2024-10-08 08:26:00
Hummus is an ideal spread for vegetarians and vegans or a delicious side dish for a warm lunch. In Ayurveda it is highly recommended not to eat cheese in the evening. “And what should I put on my bread now?” Hubsi asked me, who loves eating ham and salami sandwiches. He now wanted to eat a little healthier and eat less sausage and meat. “Cheese sandwiches!” he exclaimed. “Then I’ll eat cheese sandwiches in the evening.” Hubsie, my old friend and buddy from his motorcycle days, was really excited about his idea. Unfortunately, it’s not such a good idea in Ayurveda.
Avoid animal protein in the evening
Animal protein is difficult to digest, regardless of whether it is ham, cheese, yoghurt or quark. In Ayurveda it is highly recommended to enjoy these foods, if at all, only at midday, when the digestive fire Agni is at its strongest. Hubsie’s question about what he should eat for dinner is justified. Because if you don’t have the time or feel like cooking a delicious vegetable soup in the evening, you’ll love sandwiches. It’s pretty simple, quick and can be designed in a variety of ways. My answer for Hubsie was:
Ayurvedic hummus, refined with coconut milk
Vegetable protein is important for vegetarians and vegans and, unlike animal protein, it can be easily digested even in the evening. Not in large quantities, but definitely as a spread.
The usual hummus, which you can buy as a ready-made product, is always dressed with onions and/or garlic. This is not beneficial for everyone – Garlic and onions increase pitta! At Rrecipe for chutneys I have added a few explanations as to why garlic and onions are viewed critically in Ayurveda.
On the cover photo you see hummus with naan bread. This is the Indian bread that is baked in a pan. Classic Ayurveda – Organic Naan Curry Carrot – 240 g – Baking mix for Indian flatbread, refined with curry and carrot
An Ayurvedic hummus cools pitta
In late summer, a lot of Pitta often accumulates in the body, caused by the sun and hot temperatures. Since summer is Pitta time anyway, this simply cannot be avoided.
This Ayurvedic hummus is suitable for all Pitta types, but also for everyone else who has accumulated a bit of Pitta anyway. You can find out how you notice this here: Pitta – cooling down and soothing with Ayurveda.
This Ayurvedic hummus recipe omits tahini and adds cooling coconut milk instead. That’s what makes it so great for hot-tempered Pitta people, because coconut milk is wonderfully cooling and calming.
Fresh herbs have a Pitta-reducing effect; you can choose from the three varieties mentioned, take just two of them or all three, or experiment with other fresh herbs.
Strong and healthy with chickpeas, the basis for your Ayurvedic hummus
If a meat eater ever tells you that people need protein, then the magic word “chickpeas!” will help. They have a high nutritional and satiety value and score points
- high quality protein
- calcium
- Eisen
- Vitamins B1 and B6
Low calories and lots of fiber are another argument for the small legumes, just like
An all-round healthy ball that keeps you full for a long time and only makes your body happy. That’s why I’m happy that I can introduce you to this fine recipe for an Ayurvedic hummus today.
Why does the pea giggle?
The botanical name of the chickpea is Buckwheat chickpea. It is not even related to the green pea we know. But like so many words that gradually migrated into our language from the Roman Empire, Cicer just became Giggle. It was already known in Asia Minor 8,000 years ago. From there it migrated to India, but also to the Mediterranean region. And there she is, the little, funny chickpea. By the way, hummus means chickpea in Arabic, hehe!
Chickpeas are simply a hit in Ayurveda!
Chickpeas are highly valued in Ayurveda! They are even considered Rasayana, which means medicine or rejuvenator. Chickpeas are of course a great source of protein for all vegans and vegetarians. But this protein is still difficult to digest. So you shouldn’t eat more than you can fit in your palm, especially in the evening. Since chickpeas can cause flatulence, this recipe contains lots of anti-flatulent spices. Asa foetida in particular has a flatulent effect, I have included a link for you below. Now let’s get started with the recipe for Ayurvedic hummus:
Ingredients for approx. 550 to 600 g of Ayurvedic hummus
- 130 g dried or 220 – 250 g fully cooked chickpeas
- 50 g olive oil
- 1 Fetal Handle Socket (Hing)
- 1 tsp cumin seeds or powder
- 70 g green, red or yellow peppers, chopped into small pieces
- 1 teaspoon finely chopped ginger
- Juice from half to a whole lemon
- 70 g cashews, roasted or sunflower seeds
- 125 g Kokosnussmilch
- 40 g fresh, chopped herbs (parsley, coriander, dill)
- 1 tsp cane sugar
- 1 tsp rock salt
- 1 pinch of black pepper
preparation
- Soak the dried chickpeas according to the package instructions, cook and allow to cool. Since the raw chickpeas contain indigestible toxins, the soaking water should definitely be thrown away. It’s always too long and complicated for me, so I buy ready-cooked organic chickpeas. This is my concession to the eternal conflict between time and health.
- Roast cashews (slightly increasing Pitta) or sunflower seeds (reducing Pitta) in a pan without fat until they are lightly browned.
- Gently heat the olive oil in a pan, toast the asa foetida, cumin and finely chopped peppers. When the peppers are soft, add the ginger and stir.
- Puree the paprika spice mixture together with the lemon juice, cashew or sunflower seeds and coconut milk in a food processor or blender.
- Now add everything else: the chickpeas, the herbs, the cane sugar, the salt and a pinch of black pepper.
- Ayurvedic hummus should always be eaten at room temperature. Everything that comes out of the fridge is far too cold and deleting for your digestive system Agni, the digestive fire. Even if it’s scorching hot outside.
Unsolicited advertising: Foetida Wing is a great Ayurvedic spice, it tastes similar to garlic, but without the unpleasant side effects such as flatulence and smell.
How to cook the chickpeas correctly
As already mentioned: never eat an uncooked chickpea! It is poisonous and contains the poison phasin. Fortunately, this poison is destroyed during cooking. So if you take chickpeas from a jar or can, rinse them thoroughly under running water. They’re already cooked, but better safe than sorry.
For packaging reasons, it makes more sense to buy the dry chickpeas and then cook them yourself. Of course, this saves a lot of packaging material. And this is how it works:
- First let the chickpeas soak in twice the amount of water for about twelve hours.
- Then drain the water as the chickpeas have released their toxins into it.
- Transfer the chickpeas to a pot and add enough water to cover them well.
- Simmer over medium heat for about an hour to 90 minutes.
- When they are ready, i.e. soft, tip them into a colander and let the water drain.
To reduce the flatulent effect of chickpeas, you can add one or two bay leaves to the water while cooking.
Ayurvedic hummus tastes good always and with everything
I also eat this or the Ayurvedic hummus (both are correct according to Duden) as a side dish with a warm lunch. The fine, rich taste is particularly suitable when things have to be done quickly and the meal only consists of a few components. Then a thick dollop of hummus enriches every meal.
Enjoy your Ayurvedic hummus!
Lisa sends you happy kitchen greetings ♡
If you would like to learn more about Ayurveda, Vata, Pitta and Kapha, then I recommend my book Flow, Flow, Flow with Ayurveda. It is an easy introduction to the big topic of Ayurveda:
If you want to read more about chickpeas and hummus, I have another one here Link for you.
I wrote this blog post with a lot of love and attention. If you find this useful, the Ayurveda Treasure Chest would be happy to receive a small donation. This finances the server costs, technical support, the correct dispatch of the newsletter and the image rights.
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