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Low-Fat Hummus with Roasted Jalapenos

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I just made this and decided to post it right away. Usually I make a dish, write the recipe and schedule the post. It is kind of a long process. Sometimes, I like the dish so much that I decide to post it right way.

As most of you know, I have been eating GG crackers for breakfast and snack on a daily basis. For those who have tried these crackers- you know how dry they are. You definitely need something on top to make them delectable.

The other day, I was listening to Joan Hamburg on WOR and she was interviewing some dietician who spoke about a low fat hummus she made with yogurt. A light bulb turned on in my head as I heard the interview. I had been spreading a bit of it everyday on my crackers and thought about the fat in a usual tub of hummus. I decided to make my own.

I experimented last week with one batch- it was good but not post worthy. I made the second batch today and it is super delicious.

I roasted some jalapenos (took the seeds out first) and garlic. I added non-fat Greek yogurt, lemon juice and a bit of tahini and olive oil to get the flavor but not too much of the fat. The result was really good. I had some with my crackers today and it was delicious and healthy since I am getting more protein than usual as the yogurt as tons of it.

Definitely make this and keep in your fridge- although it won’t last for too long….

  • 1 (15 oz) can of chickpeas, drained

Add the chickpeas to a small saucepan after draining. Add enough water to cover the chickpeas and bring to a boil. Lower the heat and cook on a simmer for 10 minutes. Turn the heat off and keep aside.

  • 2 to 3 jalapenos, slit in half and seeds taken out
  • 4 garlic cloves, with the skin
  • 1 teaspoon olive oil

Place the jalapenos and garlic cloves on a lined cookie sheet and drizzle the olive oil. Roast for about 10 to 15 minutes till the peppers are dark brown. Take out of the oven and squeeze the garlic out of the skins and keep aside.

  • 6 oz non-fat Greek yogurt
  • 1 teaspoon tahini
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt
  • Juice of one lemon

Place the chickpeas with the water, peppers, garlic, yogurt, tahini, olive oil, salt and lemon juice into a food processor. Process till smooth. Take out and enjoy!

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