Ayurvedic Hummus

Chickpeas, the key ingredient of hummus, are loaded with fiber and are high in protein. They are rich in vitamins and minerals like folate, riboflavin, niacin, thiamin, beta-carotene, magnesium, potassium, and manganese. They are also a good source of fatty acids like linoleic and oleic acids.

This exceptional bean supports healthy digestion, weight management, heart health, blood sugar, energy, and detoxification.

Ayurvedic Hummus

Yields 2.5 Cups

3/4 cup

    • Uncooked Chickpeas

1/3 cup

    • Sesame Seeds

1/3 cup

    • Extra Virgin Olive Oil

1

    • Lemon, juiced

3 cloves

    • Garlic, minced

1

    • Onion, chopped

1/2 teaspoon

    • Cumin

1 dash

    • Paprika or to taste

 

    Salt to taste
  1. Wash dried chickpeas and soak them in plenty of cold water overnight, at least 8 hours. They will expand to more than double their size, so make sure to cover by several inches of water. Rinse and discard the water.
  2. Drain, rinse, and put the chickpeas in a pot and cover with water, about double the amount of chickpeas. Bring to a boil, remove as much foam as you can from the top of the liquid, and cook for 1.5-2 hours, until the chickpeas are soft and you can mash them easily in your fingers. Drain and cool. Reserve the liquid for future use.
  3. Heat a small cast iron frying pan on medium heat. Put in the sesame seeds and cumin. Dry roast, stirring constantly, for 2-3 minutes. Transfer into a spice grinder (coffee grinder works well) and grind into a paste.
  4. Place all the ingredients into a food processor and puree. Add the liquid left from the boiled chickpeas a little at a time to thin it a bit and help the blending process.
  5. Put the hummus in a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread, cucumbers, olives, radishes, carrots, or celery. Also, use it as a spread on sandwiches and wraps. Store your hummus in a container with the lid in the refrigerator for up to three days. The hummus is also very delicious when itís warmed up.

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