The blog world seems to really love hummus. It is, after all, very delicious, healthful; makes for a perfect appetizer spread, condiment, or dip; and packs well for a snack or lunch on the go.
Snack to take to work! Low-cal hummus (recipe below), packed with cucumber, carrot sticks, and apple slices.
However, if (like me) you find yourself eating hummus by the spoonful (with a very large spoon…), and (like me) find your digestive system protesting at the ingestion of buckets of beans, then you will certainly appreciate this recipe! It is also great for those looking to lose weight, given that it is lower in calories and fat than traditional hummus.
Hummus, tomato, and sprout sandwich on seed bread (gluten-free and raw) that I took home from work.
Low-Calorie, Low-Fat Hummus
Naturally vegan, gluten, soy, corn, and nut free.
1 1/2 cups cooked garbanzo beans (about one can– liquid drained, but not rinsed)
1 1/2 cups (give or take) steamed cauliflower
1/4 cup fresh squeezed lemon juice
1 tablespoon tahini OR two tablespoons ground sesame seeds
Optional: whole garlic cloves (I use 1-2)
Optional: salt and freshly cracked black pepper (I omit salt)
Dump all ingredients into a food processor or high-powered blender, and process until smooth. Adjust ingredients to taste– you may want less cauliflower or more tahini, if you are not accustomed to the lighter taste. Store in the fridge or freezer.
Makes about three cups
Do you find yourself ever eating something, and unable to stop?
For me, it happens with the weirdest things, like hummus, hot cereal (seriously!) and fruit. They are all just so yummy and easy going down the throat that you forget to check if you are full or not!