Is it easy to make a hummus salad dressing recipe? It certainly is.
The first thing to get absolutely clear is that commercial hummus and store-bought dressings are awful. If they were difficult to make, I'd consider purchasing them but when it is so easy then let's make our food from scratch.
I'm not exaggerating when I say that if you have the ingredients on hand you can make hummus in just five minutes. I do it twice a week so I should know.
And then a hummus salad dressing recipe is perhaps another five minutes depending on how complex you want to make it. Keep it simple, stupid, is our motto.
Do it from scratch for things that are simple. I'll admit, I hate all the chemicals that food companies have to add to their hummus because it goes off quite quickly. The taste is awful.
Here is our basic hummus recipe; like I said I can make it in just five minutes, no kidding. You will need to find sources of dried chickpeas, tahini and cumin seeds; from a Greek or Turkish store.
We put the pulp of a whole lemon, and a little of the zest into our homemade humus so there's no need to add extra to this salad dressing.
I don't like painful, aching joints and muscles so I avoid seed oils; unless you can find those that are cold pressed. They have an over abundance of omega-6 fatty acids; that means inflammation.
That rules out most of the commercial salad dressings. Use extra virgin olive oil instead. It is expensive but a lot cheaper than anti-inflammatory pills; less painful too.
Besides which researchers have found that for every extra tablespoon of olive oil you consume every day there's an 18% lower risk of heart disease; that is pretty impressive. And I think it tastes better in any case.
Hummus does have all the essential amino-acids, from the protein in chickpeas and sesame seeds. But adding a small chunk of fatty fish does complete your salad dressing and give a bit of extra flavour. Let's face it, a green salad can get a little dull without some help.
Sardines and anchovies do have one other big asset. They are rich in omega-3 fatty acids; that means less inflammation. I don't know about you but eating right to stop pain in its tracks is important to me.
The good wife's swollen rheumy fingers give her no pain whatsoever; she can weed and spends many hours each day gardening. It is quite an achievement to be in your mid-seventies, take no medication and only have to see your doctor very occasionally for a skin tag, or some such.
That is the power of anti-inflammatory foods.
This hummus salad dressing recipe does wonders for foods that might be rather dull otherwise. For example this tabbouleh with broad beans and kale dish has no ingredients that would make your taste buds light up; but it is central to the longevity diet that we follow.
Every authentic hummus recipe has parsley as one of the ingredients. It too is a powerhouse of phytonutrients and certainly should be more than a garnish on our food.
One of the joys of whole grains and legumes is the satiety they provide. They stay with you the whole day stabilising blood glucose so you are not famished at 11 o'clock, reaching for a cola or candy bar; it is known as the subsequent meal effect.
Is it easy to make a hummus salad dressing recipe? You bet it is and it will enrich so many other nutritious but rather unexciting dishes. We have been tricked into believing that we need only indulge in meals that excite us. The longevity diet cuts right across that; eat nutritious foods for the long life free from disease that they bring to us.
We are strongly into the philosophy of the five Blue Zone countries where ten times as many people live into zestful and fulfilling old age. They all enjoy sourdough bread for example, and grow and eat broad beans.
Foods like kale and broad beans, also known as favas, are awful unless you can get them young and freshly-harvested. It's for this reason we grow them ourselves.
We avoid using cornstarch and cake flour as thickeners; they raise our blood glucose and that too is inflammatory. Hummus works instead.
Aquafaba, the leftover liquid after cooking chickpeas, can also be used as a thickener. I haven't tried it yet but it's on the bucket list.
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