Light Hummus on the go
I used to have problems at lunch times. The only option for a vegan like me seemed fatty snacking. Even delis preparing vegan sandwiches didn't take into account I wanted a light, fat free lunch.
Well, I started making this light hummus and I was hooked.
The options to make it taste different each time are countless and the end results are pleasing. Don't be discouraged by the apparent messiness of this lunch when compared to a sandwich. It's practical to carry and it is won't disappoint: two small Tupperware dishes and a spoon is all it takes.
This has become my staple lunch: less than 300 calories and I am good to go!
Ingredients
- 1 (240 grams) of canned chick peas: make sure to read labels well. Most chick peas are about 80-95 calories per 100 grams but there are a number of varieties which are only 64-66 calories per 100 grams. These are my chick peas of choice.
- 3 big carrots (or any other raw veggie for dipping in the hummus)
- Your choice of:
- one tablespoon of strong mustard
- one tablespoon of capers + one tablespoon of balsamic vinegar
- half a lemon juiced + salt + parsley
- one teaspoon of hot sauce + one teaspoon of tomato paste
- some cumin and curry powder
- Or anything else fancying your mood. It is pretty amazing how a little flavoring changes the taste
Preparation
- With a potato peeler, skin the carrots. Cut them to have long thing slices, rigid enough to enter in your dip without breaking though, as much as you can lengthwise.
- Rinse the chick peas from the cooking liquid and put in a blender with your flavoring of choice.
- Cover with water: be a little short on the water at first. You can still add it later if needed, but you do not want to put too much right away or your hummus may be too runny.
- Blend well until the chick peas are totally mashed and blended with the other ingredients.
- Dip in your carrot slices and bite! I cannot tell you how tasty this spread can be with the right ingredients!
Nutritional values are excellent and the amount of food satisfying for a light lunch at work. Technically, this is not hummus, since tahini, an excellent but fatty sesame seed butter is missing. It would be more accurate to call this a Chick Peas Spread. Either way, it is really tasty and satisfying, leaving room for that little piece of chocolate you would love to indulge in at mid afternoon! [Renee's note, Tax, you know me so well 
]
Nutritional Info (calculated with honey mustard)
Calories: 285
Carbs: 45 grams
Fat: 4 grams
Protein: 13 grams
When Tacita isn't spreading her chick peas, she's blogging.
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5 Comments
08.25.06 | Arindana commented: I wish I liked hummus but I just don't. 
But having said that I do like putting chickpeas in my soups and chili and stews. Go figure huh
08.25.06 | 
08.26.06 | Tax commented: Renee, I am really really happy this recipe was useful to you!
I really love hummous too but it is just too expensive and fatty for me to buy regularly! And this sort of does the trick for me!
For your info, I do not want to enter in the endless debate of where is hummous originally from: I have friends on both sides of the border fighting over this issue, one side claiming it is Lebanese/islamic middle eastern, the other side claiming it is one of the most traditional Jewish dishes from Israel.
Anyhow, what I really wanted to say is that they are agreeing that hummous is done with tahini (which is sesame seed butter) and to make it properly long cooking and sitting times are required. Tahini, if not handles well is pretty bitter and always quite fatty anyhow, this being the main reason I avoid it. That is why I call this is a spread and not hommous: I just do not want to be caught in this double fire!
P.S. To give you an idea of how much this helps me when I am dieting hard, I have a HUGE amount of chick peas cans in my pantry: enough to cover one week with no less than 3 cans per day. And yes, I loose like this, and fast too!
08.27.06 | toledolefty commented: I never liked hummus until I had the real thing made by a Middle Eastern market. The stuff you get at the store just isn't the same. This recipe sounds interesting but I'm guessing it wouldn't have the richness that the real deal has -- though it could be good in its own right.
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I can not tell you how happy I am to have this recipe. The last few weeks, I've been buying hummus, and always cringe @ how expensive it was.
One day I looked @ the ingredients and they are so basic. Aside from the preservatives, it's chick peas + whatever flavoring. I told someone, man I could make this myself.
And now thanks to you, I really can!!!