We've got snack food today. Because everyday is a snacking challenge for a weight watcher like myself, and probably you too! So when I can make amazing snacks like these raw veggies and green pea and mint hummus happen, I'm winning. And with just a few ingredients, a blender and about 5 minutes, you'll be winning on the snack front too.
So, we're 12 recipes into this blog and I'm about 4 weeks into the weight watchers journey. I gotta say, it's been a challenge to count the points and record everything I eat. I often forget. But I'm still losingweight. And I can tell you why. The thing that has happened is that I have drastically changed the way I eat and the consequences of this are staggering. I have more energy and I feel lighter. My posture has even changed. I stand taller and I have never felt more confident. Not too shabby for just starting to eat differently, huh! This recipe for hummus without tahini is a great option for you, if you'd like to skip that ingredient altogether. And this dip can be served with homemade tortilla chips or homemade flatbread crackers.
In the past, mindless and emotional eating was totally my jam. 'Cause nothing says I love you like a big 'ol piece of cheesecake, right?! And I would often not pay attention when I ate something like chips or
a cookie cookies, and I would look down for another handful or another bite and realise that I had finished eating and didn't even know it! Say what? Talk about not being in control of what I eat. Yikes!
So, I'm working on a few super exciting projects that are gonna help us take control of our daily eating habits and rituals and see if we can't bring a bit of mindfulness back to eating. In the mean time let's talk about dips and spreads and the beauty of a raw veggie plate with a bright green bowl of hummus that tastes like spring. This is also perfect for a party platter. Pot luck, anyone?
Literally, all you need to do is get all the ingredients in the blender and blend until smooth and voila, pea and mint hummus. Just a couple of quick tips, though. I used to use a food processor for the hummus, but have since found I can get it smoother and creamier in a blender. And the other is to pop the chickpeas out of their little skins. It taks a few minutes onto the prep time, but the end creaminess is worth the extra 3 minutes. For sure!
Green Pea and Mint Hummus
- 250 ml green peas, frozen
- 400 g tin chickpeas
- 2 tablespoon tahini
- 2 cloves garlic
- ⅓ cup olive oil
- salt and pepper
- handful mint
- Place all the ingredients except the olive oil in a blender.
- Turn the blender on and start to drizzle in the olive oil.
- If the hummus is still too thick, then add some water until desired consistency is reached.
- Serve with fresh veggies.
- Makes 2 cups. A serving is ¼ cup. 8 servings.