Lately I have been trying to up my protein intake just a bit. While training for this marathon I feel like I need a little bit more than what I had been getting. I usual don't eat a protein heavy breakfast or lunch, but save it for dinner, so I am trying to find ways to incorporate more beans into my diet. I am just not at the point where I will be eating greens and beans for breakfast.
So, I have two lovely bean dip recipes. They are disgustingly easy to make and so very yummy. I made the hummus dip two days ago and it is nearly gone. Put these dips on bread, crackers, chips, veggies, apples, or straight out of the container with a spoon (yes, I did that).
Courtesy: Clean Food
1 Clove garlic, peeled (I ended up putting about 4 large cloves in)
2 Cups cooked chickpeas
3 Tablespoons extra virgin olive oil
2 Tablespoons tahini
1/2 Teaspoon ground cumin
2 Tablespoons lemon juice
1/4 Teaspoon salt
With food processor running, drop in garlic cloves and process until minced. Turn off processor, scrape down sides and add chickpeas, olive oil, tahini, cumin, lemon juice and salt. Restart processor and slowly add water, making hummus slightly thinner than desired, as it will thicken when refrigerated. Chill to combine flavors before serving.
Feel free to add sun-dried tomatoes, fire roasted red peppers, pesto or any other flavor to your hummus.
|All the ingredients needed for hummus!|
2 1/2 Cups cooked jacob's cattle beans
1/2 Cup water
3 Garlic cloves, smashed
3 Tablespoons tahini
1 Teaspoon paprika
1 Teaspoon garam masala
1/2 Teaspoon cumin
1 Teaspoon salt
Combine all ingredients in a food processor and blend together until smooth. Taste and add more spices if needed.