It’s March. And I might have a baby this month! Or not, but with four weeks (give or take) to go, this baby is consuming my life. (So this is my way of apologizing/warning that every single post from here on out might mention the words baby or pregnancy.)
At this point, I’m so excited to meet this baby that I’m not that nervous for the actual labor portion. I am of course nervous, and I know it will be difficult and painful, but people do it every day. And then they have more kids.
So I know I can do it. Right?! Tell me I can do it!!!! 😉 On other fronts, we’re feeling close to prepared. We still have a decent amount of things to do too: Laundry! Install carseat! Finish room!
And eat snacks ALL the time! I’m finding myself pretty snack-y these days and while one of my favorites has been a bowl of cereal, hummus and pita chips comes in pretty high on the list.
I tend to go on hummus kicks, and given that my last hummus recipe (Black Bean Hummus) was only a few weeks ago, it’s safe to assume I’m currently on one of those kicks. Here’s another fun variation!
Plain hummus gets a flavor boost with a combination of lemon zest, greek yogurt and fresh dill. It’s creamy and fresh and with the addition of greek yogurt, it has 9 grams of protein per serving! (That is pretty much unheard of when it comes to hummus.)
I’m partial to pita chips, but fresh veggies are also a great way to scoop up this hummus!
- 1-15 oz can of garbanzo beans
- 1 lemon
- ¼ cup tahini
- 1 Tbsp olive oil
- 1 cup greek yogurt
- ¼ cup (or more) chopped fresh dill
- Zest and juice lemon.
- Combine beans, lemon juice, tahini, olive oil in food processor.
- Process to desired consistency.
- Season with salt and pepper.
- Stir in yogurt, lemon zest and fresh dill.
- Drizzle with olive oil for serving.
- Best if used within 1-2 days.