On this day, I realised that I had legumes for lunch, snacks and dinner! I don’t think there is nothing wrong with that especially in a plantbased diet especially if the legumes are sourced organically and sustainable. Legumes are cheap and are an excellent source of fibre, protein, folate, vitamin B, magnesium and can be used in so many different dishes. Say hello to the humble yet absolutely delicious peanut butter brownies with a salted caramel. Sounds luxurious and guilt-laden right? Fear not- these are wholefoods based and use organic, homecooked chickpeas!
Hummus is always a staple in the fridge as it is a delicious source of protein, fibre and complex carbohydrates to add to our meals. I usually make a large batch at a time to last a few days and often freeze another batch as well. Although chickpeas are the usual legume of choice for hummus, this recipe utilises the humble cannellini bean which I purchase dry, in bulk.