Hummus Among Us

For nearly four years now Erik's sensory processing issues (hyperacusis) have required that I take any minor kitchen appliance that makes a substantial amount of noise to the garage or behind two doors in the master bathroom to use. Since I started Weight Watchers over a year ago, any neighbor of ours who drives past our house to work has been treated to the sight of me sitting in my bathrobe on the porch after a sweaty workout. I plug the food processor into the outlet there to grind up my hummus for my mid morning snack. It hasn't been all bad. I sit there and enjoy the sunshine to the horrific screeching of the machine and watch the surrounding wildlife startle and scamper into the bushes. There are times, though, I wish I could just do it inside. I think, boy, that sure would be handy. And the deer would be happier.

I am proud to say that I made hummus in the comfort of my own kitchen for the very first time. Erik clapped his palms over his ears to protect himself but didn't cry or even really seem to mind. At least much. His curiosity dominated any discomfort he was feeling. Now if I could get the kid to eat some of it with me...

Goooo, Erik!



HUMMUS

1 (15.5-oz) can chickpeas
4 tsp tahini (or smooth natural peanut butter)
1 Tbsp lemon juice
1 tsp grated lemon rind
1 clove garlic
1/8 tsp ground cumin
1/8 tsp salt

Drain and rinse chickpeas, reserving 1/3 cup of the canned chickpea liquid; set aside.

In a food processor or blender, combine the chickpeas, tahini, lemon juice, lemon rind, garlic, cumin, and salt. With the processor running, gradually add the reserved chickpea liquid through the feed tube and process until smooth.

Per serving (1/4 cup): 63 cal, 2 g fat, 2 g fiber = 1 point