Unfortunately, hummus is chock full of fat, probably because most hummus recipes utilize tahini and olive oil. Tahini, for the non-inducted, is sesame seed paste, aka fat in a creamy form. So we introduce for your viewing pleasure a delicious amalgamation of chickpeas and other ingredients that won't make you want to die if your bile salts are on overload.
Roasted Red Pepper Hummus
The principle behind this recipe is the core principle behind any hummus: drill together garbanzo beans and whatever other ingredients seem delicious at the time. Essential for this production of savory pleasure is a food processor, which is an investment you can make and never regret. Seriously. They can run pretty steep sometimes, but the return on it is stupid ridiculous. You'll never stop using it.
Ingredients:
1 15 oz can chickpeas (note that some brands of chickpeas have more fat than others. Yes, I know it's a damn bean. I don't make these rules)
1/2 cup roasted red peppers (you can get them prepackaged in water. Make a point of it)
1/2 cup white onion
1/4 cup cilantro (fresh!) (if you can)
1 tsp cumin
2 tsp garlic salt
1 Tbsp lime juice
Hummus is pretty easy to make. Drain the chickpeas of their juice (retaining the juice). Throw everything (except the juice) in the food processor and jam the lid on. And then start it. I shouldn't have to hold your hand for this. Leave it to run until nice and creamy, and use the chickpea juice to get it to your desired consistency.
And then eat it. Pretzels are low in fat, and also cucumber slices are nature's chip! Delicious and green and stuff!
Yeah, we put it in a plastic container. We're students and poor as hell. What of it?
Next on the list of corruptions:
Falafel
Lasagna
Black Bean Burgers
Tiramisu
Pizza
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