Amy’s Kitchen, Organic Foods

decrease text size increase text size


  1. 1. Cumin-Toasted Chickpeas
  2. 2. Spicy Walnut Bean Dip
  3. 3. Sunflower seed avocado dip

Cumin-Toasted Chickpeas

1 can (15.5 ounces) chickpeas, rinsed and drained
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt

Crunchy, nutty chickpeas make for a satisfying snack in large part due to their fiber content. Store in an airtight container for up to 3 days.
Serves: Prep: 5min|Cook: 30min |Total: 35min

1. Preheat the oven to 450°F. Blot the chickpeas with a paper towel to dry them. On a large baking sheet, toss the chickpeas with the oil and sprinkle with the cumin and salt. Stir to coat.
2. Bake for 20 to 30 minutes, shaking the baking sheet occasionally, or until golden brown and crunchy.


Spicy Walnut Bean Dip

Adapted from

1 can Amy's Black Bean Chili

1/2 cup walnuts, toasted

2 to 3 cloves garlic

1/2 teaspoon Tabasco sauce (or your favorite hot pepper sauce)

Kosher salt

Freshly ground black pepper

Freshly chopped cilantro, for garnish

  1. In the bowl of a food processor, combine the Chili, walnuts, garlic and Tabasco sauce; process until smooth.
  2. Garnish with the cilantro and serve immediately with fresh vegetables.

Sunflower seed avocado dip

Avocado & Sunflower Seed Dip

Soak 1oz sunflower seeds for 2-4 hours)

1 ripe avocado

2 tbs lemon juice

Splash of olive oil

1 teaspoon Nutritional Yeast (optional)

Salt & Pepper to taste

Rinse and drain the sunflower seeds and place all the ingredients into the food processor. Pulse until smooth. Thin the dip with a little water until it is at the desired consistency. This dip is great to serve with raw veggies, cooked artichoke, or thinned even more and used as a salad dressing.


Print Page