I love snacking. I am pretty much a professional grazer. I eat every 2-3 hours and constantly am perusing the grocery store for my next snack choice. A snack connoisseur if you will.
Hummus. Now this is a snack I get down with every week. I figure why purchase store-bought hummus, when you can make a healthier version in less than 5 minutes. You can also make any flavor you want. Avocado, eggplant, olive, pesto, jalapeno are just a few I have toyed with.
I will usually use garbanzo beans (chickpeas); however, white bean hummus has an amazing creamy texture. Here’s a white bean recipe for you: https://bonappeteek.com/2014/10/12/reduced-guilt-hummus/
You can store the hummus in an air-tight container in the refrigerator, but it doesn’t last more than a day when Andrew joins me in snack mode.
15.5 oz can 50% less sodium garbanzo beans, rinsed
1 roasted red pepper (I use Trader Joe’s fire-roasted red peppers)
1/8 C extra virgin olive oil
2 t ground cumin
juice of 1 lemon
2 garlic cloves
salt and pepper
- Place all ingredients in a food processor or blender and pulse until smooth, creamy consistency. (Note: you can leave the hummus chunkier if you would like)