It’s been awhile since my last blog post, it’s true. But I have a really good reason for it, I swear! At the time of my last blog post the holiday season was getting underway and then I started interviewing for an awesome new job – so, blogging was temporarily shifted to the back burner.
The good news is, I got the job and it’s inspired in me a new blog series: “What’s for Lunch?” See, now that I’ve started commuting to an office again, I’ve been thinking a lot about what I’m going to eat at work for lunch. I work in Connecticut, where everything is more spread out than in Manhattan or Brooklyn, and I don’t take a car there, so it’s hard to run out to grab lunch or a snack.
I’ve already got a bunch of things I want to tell you about – favorite recipes & tips, that cool lunch bag I mentioned, etc. – but first, hummus!
Mmmm, hummus… Dietitians love it because chickpeas (the main ingredient in hummus) are loaded with protein and fiber. But what makes hummus so addicting is its creamy texture and its yummy garlicky lemony flavor. The other great thing about hummus is just how easy it is to make. Forget store-bought hummus!
This isn’t one of those foods that people say is easy to make but really involves some time and effort.
If you have a small food processor and a can of chickpeas in your pantry, you can have hummus in 5 MINUTES OR LESS! So watch closely now, because you might miss it:
1-15 oz can of chickpeas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
Juice of 1 lemon
1 clove garlic, minced or crushed
Pinch of salt
Ground pepper to taste
Combine all ingredients in a small food processor until a smooth paste forms. Taste for seasoning.
That’s it! See, wasn’t that a Piece O Cake? Groan…so cheesy…I know but I can’t help myself.
The second you’re done making your hummus, split it into two small containers and put it in the fridge. During the week, you can pop a hummus into your bag and take it to work, where you can eat it as a dip (with veggies or whole grain crackers) or as a spread on your sandwich.
If you have a little extra time:
· I’ve taken to peeling the skins off my chickpeas to get an even smoother hummus. This is totally not necessary but if you have time, you can try it and see if you like it. Some chickpeas will lose their skins during the rinse. For the rest, roll each chickpea between your thumb and pointer finger to slide the skin off.
· I like to smash my garlic into a paste so that it mixes throughout the hummus better. After you mince the garlic, just sprinkle over it that same pinch of salt that you would’ve added to the food processor. Then, run the edge of your knife back and forth over the garlic until you get a paste.