Welcome to the first post in my new blog series, “Health and Wellness Wednesday.”
I’m on a wonderful adventure cruising down the road to optimal health and well-being. Wow, what a difference to actually feel good and have a normal, active life! Adios, brain fog and chronic fatigue.
I’m excited to share my journey and what I’m learning with you. My three-year-old grandson, Grasshopper, is chemically sensitive to foods and things in the environment.
His mother has been playing detective, putting all the pieces of the puzzle together to eliminate and avoid things that compromise his health, and she’ll be writing some guest posts here.
As caregiver for Grasshopper and his little sister, I play an important role in working with his parents in a united effort to help him.
Many of these posts will highlight Grasshopper’s progression, plus my daughter and I will share about our own journeys to health and fitness with the hope that others can benefit from our experiences.
For this first post, let’s focus on a super healthy recipe.
I should let you know up front that I hate to cook, and if it isn’t simple, I won’t attempt it.
Hummus is made from chickpeas, aka garbanzo beans. Whatever you call them, they’re an amazing food that can be eaten alone, in soups, salads, curries, and other dishes.
This is a fairly easy procedure, and considering how nutritious and healthy chickpeas are, it’s worth the effort. Here are some of their benefits:
- Helps you feel fuller so you eat less in between meals
- Helps regulate blood sugar
- Great source of fiber that aids your digestive system
- Supports the cardiovascular system and can help lower your LDL cholesterol, total cholesterol, and triglycerides
- A good antioxidant
- Good source of protein
For more details, check out The World’s Healthiest Foods link,
Ingredients you will need:
1 teaspoon tahini
Juice from one lemon (or lime)
Two cups cooked chickpeas
¼ cup olive oil
Dash of sea salt
¼ cup peperoncini juice (from the jar of peperoncinis)
2 cloves garlic
1/3 cup water
I got my dry garbanzo beans (about three cups) from the bulk bin at Sprouts.
Presoaking helps reduce raffinose-type oligosaccharides. Say what? Basically, it will help minimize flatulence. Presoaking also cuts down on cooking time.
While soaking, the chickpeas will absorb water and expand.
Rinse, then place in a pot and fill with water about one to two inches above the chickpeas. Bring to a boil.
Turn the heat down, cover partially with lid, and simmer approximately an hour and a half or until the chickpeas are soft. If all the water is absorbed before they’re fully cooked, add another cup of water and continue cooking until they’re done.
Quicker method of soaking according to The World’s Healthiest Foods: Boil the beans for two minutes, take pan off the heat, cover and allow it to stand for two hours. They recommend soaking for at least four hours minimum, though.
You can also cook them in a slow cooker on high heat for 4 hours or low heat for 8 to 9 hours. Cook until they’re tender. Read about it here.
Or cook in a pressure cooker about 45 minutes. Read about it here.
Rinse. Pick out any loose hulls and throw them away.
In food processor, blender, or Nutribullet, add tahini and lemon juice and blend together.
Add the rest of the ingredients and blend well. If the mixture is too thick, add more water or other liquid (such as peperoncini juice). That’s it!
My hummus turned out pretty good. Next time I’ll use jalapenos instead of peperoncinis.
It tasted better the next day, so setting in the fridge overnight helped bring out more flavor.
Because I like spicy foods, I added some of the remaining chickpeas to the jar of peperoncinis to marinate them in the juice.
Later, I added them to my salad, and they tasted great! Actually, fantastic!
A brilliant idea. Try it!
One cup of chickpeas is about 270 calories.
Chickpeas can be stored in the freezer for up to six months.
If you roast them, keep an eye on ’em. I baked mine at 350 degrees for 35 minutes and some burned. Darn!
As you can see, I’m new at this and have a lot to learn. It’s going to be a fun journey. I hope you’ll be a part of it and share your thoughts.
Do you like chickpeas? Have you ever made hummus? Do you have a favorite chickpea recipe to share with us? Any tips? Favorite healthy seasonings?
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