I am going to Miami in April so I have decided to eat healthy. Rather, eat “less” unhealthy food. Yeah, that sounds more accurate. In order to eat more vegetables I need a dip for the vegetables. I know, the dip defeats the purpose of eating healthy, but hey, I am trying here. Naturally I wanted to be an educated healthy eater, so I looked up terms such as: “calories + hummus” on Google. Hummus seemed like one of the healthier dip options out there. But crap, 435 calories per cup?! That does not sound good. I usually eat a whole container in one sitting! Okay, I have to reassess this healthy eating thing. So I spent some time reviewing other dips and they all seemed worse than the one before. How frustrating. Finally, I decided to look up something else: “low calorie hummus recipe.” Who knew you could make hummus with yogurt or peanut butter instead of tahini? I didn’t. But then again, I had never made it before. But there is always a first time for everything ! So off I went on a grocery run. I was going to make my own hummus! As I grabbed the ingredients I needed for my hummus I had images of bikinis dancing in my head. 🙂
So here were go….
1-2 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon tahini, or low fat peanut butter or add more yogurt (1 TBSP if you do not want to use tahini or peanut butter)
Drain the water from the can. Keep the water from the can in a seperate container.
Clean red pepper.
Put all the ingredients together in the blender. Before adding all the ingredients however, add 1 TBSP of the bean liquid. It will be easier to blend if you have some liquid at the bottom. Also, if it seems too dry after blending, add more bean liquid as needed. I did not add the lemon juice and cilantro until after blending it first. I wanted to taste it before adding any additional spices and herbs.
Final product. At first it will seem a little watery, but after letting it sit for a couple of hours it thickens.
Place in container with a lid and place in fridge for later use.
I made hummus! 🙂