Skip to main content

Chickpea Hummus

Hummus is one of the most wonderful and simple dishes to complete a fresh-vegie meal! And so many hummus variations are possible to complement the vegies or chips or breads. One drawback of hummus, though, is that chickpeas can be very moldy, so my mom taught me a couple little tricks for eliminating some of that mold. The first is to carefully rinse and then soak the chickpeas overnight in clean water. Pour the discolored and potentially mold-polluted water off in the a.m. and then put in a slow-cooker covered with more fresh water and turn the cooker on high. One to one-and-a-half hours later, depending on the slow-cooker, the chickpeas will have warmed quite a lot and released more of their mold. Pour off that water, rinse the chickpeas and then put more water on and slow-cook them until they are done. It sounds complicated, but really the machinery is doing all the work. My mom and dad have found that they are less gassy when they cook their beans and chickpeas this way. And wowzer, it's true. I'm much less likely to feel any tightness in my throat after eating chickpeas prepared this way. 
 
Hummus variations!
The best hummus is made with hot chickpeas right out of the slow-cooker.

chickpeas, wedge of onion, garlic cloves, ginger chunk, cherry tomatoes, olive oil, sea salt
 
 
chickpeas, coconut oil (sweeter than olive oil), ginger, sea salt
BTW, the chips are Beanitos, a black bean chip and are wonderfully candida-friendly (remember moderation though!)


chickpeas, cumin, turmeric, olive oil or coconut oil, onion wedge, garlic cloves, sea salt
This hummus would be even better with avocado wedges on top!

Comments

Popular posts from this blog

Fingernail Analysis, part III

8 Health Warnings Your Fingernails May Be Sending   Source Your eyes may be the window to your soul, but, in many ways your, nails are the window to what’s going on inside your body. Here are some common nail problems and what they mean:  Take a good look at your fingernails and you may notice subtle variations in the texture or color; white spots, a rosy tinge, rippling or bumps in the surface to mention a few. These imperfections may not look like much to you, but it’s more important than you might think to maintain healthy fingernails. That’s because to the trained eye, nails can provide valuable indications about your overall health.  Hold a hand level with your nose about a foot out from your face and scrutinize each one. Look at the grooves, curves, ridges and dips. Notice how thick or thin they are and if there are any stark differences. Are your nails are chipped or broken. Make a note of the color of the nail itself, the skin under it as well as t...

80% Alkaline + 20% Acid = Balance

The Rule of 80/20: The body needs a balance of alkaline-forming and acid-forming natural vegetarian food. The following rule has evolved as a consequence of many years of research and clinical findings vis-a-vis the use of nutrition to heal disease. To replenish and sustain your proper alkaline and acid reserves, eat 80% of your foods from the alkaline-forming list and 20% from the acid-forming list. The following is an outline of the major vegetarian food groups and their chemical reaction tendencies in the body. All of the food items should be raw and organically grown (this collection of data from Hippocrates Health Institute). source ALKALINE-FORMING sprouts of small seeds, beans and most grains leafy and root vegetables vine-ripened fruits/vegetables (cucumbers, squash, tomatoes, bell peppers, etc) sea vegetables (dulse, nori, wakame) fresh food herbs cayenne pepper garlic and onions tree-ripened fruits small grains (amaranth, millet, quinoa, teff, etc) ...

Avocado and Sunflower-seed Dips (raw)

Back in the day when I was juicing a lot, I had a lot of leftover veggie pulp. The juice I would drink early in the morning on an empty stomach, wow it went down well, and a couple of hours later I would put real food in my body. The veggie liquid not only hydrated my body but also filled it with nutrients. My digestion was so bad in the early days of candida, but I found this method worked for "feeding" myself. Wow, it took time! So these are veggie pulp crackers. I added some minced garlic and herb seasonings to the pulp and put them in my dehydrator. Really tasty! An avocado dip with 2 avocados, lemon juice and a touch of zest, salt and pepper.  Since I blended this instead of mashed it, I probably added a bit of zucchini to give it a bit of moisture for blending but not to dilute the dip itself.  Dehydrated tomato flakes and walnuts for garnish. Sunflower seed dip. Sunflower seeds soaked in a little water for 3-4 hours, zucchini pieces to g...