Ayurvedic Hummus

Super creamy and oh-so-delicious, this hummus is brimming with prana (life-force) and is super easy to make - tons better than any store-bought version!

So what makes this recipe "ayurvedic?"

I am glad you asked... ;)

This recipe

1) is prepared from scratch using dried beans:

I know it sounds super convenient to just grab a can of precooked beans to make hummus. But do you know how long those beans have been sitting there? And what has to be added to it to preserve it for that long?

Canned beans might pass the nutrient test in a laboratory but modern science doesn't really consider the energetic aspect of food at all. From an ayurvedic perspective, any kind of canned or pre-packaged food has barely any Prana (life-force) left in it and is tamasic i.e. causes lethargy, dullness and inertia when consumed. So not only are you consuming something that is inherently difficult to digest but the end-result is also more dullness and heaviness at the level of the mind and body.

The additives that are used to preserve it is definitely not something you want to consume either.

We eat food to nourish ourselves - so instead of consuming foods that actually rob us of our energy, invest that extra 10min to prepare fresh foods! You will not regret it.

2) uses spices to aid digestion

Sattvic recipes and foods are those that bring balance to body and mind. So for eg. here we use mild spices that gently stimulate Agni - the digestive fire facilitating smooth digestion and also giving a delicious flavour to the dish. Pungent and overpowering ingredients like garlic and chillies that irritate the intestines causing inflammation are left out - read more about it here.

3) uses a high quality cooking fat i.e. ghee that supports Agni - the digestive fire and aids digestion. The spices and ghee also help to balance the dry and cold qualities of beans.

P.S. Hummus is normally made with chickpeas but according to Ayurveda, chickpeas are tamasic i.e. cause lethargy, fatigue and dullness (Read more about it here). So I've used white beans here and they are so creamy and delicious, I am sure you won't really miss the chickpeas :)

Creamy white-bean hummus

Serves: 2

Prep-time: 10 min

Cook-time: 30 min

Ingredients

• 1/2 cup white beans soaked in plenty of water overnight

• 2 to 3 tsp ghee

• 1/2 tsp fresh grated ginger

• Pinch fenugreek powder or hing/asafoetida

• 1/2 tsp cumin powder

• 1/4 tsp coriander powder

• 1/4 tsp salt

• Fresh parsley or coriander leaves

• A few drops of lime

• Hot water

Method:

1. Soak beans in plenty of water overnight (or for about 8 hours) and discard the water before cooking.

2. Warm ghee in a pressure cooker on a medium flame

3. Add fenugreek/hing and once the aroma of the spice comes up (takes just a few seconds) add the beans and remaining spices including salt.

4. Stir to coat and cook for about 2-3 min until the spices are cooked and fragrant.

5. Now add enough hot water to cover the beans and close the cooker.

6. Bring to pressure and then cook for about 20-25min on pressure.

7. Turn off the stove and allow the pressure to release naturally.

8. Once the beans have cooled down a bit, blend to your desired consistency adding more water if required.

9. Add a few drops of lime, some extra ghee (if needed) and garnish with fresh parsley or coriander

10. Serve with warm homemade flatbreads or rice and veggies to form the ayurvedic balanced bowl (learn how to create balanced meals here)

Variations/Add-ons:

• You can use kind of legume to make hummus - make sure to go for sattvic legumes though, since legumes like chickpeas, kidney beans, red lentils, etc. cause an imbalance at the level of the mind and subsequently in the physical body. Read more about it here.

• Play around with the spices to get a different flavour every time

• In cooler weather, you can add 1 to 2 tsps of tahini to the beans before blending. Tahini is very heating so is best left out in summer or when Pitta is high. Read more about the doshas here.

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