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Veggie hummus with homemade potato chips

Simply Food

October 2, 2012
By Wendy Monro , The Journal

By Wendy Monro

I always buy hummus every time I go to the market. It's my go-to snack. There are so many different varieties out there. I have tried garlic, spicy red pepper, Greek olive, and cilantro with lime. I love them all. I think I could eat hummus every day.

My only problem with the store bought hummus is that they always contain added oil. That's fine for every once in a while. I try not to use too much oil, even if it is olive oil. Many people believe that olive oil is a good fat. However, even olive oil has very low nutritive value. It contains no fiber or minerals and is 100 percent fat calories. Olive oil also contains saturated fat, which immediately injures the endothelial lining of the arteries. So, even though olive oil might be better for you than many other oils, it should be eaten with caution.

Article Photos

Submitted photos
Vegetable hummus with homemade baked potato chip, tomatoes, carrots, celery and scallions for dipping.

I know I already wrote an article about oil free hummus a while ago. I also wrote that the oil free version wasn't as good as the one with oil in it. Well, I am happy to say, I have figured out how to make oil free hummus that is to die for.

I hope you aren't getting sick of avocados because I am pretty sure I am addicted to them. Lately, it seems I'm throwing them into everything I make. I love them so much and I can't seem to get enough of them. They taste creamy and delicious. Furthermore, they indeed are a good fat because they contain a variety of nutrients. Some of the vitamins in avocados include: K, Potassium, E and B6.

Avocados make everything taste better. I hope I don't do what my daughter Daphne did with noodles. All summer long, she ate noodle soup or noodles of some sort every day. It was great because I knew she always had a snack as long as there were some teriyaki noodles or miso soup with noodles in the cupboard. Then, one day, after literally having noodles every day for at least one hundred days, she couldn't face another noodle. She hasn't eaten a single noodle for a while now. Please don't let this happen to avocados and me. We are so good together. Today, I even threw an avocado into my hummus. Huh? That's weird. I'm telling you, I am literally trying to include avocados in everything. I can't help it.

Fact Box

'Hummamole' or 'Guacammus'

Time: 35 minutes

Serves: 4

1 can garbanzo beans

1 avocado

2 tablespoons tahini

1 teaspoon crushed garlic

juice of three lemons

1 cup fresh cilantro

1 small zucchini

Kosher salt to taste

Mix all ingredients in a food processor until creamy.

Homemade baked potato chips

3 small potatoes

1 tablespoon Emeril's Essence

Preheat oven to 420. Thinly slice potatoes in a food processor. Place slices onto a cookie sheet onto wax paper. Bake for 15 minutes. Turn them over and cook for another 15 minutes.

To make it even more nutritious, I added tons of other goodies to the hummus. I included cilantro, garlic, lemon juice, and zucchini. I had never heard of anyone adding a zucchini to the hummus either. I like to sneak in extra vegetables whenever possible. Zucchini provides a person with vitamin A and this helps boost the immune system. I've been noticing many people coming down with colds around here. So, by adding in a sneaky zucchini, I am helping to boost the immune system of whoever eats my hummus. You're welcome.

I also put in some tahini. Tahini is sesame seed paste and it is usually included in any hummus. Two tablespoons contain 150 calories. Olive oil contains 240 calories for the same measurement. Most hummus varieties contain both olive oil and tahini. So, by eliminating the oil, we are lessening the calories by a lot. Furthermore, tahini is a great source of calcium, protein, B vitamins and essential fatty acids. These essential fatty acids are used in helping to maintain healthy skin. Tahini also contains vitamin E, which helps to reduce the rate of aging in body cells. It also adds a delicious nutty flavor to the hummus and makes it creamier.

The reason hummus and avocados have become so important to me is probably because I am trying to eat less cheese and cream. Hummus and avocados are great substitutes for both. It is also a great option if you don't want to eat dip with sour cream in it. I could polish off a bowl of sour cream dip with ranch seasoning or onion soup seasoning any day. That is not at all good for my cholesterol or my heart. Although I love eating dip with sour cream, I don't miss it when I eat hummus instead.

I usually eat my hummus with pita chips. I love pita chips and potato chips and anything crispy, salty and cooked in oil. But, as I mentioned earlier, I do try to eliminate oil in my diet whenever possible. This time, I baked thinly sliced potatoes on wax paper to see if they would still taste good without oil. Claud told me this wouldn't work. He said they wouldn't be crispy enough. He was right. They weren't as crispy as they could have been. I am sure the oil really helps with that. On the other hand, they were very tasty especially since I added Emerill's Essence. Pretty much anything tastes good with this seasoning.

Both Claud and I ate the baked oil free chips with the hummus and they were crispy enough to dip. Actually, the hummus is so delicious that pretty much anything you dip into it is amazing. Really the chip or the vegetable used is just a scooping device to get that hummus into your mouth anyway, right? In the end, I thought of calling this dip, "hummamole" or "guacammus," figuring it should have its own name.

 
 

 

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