Tuesday, August 11, 2015

Meatless Mondays

As a Weight Watchers member, I'm open to trying just about anything new. Sometimes what I learn from the program works great (e.g. mindfulness, portion control, tracking, activity), other times not so much (e.g. "Put your negative thoughts on a conveyor"? Really??).

Recently, the idea of introducing a Meatless Monday into the weekly routine was floated. The idea comes with a number of benefits... Reduced cholesterol, higher fiber options, an incentive to try more vitamin-rich fruits and vegetables. That said, and in support of Meatless Monday supporters everywhere, I'm sharing my homemade hummus recipe. I hope you enjoy it as much as I do!

Tim's One Blender Tahini and Hummus


1 c untoasted sesame seeds
3-4 tblsp. olive oil

2 14.5 oz cans of garbanzo beans (drained except for 1/2 c. of liquid)
1/2 c reserved bean liquid
1/2 c lemon juice
4 tblsp. minced garlic
3 tsp. kosher salt
1 tblsp. (or more, to taste) of your favorite hot/pepper sauce (e.g. Tabasco, etc.), or 1/2 tsp. chipotle seasoning
4 pieces of roasted red pepper from a jar, minced into 1 tblsp.-sized portions

DIRECTIONS: Preheat oven to 350. Throw 1 c of untoasted sesame seeds into a metal pan and toast in oven for 11 to 12 mins (you should smell a wonderful, toasted sesame aroma). Cool.

Toss the toasted seeds into your blender. Place the lid on the blender with the center removed so you can insert a rubber spatula to use while making the tahini. Drizzle in 1 tblsp. of olive oil, run the blender on high, and use your rubber spatula to carefully push/scrape down the sides of the blender while blending (being careful not to also blend your spatula). Stop blending, push down the seeds, and add another tblsp. of oil. Repeat the process 3 or 4 times until you have tahini the texture of thick peanut butter.

Throw all the other ingredients into the blender (leaving the center out of the blender's lid) and blend on high until smooth, blended, and creamy, using your rubber spatula to help the ingredients combine. Pour/spoon the hummus into four, ~8 oz, resealable containers, placing a dollup of minced roasted red pepper in the center of each. Serving size=3 tblsp./3 WeightWatchers Points+ (~5 servings per 8 oz. container, ~20 servings total per batch). Enjoy!

A note to social media users: Here is a sample tweet you can use to share this recipe: 
  • Fast and frugal homemade hummus, made using delicious ingredients purchased mostly @AldiUSA: http://bit.ly/1P4Qt2f. #blog #foodpics #recipe
Additional acknowledgements: Portions of the above recipe were adapted from the Barefoot Contessa's hummus recipe on FoodNetwork.com (http://bit.ly/11hRadN)

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