Oil Free, Tahini Free, Low-Fat Easy Hummus

1 15-ounce can of chickpeas, rinsed and drained.

2 cloves garlic, chopped. This would have tasted better with 3, but the raw garlic makes me smelly, so I’ll cut this to 1 or use minced next time.

2-3 tablespoons fresh lemon juice
If substituting lime juice, use half as much and make up the liquid difference with water.

1 teaspoon low sodium soy sauce

3 tablespoons of the liquid the canned chickpeas came in. Drain the chickpeas into a cup and draw your liquid from that. You can use water.

Blend into a thick paste, adding liquid if needed. It helps if your blender doesn’t suck like mine does. 

This really didn’t taste like much until I added spices. I added smoked paprika, crushed red pepper, a little chili powder, and salt.

original source: 

Meat Free Monday: Randomly Stuffed Potato

In there, you’ll find: 

  • 3 medium potatoes
  • At least a cup of leftover quinoa
  • Close to a cup of steamed broccoli
  • Thinly sliced raw red onions (because I like those in and on everything) 
  • Chili powder, salt & pepper
  • Pace picante

Low fat, very filling, nutritionally diverse, and yummy.

Just make sure you don’t skimp on the salsa.