Instead of that avocado toast for brunch, make a hummus toast. Try making a hummus toast layered with chopped red bell peppers for vitamin C and a sunny-side-up egg for brain-boosting choline and lutein, she suggests.
Risotto is often dense, but you can give it a healthier makeover with hummus. Rolled up veggies make great dishes or appetizers. Say goodbye to dense alfredo, and hello to creamy, nutritious hummus. Hummus comes in a variety of flavors, and it's an excellent addition to a grain bowl meal. You get a little extra fiber, a delicious dessert, and some extra legumes in your diet.
Just be sure to use plain hummus. Don't have pizza sauce handy? Swap in hummus instead. Plus, the hummus add more nutrition hi, fiber and protein to your pie, so you'll feel satiated instead of tempted to eat the entire thing at once. Hummus and eggs are an oddly great combo. How's this for a fun snack? Start by cutting an avocado in half and removing the pit. Then, top the avocado with hummus, fresh, finely-chopped tomatoes, and black olives, recommends Dixon.
Or, play around with whatever toppings you like! Weight Loss. This homemade hummus recipe , developed by Devje, is slightly sweet from the dried cranberries and savory from the roasted red pepper. These flavors work well with an assortment of vegetables, fruits, and toasted naan bread, she says.
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Assistant Managing Editor. Our editors have independently chosen the products listed on this page. If you purchase something mentioned in this article, we may earn a small commission. Last updated on April 28, Spread it onto sandwiches or wraps. Use it as a pasta sauce. Make it the center of a produce platter. Pair it with healthy crackers. Dollop it into a grain bowl. Use it in a salad. Turn it into a dressing. Spread it onto roti, naan, and parathas.
Stuff it into cherry tomatoes. Make it sweet. It will not, for instance, become mired in the quagmire of whether sensible, egalitarian hummus or the unbearably affected houmous is the correct spelling. It will not seek to resolve the hummus wars that divide the Middle East. But … but … but there are certain egregious slurs that we cannot let slide. Primary here is the idea that we Guardianista are obsessed with hummus when, as any fule kno, it is not These days, we love quinoa, smashed avo and crispy kale.
Insomuch as hummus has a role to play in sandwiches and wraps, it is as a garnish, deployed in a supporting role. HTE has read hummus described, incredibly, as a like-for-like replacement for butter or mayonnaise.
It is not. Instead, it is better thought of as one of a number of broadly Levantine sauces zhoug, tahini, tzatziki, harissa , which — when the flat bread is thin enough and its contents juicy enough that this will not become a stodgy slog — can add a further layer of flavour complexity to a sandwich. However, the idea of adding often claggy, chunky hummus to a thick, sliced bread sandwich of turkey or chicken how dry would that be?
That is a wad of mush that you will start eating at lunch and still be chewing at tea time. There is a lot going on in hummus, it is, variously, creamy, nutty, lemony, garlicky, savoury, salty perhaps too salty.
Therefore, it is essential to choose dipping implements that offer either a a neutral carbohydrate base for the hummus or b a clearly complementary flavour to it sweet carrots being a prime example.
Ideally, you should have a varied selection of these available every time you eat hummus. Dysfunctional dippers : any fried vegetable that layer of greasiness is just unwelcome ; tortilla chips or, indeed, any crisps frequently too salty, if not seasoned with jarring lime, etc ; battered fish goujons a bizarre textural car-crash ; grilled halloumi fingers; woolly, buttered sliced white toast unless you are a child under the age of seven ; tomatoes impractical ; radishes too overtly peppery.
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