#EatLean2015 Day 7: Roasted Lemon and Garlic Hummus with Cilantro

We’re halfway through #EatLean2015, my 15 day healthy eating series, and today I’ve got a special treat for you! I’m delighted to have my friend Robyn share her delicious recipe for Roasted Lemon and Garlic Hummus with Cilantro. Robyn is the culinary genius behind Simply Fresh Dinners, a healthy food blog. I eagerly anticipate seeing her posts in my inbox, and I’ve made several of her recipes myself- she’s the real deal! Do yourself a favor and visit Robyn’s blog and connect with her on social media… then go make a batch of this delicious hummus!

Hi everyone, I’m thrilled to be guesting on Christin’s beautiful blog today with a lean eating snack for the new year. We all love to eat healthily and I find the way to maintain your passion for healthy food is to pack as much flavor as you can into each bite! This dish is easy, quick and full of protein, fiber and healthy fats. This will make your healthy veggies even healthier!

According to Livestrong.com, hummus, with 140 calories per 1/3-cup serving, is not a low-calorie food, but it is a nutrient-dense source of calories. Nutrient-dense foods are foods that contain nutrients you need for good health in a fairly small amount of calories. They are also natural foods that don’t contain any added solid fats, sugar or refined starches. So while hummus is a little higher in calories than other healthy food options, you shouldn’t feel guilty for including it in your diet because it is nutrient dense.

Roasting the lemon and garlic adds a whole new depth to the flavor and the cumin pushes it over the top. During these cold months, I have been roasting garlic for a snack and I’m sure that’s what keeps me from getting colds or the flu. It does, however, affect the kissing factor so be sure to brush, lol. You don’t want to be a garlic-breathing dragon on your loved ones! You can also add it to your pasta or pizza (veggie thin crust, right?) for that extra bounce to your bite.

For this recipe I substituted sesame seed oil for tahini simply because I didn’t have any on hand but either one is fine. The addition of Greek yogurt is for the extra nutrients. If you’re not a fan of lemon, one might be plenty. This recipe makes a big batch so it’s suitable for parties but is easily halved and that will give you leftovers for your lunches. I’m thinking that next time I’m going to add a red chili pepper. What do you think? Extra zing or would it be too much? You can top it with a drizzling of some good quality olive oil as well. That’s the great thing about hummus – you can change it up to suit the tastes in your household.

I toasted some sunflower seeds or you can buy them already toasted if you’re on the run. If you’re making this a lean start to 2015, skip those junky Doritos and cut up some veggies. Red pepper, celery, zucchini and carrots are perfect with this dip.

Thanks again, Christin, for inviting me to share a healthy snack with your readers. I’m a big fan of your blog and it’s so exciting to see your hard work generating some fabulous opportunities and successes. This next year is going to be an exciting one!

Roasted Lemon and Garlic Hummus with Cilantro
Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 6-8 servings

Ingredients

2 large lemons, cut off 1/ 2 inch off each end.
3 large cloves garlic
2 14 ounce cans of chickpeas, drained and rinsed
3 tablespoons low fat Greek yogurt
½ teaspoon cumin
3 tablespoons sesame seed oil
3 tablespoons extra virgin olive oil
dash of salt and pepper
1/2 cup cilantro, chopped
2 tablespoons toasted sunflower seeds (optional)
extra cilantro for garnish

Instructions

Preheat oven to 450.
Place lemons and garlic in small oven proof dish and roast for 30 minutes. Remove and cool slightly.
Put chickpeas, yogurt, cumin, sesame seed oil, extra virgin olive oil, juice of the lemons and garlic into the food processor and pulse until smooth. Scrape down the sides, if needed. Season with salt and pepper. Add cilantro and pulse until well blended and smooth.
Spoon into serving bowl and top with (optional) sunflower seeds, olive oil and sprigs of fresh cilantro.