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RECIPES – PEGAN, SIDES, VEGAN
Ditch store-bought hummus for this delicious high-protein and high-fiber homemade hummus recipe that is ready in 5 minutes.
I’m all for saving time and convenience, but not at the expense of good health.
Hummus is naturally a healthy snack, but, whenever I’m tempted to pick it up pre-made at the grocery store, I’m appalled at the ingredient list. So many brands use cheap, inferior and inflammatory oils, like canola oil and sunflower oil. They also typically have preservatives and thickening agents, which if I don’t need, I’d rather not have, personally.
This homemade hummus recipe is a better choice…and you can’t beat being ready in 5 minutes!
Chickpeas – Personally, I prefer to use jarred chickpeas over canned chickpeas (even BPA Free), when I’m in a rush. However, I most often will make a big batch of chickpeas fresh from dried chickpeas using a pressure cooker. I do this once a week. and its super simple and fast with a pressure cooker. Simply soak beans overnight, drain, add fresh water and then pressure cook for 10-12 minutes, and bam, fresh chickpeas for the week.
Tahini – sesame seed paste is a key ingredient in hummus. I also love adding this to smoothies and desserts. Tahini also makes for a great salad or veggie bowl dressing. It is incredible on these Roasted Stuffed Sweet Potatoes and on this Fettuccine with Lemon Cream Sauce (dairy-free).
You will likely have the rest of the ingredients on hand. I love to serve this with carrots or these gluten-free crackers.
If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #healthybymarlowe on Instagram or Facebook. I’d love to see what you come up with!
Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.
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I help busy women lose weight or clear up their acne by developing healthier eating habits, based on a plant-based paleo diet.
These delicious and easy-to-make red lentil falafel are a fun make-ahead lunch for the workweek. One serving provides 18 grams of plant protein, and over 20 grams when dipped into the lemon herb tahini.
This quick and easy to make olive and lemon chickpea salad is a great plant-based protein substitute, which can be enjoyed on its own or over a green salad.