The Need-To-Know ~ Yes Hummus is Yummus!
In just a few minutes you can make creamy smooth hummus at home, and yes, it tastes better than store-bought. I found a recipe online (credit: www.inspiredtaste.net) and gave it a whirl. Honestly, I doubt I will be buying much pre made hummus anymore, it was super simple to make. It was really g-o-o-d and dangerously addictive, hence the action plan that follows.
First you should know. With my obsessive tendency to lighten up even the lightest recipes, I tweaked the original recipe using even less Olive Oil within the dip itself and substituted more water instead. Tahini (Joyva) is super oily and adding olive oil in addition to tahini seemed overboard to me. The flavor was great and the texture was still silky. Personally, I’m not a fan of floating unnecessary oil slicks on my food, so I deliberately skipped the original recipe suggestion of drizzled oil topping altogether. I added a roasted red pepper into the mix and topped it with some more diced roasted red pepper, because plain is just–plain boring.
Your Action Plan:
Despite being labeled a Healthy dip, it isn’t a magical dip that solves every problem. Yes, with its garbanzo bean base, it delivers more protein than, Salsa or Onion Dip. But, it’s also hidden calorie trap, each container packs up to 700 calories!
Don’t panic! Don’t abandon hummus entirely. The dip does offer a good dose of protein, heart healthy fat and fiber. Plus, its low Glycemic Index food.
But… for those looking to manage weight, be wary of reckless dipping. Two tablespoons of store-bought hummus (roughly 5 dips), ranges from 50 – 80 calories in most brands. Now consuming “One Serving” makes a fine snack, but venture into mindless snacking it becomes easy to eat multiple servings in one sitting racking up closer to 300 calories alone (NOT including the crackers/pita chips)!
To avoid the hummus trap, portion control is important.
Try not to dip directly from the container, rather scoop out a serving onto a plate instead (and don’t go back for more). To cut more calories, use vegetables to dip (example –celery, broccoli, snap peas, carrots, cherry tomatoes) Instead of pita chips, pretzels or crackers.
My Tweaked Roasted Red Pepper Hummus
- One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
- 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (59 ml) tahini (I used Joyva)
- Half of a large garlic clove, minced
- 1 tablespoons olive oil
- 1/2 to 1 teaspoon kosher salt, depending on taste
- 1/2 teaspoon ground cumin
- 3 to 4 tablespoons water
- Dash of ground paprika for serving
- 4 oz Roasted Red Pepper diced (from jar), plus set aside for topping
Preparation directions & original unaltered recipe
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