just made another big tasty batch of chickpea hummous!
i prepared the beans from dry, by boiling a litre of water and pouring it over the beans to soak overnight. then drained them, and pressure cooked them for 30 min. then added the tahini paste, garlic, cumin, lemon and salt, and food processed it all up.
found a pouch of powdered sumat, which i have only ever seen served sprinkled on the hummous at my favourite local falafel restaurant. looking forward to snack time! i like it with carrot sticks and only sometimes with pita. carrots (not to mention the garlic!) help balance out the slightly inflammatory properties of the chickpeas, and don't have the zinc-draining qualities of bread.
Garbanzo beans (chickpeas)http://www.whfoods.com/genpage.php?tnam ... ce&dbid=58
many items of interest here, including:
"it took only one week of garbanzo bean consumption to improve participants' control of blood sugar and insulin secretion. Equally important, only one-third cup of the beans per day was needed to provide these blood-sugar related health benefits."
"Based on research studies that we've seen about the soaking of garbanzo beans, we recommend a soaking period of at least 4 hours. Several potentially desirable chemical changes can take place during this 4-hour soaking period. First, there can be a reduction in the beans' raffinose-type oligosaccharides, and this reduction may result in fewer problems with flatulence when the beans are eventually consumed. Second, some of the phytase enzymes in the beans may become activated and help to transform some of the phytic acid found in the beans. When phytic acid gets converted into other substances, it is less likely to bind together with other nutrients and reduce their absorption."