Hummus 4 different ways: Essential oils included

chickpeas

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.

Soaking Beans

Soak 1 cup of beans in 3 cups of water for 8-24 hours with a tablespoon of apple cider vinegar or a ½ a lemon squeezed and 1 stick of kombu seaweed. The acid helps to remove the phytic acid and the kombu imparts trace minerals into the beans.

Use organic wherever possible.

Let’s Get Cooking

Once you have soaked your beans overnight, remove the soaking water and kombu. Place beans in a pot with just enough spring water to cover them. Turn to high. Allow the beans to boil high for about 5 minutes in order to collect and discard the foam. Turn to low and simmer for 40 minutes. Turn off stove. Do not add salt to your cooking beans. Also keep the cooking liquid for stocks or to reach desired consistency.

Spices

Classic Hummus

1 clove of garlic

3 cups of cooked chickpeas

1 tablespoon of organic, raw, tahini

1 lemon juiced

¼ cup of olive oil

1-3 tbls of Cooking liquid

Salt to taste

In a blender or food processor, chop 1 clove of garlic. Add the remainder of the ingredients in the order they appear. Add cooking liquid to reach desired consistency.

Hummus

Variations

½ cup of sundried tomatoes and 1-3 drops of thyme essential oil blended after garlic

1 tsp of cumin powder and 1-3 drops of caraway essential oil blended after chickpeas

½ tsp of chili peppers, 1 tsp of coriander seed powder, 1-3 drops of lemon essential oil blended after chickpeas.

Hummus is a protein packed, light and satisfying snack. Any of the variations will last in the fridge for up to five days. What are you favorite varieties?

I hope you are enjoying the long days of summer and deepening your glow.

In light,
Elana

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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.

Soaking Beans

Soak 1 cup of beans in 3 cups of water for 8-24 hours with a tablespoon of apple cider vinegar or a ½ a lemon squeezed and 1 stick of kombu seaweed. The acid helps to remove the phytic acid and the kombu imparts trace minerals into the beans.

Use organic wherever possible.

Let’s Get Cooking

Once you have soaked your beans overnight, remove the soaking water and kombu. Place beans in a pot with just enough spring water to cover them. Turn to high. Allow the beans to boil high for about 5 minutes in order to collect and discard the foam. Turn to low and simmer for 40 minutes. Turn off stove. Do not add salt to your cooking beans. Also keep the cooking liquid for stocks or to reach desired consistency.

Spices

Classic Hummus

1 clove of garlic

3 cups of cooked chickpeas

1 tablespoon of organic, raw, tahini

1 lemon juiced

¼ cup of olive oil

1-3 tbls of Cooking liquid

Salt to taste

In a blender or food processor, chop 1 clove of garlic. Add the remainder of the ingredients in the order they appear. Add cooking liquid to reach desired consistency.

Hummus

Variations

½ cup of sundried tomatoes and 1-3 drops of thyme essential oil blended after garlic

1 tsp of cumin powder and 1-3 drops of caraway essential oil blended after chickpeas

½ tsp of chili peppers, 1 tsp of coriander seed powder, 1-3 drops of lemon essential oil blended after chickpeas.

Hummus is a protein packed, light and satisfying snack. Any of the variations will last in the fridge for up to five days. What are you favorite varieties?

I hope you are enjoying the long days of summer and deepening your glow.

In light,
Elana

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