Happy Monday. Last week we went over how to make a quick, filling, nutritious breakfast in less than 5 minutes. This week we’re back to clean snacking, for those moments when you want a carb hit without reaching for the junk food.
So take the gum out of your ears and listen good.
Let’s get started.
Good news – you no longer have to wait for you wife/girlfriend, or overly enthusiastic husband/boyfriend to hit up Trader Joe’s for your beloved hummus.
You also don’t have to pay the ridiculous prices most “health food” grocers ask for it.
I’ve decided to share a quick and easy recipe that’ll have you making your own batch of hummus faster that you can heat up the pita bread you dip into it with. There’s no tahini (or for the less fancy way of saying it, sesame seed paste) in this, but it still makes a damn good hummus nonetheless.
Makes: 4 servings (or 2 – I won’t tell you how to live your life.)
Prep Time: 5 minutes
Total Time: 5 minutes
Items Needed: Hands. Measuring spoons. A blender. A can opener. A knife (or blunt object for crushing).
- A can (400 grams / 15 oz.) of chickpeas (aka garbanzo beans), drained (but don’t throw away the liquid just yet)
- 1 clove of garlic, crushed
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/2 tsp salt (rock or pink/Himalayan)
- 1/2 tsp ground cumin
- OPTIONAL: Sesame seed oil to taste
- First things first – take all your ingredients and chuck them into a food processor OR blender on a very, very low setting – no Ninja Blender annihilation for this one.
- Blend, slowly adding that chickpea liquid I told you to hold onto until you get a hummus type consistency.
- Empty from the blender into a bowl…and eat.
Few things to mention.
For now, it’s important to remember the sheer amount of nutrient density chickpeas have, in relation to being a good source of carbs, proteins, and minerals. The other ingredients listed are also great sources of minerals, fats, and antioxidants, with salt of course being a great source of sodium, among other things.
Hummus is a great snacking alternative when you’re feeling peckish, particularly when you’re on a cut or prefer to avoid going overboard with carbs and imbalanced polyunsaturated fats you’d usually get from toxic/empty calories (i.e. most junk food you see these days).
It’s filling and most of all, serves as a great way to encourage you to eat accompanying carbs like pita bread, which is much lower on the GL (glycemic load) scale in comparison to regular “puffed” bread – something which I go into in detail in both SUPP UP. No Bull Military Nutrition On The Go and SUPP UP. No Bull, Whole Food Military Nutrition At Home.
And now time to plug away (these muscles ain’t gonna feed themselves)…
If you liked this recipe, share it.
If you really like this recipe, but don’t have the SUPP UP. books yet, buy either SUPP UP. On The Go or SUPP UP. At Home E-BOOKS now, and discover what other, unique to each book recipes are available under the “Snacks” chapters (preview of chapters available in shop).
Both books have recipes that provide nutritional breakdown so it makes things dead easy (as a heads up, this isn’t a recipe from the book – see ‘Recipe Credit’ at the bottom of this page).
Drop by next week for yet another great post to add to your workout and nutrition arsenal.
Stop doing guesswork, start making the necessities of your life easier.
SUPP UP. – Get your copies now.
If You Know How To Fuel and Train Your Body, Where You Are Matters Less.™
– SUPP UP.