By Jolene Goodman | Lake Panorama Times
Eat healthy in the new year. It is a resolution I seem to make every year and recommit to throughout the year — time and time again. Bad habits are not so easy to break. As we learn more about the effects food additives, pesticides and processing have on our bodies, we should want to work toward choosing healthier food options. I keep trying, and I do have more healthy food choices in my diet today than I have in years past. I decided several years ago that, if I can implement one new healthy habit each year, I would be making progress. I still have much work to do, but I am now caffeine-free, I eat one “green” a day, I have fish or seafood two to four times per week, I don’t drink milk and limit dairy, I eat less packaged snacks (working to eliminate this one completely) and I don’t eat pasta. In keeping with the healthy focus this month, I share a basic hummus recipe. I must confess that, up until recently, I had never even tasted hummus. Now, I am a big fan. In addition to tasting good and being easy to make, it is high in fiber and protein and low in saturated fat. Give it a try and let me know what you think.
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.
Hummus dip
Ingredients
- 2 15-ounce cans of chickpeas
- 1/3 cup lemon juice
- 1/3 cup tahini
- 2 small garlic cloves
- 4 tablespoons extra-virgin olive oil
- 1.5 teaspoons salt
- 4-6 tablespoons of cold water
- Dash of paprika
- Fresh parsley
Directions
In a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape down sides and bottom, then process 30 seconds more. Add olive oil, garlic and 1 teaspoon salt with 2-3 tablespoons of water. Process 30 seconds, scrape sides and bottom, then process for another 30 seconds until well blended. Drain chickpeas. Add half chickpeas to mixture and process for 1 minute. Scrape sides and bottom then add remaining chickpeas. Process until smooth and thick, approximately 1-2 minutes. Slowly add remaining water with the food processor turned on until you reach the desired consistency. Drizzle with more olive oil, sprinkle with paprika and add desired feta and diced pepper. Use dip with cut up carrots, cucumbers, peppers or crackers.