Watching Your Weight and The SuperBowl?

February 3, 2012 | 17 Comments

I have to admit that I barely know who’s playing tomorrow, but I do know I’ll be watching it  - or to be more accurate I will be at a friend’s house where the TV will be tuned to the SuperBowl, and where there will be a table laden with food, all which seem to satisfy our primitive brain’s desire for fat, salt and calories.  And that wouldn’t be so bad if it weren’t for the fact that the moment we turn on the TV, we turn off our discipline. We accept that for a few hours we’ll indulge now and regret later.

But what if game-food could also be health-food?   It can!! Enter the very best homemade hummus. (Low calorie might be a stretch, but “healthy” I can offer.)   Sure if you use chips to ferry the dip to your mouth, you’ll get a little less of the health bang, but there are usually some lonely vegs on the table, lookin’ for love.

Chickpeas (the star of the hummus show) are loaded with protein, folate, zinc and fiber. A quarter cup have 4 grams of protein and 3 grams of fiber. They’re also low in fat (but that all ends when you add the tahini and olive oil, though I always add some water to smooth it out without adding more oil.)  Tahini, though, is high in iron (from the sesame seeds), so it does deliver an important nutrient in addition to being a “good” fat.

I make this hummus all the time and mix up the accent ingredients depending on the occassion.  I also give it frequently as a hostess gift.  Put it in a Mason jar or jam jar, tie a ribbon around it and you’re done.  It’ll last in the fridge for weeks and freezes super well.

I’ve tasted many a hummus and have to say, I rarely come across one that I like as much as this one.  And not to dump on any store  brands, but I’m going to …  if you are going to buy mass-produced hummus, try to avoid brands with “flavor” in the ingredients. Sabra, is a popular brand, but check the ingredients and you’ll see “flavoring” which I find gives it a fake and overly creamy taste.

Get the recipe for The Very Best Homemade Hummus. 

Any favorite, not-too-bad-for-you “game foods” you’ve discovered?  Or healthy variations on standbys?  Or favorite additions to homemade hummus?

Related Posts
Chile (A game-food classic.  In this one, I leave out beans and double the vegs, but feel free to add them back.)
Sweet Potato Wedges (An outstanding game snack loaded with Vitamin A)

 

 

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  • The Signal Grill

    We use a similar recipe, but use the liquid from the canned garbanzos to thin, and it goes really quickly in the food processor.

  • http://www.thesweetbeet.com Michelle Madden

    Ya , you can def do that … I sometimes find it a bit thick and prefer to toss it and start with fresh water, but either way works!

  • Anonymous

    Certainly better than hot dogs.

  • Anonymous

    Certainly better than hot dogs.

  • http://savoringtoday.com/ Judy@Savoring Today

    Posted a recipe for Caramelized Onion Dip made with real onions and Greek yogurt to replace the store bought stuff or the package mix in a tub of sour cream. It is far healthier and makes a great sandwich spread too. http://savoringtoday.com/2012/01/30/caramelized-onion-dip-super-bowl-food-and-beyond/
    Hummus is a real favorite around here, we especially like roasted red pepper and garlic. :)

  • http://savoringtoday.com/ Judy@Savoring Today

    Posted a recipe for Caramelized Onion Dip made with real onions and Greek yogurt to replace the store bought stuff or the package mix in a tub of sour cream. It is far healthier and makes a great sandwich spread too. http://savoringtoday.com/2012/01/30/caramelized-onion-dip-super-bowl-food-and-beyond/
    Hummus is a real favorite around here, we especially like roasted red pepper and garlic. :)

  • http://www.whatwouldcathyeat.com/ Cathy @ What Would Cathy Eat?

    My go-to hummus method is just about the same as yours! It’s so easy to make, I don’t know why more people don’t do it.  And since you asked about other favorite additions to hummus, here’s my butternut squash hummus, which is a nice twist. http://www.whatwouldcathyeat.com/2010/12/heart-loving-holiday-recipe-butternut-squash-hummus/

  • es4d

    (um….i’m gonna raise my hand here and say i’m a big fat don’t efin get it with the whole super bowl thing.) but i heart hummus! great go to for non meat eaters instead of cheese. can you mix edamame in with the hummus?! yours is my favorite foodie bloggie thingie Michelle. thank you for posting!

  • Morgan

    You shouldn’t ever use the liquid from the canned beans! You need to drain them, especially if they are not organic beans. When beans are canned and sit in the liquid, the phytic acid leaches out them making them notoriously hard to digest. There is absolutely NO benefit in consuming these liquids, the only thing that will benefit from it is plants…I always add the liquid from beans to the soil in my plants and it helps them grow beautifully. 

  • CatnipMonster

    what is hummus?

  • Becky

    We use a little toasted sesame oil and cumin in ours.  Kicks it up just a wee bit.

  • Acer Saccharum

    I actually use dry beans. I soak 1/2 cup of them for twelve hours, drain them and then cook them with a 1/2 tsp of baking soda covered by an inch of water. The baking soda helps the beans absorb the moisture and provides an especially creamy hummus. I bring those to a boil, then drop the heat to low and simmer them for an hour. From there I use a recipe that is almost identical to yours. Dried beans are actually quite cheap; the prep is quite long, but It provides an excellent alternative to those who don’t want canned chickpeas. I add 2 pinches each of cumin and red pepper. Others describe it as having a “subtle kick.”

  • Anonymous

    Blech, canned beans.  If you have freezer space, try overnight soaking and cooking 1-2 bags of dried garbanzos at a time, drain, then portion.  The flavor is incredible compared to canned, defrosts well, saves money and better for the environment (energy used/pollution created manufacturing cans and then distributing heavy cartons). 
    Several plant-strong people attending this year’s big party…buffet options should be improved. Go Patriots!

  • Karla

    As a topping, try Zatar, a blend of spices from the Middle East, and/or pumpkin seed oil. Mmmm

  • http://www.thesweetbeet.com Michelle Madden

    read the post !  :)

  • http://www.thesweetbeet.com Michelle Madden

    Of course!  I’ve never done it, but have certainly heard it can be done.  Cook it up well so its soft and blend away! 

  • Angela Whiting

    I use the water from the can of beans to thin the hummus – denser and more flavorful than regular water.  And cumin!  Don’t forget the cumin!  Delish!