…the hummus issue — as in “Where would I find hummus in the suburbs?” — was very very real. Especially when it dominoed into similar disconcerting questions about pad thai, bagels, sushi, and…uh, soul mates. (This pros-and-cons business was a slippery slope, especially when crafted in a bout of insomnia in the middle of the night.)
If only I had known about Heidi’s Hummus Hack! I would’ve gotten a lot more sleep.
Why is the best hummus always in restaurants, especially Middle Eastern ones? I think I make a delicious, flavorful hummus that has a great consistency and is better than the ones you find in the supermarket. But, it doesn’t compare to the silky, light and creamy hummus that I’ve had in restaurants. I want that kind. The kind that will drip, not plop, off your pita if you’re not careful. The kind you can suck up with a straw. You know what I mean.
Both a blender and a food processor can be used for emulsions, but it’s how they get to that point that makes a difference. I tend to stick to my blender for dressings, soups, sauces and spreads, and – with the exception of mayonnaise – my food processor is used more for chopping and making quick doughs.
Figured I’d post this early in case someone needs it
According to sources, this weekend is the Super Bowl, a time-honored tradition where men bang each other’s heads together, causing years of damage that eventually leads to death (and probable financial ruin before that), as the American public watches in glee while consuming mass quantities of unhealthy foods and alcohol. But let’s not focus on those unnecessary details. Let’s talk about one of those unhealthy foods: dip.
In a culture where party food is practically a competitive sport, it can be easy to overthink your Super Bowl snack options. Unsurprisingly, we recommend taking a lazier approach, and have culled some the tastiest, minimum-effort dips and finger foods around, so you can focus on what’s really important: football.
The required daily amount of protein varies by age, gender, and level of physical activity. In general, adult women who fit in at least 30 minutes of moderate exercise (such as jogging or biking) five times weekly should consume 5 to 5.5 ounces of protein per day. Women who work out more should increase their protein intake accordingly. Each of the following options offers a meatless alternative for one ounce of protein.
Almonds can be costly; sunflower seeds are marginally cheaper. The primary ingredient of hummus is chickpeas/garbanzo beans (how much vitamin k?)… Don’t get me wrong – I like hummus. Hummus, like avocado, is very nutritious but high in calories. Peanut butter isn’t an option if you’re allergic, but no mention about other nut butters…
It burns fat. It builds muscle. And it tastes awesome.
It’s easy to love protein. All of our favorite foods — burgers, steaks, pork chops, bacon — are packed with it. And with the ever-growing popularity of whey-protein shakes, we’re taking in more of this essential muscle maker than ever before.
The article mentions a “complete protein”, which I understood to have been debunked. Much as I love hummus, it is high in calories. I did hemp seeds for a while, but trendy stuff costs. You can get as much by combining sesame, sunflower and pumpkin seeds…
Not sure what your healthiest options are when faced with an impressive spread at a summer barbeque? We asked nutrition and wellness expert Rose Reisman to chime in on our best (and worst) options at backyard shindigs this summer.
I have other sources saying garbanzo/chickpeas are rated “low” per cup/~240 g, meaning there’s 4 mcg or less. So depending on how you prepare them, and the amount you consume – be cautious if you aren’t consistently consuming roughly the same amount.
They contain a lot of fiber, making them great for the digestive tract. There’s also a study that links garbanzo beans to satiety, and studies to support decreased risk of heart disease. Garbanzo consumption can help lower our LDL-cholesterol, total cholesterol, and triglycerides. And they contain valuable amounts of polyunsaturated fatty acids, including alpha-linolenic acid (ALA), the body’s omega-3 fatty acid from which all other omega-3 fats are made. The fiber and protein content are also good for blood sugar regulation.
The largest vitamin K source in there is the garbanzo beans, as most recipes call for at least 2 cups. There is some in olive oil, little or none in tahini and garlic. So it depends how much hummus you eat, and how often because if you’re consistent then your medication dose already takes that into consideration.
Calling anything that isn’t a chickpea/garbanzo based spread-paste almost blasphemous. Hummus is literally “chickpea” in Hebrew and Arabic. Whether or not to call the recipes in the infographic “hummus” is actually a matter of debate in the U.S., especially for hummus-making companies who worked to make the food more mainstream here. Bean-spread or vegetable-dip might be more accurate for some of these recipes, but they would probably loose some of their appeal under a different name. Similar to the idea of cricket “flour”, nut “milk”…
Stay away from the pre-soaked/canned garbanzo/chic peas. Get the dried ones and soak them overnight. The next day, strain and boil with fresh/new water and use that. The texture and taste is just so much better.