Friday, November 6, 2009



1/2 large eggplant, baked to softness and peeled (I had this left over from a couple of days ago--obviously it would make sense to bake a whole one and double the rest of the ingredients for the recipe.)
1 can chick peas / garbanzo beans, drained
2 cloves garlic, mashed
2 tablespoons tahini (260 calories!!!)
1/3 lemon (yes, I put the flesh in, too, but not the peel)
tablespoon dried parsley
water if needed to blend
dash of salt

Combine all ingredients in a blender and puree.

Verdict--Very Good. I made it a bit too thin (adding water), but it's a very satisfying snack with carrots to dip into it. The eggplant gives it a nice extra bite. The whole recipe is about 4 cups, and I estimate about 700 calories, so a generous half cup is under 90 calories.


Breakfast--Leftover blueberry, etc. smoothie from yesterday

Lunch--Salad of romaine, shredded carrot, onion, and red bell pepper topped with refried beans, black beans, and salsa; green grapes

Snack--EGGPLANT HUMMUS and carrots

Supper--Cabbage cooked in the browned bits left after sauteeing bratwurst for the family, but no remaining fat more than a glisten in the pan; 1/2 baked potato underneath, with a couple of tablespoons of plain yogurt on top; 1/4 cup sauerkraut; acorn squash with raisins and pecans (my dessert, really)

Snack--Pear and raw almonds (1/2 ounce or so)

1 comment:

  1. THANK YOU for telling me the link for this recipe!!! I am so going to copy this out and try it asap!

    Happy Thanksgiving!!


I'd love to know what you think of these or if you have suggestions for improvements!