Fit & Foodie: Game Day Hummus

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Recipe: Healthy Game Day Hummus

While football and food often go hand-in-hand, you don’t have to throw away your health goals just because your favorite team is playing. Make it a healthier game day with more nutritious dips and snack dishes or by substituting sliced veggies for chips and pretzels.

For your next game day, try this tasty fire roasted red pepper hummus. It will keep you energized throughout the game so you’re up and cheering for the team and not ready for a nap at halftime.

Watch more “Fit & Foodie:” Cooking what’s good, and good for you.

Fire Roasted Red Pepper Hummus
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981 calories
102 g
0 g
54 g
33 g
7 g
613 g
4812 g
2 g
0 g
42 g
Nutrition Facts
Serving Size
613g
Amount Per Serving
Calories 981
Calories from Fat 465
% Daily Value *
Total Fat 54g
83%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 28g
Cholesterol 0mg
0%
Sodium 4812mg
200%
Total Carbohydrates 102g
34%
Dietary Fiber 5g
20%
Sugars 2g
Protein 33g
Vitamin A
14%
Vitamin C
113%
Calcium
37%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (19 ounce) can garbanzo beans, drained and rinsed
  2. 6 ounce fire roasted red peppers (adjust to taste)
  3. 4 tablespoons lemon juice
  4. 2 tablespoons Tahini
  5. 2 cloves garlic, chopped
  6. 1 teaspoon Kosher salt
  7. Black pepper to taste
  8. 2 tablespoons olive oil
Instructions
  1. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Add lemon juice, Tahini, peppers, chopped garlic and salt. Blend until creamy and well mixed.
  2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
beta
calories
981
fat
54g
protein
33g
carbs
102g
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BestMedicine by Renown Health https://bestmedicinenews.org/

Justin BartJustin

Justin Bart’s love of food quickly transformed into a love of the job — especially the fast pace of the kitchen and the instant gratification he receives as a chef. He’s a fourth generation Reno resident and a self-taught chef who was recently recognized as the 2014 High Sierra Chefs Association’s Chef of the Year.

Justin has a personal belief when it comes to providing food at a hospital: Keep it close to home.

“You can heal with food, but I think a lot of people lose that. We get in a hurry so we cook more microwave things or hit the drive-thru. But I think if you can have at least one healthy meal a day, you are going in the right direction.”

Heidi Shoemaker

HeidiHeidi Shoemaker, RD, NASM-CPT has been a Registered Dietitian with Renown for 18 years, including both the clinical and outpatient counseling setting as well as teaching the Weight Loss Program for 18 years.

Her current clinical focus is pediatrics/PICU, cystic fibrosis and neurology.  She has been a Certified Personal Trainer with the National Academy of Sports Medicine since 2006.

When Heidi isn’t working, she likes to enjoy the outdoors, especially the Lake Tahoe area.

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