Do you pay attention to how food makes you feel when you eat it? Some foods will make you feel lethargic. Some foods will make you feel bloated. Some foods will make you feel heavy.
Other foods will make you feel energetic. Other foods will make you feel svelte. Other foods will make you feel light and airy.
Judge food based on the way it makes you feel rather than anything else. Eat the food that helps you operate at your highest level.
It’s not often that I cook with beans mainly because of how I feel after eating them. Not my best!
However, since white bean hummus is the base for my favorite chicken soup recipe (CHICKEN SOUP WITH QUINOA AND ROASTED RED PEPPERS), I wanted to have a quick, homemade version to use rather than the store-bought kind.
Also, hummus is a much better option when it comes to party dips, because it’s rich and creamy but isn’t filled with calorie-laden dairy products. So it’s nice to have this recipe on hand to fill that little bowl in the center of the cut veggies.
Note: I fancied up this recipe with roasted garlic, sun-dried tomatoes, and fresh basil, which is awesome for dipping. However, if you’re simply making the hummus to use as the base for soup, then feel free to leave out these extra ingredients. The soup already has phenomenal flavor from the roasted red peppers, so it doesn’t need the fancy stuff.
2 heads garlic
¼ cup plus 2 teaspoons extra-virgin olive oil, divided
2 (15 oz) cans white kidney beans, drained and rinsed
juice of 1 lemon
2 tablespoons tahini
1 teaspoon dijon mustard
1 teaspoon ground cumin
1 teaspoon sea salt
pinch of black pepper
4 sun-dried tomatoes, minced
Preheat the oven to 350°F. Cut a 1/2-inch slice off the top of each garlic head. Drizzle a teaspoon of olive oil over each bulb, and then wrap them each in foil. Bake for 1 hour.
Once the garlic has cooled a bit, gently squeeze out the cloves and transfer them to the bowl of a food processor.
Add the beans to the food processor along with the lemon juice, tahini, Dijon, remaining 1/4 cup olive oil, cumin, salt, and pepper. Blend until the mixture is smooth and thick. Add the tomatoes and basil and pulse until incorporated into the hummus. Store leftovers in an airtight container in the fridge for up to 1 week.
Calories: 126
Fat: 6g
Carbohydrates: 13g
Sodium: 256mg
Fiber: 3g
Protein: 5g
Sugar: 1g