A plant based diet is slowly being recognized as the way forward, which is so exciting! As more and more people feel the benefits from eating this way, less are looking back at their ‘old ways’. Now one of the main things we as plant based eaters get asked constantly, over and over and over again, is “Where do you get your protein from? Are you eating enough?” I chuckle and remain nonchalant. The truth is, yes protein is essential for our health and for our body to thrive as it is the building blocks of every cell in our body, yet over the years, the big shots in control of the ‘RDA’ stats have blown the requirements of protein way out of proportion. Be that as it may, and before I go on a tangent about protein requirements, I have a delicious recipe for a chunky hummus, that is loaded with plant based protein, and is a staple in most ‘plant based thrivers’ kitchens.
This recipe is super easy, and I’m always so surprised at how much hummus you can make with one can of chickpeas. In an ideal world, I would have soaked and cooked my own chickpeas, but in reality, “Ain’t nobody got time for dat” 🙂 So tin chickpeas it is. I’m lucky enough to have access to organic chickpeas in a tin, which does make a difference. As I always say buy organic where you can and support local business.
Those to the likes of Dr. T. Colin Campbell (author of The China Study) and Dr Douglas Graham (author of the 80/10/10 book) advocate a diet where eating 5-10% of total calories should come from protein. These men are pioneers in their fields, and have helped thousands of people heal from an array of illnesses.
Interesting fact: Mother’s milk is comprised of approximately 5-6% of calories from protein. We drink our mother’s milk in the most rapid growth phase that we experience in our entire lives. This is the same range that is advocated, and seeing as you’re now at a point in your life where your body is no longer ‘growing’, why would you need more protein than that? It makes perfect sense in my mind!
Now this delicious hummus recipe is a perfect protein option, is really affordable, is so versatile, is delicious, is so healthy, and I could go on and on!
Besides being an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain exceptional levels of iron, vitamin B-6 and magnesium. Most non-animal sources of protein, including chickpeas, lack the essential amino acid methionine, while whole grains lack lysine. The combination of legumes with whole grains such as brown rice or whole-wheat bread or pasta produces a complete protein that contains all of the essential amino acids. How amazing is that! Mother earth has always got our backs 🙂
This hummus recipe would be a great topping for a crunchy Mixed Seed Cracker.
- 2 Cans Chickpeas (Organic if possible)
- Juice of 1 Lemon
- 4 TBS Tahini
- 1 Clove Garlic
- 2 TBS Extra Virgin Cold Pressed Olive Oil
- 2-3 TBS Water (to reach desired consistency)
- Salt and Pepper to taste
- Pinch of Paprika
- Pinch of Cumin
- In a food processor add the chickpeas, tahini and lemon juice. Combine until a thick paste has formed. You may need to stop and scrape down the sides of the food processor.
- Add the olive oil, garlic, salt, pepper, and cumin, and combine. Gradually add water until your deisred consistency.
- If you prefer yours really chunky, don't add too much water, and if you prefer a creamier smoother paste, add more water.
Hope you enjoy 🙂