Hum happy tunes this month because spring is on its way!
(And it’s healthy too)
Humus is one of the fastest growing popular foods today. It is eaten as a ‘dip’ and goes well with foods from every food group.
Humus is made with Legumes which are also called pulses, and they are: lentils, beans, and peas. (Chickpeas, also known as garbanzo beans.)
Legumes are LOW in fat, HIGH in protein, fiber, other nutrients, and have NO cholesterol.
Flours made from pulse crops can be added to breads, tortillas, pastas and baked goods to enhance their nutritional value and/or replace gluten flours. They are used for those who are concerned about weight control or reducing their risk of heart disease or diabetes. Although they are sometimes considered vegetables, legumes have so much protein that they also rank within the meat group on the food pyramid.
Legumes are the edible seeds of various pod plants, are inexpensive, and easy to grow and harvest. They survive with little water so they are successful in dryer areas. Legumes have been around for thousands of years, and besides some greens, they supplied people with protein when they did not eat meat. (Not until after the flood did people eat animal flesh). (Gen 6:21 NIV) Other references for legumes in the bible are: Daniel 1: 11-13, Gen 25:34, and 2 Sam 17:28.
Humus is easy to make and the imagination is probably the limit for flavors. So go ahead, experiment. What are some of your favorites?
Some popular flavors are: roasted garlic; roasted red pepper; black olives; sweet potato; and sun-dried tomatoes. I also like dill; cumin; black pepper; and cilantro. Spices work very well for flavorings.
Most humus recipes also have tahini (sesame paste) in them, but sometimes I exchange it for peanut butter for a different flavor. You can buy raw dried chickpeas and soak them for 24 hours and not cook them, but I prefer canned chickpeas as they are ready to use; just open and rinse.
Make some today and enjoy!
2 cups chickpea – soaked or canned
¼ cup lemon juice
2 cloves garlic – minced
½ tsp cumin
¼ cup dried parsley – chopped
½ tsp sea salt
1/3 cup tahini
Water as needed
In food processor: blend lemon juice, garlic and peas. Add tahini, and cumin. Blend until smooth. Add parsley, then salt to taste. This can be put in a normal blender too, but it takes more water so it may not be as thick.
God created lots of plant foods for us to eat, so as vegans we can make meals that are easy, healthy, balanced and satisfying.
How does meatloaf and gravy sound?
Yes, you can make them! And they’re good!
Ever wondered if God hums?
It says in Zephania 3:17e …He will rejoice over you with singing. NIV
When we sing and hum to the Lord, or with the Lord, giving thanks, we will enjoy the great food He created for us.
So…until next time…
Tip # 8 Humming and singing will bring blessings to you, and to the Lord!
My 15 year food journey has caused my taste buds to come alive and to anticipate new foods. I have lost weight, corrected health issues, and I’ve learned how important diet really is. Reading everything I could get my hands on truly opened my eyes to the evils of the food industry and how it is making us overweight and sick. I am in my 50’s and I am healthy, I take no medication, and I look more than 10 years younger than I am (so everyone says). The healthier we are now, the healthier we’ll be in our later years.
I came to be vegan one step at a time by gradually eliminating foods. Starting with; sea food, then meat, foul and fish, then eggs and dairy, all the while cutting out most processed foods, and totally eliminating pop. Then I went mostly raw, learned about juicing and smoothies, cut out most sugars, and I am now gluten free.
What’s left you ask? Mmmm….. I saved the best for last: lots and lots of vegetables with sides of legumes and grains, nuts and seeds, and fruit. I never go hungry.
There are many people living healthy vegan lifestyles today and they have created ways of making healthy alternatives for just about any food you could want.