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You guys, I can barely wait to give you this recipe so you can taste this delicious hummus. As a medicinal foods enthusiast I am always on the lookout for recipes that are both nutritious and mouth-watering good.
Every single person on earth should be able to make a killer hummus at home. The home made stuff is so much better than the store bought version in every way (except convenience I suppose).
Your friends and family will rave about the creaminess and flavor of this dip.
This hummus uses walnuts, which are considered by many the top nut for brain boosting effects. The reason is mostly due to its high levels of DHA, but walnuts have several components that have anti-inflammatory and antioxidant effects.
These compounds have been shown to reduce your risk of dementia and Alzheimer’s disease, improve cognition and memory, and even decrease anxiety.
This study goes into depth on the brain boosting effects of walnuts.
The other secret ingredient in this hummus is butter beans, which are high in fiber and nutrients. In the spirit of plant diversity I always try to sneak variety and new flavors into my foods and the taste of the butter beans goes perfectly with the walnuts, chickpeas, and garlic.
You are absolutely going to love this recipe to scoop onto bread, into pitas, on salads, as a dip, or even just to eat straight out of the jar you keep it in.
This recipe makes the perfect amount to last you several days and several sandwiches without having to worry about it getting old in your fridge.
Here is the recipe:
- 1 regular size can of garbanzo beans along with the bean water (you can optionally used soaked dried chickpeas from the bulk goods section)
- 1/2 regular can of butter beans along with that part of the bean water
- 1/2 cup walnuts
- 1 whole fresh squeezed lemon
- 1 teaspoon salt
- 1/2 cup good quality olive oil (you can tell if it’s high quality when you drink a spoonful and it chokes you pretty good)
- 3 small cloves garlic
- Parsley as a garnish is optional
Instructions:
So simple… Put all the ingredients into your blender and blend until smooth. I run my blender for a few minutes because I want the mixture to heat up and cook a little. The heat mellows out the garlic flavor which can be overpowering without this step.
That’s it!
It’s best to start a little slower and work up to a fast speed as it helps the olive oil to emulsify.
I use a Vitamix and I know not everyone has one, but the Vitamix is really the way to go. Another blender of similar performance will work great also.
Your hummus may not come out as smooth and silky in a regular blender as it would in a Vitamix. It will still taste delicious though, just not as smooth, but don’t stress about it too much.
Once it’s all blended and silky you can either eat it right away or put it in the fridge and let it cool down. The mixture will be thicker the next day, which is my preferred way of eating it, but on day one right out of the blender it is absolutely amazing too.
PS: This recipe is Plant Paradox compliant so long as you use a brand of chickpeas and butter beans that have been pressure cooked.
I hope you enjoy! 🙂
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