Monthly Archives: September 2012
- 1 can garbanzos (aka chickpeas), rinsed and drained
- 1 to 2 T extra virgin olive oil (if you want a thinner consistency but don’t want any additional oil, try reserving a bit of the liquid from the canned beans)
- juice and zest of one lemon
- 1 to 2 T tahini (a paste made from sesame seeds)
- salt, pepper, and spices to taste (Traditionally, hummus is prepared with paprika and/or cumin. I used cumin, smoked paprika, and a little cayenne for some kick.)
- either 1 or 2 raw garlic cloves or 1 whole head of roasted garlic
If you want to go the roasted garlic route (and believe me, you do), simply slice off the top, spray with a little EVOO, and wrap that sucker up in some tin foil. You can sprinkle on a little sea salt and pepper too if you feel so inclined. Roast 45 minutes to an hour in a 350 degree oven (hint: prep some proteins for the week at the same time!). Allow to rest until it is cool enough to handle.
The cloves should come out easily as a paste when the bulb is squeezed…
…looks gross, tastes a.m.a.z.i.n.g.
From there, simply blend all of your ingredients in a food processor or blender until your desired consistency is reached. Then package it up and refrigerate. Serve as a snack with raw veggies, add it to a salad, or use it as a sub for mayo in dishes like tuna salad!
Other ingredients you might consider adding (friendly tip: not all at once):
- roasted red peppers
- kalamata olives
- artichoke hearts
- roasted eggplant
- hot sauce
- white beans instead of the traditional garbanzos
- natural peanut butter instead of tahini (don’t knock it til you try it, Alton Brown has a killer recipe)
Another quick, healthy meal the whole family can get behind: taco salad! Instead of buying pre-made taco seasoning that may be loaded with franken-food ingredients and artificial colorings (mmm maltodextrin my favorite), just make your own! Not only will you know exactly what you’re putting into your body (and your loved ones) you can also save money in the long run. Think about it…pay upwards of $1 for a single packet of the pre-made stuff OR invest a few dollars worth of several individual spices that you’ll get multiple meals out of. Looking for the convenience factor? Just make a larger batch (double or triple the recipe) so you always have some on hand!
- 1 Tbsp chili powder
- ½ tsp paprika
- 1 ½ tsp cumin
- 1 tsp sea salt
- 1 tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp red pepper flakes (plus a few shakes of cayenne if you like it extra spicy)
- ¼ tsp dried oregano
Shake it all up in a plastic container…just don’t forget the lid people…
How to use? I sprinkled roughly half of this mix over a 1 1/4 lb package of extra lean ground turkey breast that I had browning up in a nonstick pan…
…added about a 1/2 cup of water, turned the heat to low, and let it simmer covered for 5-10 minutes until the liquid absorbed…
…and then served with an assortment of goodies for a tasty taco salad. Toppings to try:
- spinach, romaine, or other green leafies
- chopped veggies (raw or cooked) like bell peppers, onion, celery, etc.
- fresh tomatoes and/or salsa
- nonfat Greek yogurt (as a sub for sour cream)
- avocado and/or guacamole
- black beans
- brown rice or quinoa to make it more like a burrito bowl (homemade Chipotle anyone?)
Nom nom nom….