Healthy Hummus

Protein and B vitamins promote your baby’s cell, brain, nervous system, and muscle development.

MAKES ABOUT 2 CUPS

HUMMUS is a wonderful addition to anyone’s diet, especially a pregnant woman’s. Eat it with toasted whole wheat pita bread, whole wheat crackers, or sliced fresh vegetables (to keep it vegan). You can toss in some jarred red peppers to create a delicious red hummus, or roasted garlic cloves for an intense garlicky hummus. Sprinkle with your favorite seeds for an extra dose of nutrients. This dip keeps for three days refrigerated.

1 (15-ounce) can chickpeas (about 1¾ cups), drained and rinsed

1 small garlic clove, minced

2 tablespoons freshly squeezed lemon juice, or to taste

3 tablespoons olive oil

1 tablespoon tahini

A few drops of Tabasco sauce or your favorite hot sauce (optional)

Salt

¼ cup sunflower seeds, for garnish

• Combine all the ingredients, except the sunflower seeds, in the bowl of a food processor or blender and process until completely smooth, scraping down the sides of the bowl as needed and adding 2 to 3 tablespoons of water to achieve your desired consistency. Adjust the seasoning, garnish with the seeds, and serve; refrigerate leftovers.

½ cup hummus: Calories: 234 cals; Protein: 7 g; Carbohydrates: 17 g; Fat: 16 g; Fiber: 6 g; Sodium: 440 mg; B₆ 0.6 mg; Copper: 0.3 mg; Manganese: 1 mg; 1 CARB