Healthy snacks: Hummus

I have an on again/off again relationship with hummus. Sometimes I love it, and sometimes I don't want anything to do with it. But ever since I went drastically low-carb, I have been looking for treats for that mid-afternoon pick-me-up. And hummus, that delicious Middle Eastern puree of chickpeas, sesame, lemon and garlic can really fit the bill.

Hummus is an ancient food. The earliest known recipe dates from the 13th century, but it was undoubtedly being eaten long before then. Its popularity is on the rise in America, where it serves as a healthy alternative to dips like ranch dressing. You can find hummus for sale in the refrigerated deli section of most larger grocery stores.

(Hummus is pretty easy to make yourself at home, but I have to confess that I never bother. I have a blender, but it's such a pain to drag it out, use it, and then clean it all and put it back, that I would rather just buy hummus at the store. Terrible, I know!)

For vegetarians and vegans, the amino acids in the tahini complement the proteins in the chickpeas. When eaten with bread, it therefore forms a complete protein. Hummus has no saturated fat, and is high in protein and fiber. It also has a lot of omega 3 fatty acids, iron, vitamin B6, folic acid, copper, and other trace elements. And because of its high protein and fiber content, it's very filling as well.

One thing to be aware of with hummus is that it can be high in calories. Check the serving size and calorie rating, and act accordingly. If you are counting calories, you may want to spoon a portion into a separate dish for yourself, rather than just dipping straight out of the big tub. (It's hard to stop!)

Traditionally, hummus was - and still is - eaten with flatbread. But you can also scoop it up with crackers or dab it on bread. For the low-carb fans, it works well as a dip for baby carrots, celery sticks and zucchini spears.

Image courtesy Flickr/Albertas Agejevas