Yes, it’s a running blog, but with winter in full effect, there is not much glamour in my training routine. It goes a little something like this: trainer, treadmill, repeat. Lest I bore you to tears reflecting on my four home gym walls, I figured I would share another recipe that I’ve lightened up for my spring training.
Hummus and veggies is one of my favorite snacks! If you ever flip over the container of your store bought hummus, you’ll see the serving size is 2 Tbsp. Usually I read that and realize that since I ate the whole container over the course of 1 day, I just downed 700-900 calories along with some added preservatives. Yikes. It’s almost inconceivable that so many calories can fit into one hummus container. This must change. Time to make my own. Oil-free, but full of flavor, and preservative-free. I’ve added some miso to boost flavor and cut back on added salt. I adore miso in my hummus and so will you.
Homemade Miso Hummus
1 15 oz. can garbanzo beans (drained, liquid reserved)
2-3 cloves garlic, minced
Juice from 1 lemon
1 Tbsp. tahini
2 tsp. white or yellow miso
1/2 tsp. cumin
1/8 to 1/4 tsp. red pepper flakes
Combine all ingredients in a food processor and process until smooth. You may have to scrape down the sides of the food processor periodically, and add 1-2 Tbsp. of bean liquid to reach the desired consistency. Add the bean liquid 1 Tbsp. at a time, because if you add too much, your hummus will be runny, and there’s no going back. Serve with raw veggies, spread on a veggie wrap, on salad instead of dressing, or on steamed rice and veggies for a satisfying meal.