and top with the cinnamon dijon dressing.

The avocado and cinnamon dressing are sort of to die for in this salad. They make the best combo! But the best part of this salad? Minimal stove time. The chickpeas take about 30 minutes in the oven but if you make up a big batch at the beginning of the week, they can last you all week! That sounds good to me because my apartment gets hot in the summer!

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I don’t know what has come over me lately. All I want to do is snack. On chocolate. Or Sugar. The other night for dinner, I definitely had 3 scoops of White chocolate Peanut Butter (how did that even get into my grocery cart???) and a handful of almonds. That’s it. What is wrong with me??

So when I sat down last weekend to figure out what I was having for food this week, I definitely made sure to factor in some healthy snack. I knew that I couldn’t make it through another week on handfuls of chocolate chips and late night microwavable mug cakes (one of the blogs I follow calculated how many calories are in one of those and it was like 900. Kill me…)

Let’s begin with the sweet stuff, shall we? Let me introduce to you one of my favorite, new desserts. I was skeptical at first, then when I made it I was undecided on the taste. But after snarfing on it for three nights straight, I have to accept that I really like it. My friends, I introduce to you the Deep Dish Chocolate Cookie Pie aka, my answer to the perfectly undercooked monster cookies that call to me from the caf each day at work.

The cafetaria cookies are in no way, shape or form vegan. But when it’s two o’clock, and I forgot a little something sweet for after lunch, those cookies are relentless in calling to me. BUT, knowing that I have a slice of this cookie pie waiting for me at home, makes it a trazillion times easier to resisit.

Deep Dish Chocolate Chip Cookie Pie
from Chocolate Covered Katie

  • 2 cans white beans or garbanzos (drained and rinsed) (I know…I seriously have a cookie recipe with chickpeas!!)
  • 1 cup quick oats (or certified-gf quick oats)
  • 1/4 cup unsweetened applesauce
  • 3 T canola oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 1/2 cups brown sugar
  • 1 cup chocolate chips

Blend everything (except the chocolate chips) very well in a good food processor (not a blender)*. Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

*A high speed food processer is best and here’s why: I blended the crap out of these ingredients and they ¬†still were n’t perfectly smooth. There was definitely a¬†little bit of oatmeal and possibly a bit of chickpeas that remained a bit intact. Nothing severe but it added texture. That texture really threw me off at first and I wasn’t sure how I felt about the pie. But I got over it…cause it tasted great and it was super moist! My friend, Rachel, compared it to having bits of coconut flakes in the¬†pie and she is right. I’m possibly overreacting. But, if you are a texture person,¬†I would suggest either using a high speed food processor or blending the oatmeal seperately first, until it’s the texture of flour, and¬† then adding in the other ingredients. I haven’t tried that but I bet it would be a huge help in the texture department.

Seriously, could that recipe be any easier?? It’s easier than the 900 calorie mug cake I devoured, that’s for sure! AND this makes 8 serving slices, the mug cake just made one large mug…and made me feel really guilty. Chocolate Covered Katie put the nutritional count of this at about 200 a slice. Not great but hello? Better then 900!! You could also bake this in a square or rectangle pan and cut them into bars if you wanted to get more servings out of it. Just adjust the cooking time accordingly

Now, if you’ll excuse me, I’m going to go munch on an apple with a bit of dark chocolate peanut butter and granola and ignore that monster cookie in the caf. I have better waiting for me at home, thankyouverymuch!

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Sunday, I may have stayed up until about 2:30 am making 5 dozen cupcakes and my lunch for the week. And then I may have had to wake up at 6:30am…

And then Monday, I may have worked 7:30am-9:30pm between both my jobs and I may not have gotten to bed until 10:30, which may not have helped me recover from my 4 hours of sleep the night before…

And then I may¬†have come home from work on Tuesday with every intention of going to my dance class, which I love to pieces, but I may have been so tired from Sunday and Monday, that I crawled into bed at 6, caught up on all my TV shows I’ve been missing out on (I’m so addicted to Once Upon a Time), snacked on some Cafe Indigo Vegan Chocolate cake and went to bed early…instead of going to dance class.

You know…that may have happened…

Good thing I had this yummy salad for lunch. Makes me feel less guilty about that whole crawl-into-bed-and-do-nothing thing…

“Back on Track” Wheatberry and Bean Salad
  from Oh She Glows

Yield: 7.5-8 cups

Salad Ingredients:

  • 1 cup dry wheatberries, cooked and drained
  • 2 cups chickpeas
  • 1 English cucumber, diced
  • 1 red pepper, diced
  • 1 large tomato, diced
  • 2 large garlic cloves, minced
  • 4 green onions, diced
  • Kosher salt + pepper, to taste

Dressing (or sub in your favourite dressing)

  • 1 tbsp balsamic vinegar
  • 1 tsp extra virgin olive oil
  • 1 tsp water
  • 1 tsp pure maple syrup
  • Kosher salt, ground black pepper, &¬†Herbamare, to taste

Prepare wheatberries according to package. I could not find mine in the bulk section of Whole Foods so I had to buy it in the bag from the grain section. To prepare, I added 1 cup of wheatberries to 1 1/2 c. of boiling water and let sit for one hour. Drain excess water (if you have any).

In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, minced garlic, green onions). Add in chickpeas and stir.

In a small bowl whisk together the dressing ingredients. Set aside.

When the wheatberries are ready, stir into the salad. Add the dressing just before serving and stir well. Now season with kosher salt and freshly ground black pepper to taste. Garnish with parsley if desired.

I can’t say I loved the wheatberry, though, in fairness, mine look nothing like the ones on Oh She Glows so it may have been the type I bought. I think next go around, I’d substitute some brown basmati rice or try a different type of wheatberries.

Also, this recipe called for 1 cup of fresh, chopped parsley but I couldn’t find it anywhere at the grocery store. They were all sold out. It still has a good flavor without it.

It’s appropriate this salad is called “Back on Track” because after being a lazy bum all Tuesday evening, I’m seriously going to have to get back on track today!!

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