I’ve been reading this awesome book called Grain Brain by Dr. David Perlmutter recently, and it has really opened my eyes to a few fundamental mistakes I’ve been making with my diet. My whole life I’ve opted for “low-fat” everything, because everyone knows that fat makes you fat, right?
WRONG! Our bodies actually evolved to use fat as fuel. A diet rich in healthy fats has been shown to reduce the risk of diabetes, cardiac and brain-related diseases.
I’m also trying to eat more fermented foods to feed the healthy bacteria in my gut. This recipe combines probiotic yoghurt with healthy omega-3-rich fats from olive oil to trick me into including more of these foods in my life. The yoghurt makes the hummus extra creamy – switch for coconut yoghurt if you’re dairy-free.
I also used activated (sprouted) chickpeas to increase the density of the nutrients. Win win win!
Blend all of the following in a food processor until smooth (use organic ingredients if poss!):
4 cups sprouted chickpeas (soak raw chickpeas in a bowl of water overnight, rinse and pat dry)
1 cup plain probiotic yoghurt
¼ cup raw tahini
Juice of 1 lemon
2 tbsp extra virgin olive oil
2 garlic cloves
Salt and pepper
Then choose your favourite flavour and add in the relevant ingredients, blending until smooth:
- Beetroot hummus: add ½ cup grated beetroot and a big bunch of fresh, chopped thyme, drizzle with 1 tbsp olive oil to serve
- Spinach hummus: add a big bunch of fresh, chopped spinach and 2 tsp freshly chopped dill, drizzle with 1 tbsp olive oil to serve
- Turmeric spiced hummus: add ½ tsp turmeric, 1 tsp cumin and ½ tsp paprika
Keep a big batch in the fridge for healthy snacking throughout the week – I like to use for dipping cucumber sticks 🙂