Summer eating is the best. Farm fresh, local, organic food is abundant. It’s a time to relax and unwind with simple casual meals. Viva! One of my favorite summer staples is hummus. It’s perfect side dish or welcome accompaniment to any picnic.
My hummus is pretty famous. I thought you would like to know my secrets. There are a few.
Soak your Beans
Cooking beans fresh as opposed to using them from a can makes a huge difference in the tastiness and quality of any bean dip or dish. It requires a little bit of pre-planning but once you try homemade (and soaked) beans, it’s difficult to go back to the salty, lifeless goop found in cans. The benefits of soaking your beans include: less cost, more nutrition, less sodium and a reduction of the farts. Sensual lovers are not tooting machines. Additionally, soaking beans remove the phytic acid that naturally occurs on beans, nuts and seeds. It benefits the plant because it acts as a natural pesticide but not so good for you because it blocks absorption of key minerals such as iron, zinc and calcium. By soaking your beans (nuts and seeds), you are awakening the life force within the plant making it available to you and your thirsty cells. It’s magical.