Wednesday, September 2, 2009

black bean hummus

I needed something healthy to dip my veggies in when I go to school.. so I made about a quart of this stuff! Hopefully it will last.. at least a week.
I started by soaking dry black beans for 24 hours in water with a couple tbsp of apple cider vinegar. Here's why:

-Enzyme inhibitors get neutralized.

-The amount of vitamins your body can absorb increases.

-Gluten breaks down so digestion is much easier.

-Phytic acid, which inhibits the absorption of vital minerals, is reduced.

and here's another chart of soaking times:

Then I rinsed them, put them in a pot with water and garlic.. brought it to a boil, skimmed the top off, and simmered them for 4 hours. (Adding water as needed)

Here's the hummus recipe:
(that I found here:
5 cloves garlic, peeled
2 tbsp lemon juice
1 tbsp tahini
1 tsp cumin powder
1/4 tsp salt
15 oz of black beans (I ended up doubling the recipe.. because it's such a "pain" to make the beans. You could just drain a can of beans.. but my way is healthier, cheaper, and .. can you get better than cheaper and healthier? - I know.. more convenient. Don't even go there, chicken fingers!)
1 jalapeno pepper
dash crushed red pepper flakes
2 tsp olive oil
dash cayenne pepper

First chop the garlic and the jalapeno in the food processor, then add the rest of the ingredients.
I added smoked paprika as a garnish.. I love smoked paprika.

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