Hummous

I make hummous every two weeks or so for lunches. It's a great side of protein to spice up cut veggies. I modified this recipe from recipezaar.com to make it a little bit creamier and a tiny bit less fattening.

Ingredients:

1 can (19 oz) chickpeas (rinced)
1/2 cup tahini
1/2 cup olive oil
2 tbs plain, non-fat yogurt
juice of 1/2 lemon
2 cloves garlic (minced)
3/4 tsp cumin (ground in mortar & pestle)
1/2 tsp salt

I understand that if you have a food processor, you can just throw this all in, press a button and come out with delicious hummous. Unfortunately, I don't have one, so I mash it all up in a bowl with a potato masher then transfer it to a blender for final processing. Even so, it only takes about 10 minutes to make lunches for a week. The hummous will stay in the fridge for about 10 days, but it's so delicious it probably won't last that long. Enjoy!

This makes about 10 half-cup servings at about 215 calories each