Mmm, hummus...
So of course years of dieting and reading nearly everything ever written about how to diet and what to eat and yada, yada, yada, and nearly every "diet" has recommended using hummus instead of mayonaise as a sandwhich spread. I am a big lover of ethnic foods, but I have not really embraced Mediterranean or Middle Eastern cuisine. That is obviously a huge mistake on my part. If you have not tried hummus yet, go buy or make some right now - I'll wait. Okay do you have some? No? That's okay, I will tell you how I make mine and you can make some later, trust me, you will want too.
This is adapted from Alton Brown's Turbo Hummus - reason enough to try it, because I have not made a dish of his yet that was not pure heaven.
You will need:
2C or 1 15oz can of Chickpeas, drained
2 cloves garlic or (this is what I do) 1/2-1T Mrs. Dash Garlic & Herbs
1-2T Peanut Butter - I generally use 1
lemon juice - I have a big bottle that I just sort of splash in, probably a T or 2, but you can adjust this to taste
1/2t salt - kosher or sea salt tastes best
combine all ingredients in food processor or blender and pulse until it reaches desired consistency
I love this. Every time I make it it lasts a day and I am literally licking it out of the bowl. Especially good with cucumbers, grape or cherry tomatoes, and sugar snap peas. It is wonderful spread on sandwiches or scooped up with pita chips. My favorite about this, I feel totally comfortable going over the traditional 2T serving size because it is so low in fat and high in good for you fiber, protein, vitamins, and minerals.
I am going to make some right now while I wait for the boys to wake up for dinner.
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 194.5
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 650.6 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 5.8 g
- Protein: 7.8 g
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