This hummus is worthy of its name as it’s not only delicious—rich, creamy and flavorful—but also packs a punch of complete protein, generously supplying all 9 essential amino thanks to the marriage of almonds and chickpeas. It’s an ideal staple for those looking to lose weight, compete athletically, or just build healthy lean muscle more effectively in a healthy, natural way.
While both almonds and chickpeas contain protein, they don’t each contain all nine essential amino acids in sufficient amounts. For example, when eaten alone, almonds are low in lysine, methionine and cysteine. While chick peas alone are also low in methionine and cysteine, these two foods combined feature 107 percent of the necessary methionine and cysteine and 165 percent of the necessary lysine.
That said, you don’t need to pair specific plant foods for sufficient dietary protein each day, provided that you consume a variety of fruits, veggies, beans/legumes, nuts and seeds. But if you’re after raw, easy-digesting, compete protein, nutrient density, fiber, whole food carbs and healthy fat all in one sitting for a modest level of calories that will fuel you for hours, this tasty, nourishing snack is the ticket!
Marathon hummus is also incredibly versatile, working well as a dip or spread, a rich, flavorful topper for salads and entrées, thinned a bit as a dressing, etc. You can vary the flavors by changing the herbs and spices used as well. Tip: Keep sprouted chickpeas and almonds on hand (they freeze well) so you can whip this together in your high-speed blender whenever you like. Makes about 2.5 cups.
Ingredients:
2 cups organic chickpeas, sprouted (directions below)
1/4 cup raw almonds, soaked overnight
1/2 cup pure water to thin, or more (this hummus thickens as it chills)
1/4 fresh-squeezed lemon juice
1 tablespoon white miso, or Celtic salt to taste
1-2 teaspoons cumin
1 teaspoon maple syrup, agave nectar or two pitted dates, soaked
1-3 cloves garlic
Directions:
Place dry chickpeas in a glass bowl or Mason jar with plenty of pure water and nearly to top, as beans will nearly triple in size. Soak overnight. Rinse and drain thoroughly, leave in colander on at room temp and rinse several times the following day. Once you see just a hint of a tail, sprouts are good to go. Place chickpeas in high-speed blender such as a BlendTec or VitaMix with all other ingredients and process until creamy. Thin to desired consistency remembering that this hummus thickens as it chills. Top with a dash of cayenne and/or smoked paprika. To serve, sprinkle with fresh chopped cilantro, mint, basil, etc. Enjoy!