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View Cart3 Easy Homemade Snack Ideas
Delicious, comforting and surprisingly healthy, these homemade snacks are not only tastier than store-bought versions, they’re also incredibly easy to make from scratch.
Read on to get the recipes and have fun customizing each recipe to your liking.
TIME:
10 minutes
PREP:
5 minutes
YIELD:
4 servings
Ingredients
- 3 cloves garlic
- 1 15 oz. can chickpeas (reserve liquid to add during blending)
- 1 Tbsp olive oil (plus more to add during processing)
- 2 Tbsp tahini
- Pinch of salt
- Pinch of paprika
- Pinch of cayenne pepper
- Half a lemon
- Olive oil to taste
- Chopped parsley to taste
Directions
- Combine all ingredients in a food processor.
- Pulse ingredients, adding reserved liquid from chickpeas or extra olive oil (a tablespoon at a time) until hummus reaches a creamy consistency.
- Continue blending until hummus is smooth.
- Plate and drizzle with olive oil. Garnish with a sprinkle of paprika and parsley.
Airfryer Pita Chips
TIME:
12 minutes
PREP:
5 minutes
YIELD:
4 servings
Ingredients
- 4–6 pita bread rounds
- ¼ cup olive oil
- 1 teaspoon coarse sea salt or garlic salt
Directions
- Preheat toaster oven to 360°F
- Brush each pita with olive oil.
- Split each pita round in half and cut into 8 wedges (repeat this step for each pita round).
- Carefully place half of the pita wedges in the cooking basket (cook in batches to avoid overcrowding). Cook 10–12 minutes or until pita wedges are golden brown. Shake basket intermittently during cooking to ensure even cooking.
- Transfer the chips to a cooling rack and cool completely.
Instant Pot Greek Yogurt
TIME:
4-10 hours
PREP:
5 minutes
YIELD:
6 1/2 cups
Ingredients
- ½ gallon whole milk
- 2 tablespoons plain yogurt with live active cultures or unsweetened yogurt starter with live active cultures
Directions
- Clean Instant Pot to remove all prior food residue, which can negatively affect yogurt flavor.
- Pour 1/2 gallon milk into the inner pot of your electric pressure cooker, put the lid on the Instant Pot (vent does not need to be sealed).
- Press the “yogurt” button until it reads “Boil.”
- Boil milk to 180 degrees. *When the Instant Pot beeps, remove the lid and check milk temperature.
- Let yogurt cool inside the inner pot for five minutes, as this will allow the yogurt to begin thickening.
- Cool yogurt to 105–110 degrees letting sit at room temperature or using inner pot in an ice bath.
- Once cooled, skim the top to remove skin.
- Whisk plain yogurt or yogurt starter into heated milk mixture.
- Place inner pot back in the Instant Pot and press “yogurt” button again until the screen reads 8:00. (The pressure should stay at normal.)
- When the Instant Pot beeps, remove the inner pot and cover with plastic wrap. Refrigerate to store for up to two weeks.