Soaked & Cultured Hummus

a longevity diet favorite

Photo courtesy of The Experimental Tooth

This simple dip is easily digested and strengthening to the body. Chickpeas nourish the Stomach-Spleen and Heart systems, and help balance damp conditions in the body.
 

Ingredients:

  • 1 cup dried organic chickpeas (or or 3 cups cooked)

  • 2-3 cloves garlic, minced (add more if you're a garlic lover!)

  • 1/3 cup tahini

  • Juice from 1-2 lemons

  • 2 tablespoons chickpea miso (or sea salt to taste)

  • 1⁄4 cup extra virgin olive oil

  • 1/2 teaspoon cumin powder

  • 1⁄4 tsp coriander powder

  • A dash of cayenne pepper

  • A handful of pine nuts

  • 1⁄4 - 1⁄2 cup bean cooking liquid

  • 1 Tbsp fresh parsley, chopped

  • Paprika (smoked or not)

Directions:

  1. Soak dried chickpeas for 8-24 hours, drain and rinse, then cook them with water and a strip of kombu seaweed until they are soft all the way through. Strain the chickpeas, reserving the water. This method creates flavourful, easily digestible beans and adds minerals to the dish.

  2. In a blender or food processor, pulse chickpeas and garlic together until roughly chopped.

  3. Add tahini, lemon juice, 1⁄2 the olive oil, miso, spices, and the bean cooking liquid. Puree until smooth, stopping and scraping down the sides of the processor.

  4. Add more cooking liquid and olive oil as needed, blending to reach desired consistency.

  5. Toast pine nuts in a dry skillet until golden brown.

  6. Spread hummus in a serving dish. Top with pine nuts, drizzle with olive oil, garnish with fresh parsley and sprinkle with paprika. Enjoy!

Patrica Lopez