A high protein spread great for those moments of hunger attacks.
Ingredients
1 can (15oz)
Chickpeas, canned, drained
(drained, rinsed. I highly recomment the Eden brand for legumes.)
1/2 cup
Frozen green peas
2 clove(s)
Garlic
1/4 tsp
Sea Salt
(to taste)
3 tbsp
Lemon juice
(or 1 lemon's juice)
1/4 cup
Extra virgin olive oil
(or less (you can use water instead to reduce or remove the oil))
3/4 cup
Green/yellow string beans, raw
3 medium
Carrots
(cut into sticks)
2 cup
Water
(for steaming)
Instructions
Making the Hummus
Steam or defrost the peas. Set aside.
In the bowl of a food processor, add the garlic and the chickpeas and purée until well combined. Add the lemon juice and then with the food processor running, stream in the olive oil. Purée on high until creamy.
Add the peas to the food processor and purée on high until very creamy and then season to taste with sea salt. Serve with steam veggie sticks: carrots, green beans, parsnips, reddish, yellow squash, zucchini, and celery.
Making the Steamed Veggies
Steamed vegetables are easier to digest. Eat the veggies hot or at room temperature. Cold food contracts the digestive system.
Fill a saucepan with 1 - 2 cups of water and the sea salt.
Place the steamer basket in the saucepan (if you have one). Make sure the water is close to the bottom of the steamer basket but not touching it.
Cover the saucepan and bring the water to a boil. Place veggie sticks in the steamer basket and reduce the heat to medium. Put the lid back on.
If the water is evaporating too quickly, add more water.
Cook for 3 - 4 minutes for crisp-tender veggies.
If you struggle to digest vegetables, cook the veggies for 6-8 minutes for tender broccoli, so it is easier to digest.
