Finding healthy snacks is hard. Making healthy snacks is even harder…most of the time.
But at Vie we like to teach you all the things all the time, so jump in, scroll down and find this week’s recipe + video from our Facebook live video tutorial.
This week is big for us here at Vie!
We are launching our V. Fitness Series {officially} which means that we will share one helpful -and short- fitness video with the public and then the rest of the videos we create will be available only to Vie subscribers. We know how much our members love fulfilling the needs of their busy and healthy lifestyles, and V. Fitness will help tie together your already-nutritious eating (thanks to your Vie membership) with your fitness goals. Visit our shop to see our limited time Vie + FdFL bundle that will offer you a month’s worth of Vie Meal Plans with a Personal Fitness Consultation from Claire!
Shop Now for our Vie + FdFL Bundle
Check out this week’s free fitness video
Claire, owner of Fleur de Lis Fitness (FdLF) will kick things off with a series of short videos designed to teach you different exercises that will help target specific parts of the body with no weights or equipment! Visit Claire’s site to learn more and give yourself an even greater leg up by hiring her to be your own personal trainer. It matters not where you live or how busy you are since Claire works with clients both in-person and remotely via Skype, FaceTime & Zoom to deliver workouts catered to your needs on your own time. We love Claire here at Vie and are happy to have her as a valued partner as we move forward with all we have in store for you.
Today’s Recipe
SIDE Traditional Hummus
Hummus seems to come in many different forms these days and is a dip/condiment that is easy to find. However, it's not always inexpensive and is far less expensive and easier (not to mention healthier) to make at home.
This simple traditional hummus recipe will teach you the basics in both procedure and flavor. What's nice about this recipe is that by making it you will learn how true hummus is supposed to taste! Try it this way first, then feel free to add ingredients as desired to achieve new flavors every week!
Ingredients
Traditional Hummus
1 bag dried chickpeas (garbanzos)
1 cup reserved cooking water (aquafaba), divided
1 lemon (preserved or fresh)
2 cloves garlic
¼-½ cup tahini (sesame seed paste) *optional
1 tsp salt
Red pepper flakes, to taste *optional
2 Tbsp highest quality olive oil for drizzling
A pinch of smoked or regular paprika
Instructions
For BYOB Beans
- Pour out beans into a strainer and pick through to make sure there are no pebbles/debris. Rinse and pour into a large ovenproof Dutch oven.
- Fill Dutch oven with water, making sure to cover beans by 4 inches.
- Add a thumb-sized piece of Kombu.
- Bring to a boil on the stovetop, cover pot and set a timer for 15 minutes.
- While beans are cooking, preheat oven to 250 F.
- After 15 minutes of cooking, place beans (still covered) in the oven and set a timer for 60 minutes.
- Check beans after 60 minutes for doneness, and continue cooking for an additional 30 minutes if needed. Beans are done when they are soft but still intact (think al dente--they should have a toothsome bite to them still and not be mushy, broken open or falling apart).
- Once beans are done, strain (reserving 2 cups of cooking liquid -see Notes-) and store in plastic bags or containers, freezing what you don’t need. If making a big batch of hummus, use all of the beans that you’ve made.
For the Hummus
- In a blender or food processor, make hummus by adding 3 cups cooked chickpeas, half of the aquafaba, the juice of 1 lemon, 2 cloves garlic, 1/4 -1/2 cup tahini (optional), plus salt and red pepper flakes to taste. Add any of the other optional add-in’s as desired (see above).
- Blend until smooth, adding extra aquafaba as needed to thin out your hummus.
- Pour into a bowl and serve with a drizzle of olive oil and a sprinkling of smoked or regular paprika.
Notes
Aquafaba is a fantastic replacement for egg whites in most recipes which require whipped egg whites. It is a fascinating ingredient! Try whipping some up next time you’re making chocolate mousse for a Vegan friend.
Hummus lasts a long time in the fridge when stored in an airtight container. If stored properly it will last for 2 weeks. Make sure to double this batch with all of the beans you’ve cooked if desired. Hummus can be frozen, too! Just make sure to mix thoroughly once thawed.
Optional add-in’s: 4 cloves roasted garlic, 1 cup roasted red bell peppers, 1 cup toasted pine nuts, 2 cups fresh herbs, chipotles in adobo sauce, fermented red chile paste (any combination of the previously stated ingredients would be delicious)
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