Now that I am training for my first marathon, I am always looking for ways to sneak more protein into my diet. I also want to switch up the snacks I bring to lunch, that will keep me full until I get home. Plus, I’ve been going to more pot lucks and meetings where we bring food, and sometimes it can be tough to avoid certain things like dairy and meat for those who have diet restrictions. There is one healthy dish that I’ve had a ton of luck with, since it is healthy, has a good amount of protein, and is very simple to make. I’m referring to homemade hummus! When I was in Greece last year, the hummus at restaurants was significantly tastier and more fresh than the hummus I was used to at home. For this recipe, you can use a food processor, or a blender/magic bullet. I hope you enjoy!
Time- 10 minutes
- 1 15 oz can of garbanzo beans a.k.a. chick peas (drained and rinsed)
- 1 tablespoon minced garlic
- Juice of one lemon
- 1/4 cup of olive oil
- 2 tablespoons tahini paste
- 1 tablespoon ground cumin
- Optional- 1 tablespoon smoked paprika
- Drain and rinse your garbanzo beans
- Add all of your ingredients to a blender, food processor, or magic bullet
- Blend until smooth, about 1 minute. Note if it is too thick, you can add more olive oil or add a few tablespoons of water. You can also top the hummus with some olive oil
- That’s it. You’re done! Serve with pita bread/chips, broccoli, peppers, carrots and/or celery.