Today I taught another workshop at my office on how to make healthy lunches to bring to work. It warms my heart to help people that are struggling with obesity, diabeties, and heart diesease by teaching them how to incorporate vegetables, grains, beans, and fruit into their diet. I have a whole presentation that compares a meat & cheese burger lunch with a bean taco lunch. The calories for the former is upwards of 1800 whereas the tacos clock in at around 400 calories. I also talk about how to cook different beans, grains, and vegetables and quickly make them into salads, sandwiches, soup, and casseroles. I also make some samples, the Black Bean, Mango & Quinoa Salad on endive leafs was a big winner
But the show stopper was a white bean hummus that is modified from Dreena Burton’s recipe. In the last workshop I gave one girl cleaned the bowl out with her finger and everyone asked for the recipe both times. The key, I think, is to use fresh herbs. It doesn’t even taste like hummus, it is more like ranch dressing.
Here is what I blended in the food processor
1 can of white beans
juice from 1/2 of a lemon
2 tbsp tahini
1 medium clove garlic, chopped
1 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp Dijon mustard
1/2 tsp sea salt
ground pepper
1 tbsp water
1 tbsp of fresh thyme
1.5 tbsp fresh sage
it was great on pita chips but I think would be even better on a sandwich or a wrap.
