Okay, I cannot tell a lie. As I write this, I am totally eating my new hummus concoction with rosemary chips. It’s a new year so college daughter and I are looking for non-processed, healthy snack options preferable yummy. Hummus with pita chips is a favorite snack around our house so I tinkered with a few versions of hummus recipes to try to make this a less fatty option giving olive oil the axe!
Although accused by my youngest as being sketchy for doing this, (perhaps an overuse of this word), here’s the recipe and tell me what you think.
Ingredients: Two 15.5 oz. cans of Chick Peas, 4 garlic cloves, minced, juice of one lemon, 1 tsp of low-fat peanut butter (in lieu of tahini), 1 cup of plain, non-fat yogurt, sea salt and ground cumin to taste
In food processor, combine first five ingredients. Taste test and then add sea salt and cumin to your own palate.
Adapted this easy recipe from Epicurus. It’s a fav of ours as well.
Ingredients: Wonton Wrappers (typically found in the refrigerated produce section), cooking spray, 1 egg white with 2 tsps of water whisked in, 1 T dried rosemary, 1 tsp of coarse salt
Fold wax paper and crush rosemary and sea salt together. Spray baking sheet. Cut wonton wrappers into chip size of your preference. Place on cooking sheet and brush with egg white. Sprinkle with rosemary/salt. Bake at 400 degrees for 5 minutes. Watch carefully until you figure out your oven. Store in an airtight container.