My "go to" meal has been hummus and tabouli. Such a perfect hot weather duo. Wrapped up in collards and topped with a couple of olives ... heaven.
This meal has also been perfect during my "cleanse" - a sort of detox - nothing too extreme - but for 28 days no processed foods, no alcohol, no caffeine. Today is day 2 and so far so good. I was dealing with a slight head-ache last night and when I woke, but that's it.
Today for breakfast I had a green smoothie with pineapple, kale, banana, ginger, ice, and flax along with a half of avocado.
Lunch was a sprouted whole grain tortilla with home-made red pepper hummus (recipe below - sooo awesome) and the other avocado half, hand-full of cashews, and a weird blueberry dip I was experimenting with ... it tasted like a smoothie. Back to the drawing board for that one.
Dinner was tabouli on greens with some more hummus, and let me tell you - I am stuffed. Drinking my seltzer it feels just great. But don't worry, that is the only meal by meal account you will get :)
On to the Recipes!
So home-made hummus is awesome for a number of reasons -
1. most kitchens have the ingredients stocked, so really the only thing you may have to bust open your wallet for is, say, a red pepper, or a can of chickpeas (.89), and it makes sooo much hummus - a much better value.
2. if you look on the ingredients of packaged hummus some can be tricky and throw in soy or corn oil, even sugar!
3. the nutrition label of processed hummus scares me - the sodium content is usually doubled that of the calories (sodium in a product should never exceed the calories per serving) and even the calories from fat is way over the recommended daily intake (which is 20%). Yes granted beans and olive oil and tahini are fatty, you control the amount of salt and olive oil you put in - the sodium is really what gets me personally ...
4. Why waist the packaging? and resources that go into packaging?
The best way to go is buying dry chickpeas in bulk and then taking it from there - however, with my lack of time I still opt for the can --- oh one day.
Anabell's Reliable Roasted-Red Pepper Hummus
-1 16 oz can chickpeas
-1/2 cup tahini
-1/4 cup water
-juice from 1/2 a lemon
-1 tbsp. olive oil
-2 cloves of garlic
-dash of salt
-1 red pepper
Preheat oven to 500 degrees. Put the red pepper on a baking sheet and roast for about 20 minutes, until the outside skin is slightly blackened. In the meantime, Bring a small sauce pan to a boil and put in your drained, rinsed chickpeas from the can. Boil for about 3 - 5 minutes, this tenders up the chickpeas and makes for a nice and smooth hummus. In a food processor blend all ingredients. I wait and put the red pepper in until last (only because I'm waiting for it to roast!). When your pepper is done, rinse under cold water and peel off the outside skin and take out the seeds and stem. Throw it in, and ENJOY!!
Perfect for a lunch or snack :)
Getting ready for tabouli! Above is red onion, cucumber, tomato, dill, cilantro, basil, and lemon juice... just missing the bulgar! YUM!
omg yumtastic!
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