One of the traditions for the start of a new year is to make a resolution, something that you want to quit doing or start doing to make a better you. I wonder exactly how many people made lose weight/eat healthier/exercise their New Year’s Resolution and are still sticking with it. The last part of the previous statement is why I don’t make resolutions. I never keep them! That is why it is now February 8th and I am only 2 weeks into what I’m calling a lifestyle change rather than a resolution. After a weekend of particularly unhealthy eating including a night of drinks with friends, I decided that I had to do something. I eat fast food at least 5 times a week, am a total sweets addict and on top of that, I really don’t exercise either. AND I wonder why I’m overweight…ok, not really. I know why.
So, now it’s grilled chicken, salads, and raw veggies for me and that’s not really too much of an issue because I like all of those things. The issue is that, before, I would have put full-fat ranch dressing on all of that (including the chicken). Yep, I LOVE ranch dressing! Having it every once in a while is not a big deal, but I had to figure out something else because low-fat is not an option. It’s pretty nasty!
One day, someone was talking about hummus. I love hummus! I thought about how great that could be for this lifestyle change. It’s a great snack although I admit to having eaten it as a meal before. It’s just that good and so filling that you don’t eat that much! The thing that I like about it is that it makes raw veggies less boring. I can only eat them raw or with some low-fat vinaigrette for so long before I get sick of it. You gotta mix it up!
I was determined to make my own and got on the internet to search recipes. I now have quite a few that I want to try. The one I did make was for a kalamata olive hummus. I found the recipe on About.com. It was so simple to make and really good! I’ve copied and pasted it below…
Note: I did substitute Greek yogurt for the tahini.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 can garbanzo beans/chickpeas (15 oz) drained
- 1/2 cup kalamata olives
- 1/3 cup tahini
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cumin
Kalamata olive hummus can be made up to two days in advance. Store in an airtight container in the refrigerator.
Kalamata olive hummus can be served hot or cold and with pita bread, pita chips, or veggies.