One of my resolutions this year is to eat healthier. Typically, if I plan the menu ahead of time, I can get through the week without having to grab fastfood. Since Will started eating solids, it’s really forced me to be more creative and to introduce more veggies and fruits to our diet. But we all know that the key is balance, so that means what I snack on also plays an important role.
Last week, my main snack was edamame. This weekend, I made hummus, so that’s what we’ve been snacking on. Will loves it too!
I adapted the recipe from Smitten Kitchen’s Ethereally Smooth Hummus.
I added roasted garlic and a red bell pepper.
I followed her instructions except for the raw garlic she adds. Why? Because roasted garlic smells heavenly, and I prefer to eat cooked garlic. I tossed slices of red bell peppers in olive oil, salt, and pepper, and minced 2-3 cloves of garlic, and roasted everything in the oven for 20 min at 375.
After I blended the chickpeas, lemon juice, water, and tahini, I added the roasted garlic and peppers and pulsed it a few times. You can reserve a few pieces of the roasted peppers for garnish.