Healthy Hummus

After a long hiatus and much talking about it, I'm really, REALLY back on the Weight Watchers bandwagon. I've stocked the fridge with fruits and veggies for snacking and counting my points. So far, so good.

I've been making hummus quite a bit recently, and I was a little bummed to discover that a 1/4 ounce serving was three points. A quarter ounce sounded like NOTHING. However, I dutifully measured it out this afternoon, and really? It's quite a good portion. Throw in some baby carrots and you've got yourself a nice filling snack.

The tahini - sesame paste - that you need for this should be available in the international foods section of your local grocery store. It's not inexpensive, but it's a lot cheaper to make your own hummus than to buy premade, and you can season it as you like - lots of garlic and a little cayenne is my personal preference.

(This is also fabulous with a little of that homemade pita bread I posted!)

Printable recipe available here!


Hummus

1 15-ounce can chickpeas, drained and rinsed
1-2 medium garlic cloves, minced or pressed through a garlic press
1/2 teaspoon salt
pinch cayenne pepper
3 tablespoons fresh lemon juice (about one large lemon)
1/4 cup tahini
1/4 cup extra-virgin olive oil
1/4 cup water

Process all ingredients in food processor until smooth. Transfer to serving bowl, cover with plastic wrap, and allow to chill for at least 30 minutes before serving. Hummus will keep for up to two days.

Can't-Decide Cookies

Oatmeal?

Peanut butter?

Chocolate chip?

These are few of my favorite things... and sometimes, it's hard to decide which kind of cookie to make. With this recipe, you don't have to decide - it's got it all! These met with rave reviews when I brought them to school last week.

About the baking time: keep an eye on the first batch, and judge accordingly. I started at ten minutes, and gradually upped it to 12, at which point I think they were still slightly on the underdone side - but I like soft cookies, so they were perfect.

This recipe makes around 4 dozen cookies or so; it can easily be halved.

You can get the printable recipe here!

Peanut Butter Oatmeal Chocolate Chip Cookies

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
2/3 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup rolled oats
2 cups semisweet chocolate chips


Preheat oven to 350F. Line baking sheets with parchment paper; set aside.

In medium bowl, whisk together flour, baking soda and salt; set aside.

On medium speed, cream together butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the eggs, one at a time, and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

Use a medium cookie scoop (1 1/2 - 2 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 12-14 minutes, or until the cookies are lightly golden; they may look puffy and not-done, but will continue to bake on hot baking sheets. Cool cookies completely on the baking sheet. Store in an airtight container at room temperature.