This week’s guest chef is none other than Sahar from Fat Fighter TV (when my blog grows up it is SO gonna resemble her amazing website).
I like to think of Sahar as one of my accountability partners in this crazy thing I call my worklife (surprise, Sahar!) for many reasons & the least of which being how amazingly organized, motivated & chock full of role model’y goodness she is.
Please to enjoy.
For as long as I can remember, healthy food and exercise have been a big part of my life. So I feel very fortunate that I was able to make a career out of doing what I love – covering diet, exercise, and other health issues as a TV news health reporter for 12 years. I love trying new, healthy foods (and the occasional gourmet chocolate) and I’m always looking for different ways to make exercise fun – I have to mix it up or I get bored! As for reporting, I’m still sticking to my passion for diet, fitness… oh, and reversing the obesity epidemic… over at my website – FatFighterTV.com.
This is a recipe for hummus that I got from my dad who is from Egypt, where hummus is as common there as fast food is here. It’s already typically a healthy dip with its good fats and all, but I decided to make my own version just a little lighter anyway since I’m always looking to save a few calories and fat when I can. So, mine has less olive oil (*see optional) and sesame paste than my dad’s original version. The garlic and spices give this fabulous dip a bit of a tasty kick. You can also use it as a spread on a sandwich. Enjoy!
FatFighterTV’s Hummus Recipe
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 Tbs. tahini (sesame paste)
1 lemon – squeezed for juice
2 garlic cloves, minced
1 tsp. cumin
¼ tsp. cayenne pepper
¼ tsp. paprika
¼ tsp. salt
In food processor, puree garbanzo beans, tahini, lemon juice, and as much garbanzo bean liquid as needed to form a coarse paste. Add seasonings. Blend thoroughly. Transfer to a bowl and sprinkle with a little paprika. Serve with pita bread.
*Optional – you can also garnish hummus with olive oil and kalamata olives.
Totals in entire recipe, not including the garnish (Because breaking it down by tablespoons gave me a headache…): 480 calories, 17g fat, 2g saturated fat, 22g protein, 15.5g fiber
OK. Because I can never leave well enough alone I wanna issue a challenge.
Got a CREATIVE use for hummus?
a tip for the collective Bumbling Band with regards to how you think we should use the above recipe?
please to hit us all up in the comments.
You already know what Im most likely to do: spoon. hummus. scoop. mouth. repeat.
Im confident you can do better than that.