Did I just hear somebody say plant-based foods are boring and have no exciting flavors? Sorry! You are absolutely wrong. Whole Food plant-based foods are full of flavors, textures, and colors. Above all, they are very nutritious, healthy, and sustainable. People often ask me if I only eat plants and fruits and the answer is NO. One can incorporate whole grains, seeds, nuts, green leafy vegetables, fruits, and tofu. I know the list is long but very flavorful.
I also love to travel to different parts of the world with my family. Food takes you back to your travel destination. When I travel I make sure I visit the local grocery store or farmers market. I believe food is a medium to connect with each other.
We can find so much about our cultures and traditions through food. Food brings the communities together. I had never tried hummus while growing up in India. We were very focused to eat only Indian food. When I came to the US I tried hummus and totally fell in love with this delicious dip. Then I thought to be creative and make some changes to traditional hummus and made it whole food plant based without oil.
Let’s give some twists to a typical hummus toast. First, let me explain a little about hummus. Hummus is originally from the Middle East. Hummus is eaten as a spread on sandwiches or a dressing on salads or with crackers and pita bread. Hummus tastes great with vegetables. It’s my all-time favorite way to eat. My kids enjoy dipping vegetables in hummus and enjoy veggies any time. It’s a great way to incorporate vegetables into your diet. Traditionally hummus is made with chickpeas, tahini, and olive oil. Tahini is a sesame paste. Store-bought hummus is loaded with preservatives, oils, and very high salt content.
In this new twist, I have added edamame, garlic, avocado, tahini, chickpeas, and fresh lemon juice. There is no need to add anything which is processed. Without adding olive oil, hummus tastes great. Any type of oil is not good for the human body. It impairs the arteries. Avocado and tahini have natural fats, then why jam out arteries with extra fat or bad fat in our diets? Nature has blessed us with a great selection of fruits and vegetables. So let’s nourish yourself with these great options around us. Chickpeas, tahini, and avocados are good sources of plant proteins. The best part is hummus is very convenient and easy to make at home and stored in the refrigerator for a longer period. Many variations are possible with hummus recipes. If you like you can add beets, jalapenos, bell peppers, fresh herbs, spices, etc. One just needs to be creative because possibilities are endless. In this hummus, I explored different flavors with avocado and edamame. Guess it turned out very creamy and rich in texture and flavor without adding olive oil. Let me share my hummus recipe with a twist. If you like it spicy you can sprinkle cayenne pepper or paprika for some extra kick.
1 cup shelled edamame; thawed
1 avocado; pitted
1 can chickpeas; no salt
2 tbsp tahini
Sea salt; adjust to taste
Lemon juice; 2 tablespoon
Ground black pepper: adjust to taste
1 tbsp beets; shredded (optional)
1 tbsp carrots: shredded (optional)
2 slices of bread; whole wheat or sprouted
- Drain a can of chickpeas. Transfer the chickpeas to a small mixing bowl.
- Carefully cut the avocado. Remove the pit. Scoop the flesh with a spoon and add to the chickpea bowl.
- Add shelled and thawed edamame to the chickpea bowl.
- Transfer all the ingredients from the mixing bowl to the blender jar.
- In the blender jar add tahini, sea salt, lemon juice, and ground black pepper,
- Close the lid of the blender jar and turn on the blender to make a smooth paste.
- Once the hummus is ready, transfer it to a storage container.
- Take two slices of bread and put them in a bread toaster or bread oven. Adjust the toaster setting according to the given instruction. You can brown and crisp the bread according to your own preference.
- Once the toast is ready with the help of a spoon, spread the hummus on the toast.
- Garnish with shredded beets or radish or your preferred vegetable.
- This recipe is so versatile that it can be enjoyed for breakfast, lunch, or dinner
- Another great way to enjoy it is with crackers and vegetables.