Hummus is such a healthy and satisfying snack. It's healthy made the traditional way but I was trying to reduce the calories so I could nibble away without any worries. I substituted chicken stock in place of the olive oil. I have to admit I thought this substitution would change the flavor and make it so it wasn't satisfying but it was really good. No sacrifice in taste necessary!
Skinny Parsley Hummus 6 servings, 1 WW/serving 1 can of garbanzo beans(chickpeas)-rinsed and drained 1 cup Italian flat leaf parsley 1 tbsp tahini 1/3 cup chicken stock juice from 1 1/2 lemons 1 clove of garlic 1 1/2 tsp kosher salt 2 tortillas for dipping
Preheat oven to 400 degrees.
Add all ingredients in a food processor and give it a whirl. Process until smooth. Texture is a personal preference. If you prefer it chunkier, process the hummus less.
Very lightly brush one side of a tortilla. Salt and pepper the tortilla and bake for 5 minutes or until golden in a 400 degree oven. Remove the tortillas from the oven and cut into wedges. Also can be served with carrots, celery, pita bread or crackers.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.