Sunday, November 23, 2014
A LITTLE SNACK BEFORE I GO
and then I'm ready to party
I wouldn't call myself a party animal, those days are long gone, but I do enjoy all the festive parties and celebrations that appear in my calendar at this time of year, especially the ones that other people are paying for; and as expected, every event involves calorie-laden food and alcohol.
Call me strange but, more often than not, I like to have a little snack before I go out for dinner/drinks. Of course it mops up some of the alcohol, but it also prevents me from being over-ravenous and consequently craving and eating foods and quantities that I would otherwise avoid. If I’m not starving, I tend to be more sensible with what I pick up at the buffet table or what I order off the menu. I do treat myself when I eat out, but it is more of a case of damage limitation rather than an all-out blow-out; Christmas lasts 6 weeks these days so I can’t afford (weight wise and money wise) to be completely blasé about my food choices.
One of the snacks I enjoy is hummus because it’s a versatile, healthy snack that’s actually quite easy to make at home. Yes I hear you saying, ‘why don’t you just buy hummus instead of making it?’, but I say where possible why buy it when you can make it. It’s just more satiating physically and psychologically when you’re eating your own fresh, home-cooked food, right? And in some cases it’s healthier too because you essentially know what ingredients are going into your own dish.
So here is my hummus dip recipe, which depending on my mood and appetite I eat with pitta break, cracker breads such as Ryvita or crudités. The ingredients in hummus are heart-healthy too: chickpeas provide soluble fibre, which can help lower cholesterol and olive oil is high in the heart-healthy monounsaturated fats.
What are your favourite snacks - in general?
WHAT I USED
A whole can of chickpeas in water
3 tablespoons of olive oil
Herbs (salt, paprika, cumin)
WHAT I DID
After draining and rinsing the chickpeas, I put the majority of them in a food processor together with the juice of the lemon, 3 tablespoons of olive oil, a teaspoon of cumin and parika and a dash of salt. (reserve some of the chickpeas for the next step).
Once the hummus was blended to a paste, I sautéed some red onions in olive oil, paprika and tomato puree, and then added the reserved chickpeas to fry with the sautéed ingredients.
Once the chickpeas had cooked down, I added the sautéed mixture to the blended hummus.
The whole chickpeas and sautéed onions add a nice texture and flavour to the finished dip.
I served mine with warm pitta bread, and I've had the leftovers with cracker breads the next day too.
#yum - now I'm ready to partaaay!
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