Editor’s Note: This blog is written by Kelly’s Choice intern Celina Rescott.
I’m a college student. I’m here to tell you today that it is possible to eat healthy but cheaply in college (or for anyone who needs to live on a budget). I’ve lived it. I’ve breathed it. I’ve figured it out (or so I think).
When you can get a Triple Cheeseburger from McDonald’s for three dollars, but a market salad from Wegmans costs eight dollars, and you just dropped hundreds of dollars on textbooks last week, which one do you think the poor college student is going to opt for?
Cooking for yourself is the answer!
Today I’m going to give you a cheap and easy-to-make snack that’s also delicious and good for you. What more could you ask for?
The recipe starts with a can of chickpeas-generally around 65 cents! A half cup of chickpeas gives you 6 grams of protein. Less than a dollar for 4 servings of plant based protein sounds perfect for my poor self!
I’ve made swaps for ingredients in traditional hummus recipe that help you save money and make the taste even better! Typically, hummus is made with tahini. But tahini can run very expensive. So I’ve done two things in place of that. The tahini works to water down the hummus in a sense and give it that creamy texture.
So you’ll notice that the recipe calls for aquafab water. It’s just a fancy way of calling what the chickpeas are soaked in. So be sure when you drain your chickpeas, you keep that water to help thin out your mixture. Bonus: the chickpea water is calorie free!
The second thing I did was add in a little bit of peanut butter to the mixture. This gives the hummus this delightful nutty flavor without being too overpowering. DO NOT SKIP THIS INGREDIENT. Trust me.
So there you have it: my first recipe, developed all by myself! I’ve won over everyone I’ve made it for and it’s my favorite snack now! Pair it with some chopped vegetable, crackers, put it on a salad, or just eat a spoonful of it (guilty). I hope you guys make this recipe and love it as much as I do! Let me know what you think in the comments!
SPICY CHIPOTLE MAPLE HUMMUS
SERVING SIZE: 1/8 recipe
SERVINGS PER RECIPE: 8
- 16 oz can Chickpeas (Garbanzo Beans)
- ¼ tsp. Garlic Powder
- ¼ tsp. Onion Powder
- ¼ tsp. Red Pepper (Cayenne)
- ¼ tsp. Salt
- ¼ tsp. Ground Black Pepper
- ¾ tsp. Cumin
- 1 tsp. McCormick’s Grill Mates Seasonings: Chipotle and Roasted Garlic
- 1 tsp. Chili Powder
- 1 tsp. Paprika
- 1 tsp. Olive Oil
- 1 tsp. Lime Juice
- 1 tsp. Siracha Sauce
- 1 tbsp. All-natural Peanut Butter
- 1- 1½ tbsp. Pure Maple Syrup*
- 4-5 tbsp. Aquafaba (Chickpea water)
*see recipe notes
- Add all ingredients to a high powered blender or food processor and blend until completely combined
- Start with 4 tablespoons of the Aquafaba and add more as needed until desired consistency has been reached
- Adjust salt and sweetness to taste
- Serve cold with fresh vegetables, crackers, or chips
- Can stay fresh in covered container for up to a week in the refrigerator
* Adjust the sweetness to your liking. I tend to add a little more than a tablespoon but you might just like it with one!
* Honey can also be used as a substitute and it tastes equally as good!