Yup, hummus is another one of my faves. It’s always the right option at the local Middle Eastern restaurant, and still tasty at the American/ hodgepodge/fusion restaurant. However, for you calorie conscious folks, it may not be your best choice due to the way it is often prepared, i.e., amount of oil. Well, not to brag… but… as usual, I’ve got a recipe which is wholesome, high in flavor and low in excess calories and fat. And, of course it’s easy, easy, easy…
Today for lunch I made “his” and “hers’” hummus sandwiches. Both on wholegrain bread compliments of 9th St. Bakery. Mine was a natural, fresh combo of hummus, tomato, red pepper, avocado, and lettuce.
For “his,” of course it was a bit more dank. Think sneaking spinach into your child’s spaghetti… I melted Swiss cheese on both sides of bread, topped with a guacamole spread Joe prepared the other night, and added my healthy hummus and sliced red pepper.
Trust me, Foodie had no complaints…
1 16 oz can of garbanzo beans or chick peas
½ lemon juiced
2 cloves of garlic minced
Salt to taste
½ teaspoon ground cumin
1 tablespoon grape seed oil
1 tablespoon water
Rinse garbanzo beans and place in food processor. Process at high speed until creamy. Add lemon juice and water and process again. Add garlic, cumin, salt and pepper. Mix well.