Hello Everyone, hope you had a great hump day. I was so crazy today I didn’t even realize that today was Wednesday. I definitely need to slow down and stop freaking out. I definitely get very motivated when I’m freaking out, but that kind of stress level isn’t worth it. I am vowing to set schedules every day and stick to them as best I can from now until the wedding. Okay I digress, with such sporadic posting I don’t know where to start! How about with yesterday’s eats?
I started with a greek yogurt while I was blogging.
A couple hours later I ate a piece of Cinnamon Apple Quinoa Bake. This time I ate it cold and it was delicious!
After I studied a bit, I headed out for strength training, but first I stopped to mail our invitations!
Such a simple little thing invitations are, and yet not simple at all. All the hard work seems like worth it though since so many of my in town friends have already got theirs and commented on how excited they are. After strength training I was hungry when I got home so I heated up leftovers with a side of sliced turkey, sugar snap peas and homemade hummus.
Okay so the real reason I started with yesterday and not today is because of the hummus. I didn’t have any today, but I had some yesterday and wanted a reason to share it. This hummus recipe is one I made up by combing 3 different ones I had in different books laying around. I made it one time on the fly for Paul and his friends and ever since then Paul always ask for it, and his friends talk about it, and have asked for the recipe a couple times. I couldn’t remember what was so good about it until I made it again. Not only is it full of flavor, but it has a creamy texture that is seriously addicting. All I have to say is there are a billion hummus recipes out there and even more you can buy at the store. THIS recipe is lower calorie, less fat, more flavorful, preservative and chemical free, and has a to die for texture making it actually worth taking the time to pull out the ingredients and thrown them in the food processor.
Creamy Hummus Yogurt Dip
• 1 can (15oz) chickpeas (garbanzo beans)- drained and rinsed
• ½ cup plain non fat Greek yogurt
• 1 tbsp lemon juice
• 1 ½ tbsp minced garlic
• 2 tbsp water
• 1 tsp olive oil
• ½ tsp salt
• ½ tsp cumin
• 1/8 tsp black pepper
• ¼ cup fresh chopped parsley
• 1 tbsp Tahini butter
• 1 tsp Tahini oil (oil drained from tahini butter)
• 1 tbsp pine nuts
• ½ tsp smoked paprika
1. Add all ingredients in a food processor and blend until smooth.
2. Garnish with 1 tbsp pine nuts and sprinkle with paprika if desired.
What makes all the difference in this recipe is two ingredients. First, the greek yogurt adds creaminess and bulks the recipe up with protein without adding fat. Second, the tahini butter gives it an unmistakable traditional flavor that cannot be missed. While it is the most expensive ingredient, one jar will last you many many batches so it is definitely worth the investment. Plus you will notice how good it taste, although it is a traditional hummus ingredient many store bought versions don’t even contain it. Once you try it I promise you will be as addicted as we are to only making your own fresh creamy hummus yogurt dip.
Makes 8 Servings (each 1/4 cup)
Hope you love it as much as we do, leave a comment and let me know if you give it a try! This would be an easy and impressive dip to bring to any game day celebration! In fact, when I made it the first time thats what it was for! 🙂