I can tell you the ingredients, but I'm not sure about the amounts. I use a can of chick peas (also called garbonzo beans) and 1/4 C. Tahini, a bunch of fresh garlic cloves, juice of a lemon, and salt. If it's too thick, I add a little water or more lemon juice. Yum!
I make it without peanut butter or tahini, but use a little bit of toasted sesame oil to give the tahini taste without the tahini
calories.
So, drained chickpeas, lemon juice, parsely, garlic, a bit of salt and toasted sesame oil to taste. Whizz (a British cooking term) in cuisinart until smooth and eat up!
Haven't calculated points, but I suppose its low per 1/2 cup serving.
I was comparing in the store yesterday some of these nut and seed butters--there is a tremendous difference in cals and fat. I didn't write them down, so this is from memory and I might have the fat and cals off a little, but you'll get the idea--
Peanut butter--200 cals/16 g fat
Soy nut butter--160 cals/12 g fat
Tahini--270 cals/20 g fat
All measures were for 2T. I wonder how the humus would taste sans nut/seed butter.
The website foodtv.com has several recipies for humus with peanut butter and with tahini, there is even a spicy humus. Click on recipe search and type in humus~~check it out. They have some wonderful recipies.
~~~Sil
I make a faux hummus that I love. If you're a tradtionalist, you may not like this, but I think it's great.
I just leave out the oil and add a lot a pepper.
Can of drained chickpeas
at least 3 cloves of minced garlic
juice of 1/2 lemon
lots of pepper
mix, mash, or puree and eat on pita crackers that I also make without oil
Great nutritious and filling snack!
I'm back from a one-week vacation
held my own with weight and I missed everybody!
I do that, too! It doesn't have the exact same taste as real hummus (with Tahini), but it's very similar, very cheap and even healthier than the original.
Lyontamer,
The way I figure the points, using 1/2cup of garbanzos (cecis or chickpeas) is 2 points.
All the other ingredients are freebies--garlic, lemon juice, and pepper.
I make pita chips by:
Slice a pita bread to make a top and bottom.
Then cut the bread into what looks like a chip to you. (quarters or eighths) Place the chips onto a cookie sheet and place in 350degree oven for about 10 minutes. Some people spray the pita bread with Pam and throw spices on the pieces of pita. I like mine plain, but almost burned so they're crispy. This is really a fly-by-the-seat-of-your-pants recipe. Try using different varieties of pita. You can use any size, either regular or mini. Check the label for the points because it seems to me that different brands have different points.
I use this combo as an appetizer even for non-dieters and people like it. I love it.
I think I'll make some for lunch!
Kim, yeah--it's so simple and still good.
Lyontamer--
I calculate the hummus to be 2 points if you use 1/2 cup of chickpeas. The other ingredients are all freebies.
To make pita chips, this is what I do:
Slice a pita into top and bottom.
Slice the two pieces into quarters or eighths.
Place them on a cookie sheet in a 350 oven for about 10 minutes. That's it!
Try a variety of pitas--whole wheat, with onion, etc. They're all good.
Some people like to spray the bread with Pam, but I find I don't need that. However, you can spray the bread with Pam, add garlic powder or onion powder and get a spicy chip that is good. I like mine really crispy, almost burned. This is a real fly-by-the-seat-of-your-pants recipe and you probably will want to try a few different ways to find the one you like best. Good luck! I think this combo of hummus and pita chips are great and I serve it even to non-dieters.
As far as points, use the info. on the label because pitas may be different according to brand.
MrsDomino,
It seems to me that when I squeeze a half a lemon I get about 1-1 1/2 tablespoons. Maybe you'll need to play around with bottled lemon juice. Does the label on your bottled juice give an equivalent? That would be handy.
