Katie's Hummus

Everybody seems to have their own hummus recipe. This is MY version. I *LOVE* garlic--so this is very garlicky. If you're not a huge fan of the garlic, just use 1 small clove. I like to use 3-4 big cloves.

Katie's Hummus

1-3 cloves garlic, peeled
1 can chickpeas/garbanzo beans, drained
2 Tbsp. water
1 lemon (juice and zest)
2 Tbsp. tahini (sesame seed paste)
3 Tbsp. olive oil  (seems like a lot, but it makes the hummus REALLY smooth and rich)
salt to taste

In a food processor, put in the cloves of garlic and process until they are finely chopped. Add the drained chick peas, water, lemon juice and zest, and tahini. Process on high until smooth, stopping to scrape the sides of the processor once or twice. While the processor is running, drizzle in the olive oil. Run the processor for another minute or two, until everything is combined and smooth.

Makes 8 (1/4 cup) servings. Per serving:  110 calories, 8 grams fat, 3 grams fiber, 8 grams carbs, 3 grams protein.

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Lemon Lentil Soup

For lunch, I decided to make Lemon Lentil Soup. I haven't made it in a long time, and I forgot just how good it is! My recipe is just 4 simple ingredients, and it is as easy as opening a can of soup, but SO MUCH TASTIER! Not to mention HEALTHIER.

Lemon Lentil Soup

1 cup of red lentils (sort & rinse)
1 quart of vegetable broth (I've tried this with chicken broth, and it wasn't very good--it had a metallic taste)
1/4 tsp. crushed red pepper flakes (this amount gives a small kick--if you like it spicy, use 1/2 tsp.)
juice of one lemon (plus the zest, if you like!)

Combine the lentils, broth, and pepper flakes in a pot and bring to a boil. Reduce heat to a simmer and cook for about 30 minutes, until lentils are soft and the soup has thickened. Add the lemon juice (and zest, if you're using it), stir, and heat through. Makes 4 small servings (about 1 cup) or 2 main-dish servings. For 1 small serving: 162 calories, 0 grams fat, 7 grams fiber, 30 grams carbs, 11 grams protein.

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WW Creamy Lemon Pie

This pie tastes a lot like key lime pie--only it's made with lemons instead of limes. It's got the same creamy texture and graham cracker crust that key lime pie has.  If you slice it into 8 pieces, they are 4 points each, which may seem like a lot--but worth every point!


My photo was blurry, so I'm using the one from WW website.


6 low-fat cinnamon graham crackers
2 Tbsp. butter, melted
2 eggs
11 oz. sweetened condensed milk
1/2 cup fresh squeezed lemon juice  (this would also be awesome with lime juice!)
1 Tbsp lemon zest  (I love lemon zest, but next time I make this, I will omit the zest--the texture isn't very good mixed in with the creamy pie)

Put the graham crackers in a ziploc bag and crush them with a rolling pin (or put them in a food processor) until you get very fine crumbs.  In a small bowl, combine the melted butter and crumbs until they are moistened, then press them into the bottom and sides of a 9-inch pie plate. Put the crust in the refrigerator while you prep the filling.

Combine the milk and eggs in a bowl and stir until smooth. Add the lemon juice and zest and stir until smooth. Pour the filling into the pie crust and bake at 350 degrees for 15 minutes. Let it set until cool and then refrigerate. Serve chilled.

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