Now don't get me wrong, I DO NOT condone those carb free diets. I think they are ridiculous, I don't care what those nutso South Beach diet types say. But, I do understand the need to limit carbs later in the day, and the need to look for alternative snacks than reaching for a box of crackers or having some toast with honey (mmmmm.....toast and honey.....).
To combat my late afternoon nibblish itch, I whipped up a batch of roasted red pepper hummus, and somehow discovered how well they go with......baby spinach leaves! So, then I decided to make a plate of them. One dip with a butterknife into the hummus, slap it on all over a baby spinach leaf, and fold over. That's it! So simple. So yum. Lots of protein!
A note on cooking your own chickpeas: If you plan on using dried chickpeas for this recipe (which I HIGHLY recommend because they turn out creamier, and it's kind of gross thinking about how cooked chickpeas have been sitting in the same salty, gooey liquid for god knows how long, surrounded by dark, cold metal that has been lined with...BHP or something that is not good for you), then be sure to soak the chickpea over night, and boil or pressure cook WITHOUT salt. Salt tends to make the skins tougher, and then they will take longer to cook. Just add extra salt when pureeing to make it into hummus.
Roasted Red Pepper Hummus
Ingredients:
1 cup of dried chickpeas, soaked overnight and either boiled or pressure cooked, OR, 2 cans of chickpeas
4 red peppers, cut into large chunks
3 cloves of garlic
1/4 cup of extra virgin olive oil
3 tbsp tahini
5 tbsp lemon juice
salt to taste
Directions:
1. Toss red peppers and garlic in a little of the olive oil and salt and roast in a 375 degree F oven for about 20 minutes, or until soft
2. Throw all ingredients either into a high powered blender or food processor.
That's it!.
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