The secret to smart snacking is choosing fiber-rich, real foods, which will fill you up, without filling you out, like this hummus on cucumber chips.
While you could dunk any vegetables into a bowl of hummus, elevate your snacking by making these more hors d’oeuvres like: Slice cucumbers into “chips,” lay them out on a plate, and use two spoons to carefully dollop a little hummus on top of each.
Great for an after-school snack, or even a party appetizer, these are effortless and delicious!
Here’s the recipe for the hummus:
2 garlic cloves
1/4 cup water
2 tablespoons tahini
1 tablespoons extra-virgin olive oil
3 tablespoons fresh-squeezed lemon juice (from 1 lemon)
1 1/2 cups cooked garbanzo beans
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne (less if you don’t want it too spicy)
1/2 teaspoon pink salt
2 tablespoon parsley, finely chopped
1 organic cucumber, sliced into ¼ inch slices
- Pulse garlic in a Vitamix or high-speed blender to roughly chop.
- Add water, tahini, olive oil, lemon juice, beans, spices, salt, and parsley.
- Process until creamy and smooth.
- Transfer to a bowl, then cover and chill for at least an hour before serving.
- Lay cucumber slices out on a plate and use two spoons to carefully dollop a little hummus on top of each.
About the Author
Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times,NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide (to be released June 2017), will teach you how to eat healthy without going broke.