We all have those gateway foods. We eat them and they make us want to eat other foods that make us feel guilty or we eat them with something else that again, makes up feel guilty. I remember listening to Alton Brown talking about why he had to give up milk. He said that milk would make him want other things, like cookies or other fattening sweets. So, in order to make a healthy change in his life, he gave it up.
Before I started focusing more on my health, hummus was one of my gateway foods. It was a dangerous combination of dip (which I love) and crackers (one of my food Achilles’ heels…). People I was with offered crackers with it, and in about 20-30 minutes, we had all devoured the container of hummus and had eaten so many crackers in the process. And that was an pre-dinner snack! Yikes, yikes, yikes. I chose to stop eating hummus because I knew it would lead to eating too many delicious (yet fattening, boo) crackers consumed.
A few weeks ago, I bought one of my favorite hummuses, but for some divine reason, I bought baby carrots with it instead. And it was wonderful! Less guilt, more veggies, more delicious hummus! Win, win, win for everybody! I started bringing the combination to work to snack on (since my work is stocked with candy and one of my carb weaknesses, pretzels) and soon, I ran out of the container of hummus.
Rather than start buying the pricey (yet delicious) hummus again, the little red hen in me said, Let’s make it yourself! After some recipe experimentation, some okay, but not OMG great hummus, I present to you one of my favorite hummus recipes. It’s different than your usual hummus recipe because my favorite hummus is thicker than most and doesn’t have tahini in it. Enjoy it and think about your gateway foods. Can you tweak something to your old routine to bring it back? Swap in some veggies? Make a lighter version?