Black Garlic And Roasted Red Pepper Hummus (Eat to Live Lunch Perfection)

My hummus cravings are strong. I have no problems with the garbanzo bean at all. It dresses up nicely, plays well with others and holds its own. This plate represents a nearly perfect Eat to Live lunch. And it was prepared in, what else, my new Vitamix blender (I heart the Vitamixer)! It shares the plate with a lot of cabbage--then a side of fruit. Always with the fruit in the ETL plan. I served my hummus and cabbage in a whole wheat wrap and layered in fresh spinach, two thin slices of avacado and a few thinly sliced carrots. The flavor comes from the hummus all the way.
I added two cloves of black garlic and two cloves of regular garlic. (Black garlic has an amazing flavor--if you can get your hands on some, do so immediately!) Two things Dr. Fuhrman also supports besides the greens--onions and garlic. Good thing, because I don't think my dedictation to this plan would work otherwise.

I wanted to share my "lunch" with you all. This is not a rocket science lunch here. I will say, I am easy to please when it comes to lunch. I am usually pretty hungry by around one--which is when I typically eat my lunch. Sometimes later--before three for sure. With ETL--you are consuming the salad first--rememeber? Well, in the case of my lunch today, I made sure my salad was incorporated within my wrap. Maybe Dr. Fuhrman would not agree with this idea, but I had a hard time wanting to eat a salad before my hummus wrap.  

Dr. Fuhrman has a philosophy about eating the salad first that I found quite practical: The first thing you eat during any meal will most likely be the one thing you tend to eat the most of. So, let's say I am sitting down to a veggie burger and salad for lunch. Then I take my first bite. . . of the burger first. This is not the best "order-of-eating" in his opinion. Going about eating my meal this way, I am still going to want to eat that burger and maybe "graze" over my greens. (Which is true, I am a living testament to that.) So, as another example, if I were to make a batch of vegan cookies before Mr. Thyme comes home--I tend to want (not need) a spoonful here and there of my dough along the way. Until I am "full". Which puts me in jeopardy in terms of what my appetite should be when I sit down to eat my first helping of greens for dinner. Will I want them after consuming a cup's worth of raw cookie dough? Not likely. I have a lot of self discipline to work out with this new plan.

Black Garlic And Roasted Red Pepper Hummus

1 can garbanzo beans, rinsed and drained
1 roasted red pepper (I used the kind in a jar)
5 kalamata olives (no pits)
4 cloves of garlic
3 tablespoons lemon juice
2 tablespoons of tahini
5 sundried tomatoes (use what you have--if only the ones in oil are on hand, that would work)
1 teaspoon paprika
1 teaspoon Spike (or s & p to taste)
1 teaspoon Turkish seasoning (from Penzey's)

Put all ingredients into blender. Blend until just barely smooth. Serve as you'd like.

Comments

  1. Yum, I've never had black garlic but it looks so cool!

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