Here's the Hummus. Lime Series Part 1

Reading Cathy's "No Excuses" post this morning reminded me that I've been on a diet, starting tomorrow, for quite some time now (PS check out her pictures, they're fabulous). While training for the half marathon, I was ravenous at all hours of the day as I was burning so many calories and loving every moment. It was like high school all over again - the glory days of eating with immunity. Seriously, I used to eat an ice cream sundae for lunch.

Well, after the race, my appetite has remained that of a teenage boy, though unfortunately I'm not running anymore, taking a much needed break from strenuous exercise to give my knees a vacation. So at this point, I'm pretty much on an anti-diet: carb loading for the race that isn't to come. Yikes! So, in honor of my diet starting tomorrow, I'm bringing you a healthy, wholesome treat.

Today's recipe is courtesy of a truly humorous food blog, Urban Drivel. The hummus is lower in fat, but loaded with the 'good fats' & it uses my favorite ingredient of the moment: limes. I've become obsessed of late with using limes in my cooking. I realize limes are not an earth shattering ingredient and cooks everywhere have been enjoying their zesty taste for quite some time now. I"m not sure why they haven't joined my repertoire sooner, but because I'm a little OCD, I'm on a lime kick & the next couple of recipes will all use my star ingredient.

This Cilantro Lime Hummus is amazing. I pretty much stuck to the original recipe, though taking a cue from my friends at CLBB, I used the chickpea juice instead of water and also used a tad more garlic. Check out the original recipe here.

Low Fat Cilantro Lime Hummus

Adapted from Urban Drivel

1 (15 oz) can chickpeas drained and rinsed. Reserve juice.

juice of one lime

zest of one lime

1/2 bunch cilantro, chopped

2 Tablespoons tahini paste

2 teaspoons extra virgin olive oil

3/4 tsp salt

1 small garlic clove, minced

1. Process the garlic in the food processor until chopped. Add chickpeas, lime juice, lime zest, cilantro, tahini, 2 tsp of the oil, salt and garlic together in the food processor. Pulse 2-3 times. Add reserved juice from chickpeas until hummus reaches desired consistency (about 6 tablespoons). Process until very smooth, stopping to scrape down the sides of the bowl with a rubber spatula as needed.

2. Transfer the hummus to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The hummus covered can be refrigerated for up to 2 days. Bring to room temperature and season with additional lemon juice, salt, and cayenne as needed before serving).