RED PEPPER HUMMUS SERVED WITH STEAMED ALASKAN COD
Healthy meal for ppl on the run : we were just exhausted from two-way-too-long, work day tonight.
(Medical research now shows that high animal fat diets (keto) lowers one’s risk of cardiovascular disease. Plant fats are good for you but does not have the same cardiovascular effect.)
Steamed Alaskan cod, with freshly squeezed grapefruit juice, served with red pepper hummus, fresh avocado and sourdough bread.
Alaskan cod : 280 calories per filet
560 calories per person
Prepare Instant Pot, add a cup of water, and drizzle the juice of one grapefruit over the fish.
Steam for 15 minutes and use maldon salt to taste.
Juice of one grapefruit
76 calories : 38 calories per person to drizzle before steaming and afterwards.
Maldon salt : 0 calories
Avocado: 150 g per person: 240 calories. Maldon salt and lemon juice (0 calories) per taste.
Sourdough bread : 110 calories per slice
Red pepper hummus: 20 calories per tbsp
Whole meal : 968 healthy calories. With just one piece of fish : 688 calories
Red pepper hummus recipe:
¾ cup roasted red bell peppers (about 1 lb. peppers, roasted)
3 ½ cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) OR 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed
¼ cup tahini paste
2 tablespoons extra virgin olive oil
1 ½ tablespoons fresh lemon juice
1 ½ teaspoons crushed fresh garlic (or more to taste)
¾ teaspoon smoked paprika (or more to taste)
¼ teaspoon salt (or more to taste- I usually use about ½ teaspoon)
¼ teaspoon cayenne pepper (or more to taste)
Warm water as needed
You can use jarred roasted red peppers (drained), or make your own.
If using canned chickpeas, drain them and rinse them. If using dried chickpeas, drain and rinse them after soaking, then simmer them in lightly salted water on the stovetop for 60-90 minutes until soft and tender. Drain the beans and allow to cool to room temperature.
To make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.
Outfit your food processor with a blade attachment. Combine roasted peppers, chickpeas, tahini paste, olive oil, lemon juice, garlic and spices in the processor.
Pulse the ingredients for about 60 seconds, then process until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached. Taste the mixture and add more salt, lemon juice, cayenne or garlic to taste. Process again to blend any additional ingredients.
Pour into a serving bowl and chill thoroughly before stirring. Hummus will firm up slightly as it chills. Goes great with grilled pita bread, pita chips, crackers or crudites.
Keeps in the fridge in a Tupperware for up to a week.
20 calories per 1 tbsp
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton
