Last week I sampled a pumpkin hummus at New Seasons grocery store…I totally spaced it and forgot to get the recipe card, but I figured it wouldn’t be hard to come up with my own recipe. It turned out amazing. This is probably my new favorite hummus. I would have never thought to use pumpkin in hummus before this. The pumpkin makes it a lot creamier, and I didn’t have to used a ton of olive oil or tahini to make it. This hummus has about 20 calories per tablespoon serving.
I came up with this recipe while making my veggie Chicken sausage. The texture is such that they are better without the bun, which is great in my opinion. Who needs all those carbs anyway?! The recipe makes 6 burgers, you can wrap them in foil and freeze them for later, then pop them in the microwave and heat for a minute or so. Cooking the burgers ahead of time makes this recipe quick and easy. You MUST top this with my Chipotle Lime Ranch Dressing. Amaaaazeballs. This is one of my new favorite recipes!
Ten years ago, most people didn’t even know was hummus was. Now It’s pretty much a staple item in everyone’s refrigerators. Rumor has it that McDonalds might even start selling hummus (God, probably the most unhealthy, genetically modified hummus they can come up with). Hummus is healthy, but it definitely isn’t low calorie. Most store-bought brands contain anywhere from 60-80 calories per 2 tablespoon serving. If you’re like me, I end up eating at least four or five servings in one sitting. In which case, your “low calorie snack” has now turned into a full calorie meal.
For years, I have been experimenting with ways to make a low calorie hummus that still tastes awesome. After endless experimenting, I have come up with this recipe! This hummus has only 13 calories per tablespoon!! I think the key to this recipe is cooking the beans in veggie broth and roasting the garlic, so if you use canned beans or raw garlic, I’m not sure it will taste as good.
This is one of my fast and easy go-to recipes. I can run home in between classes and make is for lunch with no time-crunch. It’s a salad that doesn’t feel like you’re eating a “salad”. It’s also the type of salad that you can make for lunch the night before. Since kale is so rugged, it holds up overnight and doesn’t get soggy like most greens would. Just pop it in the microwave the next day and enjoy!