Wednesday, November 4, 2009
Once again, my sister Susan...
I love hummus! But on the E2 diet, two traditional hummus ingredients (olive oil & tahini) are no-no’s. Lori, a friend of mine who created a successful food business here in Traverse City, Natural Northern Foods, shared her original hummus recipe with me! So thanks to Lori and some soft tofu, here’s a perfect way to have your hummus & eat low-fat too! Even Mr. Meat & Potatoes said, “This is tasty!”; and he HATES hummus!
Quick & easy
1 15 oz. can of chickpeas, drained & rinsed
2 - 3 garlic cloves, peeled & chopped
2 T. fresh lemon juice
1/4 C. soft tofu
1-2 T. Bragg’s Liquid Aminos
1-2 T. water
3/4 t. ground cumin
1/4 t. freshly ground black pepper
1/2 t. sea salt
2 T. thinly sliced scallions
2T. chopped flat-leaf Italian parsley or cilantro
A sprinkle of paprika
Put all ingredients in a food processor & blend until smooth. Taste & adjust the seasonings. Enjoy as a dip with fresh veggies, no-oil whole wheat pita bread & baked tortilla chips. My favorites to dip are sweet red peppers, baby carrots, cucumbers and Food for Life sprouted corn tortillas cut into wedges & warmed in the microwave. Also yummy as a spread on veggie sandwiches like cucumber, carrot, green onion, arugula & alfalfa sprouts in pita pockets or sprouted grain wraps.