Healthy Hummus Recipe: High-Protein Snack
It’s a chilly, rainy day here in Toronto. On days like these I crave comfort food. Instead of reaching for something with empty calories though, I want a healthy but tasty snack. Hummus fits the bill. My recipe has an East Indian influence with the addition of coriander (instead of mint) and green chilies. I also prefer roasting the garlic. It becomes sweeter and loses most of its strong aftertaste and odor.
Hummus with Tahini and Yogurt
Yield: Approx 2 cups
Ingredients:
1 can chickpeas/garbanzo beans (rinsed, drained)
1/4 cup tahini (sesame paste)
2 tbsps lemon/lime juice
2 tbsps extra virgin olive oil (use cold-pressed for better flavor)
1/4 cup natural, unsweetened yogurt
4-6 cloves roasted garlic
1/4 cup fresh coriander or mint for a traditional taste (wash thoroughly)
1/2 green chili (or more if you can take the heat!)
1/2 tsp sea salt (or to taste)
1/2 tsp fresh ground pepper
1/2 tsp paprika
In a food processor, combine all ingredients except coriander. Just before reaching the desired (smooth) consistency add the coriander and blend for another half-minute. Give it a taste – you may wish to add more chili, lemon juice and/or yogurt.
Spoon hummus into serving dish, drizzle extra virgin olive oil on top and sprinkle with some coriander sprigs.
Hummus is excellent as a sandwich/wrap spread or simply served with tortilla/pita chips and crisp, raw vegetables such as red peppers, carrots or celery. Have fun!
Category: Recipes
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