06 Aug Lemony Hummus
A healthy, low calorie summer snack with lots of versatility for time-pressed individuals who find themselves eating on the go! This lemony hummus recipe is carefully seasoned to be tri-doshic (balancing to all constitutions – even vata!).
Gluten-free, dairy-free, soy-free, vegetarian
Yield: 2 cups
½ cup dried chickpeas (soaked overnight)
1 bay leaf
⅛ -¼ cup water (to desired consistency)
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons lemon juice
¾ teaspoon lemon zest
¼ teaspoon garlic, pressed
½ teaspoon salt
Pinch of cayenne
Drain the chickpeas and place in a 3-quart pan with a bay leaf. Add water until the beans are covered. Cook for 90 minutes until the bean are soft; drain. Combine the beans with remaining ingredients in a food processor and blend to desired consistency. Serve this with pita bread, Beanfields™ Sea Salt Bean Chips, Terra™ sweet potato chips or fresh fennel slices. Store in an air-tight container in the refrigerator for up to 5 days.
Variations: Try adding ½ teaspoon oregano and/or cumin powder for added digestibility and flavoring. If serving for vata only or someone new to beans, try adding ½ cup of cooked, diced golden beets and double the other ingredients; this will add grounding for digestive systems that are sensitive to beans. If for pitta or kapha, you can experiment with ratios of other beans (i.e., substitute ½ cup dried chickpeas with: ¼ cup fava beans or cannellini beans and ¼ cup of chickpeas).
About: Chickpeas are cold, astringent and dry – perfect for kapha and pitta, but potential digestive torment for vata. Combining with traditional ingredients (tahini, lemon and garlic) adds grounding, moistness and warmth to balance dish. Tahini adds warmth and oiliness; the sour lemon juice, pungent garlic and cayenne help to stimulate the digestive fire so the dip can be readily absorbed and assimilated.
For more great tri-doshic recipes, check out “The Essential Ayurvedic Cookbook“.
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