When I started to eat more raw foods, I realised that even as I got more creative in the kitchen with plenty of meal ideas, the effort could be hard to keep up on lazy days. I always fell for the 'quick fix' of my favourite comfort foods, like hummus!
Being a yoga teacher, it's not always the case that we are being 'strict' about the diet or eating lightly out of pure self control. Most of the time, we reach for the lettuce and hummus for lunch, a piece of fruit, juice, or a few mouthfuls of sauerkraut in the late evenings for 'dinner' because the options to eat a substantial meal can be minimal when you're teaching and/or practicing regularly. It's really about meal timing.
Let's face it, eating a proper breakfast is not ideal before teaching at 6:30 or 9:30am. You'll do well to have your smoothie either at 8am, or closer to 11. I'm not one for early eating unless the yoga has been done, so most days it's the latter.
Eating heavy is not ideal before class in general. Even when you're not demonstrating, it can be uncomfortable to teach on a full stomach, especially in hot yoga.
Evenings can be late with most classes between 6 and 9pm, so the option for a big dinner will mean you're eating closer to 10pm! I know that's a very European thing to do, but, as a regular routine? No thanks.
So where does that leave us hungry yogis?
Someone, pass the hummus!
This is a tried and tested recipe that passes the hummous craving every time. My secret is to use plenty of lemon, and process until nice and smooth.
Since most vegans are obsessed with hummus, and the sheer volume of hummus that can be consumed in one vegan household is amazing, it's really worth the effort of learning a great basic recipe so you can stock up on the good stuff.
My absolute favourite cooked hummus brand is Orexis. These beautiful people have managed to create a smooth, delicious hummus that has a rich and nutty flavour. Organic and local to the UK, it is SO worth the big tub.
However, since I know the power of keeping our foods raw, and sprouting nuts, seeds and pulses where possible, I felt I needed to come up with my own recipe.
Not only does sprouted hummus offer the same substantial nourishment of regular hummus, but the fact that the chickpeas are sprouted makes them filled with live enzymes, and much easier to digest for those who may find chickpeas normally a bit too bloating.
It will tase much more fresh than any packaged or cooked hummus, but this recipe really gives you a solid base to work with when creating a perfect dip to go along with crudites, or my Ultimate Raw crackers. Enjoy!
Place all of the sprouted chickpeas, and the rest of the ingredients (except paprika) in a food processor, and blend away.
Taste as you go, adding water or oil for a smoother consistency.
Raw Staples: Sprouted Hummous
Ingredients:
- 300g Sprouted Chickpeas
- 2 cloves garlic (optional)
- Juice of 2 lemons
- 60ml + 2 tbsp cold pressed rapeseed oil
- 60ml (approx. 4 tbsp) raw tahini
- 1 tsp sea salt
- dash of paprika
- sesame seeds (optional)
Preparation:
To sprout the chickpeas, soak in water overnight. The next day, drain and rinse before placing either in a jar with some mesh/cheesecloth on top, or in some sprouting trays. Leave them to sprout for 2-3 days, rinsing twice a day to keep them moist. When the sprouts have started to grow out of all the chickpeas, they're ready to go!
Blend all of the ingredients (except paprkia and sesame seeds), adding water or oil to create a smoother texture. Scoop out and serve in a small decorative bowl, adding a dash of paprika and sesame seeds on top for visual appeal.
Keep covered in the fridge for up to 4 days for a weekday snack. Serves 2-4.