It feels like I’ve posted a bazillion and three humbelievable recipes over that last 3 1/2 years of this blog’s life.
Sometimes I post a recipe and it becomes part of my weekly rotation, and sometimes I post a recipe that I literally never make again. It’s not because I didn’t like the recipe. It’s because I’m a creature of habit and once I fall in love with a certain food, there’s no turning back. I pretty much eat Hummusapien food all the time in one way or another. I’m either making new recipes for blog material, prepping old recipes to eat throughout the week, or eating the classics at Alchemy. I can’t complain!
I know as well as anyone how overwhelming it can be to pick recipes from blogs when there’s so many amazing ones to choose from. I would freaking love it if my favorite blogger pals posted their personal favorite recipes so I didn’t have to do all the searching. HINT HINT.
I get asked all the time what my all-time favorite Hummusapien recipes are. That may sound like an easy question, but I assure you it is NOT. My recipes are kind of like my children. How can I pick favorites?
Welp, I’m about to.
I literally make these every single week. They’re not your typical super carby muffin since they’re sweetened with dates and bananas and made with oat flour and almond meal rather than refined white flour. I usually pack two a day for work snackage. They’re moist, chocolately, and bursting with muffin perfection if you ask me. Plus, they’re SO easy. This is one of the few recipes I have memorized.
If you haven’t made this yet, you’re CAH-RAZY. It’s stupid easy and stupid delish. I literally think I could eat half the pan in one sitting. Actually, I know I could eat half the pan in one sitting. It’s just as satisfying if not more satisfying than any cheesy pasta dish you can dream of. It’s no wonder why it’s gotten such rave reviews!
I love this soup because it’s totally a meal in a bowl. I make a big batch and rest assured that I’m getting a hefty dose of fiber, plant-powered protein, and phytonutrients.
I don’t know what it is about this salad, but I’m obsessed. The nutty farro, the sweet pomegranate seeds, and the spicy arugula make one helluva meal. I love salads that I can dress ahead of time and simply throw in a Tupperware for lunch.
EASY EASY EASY. Are you noticing a trend here? I recently whipped this up on Good Day Columbus and everyone was obsessed! The best part is that there’s no cooking involved. I love it smushed between a Vermont Bakery 100% whole wheat English muffin.
This is my go-to meal when I have nothing prepped because I pretty much always have eggs, chickpea flour, and salsa on hand. It’s like an explosion of flavor and texture! Do it.
This is not only one of my favorites, but it’s also a beloved recipe by you lovely readers! Everyone is always so shocked by how creamy these are. Thank you, madame cashew!
This salad always gives me the warm and fuzzies because the base is all veggies. It comes together in about ten minutes and gets even better as it sits, thanks to the zesty dressing. Lunch is calling!
Now for some of your favorites! Last night on Facebook, I asked which Hummusapien recipes you make most often. You said…
- Vegan Pinto Bean & Swiss Chard Enchiladas
- Dark Chocolate Raspberry Black Bean Brownies
- Copycat Buddha Bowl
- Cheesy Buffalo Quinoa Bites
- No-Bake Peanut Butter Granola Bars
- Vegan Corn & Wild Rice Chowder
- Avocado Black Bean Burgers
- Curried Brussels Sprouts
- Strawberry Pecan Salad with Sweet Maple Dressing
- Banana Cacao Avocado Acai Bowl
- Kale & Quinoa Salad
- Goat Cheese & Spinach Salmon Burgers
- Almond Butter Zucchini Bars
- Chocolate Chip Pear Blondie Bites
- The Breakfast Smoothie
- Two-Minute Paleo Raspberry Mug Cake