Healthy snacks can be a challenge. A good mix of your macronutrients (protein, carbohydrates and fat) can help you feel satisfied in the moment and stay full longer. Hummus paired with veggies is a wonderful option, but if you’re trying to stay away from the packaged stuff – or can’t find a flavor that tickles your tastebuds, we can help!
“Making hummus at home is super-easy – all you need is a food processor!” says Jenny Pitcher, a certified health and wellness coach and registered dietitian nutritionist at OhioHealth “It’s worth the little extra time required, because it tastes way better than store-bought and you control what goes in it!” This recipe makes enough for a crowd, so it’s a nice option paired with veggies for a BBQ, picnic or tailgate!
- 5 tablespoons water
- 1/4 cup fresh lemon juice
- 2 tablespoons tahini (roasted sesame seed paste)
- 3 tablespoons olive oil (plus 1-2 tablespoons for drizzling over top when done, optional)
- 1/2 teaspoon salt
- 2 (15-oz) cans chickpeas (garbanzo beans), rinsed and drained
- 1 clove garlic, crushed
- 1/2 teaspoon paprika or Aleppo pepper (optional)
- Place all ingredients, except for paprika or pepper, in food processor and process until smooth. Add more olive oil into food processor for your desired consistency.
- Sprinkle paprika or pepper on top and serve with cut-up vegetables (like cucumber, bell pepper, zucchini, celery, carrot, beet, or tomato).
Recipe by Jenny Pitcher, RDN, LD, CHWC
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