Hey there, it’s me and I’ve got another bean-based recipe for ‘ya. Before that, what do you get when you mix onions and beans?
Okay, apologies, it’s Monday morning and way too early for fart humor.
Seriously, though, one of my endeavors is to help make beans more accessible to folks. We know legumes are incredibly healthy, but I think digestive complaints keep us from enjoying them as much as we should.
In fact, as we speak, I have just started my first batch of sprouted garbanzo beans, and they should be ready in about a week. After they’ve sprouted, I will then cook them and that should do the trick to make them gas-free, to be direct. Have you ever been more excited for an update?
Until then, here is my recipe for Smoked Paprika Hummus. I used canned, cooked chickpeas, and I sometimes find that the canned beans are easier to digest than when I home cook them. Also, I think blending beans into a hummus or spread also increases their digestibility:
- 2 15-ounce cans garbanzo beans
- 2 medium lemons
- 2 tablespoons tahini
- 2 teaspoons low-sodium miso paste
- 1 shallot
- 1 garlic clove
- 1 ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Squeeze juice from lemons and pour into a food processor.
- Rinse and drain beans and add to the food processor, along with the tahini and miso paste.
- Chop the shallot roughly and mince the garlic. Add to the food processor, along with the paprika and ground cumin.
- Turn on the food processor and let it run for about 15-20 seconds, or until the ingredients are fully incorporated.
- Store tightly covered in the refrigerator for up to 3 days.
I wanted to note that I’ve heard some concern that smoked paprika might not be healthful taking into account the smoked aspect (i.e. smoking foods increases carcinogens which we then consume). If you have this concern about paprika, then I might suggest that you simply substitute sweet paprika for the smoked variety.
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