Hummus With Veggies
Yesterday I started an inspirational program with other ladies at my church called Babes. Long story short, I want to feel healthier so I am embarking on the journey with my BFF workout partner Joy. I will never make it on rice cakes, so I have already started coming up with good recipes and snacking ideas to keep me sane.
Disclaimer… If you two are trying to eat healthy, pay no attention to the recipe that is coming tomorrow that I will be featuring on my TV segment.. I will not be eating it although I have had it before and it is sinfully delicious.
Today’s snack was this:
Babes snack – Day 1. Hummus made with one can Garbanzo beans, 1 T. Tahini, 1/4 c. water (no olive oil), 1 t. fresh rosemary, 2 garlic cloves. Served with baby carrots, asparagus, and orange pepper slices for dipping. Cut the veggies day 1 and bag them in baggies for easy snacking for days.
Here’s a handy printable!
- 1 15.5 oz. can garbanzo beans, drained and rinsed
- 2 cloves garlic
- 1 T. chopped rosemary
- ¼ c. water
- 1 T. Tahini paste
- Bell pepper, choice of color, sliced
- asparagus
- baby carrots
- celery
- waffle sliced carrots (the ones that look like chips)
- baby fennel
- raw zucchini, cut into strips
- Add all to food processor and blend for 1 minute or until smooth. Thin with more water if desired. Serve with crudites (sliced peppers, baby carrots, asparagus, celery, etc)
