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January 3, 2012

The New Year and the Resolution

By: Brandon Nichols

 Happy 2012 everyone! I hope that you had a safe New Year! Now that 2011, in all of its glory, is behind us, it is time to look toward the future and embrace what 2012 has to offer.

Like many, I am certain you made a resolution. A couple of mine were to run a half-marathon and participate in a Warrior Dash. Resolutions are our ways of saying what we want to accomplish in this new year. After the indulgence of the holiday season, it is no surprise that many choose ‘healthy eating’ as one of their resolutions. But what does that mean?

Depending on who you ask, healthy eating can mean a lot of things. For instance, I count potato chips as healthy eating (they have monounsaturated and polyunsaturated fats!)*. Either way, it is important to know what you are putting into your body. I love snacking. In fact, I barely eat meals anymore because I snack all day long! This means, I need to be aware of what I am snacking on. Especially, if I want to complete a half-marathon!

A healthy snack that I enjoy is hummus! It is a delicious spread that is great with pita or vegetables. The best part is that it’s simple! Although, in the past, I have had a hard time making a truly tasty hummus. But after a lot of blood, sweat, and tears (do not worry, none of it fell into this) I have managed to create a delicious hummus. Ever since making this I have enjoyed guilt free snacking (well…for the most part ;-))

Give this recipe a go and tell me it is not delicious! Also, what are your resolutions for the new year?

Ingredients

  • 15 ounce can of chickpeas, drained and rinsed. Reserve the liquid
  • 1/4 cup tahini
  • 2 tablespoons of lemon juice
  • 2 cloves of garlic, minced
  • 1 ½ teaspoons Kosher salt
  • 1/4 teaspoon ground cumin
  • Dash of cayenne

Directions

  1. In a food processor, mash the chickpeas
  2. Add the tahini, 1/3 cup of the reserved liquid, lemon juice, garlic, salt, cumin, and cayenne and process until smooth
  3. Add enough of the remaining cooking liquid to make a smooth, creamy paste.
  4. To serve, spread the hummus on a serving plate and drizzle with olive oil. Sprinkle with paprika or parsley, or both. Serve at room temperature
  5. Store in the refrigerator for up to 3 days.

*After consulting with our dietitians I have found out that potato chips are not ‘healthy’ snacks…who knew?!



2 comments:

  1. I'm totally going to make some this weekend! Remind me to bring you some zatar next week. It's a middle eastern spice that they use for topping hummus in Israel. So delicious!

    ReplyDelete
  2. We haven't seen the zatar yet. Is it coming?

    ReplyDelete