Here’s the thing, I could eat a hummus with a spoon, call it a meal, and be okay with it. I love it on pita, carrots, chips, sandwiches, through a straw, whatever you can come up with.
(I'm pretty sure that's porridge or something, but the beast definitely could have been eating hummus.)
In my second life I definitely plan on coming back as an overweight lady from the Mediterranean (just kidding, healthy loves…but I could absolutely win at a grape leaf eating contest, in this life or my next one).
Five Reasons Why Hummus is Awesome….GO.
1. Chickpeas are a great source of fiber, which keeps cholesterol levels low - promoting better heart health and a healthier digestive system.
2. It’s full of nutrients, vitamins and minerals that your body needs to stay healthy – including iron, protein, and folic acid. And it’s gluten – free!
3. It’s chalk full of the GOOD kind of fats that keep you full and it doesn’t have any saturated fat. (SIDE NOTE: still watch your portions on this god sent stuff. It’s a great snack but 2 TBS is usually enough to keep you in your healthy calorie snack range for the day. And ALWAYS opt for carrot or cucumber chips instead of that white bread – I promise, you’ll barely miss it.)
4. Garlic and lemon juice – hummus ingredients- are filled with antioxidants that reduce oxidative stress in the body, as well is improving immune systems fighting bacteria and viruses.
5. Tryptophan, phenylalanine, and tyrosine are the amino acids found in hummus that can promote good quality sleep and uplift your mood.
When I found a fantastic recipe that included hummus, minimal ingredients and next to no prep time, I threw in my own variation and whipped this baby up for dinner for Drew and I (and he gave it rave reviews). These ingredients are more often than not in my fridge on any given day. Gotta love that!
Prep Time: 10 minutes. Cook Time: 25 minutes. Yields: 2 Servings
What you’ll need:
- 2 boneless, skinless chicken breasts
- ½ to 3/4 cup hummus (I used Sabra’s Red Pepper – one of my faves – but you can use any flavor your little heart desires) – depends on the size of your chicken breasts
- 2 lemons
- 1 TBS. balsamic vinegar
- 4 sprigs fresh rosmeary
Preheat oven to 450 degrees. Don’t forget to prepare your baking dish with cooking spray.
Season the chicken breasts with generous pinches of salt and pepper and place in your baking dish. Cover your chicken generously so they are completely coated with the hummus and squeeze the juice of two lemons on top. Add the rosemary in smaller pieces and add the lemon slices on top while you bake it for added flavor.
Bake for 20-30 minutes until your chicken is cooked through. Add a little extra lemon juice and another splash of balsamic vinegar. You’re done!
I paired this with a side of broccoli, and it was wonderfully filling and oh so yummy.
Please let me know if you try it out!