Greek Yogurt with Chick Peas and Hummus

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Eyes Without a Face by Billy Idol is slowly playing from my computer as I relax in my back yard thinking of a snack that I can make for a friend of mine that is coming over. I’m sipping on a Johnnie Walker Platinum Label “up” getting ready to enjoy a Padron.

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I want to make something that is tasty as well as nutritious. Snack time should be taken just as seriously as any meal you eat. I want protein to satisfy and taste that makes me shiver. I know! I will use greek yogurt!

She will be here soon so I will tell you..

What You Will Need:

1 Cup Fat Free Greek Yogurt, divided

4 Tbsp Hummus (I have a great recipe for hummus, just use the search bar.), divided

1 Tsp Olive Oil, divided

4 Tsp Lemon Zest, divided

16 Chick peas, divided

1 Tbsp Sesame Seeds, divided

1 Tsp Lemon Thyme, divided

Pinch of Sea Salt

Pinch of Black Pepper

This dip is sooooo easy to make that you wont need to do any Mis en Place prep. Sigh….. I love Mis en Place prep work.

In two separate bowls, add in 1/2 C greek yogurt

1/2 the chick peas

1/2 the hummus

1/2 the olive oil

1/2 the lemon zest

1/2 the sesame seeds

1/2 the lemon thyme and

a pinch of sea salt and black pepper to each.

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See that’s it!

Unbelievable how tasty this dip is for such little effort! Go figure that’s usually how it works lol.

Makes 2 Servings:

225.2 cals, 10.7 G fat, 20.3 G carbs, 2.6 G fiber, 10.9 G pro, 12.3 G sugar

If you like, omit the olive oil.

202 cals, 5.4 G fat, 20.3 G carbs, 2.6 G fiber, 10.9 G pro, 12.3 G sugar

Serve the dip with sprouted pita chips or fresh-cut veggies.

Cheers to another Waistline Friendly Meal!!

KISSES!! (My deer in the headlights shot) 😉

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Hummus with Radish and Fresh Basil

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What You Will Need:

2 Cups of cooked Chick peas (for more flavor, cook your chickpeas in a homemade vegetable stock or chicken stock) as always using canned is fine, just rinse the chickpeas well and read the ingredients.

1 Bunch of Fresh Radishes, diced

2 Lemons, juiced

Zest of 1 Lemon

2 Cloves of fresh Garlic, sliced

1 Small Bunch of Fresh Basil

1 Tbsp of olive oil

Salt to taste

*Directions

Prep your Mis en Place! (Please don’t get tired of me saying that, I love it!)

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In a blender add the chickpeas, garlic, lemon zest, lemon juice, basil, and salt.

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Blend until smooth, then transfer mixture to a glass bowl.

Fold in the chopped radish.

Add salt to taste.

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Makes 8 servings:

118 cals, 21. G fat, 18.4 G carbs, 6.3 G fiber, 5.4 G pro, 1.5 G sugar

Extra: I love this recipe because you replace most of the olive oil with lemon juice to save on calories. You can play with the ingredients by adding roasted red peppers instead of radish, or you can make it with roasted garlic and pine nuts! Ok I’m hungry now!