Hey all! Hope you’ve had a great week and are completely geared up for the weekend. I most definitely am. I’ve got big plans. The hubby and I are going to an outdoors expo tomorrow morning and tomorrow night I’m going to see The Vow with some ladies including the lovely Miss Deana. Tonight we’re going to Old Chicago for what I think will be last time with my favorite worker bees.
Anywho, I’ve been receiving some new phone calls from my sister recently regarding nutrition. She works like a crazy lady and almost never has enough time to eat during the day. The thing is that she works at a Tae Kwan Do school and she’s in training for her black belt (I’m a proud sister). She needs energy as I’m sure the rest of you do too. I gave her some basic snacks to keep her full but light but also included protein for muscle repair. Did I mention that she spends 10-12 hrs a day in a Tae Kwan Do school???
However, in order to help her and maybe one or two of you out there, I’m gonna share one of mine and my hubby’s favorite go to snacks. This one in particular is delicious and nutritious and was given to me by none other but my former boss Miss Heather. (Hi lady!) She’s been someone to definitely go to when discussing all things vegetarian, nut butter, and natural food and the same chica is married to the famous top balancing guy.
I’m slightly embarassed to admit that I ate almost her whole bowl of hummus at this party. It was so delicious though that she gave me the recipe and the go ahead to share it with you all.
Heather’s Mediterranean Hummus
- 2.5 C chickpeas
- 4 cloves garlic, cubed
- 1/4 C tahini or sesame seed butter
- 4 Tbsp olive oil
- 4 Tbsp lemon juice
- 3/4 Tbsp soy sauce
- 3/4 tsp sea salt
- 1/2 Tbsp cumin
- 1.5 tsp coriander seeds (grind first)
- 1/2 tsp cayenne pepper
- 1 Tbsp raw honey
- 1/4 C water
1/3 red onion, sauteed or carmelized <— She highly recommends this though
Puree the crap out of it all in a blender… sprinkle pine nuts or sesame seeds on top, if desired. (I just pour a little extra olive oil on top to keep it moist)
Note: This recipe is SUPER customizable. I actually end up adding almost three times the lemon, and twice the cayenne, soy sauce and cumin than what’s called for. Just season it to taste.
As far as snacks go, there’s the obvious veggies for dipping (red peppers are about the only veggies I like raw, sad I know)
Or you can replace mayo in tuna/chicken salad with the hummus and make a sandwich. You can even just skip the mayo in a regular sandwich altogether and just use the hummus. Use your imagination because once you try it, you’ll want it everyday.
Hope you like it!