Afternoon hunger and fatigue can derail even the best-laid eating plan, especially if unprepared, snack choices tend to be high in saturated fats and calories.

Planning for afternoon snack attacks ahead of time can keep diet goals and health on track.

To boost energy levels and satisfy hunger, try pairing a fruit or vegetable with a protein food.

One culprit of feeling tired in the afternoon is dehydration so you need to make sure you drink enough water as well as eat foods with enough vitamins and minerals.

This means choosing from a variety of fruits and vegetables.

To stay satisfied until dinner, add a protein to your produce, such as Greek yogurt, cheese, a handful of nuts, or hummus.

The hummus recipe below is vibrant and full of flavor from lemon, cumin, and tahini (ground sesame seeds).

Try packing a ¼ cup of hummus with some carrots, cucumbers, or bell peppers to uplift your afternoon.

Homemade Hummus Recipe

Ingredients:

• 1 can (15 oz.) chickpeas, rinsed and drained
• ½ tsp. baking soda
• ¼-1/2 cup lemon juice (or fresh-squeezed from 1-2 lemons), to taste
• 1 medium garlic clove
• ½ tsp. salt, to taste
• ½ cup tahini
• 2-4 Tbsp. ice water, more as needed
• ½ tsp. ground cumin
• 1 Tbsp. extra-virgin olive oil

Optional garnishes: Paprika, sesame seeds, chopped cilantro or parsley, olive oil

Directions:

1. Drain and rinse chickpeas, pat dry
2. In food processor or high-powered blender, combine lemon juice, garlic, and salt- process until garlic is finely chopped.
3. Add tahini, blend until thick and creamy, stopping to scrape down sides and bottom, if tahini is sticking.
4. Drizzle ice water, blending until smooth, pale, and creamy. Add more ice water as needed if too thick.
5. Add the cumin, chickpeas, and olive oil. Blend until smooth, scraping down the sides as necessary, about 2 min. Add more ice water or lemon juice to thin, if needed. Taste and adjust as needed with more lemon or salt.
6. Scrape into serving bowl and enjoy with pita strips and fresh veggies.

This hummus should stay good for about a week if kept refrigerated.