Roasted Red Pepper Hummus in Pictures
I’ve been going to a gym lately. My mom (who has lost over 100 pounds and is now in a size 12) inspired me while I was home in December and January. I keep telling myself I’m going so that I can continue to be on the computer and knit as many hours per day as I would like and that is true. But it would also be really nice if I could also loose some weight. I’ve been going pretty religiously for 6 weeks now and the only difference I can see is that my shoes are all too loose :-/
I finally decided some more adjustment in diet was necessary. I almost always feel that I’m low on protein and fiber. Several years ago I used to weekly prep a big container of fresh veggies and then would have some variety of store bought dip that I’d take to SnB. It was handy as we rarely went through the whole container so I had easy access, already prepared healthy snacking options right at hand. So last week I decided to prep some veggies for myself and I decided to dust off the food processor and make my own hummus. To keep the fat down a bit I like to use a roasted red pepper in my hummus. It adds some additional moisture and allows me to cut back on the amount of olive oil. Sometimes I’ll add lemon or lime juice as well. We were out when I made this batch.
My fresh veggie consumption is up and I get some protein with all that good for me fiber thanks to both the chickpeas and the tahini. There was something a little off with this batch, though still definitely edible and tasty in its own way. I didn’t consult any recipes despite it having been a year or more since I last made it and I think I put too much tahini in. So I have no recipe to share with you right now. Maybe in the future.
Do you have other favorite dips for veggies that can be made at home? I suspect if I only make hummus this experiment will have a limited period of success. Low-ish fat and some protein would be a plus!
