A great go-to snack that is pretty much a staple in any plant-based diet is hummus. Good ‘ol hummus. Its nutty and buttery flavor goes so well with raw veggies, spread on crackers, or used as a condiment in a wrap for lunch. It used to be my “drunk munch” at the end of my night during my bar-hoping days. HOOOOMMMMUUUSSSS I used to say while shoving it into my mouth. But you get my point – you’re always in the mood for hummus. The main ingredient that gives hummus its addictive rich texture is chickpeas (also known as garbanzo beans but who really calls it that anymore?).
Chickpeas are awesome. They are an excellent source of folate which is so important for proper circulation, and they are super high in protein and fiber. The saying goes the more you eat the more you toot…but not in my kitchen! I’m gonna share a little trick with you, shhh. When cooking chickpeas, or any other beans, throw in a piece of kombu (a type of seaweed) and/or any spices that you think will go well with the dish you plan to make. This helps break down the gassy sugars that are found in beans which makes them much more easily digested.
The protein and fiber from chickpeas are also great because they keep you feeling full and help stabilize blood sugar levels. And we all know no one wants wonky blood sugar levels these days! So that’s my spiel on chickpeas, and what better way to enjoy them then in a nice homemade hummus.
I happened to use sprouted chickpeas in this recipe because I was doing a 3-day raw challenge when I made it, but this recipe works using cooked ones too. I like to add excessive amounts of parsley and lemon to mine because of their detoxifying properties since detox is pretty much my middle name, but feel free to take it easy.
2 cups chickpeas
1/2 cup tahini
1/2 medium onion
1/2 cup olive oil
2 tbsp lemon juice
1/4 cup parsley, chopped
splash of tamari
pinch of sea salt
– throw everything into a blender or food processor and process until smooth.
This hummus goes amazing spread on a slice of my raw onion bread with some tomato slices and sprouts. Raw onion bread recipe is coming up tomorrow…