Get a healthy hit of vitamin A and protein with this crunchy, mildly spicy and savoury meal. The hummus we’re making will make 4 servings, so you can save some for later.
1 can of chickpeas, no salt added
2 garlic cloves, crushed
3 tablespoons finely chopped onions 2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons fresh parsley
1 tablespoon cumin
3 tablespoons lemon juice
1/2 teaspoon paprika
Grilled Carrots and Zucchini:
5 medium carrots
1 large zucchini
1 teaspoon olive oil
salt to taste pepper to taste
Strain the can of chickpeas, and save the liquid. Next, fire up your blender or food processor. Toss the chickpeas, garlic, cumin, salt, onions, olive oil, parsley, lemon juice and paprika in the blender. Add a little of the reserved liquid. Blend, adding a bit of liquid at a time until you reach a smooth and semi-firm consistency.
(Grilled Carrots and Zucchini)
Brush grill with a little olive oil. Preheat BBQ on high heat. Combine olive oil, salt and pepper in a small bowl and mix. Cut zucchini into long slices. Brush mixture over carrots and zucchini and place on BBQ for 12-15 minutes, turning frequently.
Place hummus on plate beside carrots and zucchini. Dip vegetables in hummus.
Calories: 311 Fat: 10 grams Carbs: 60 grams Protein: 11 grams
Supplement of Choice
400 calories for 1,800 calorie/day diet. 300 calories for 1,500 calorie/day diet.
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