I am totally a person that has to eat every few hours. If I don’t eat frequently then watch out! LOL, Eric can all to well testify to my mood swings all based on an empty stomach! Snacks are critical for me getting by each day sanely but eating junk just makes me (and probably you too) groggy and more tired. But all to commonly ‘junk’ is so convent epically when I am on the run.
Hummus is a snack that Eric and I both enjoy with veggies, crackers and on pita bread. In fact I can pretty much say that Eric has perfected his Roasted Red Bell Pepper Hummus (
our my favorite)!
Smooth, and slightly spicy I paired this was some tortilla crisps that I have shared on this blog before. This was the perfect combo and the perfect (keep me from becoming the hungry monster) snack!
One Year Ago: Mexican Chicken Salad with Tortilla Crisps
Black Bean Hummus
Prep Time: 10 minutes Serves 8
1/4 cup chopped fresh cilantro
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 garlic clove, peeled
1/2 small jalapeño pepper, seeded
Place all ingredients in a food processor; process until smooth. Spoon into a bowl; sprinkle with extra cilantro.
adapted from Cooking Light March 2011
6 flour tortillas
3 tablespoons butter
1 teaspoon taco seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Preheat oven to 350 degrees.
Cut each tortilla into 8 triangles. Lay tortillas in a single layer on a baking sheet.
Melt butter and add spices to butter. Brush each tortilla triangle with butter mixtuer. Flip each tortilla triangle over and repeat.
Bake for 8-10 minutes or until golden brown.