Do you ever just want to eat junk? I do. All the time.
Yeah, an apple with some peanut butter sounds good but so does a bag of burn-for-three-days Habanero Doritos. I’m smart enough to know which is the better choice, but the sweet siren song of those radioactive orange chips wins more often than not because healthy just doesn’t always have the appeal as unhealthy.
Along with my love of chips comes my love of dips. I love salsas (which are pretty healthy, if made correctly), queso (especially Texadelphia’s or Kerbey’s – if you don’t know what either of these places are, Get Thee to Austin!), and bean dip. You know the kind – the little can that could be mistaken for cat food if you weren’t paying attention. And then my gal pal Lisa introduced me to hummus, the other bean dip.
Hummus is made from ground chickpeas (or garbanzo beans… depending on the brand). And it’s darn expensive where I shop compared to other dips at approximately $1 a serving (2 Tbsp). For less than $1.50, I can make 2 cups at home and avoid any manufacturing “toss-ins.” With-hummus is the only way I’ll eat carrots, making it a cheap and healthy snack.
Hummus (Clean Eating)
- 2 15.5 oz cans chickpeas (garbanzo beans)
- 5 cloves garlic
- 1 tsp salt
- juice of 2 lemons
- 1/3 cup Tahini (sesame paste)
- 1 Tbsp olive oil, plus more
- Drain and rinse beans (you can reserve some of the liquid to be used in place of the olive oil).
- Place all ingredients in the food processor and process until smooth, streaming in the olive oil (you might need a bit more than 1 Tbsp; alternately you can use some of the reserved liquid to reach desired consistency).
- Drizzle a bit of olive oil over the hummus to serve
Yields: ~2 cups
Estimated time: 10 minutes