One of the hardest things about trying to diet is what to snack on. I mean we all get munchy during the day and they do say lots of small meals are better than one or two big ones.
I have always loved hummus, but I never thought of making it at home until I found a recipe in my favorite Weight Watchers cookbook, Take-Out Tonight. They have a very easy and figure-friendly recipe in there that I have modified a bit. Now while this is probably not "real" hummus, it's pretty darn tasty. I love the lemon in this recipe. It really provides a brightness. For an extra kick I add a few slices of jarred jalapeños.
This is a great snack, with pita bread, carrot sticks, celery or endive.
- 2 (15 1/2-ounce) cans of garbanzo beans (chickpeas)
- 4 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated lemon zest
- 2 cloves garlic (3 at the most - be careful)
- 1/4 teaspoon cumin
- salt to taste (about two good pinches)
- 5 slices jarred jalapeño peppers (optional)
- Drain and rinse garbanzo beans, reserving the canned liquid.
- In food processor or blender, combine garbanzo beans, tahini, lemon juice, lemon zest, garlic, cumin, and salt. Blend until mixed.
- With food processor running gradually add about 2/3 cup of the reserved liquid through the feed tube and process until very smooth. (Add more or less depending on consistency.)
- Add five slices of jarred jalapeño peppers. (This is just the right amount for a nice kick.)