Hummus is one of those things that you can eat and eat and eat. And eat and eat and eat. And then you look up, an hour in to your favorite Housewives franchise and boom. 500 calories down the drain. So instead of drowning myself in hummus sorrows, I make the low fat variety. Normally I tackle the cilantro and lime variety from our last post because that’s SO my personal flavor profile, but every now and then I spice it up with some roasted red pepper. Equally delicious, equally simple.
So as I said before, to start, I normally just buy the store bought low fat hummus then jooj it up a bit. But if you’re up for it, go ahead and make your own by pureeing some chickpeas with some water and spices. I use garlic and onion powders. Or if you’re really in it to win it, peel the skins off of your chickpeas before you start and you’ll up the chances of having silky smooth hummus. Totally addicting I should add.
- 4 cloves roasted garlic
- 1 pepper, roasted
- 1 tbs braggs amino acid
- 1 container store bought hummus
- To roast garlic and pepper: lightly coat pepper (cut into 4 pieces) and garlic cloves with olive oil. Tuck your garlic under your pepper. Roast at 400 for about 30 minutes.
- Combine garlic, pepper, braggs and hummus in a food processer. Blend until smooth.
I served this up to myself (ha) on a toasted gluten free english muffin and topped with chopped cucumbers, a bit of feta and a splash of salt. Beyond yum. Other easy hummus flavors to consider…
Chipotle + Lime (1-2 chipotle in adobe sauce + plus the juice of one lime) | Roasted Veggie (carrots, zucchini, eggplant, red peppers roasted) | Spicy Roasted Garlic (4 cloves of roasted garlic + 1 tsp or more of red pepper flakes) | Garlic + Lemon + Mint (3 cloves garlic, juice of 1 lemon, 1/4 cup chopped mint leaves)
What are YOUR favorite hummus flavors?