What have I been doing with my days?
Okay, so I’ve basically been on the same cycle for the past few weeks. With finals week and papers and exams coming up in May, and I’ve been going to the gym like everyday. I’m kinda on a new health craze. Like, super, health, craze. Super. Not a diet because those things are evil but watching what I’m eating and it’s terrifying knowing how many calories I’ve been putting into my body and not even realizing!!
That being said, I’ve been into some new meals that are healthy both calorie wise and nutrion wise and contain ingredients that are good for you. I know my blogging has been lagging really badly, and I’m trying to keep up but it’s hard doing so many things at one time. This however was too yummy not to share with you. I’ve always loved hummus and when I learnt to make it at home a few months ago all was at peace. I’ve been trying different versions and this is by far my favourite – with sundried tomatoes. I love sundried tomatoes as you know and they add a delicious new flavour to the hummus.
You can have this as just a snack or have it as a meal. Either way it’s good for you – chickpeas are a very good source of fiber and protein and can help lower cholesterol and improve blood sugar levels. Okay enough of the science lesson. Go eat!
Sundried Tomato Hummus & Pita Chips
1 lb can of chickpeas (I used Progresso)
1/8 cup (or about 3-4) sundried tomatoes
5 tbsp olive oil
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
2 tbsp lemon juice
2 tbsp water
Crush the chickpeas in a food processor lightly.
Add the rest of the ingredients before adding the water.
If you want it to be a little thinner then add the water; you can increase by the tablespoon if you desire
1 pita bread (serves one for a meal or a two for a snack)
Preheat your toaster oven or oven on 350 degrees.
Cut the pita bread in half and then cut into half inch rectangles, and then in half horizontally.
Break apart from the other side of the pita bread and lay the chips on a sprayed pan.
Sprinkle with seasoned salt and then spray with cooking spray (the oil will give it a crispier texture). Bake for 12 minutes, keeping your eye on them because they can burn quickly!