A Dip to Feel Good About

The Realization:

The way I see it when it comes to dip is that there are two types of people in this world: the Big Dippers and the Little Dippers.  Personally I am a member of the Little Dippers club, while the hubster is a major player in the Big Dipper scene.  I suppose I relate my dipper profile to the fact that most dips aren't really that great for you, so in an effort to reduce the damage of such creamy goodness, I load up less.  If you think about it, most dips that we love to scoop up with our favorite chip or cracker are made up of fat-laden ingredients such as mayo and/or a variety of cheeses – think the ever popular Spinach & Artichoke Dip.

The Quest:

There is one exception to my little dipper status, however and that exception is the delicious dip, hummus. I began the search for an adequate recipe upon realization of the love that I had aquired for it compared to the cost at the grocery. I knew hummus wasn't like all dips because of the texture and flavor but to be honest, I wasn't quite sure what it was made up of. While searching for a recipe that I wanted to give a shot, I learned that hummus is not, like most other dips, bad for you.  Rather, it is actually (gasp!) good for you:

1. It's heart healthy.  The main ingredient, chickpeas (garbanzo beans), helps to lower cholesterol, which reduces the risk of heart disease.
2. Chickpeas are a good source of protein without all of the fat.
3. It's high in Iron and Folate.
You can imagine when reading just how good for you my beloved hummus was, all feelings of guilt for becoming a semi-member of the Big Dippers dissipated.  There are plenty of recipes out there that make good hummus but I am all about keeping things as simple as possible.  This is a mixture of about 3 or 4 recipes I have tried that omits all of the "extras."  You can always jazz it up however you like.  I'm no genius in the kitchen and it's not rocket science.

The Recipe:

Roasted Red Pepper Hummus

• 1 16oz. can of chickpeas (garbanzo beans), drained
• 2-3 cloves of garlic, crushed
• 1/2 c. Roasted Red Peppers
• 3 Tbsp. Extra Virgin Olive Oil
• 2 Tbsp. Tahini
• Chopped Cilantro Leaves (about 3 tbsp)
• Juice of 1 lemon

Tahini is a sesame paste that you can find in the International Foods section of your market.  Roasted Red Peppers can either be found jarred or sometimes on a salad bar in your grocery's produce department.  If using the jarred peppers, a 4 or 6 oz. jar, drained, will do.  Throw all of this except olive oil into your food processor and process.  Slowly stream in oil until incorporated.  Serve with pita chips, crackers, or tortilla chips.  It can also be used as a healthy alternative to mayo on sandwiches.  Whether you make your own or buy the stuff, it is a yummy and healthy alternative to the dips we usually regret eating.  Little Dippers beware!

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