🌀 The Food Processor Era
10 Recipes I Can’t Live Without Recipes
If you know me, you know my love language might actually be my food processor.
It’s seen me through dinner parties, meal prep marathons, and 10-minute “I have a Zoom in 12 minutes” lunches.
And here’s the thing, it’s not just for hummus (though my hummus is that good). It’s the quiet, reliable sous chef that never talks back and somehow makes you feel like a Michelin chef when really, you’re just pressing pulse.
Whether you’re tight on time, space, or sanity, this list is your permission slip to skip the chopping board and make something delicious fast.
Let’s dive in.
Here’s my favorite food processor! I actually have three (yes, three 😅). All different brands and different purposes. One for home, one for events, and a little travel version that comes everywhere with me. It’s powerful, easy to clean, and basically my sous chef. I use it for everything on this list and more.
1. Easy Hummus
Ingredients:
1 (15-oz) can chickpeas, drained and rinsed
¼ cup tahini
2 Tbsp olive oil
Juice of 1 lemon
1 clove garlic
2–4 ice cubes
Sea salt to taste
Directions:
Add everything except water to the food processor. Blend, scraping sides. Slowly add ice cubes until fluffy and creamy.
Chef tip: roast your garlic first — it takes it from “good” to “why didn’t I make this sooner?”
2. Everyday Pesto
Ingredients:
2 cups fresh basil (or mix with arugula/kale)
1 clove garlic
¼ cup pumpkin seeds or sunflower seeds
Juice of ½ lemon
½ cup olive oil
¼ cup grated parmesan or vegan parmesan
Salt + pepper to taste
Directions:
Pulse all ingredients until mostly smooth. Add a splash of water if needed.
3. Energy Balls
Ingredients:
1 cup rolled oats
¾ cup pitted dates (about 10–12)
3/4 dried cherries
1/4 cup dried apricots
2 Tbsp chia seeds
2 Tbsp honey or maple syrup
1 Tbsp cocoa powder (optional)
Pinch of salt
Directions:
Pulse until the mixture forms a dough. Roll into balls and refrigerate 30 minutes.
4. Cookie Crumble
Ingredients:
1 cup oats
½ cup shredded coconut
½ cup pitted dates
1 tsp cinnamon
1 Tbsp maple syrup
Pinch of salt
Directions:
Pulse until crumbly. Use as topping for yogurt, ice cream, or baked fruit.
5. Everyday Slaw
Ingredients:
½ small green cabbage, roughly chopped
2 carrots, peeled + cut into chunks
½ cup fresh herbs (parsley, cilantro, or mint)
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 tsp honey or maple syrup
Salt + pepper
Directions:
Pulse veggies in short bursts until shredded. Toss with dressing.
6. Quick Tomato Sauce
Ingredients:
1 (28-oz) can whole tomatoes
2 cloves garlic
2 Tbsp olive oil
Handful fresh basil leaves
Salt + pepper
Directions:
Pulse tomatoes and garlic. Pour into a pan, add olive oil + basil, simmer 10 minutes.
7. Foolproof Pie Crust
Ingredients:
1½ cups flour
½ tsp salt
10 Tbsp cold butter (or coconut oil)
3–4 Tbsp ice water
Directions:
Pulse flour + salt + butter until crumbly. Add water 1 Tbsp at a time until dough forms. Chill before rolling.
8. Herbed Dressing Base
Ingredients:
1 small shallot, roughly chopped
Juice of 1 lemon
1 tsp dijon mustard
½ cup olive oil
½ cup mixed herbs (parsley, basil, dill, etc.)
Salt + pepper
1 Tbsp Maple Syrup
Directions:
Pulse until emulsified. Store in a jar up to a week.
9. Seed Butter (Nut-Free)
Ingredients:
2 cups roasted pumpkin or sunflower seeds
1–2 Tbsp maple syrup
½ tsp sea salt
Directions:
Pulse 8–10 minutes, scraping sides, until creamy. Add maple syrup at the end for sweetness.
10. Chocolate Avocado Mousse
Ingredients:
2 ripe avocados
¼ cup cocoa powder
¼ cup maple syrup
¼ cup coconut milk
1 tsp vanilla extract
Pinch of sea salt
Directions:
Blend until smooth and silky. Chill for at least 30 minutes before serving.
Your food processor isn’t just an appliance, it’s your weeknight secret weapon.
You can skip the chopping, minimize cleanup, and still cook like a chef.
Save this list, tag me when you try one, and tell me: which one becomes your go-to?
Next up: my Travel Food Processor Diaries (yes, I pack one).