I’ll cut right to the chase: This is next level hummus!
I’m talking, this is the HUMMUS OF MY DREAMS! I’ve loved hummus & Mediterranean food of all kinds for as long as I can remember, but this one is extra special… Not only is Happy Hormone Hummus absolutely delicious & extremely easy to make, but it’s created with the Luteal & Menstrual Phase in mind. If you tend to feel tired, irritable, moody, & hard on yourself before or during your period, then snack on this from after ovulation until your period is done. Whether you’re shattering your next glass ceiling, organizing your life, or want to feel more present with the people you love most, I curated this recipe for you to nourish & support you in your journey. By synching this snack to your cycle, you’ll take a step towards achieving the energy you need & the sense of inner-peace that you desire.
Here’s the intention behind the ingredients:
Chickpeas are my FAVORITE superfood/ good mood food! They are so underrated when it comes to the power they pack– fiber, protein, a low glycemic carb (won’t spike your blood sugar), L-tryptophan (an amino acid that helps make serotonin), B vitamins, & magnesium. Perfect for a healthier gut & healthier mood!
Carrots are loaded with an antioxidant called carotenoids, & people who consume these are less likely to experience depression. Carrots also contain high amounts of beta-carotene, which is fabulous for skin health! Cooking them makes them easier to digest for the Luteal & Menstrual Phase.
Bell Pepper is loaded with Vitamin C– an important nutrient for progesterone. They also contain B6 for mood & Vitamin E for antioxidants.
Bone Broth contains collagen, which nourishes your gut, joints, & skin. It also contains electrolytes, which are important for hydration & hormone balance in this part of your cycle.
Tahini contains zinc, which lowers inflammation, boosts immunity, & helps regulate testosterone, helps with skin healing, & more.
Here’s the recipe:
Ingredients:
1 can of Chickpeas/ Garbanzo Beans
Approximately two handfuls of baby carrots
½ a Bell Pepper– I used Yellow, but any color will work well!
Olive Oil
Pink Himalayan Salt
Black Pepper
¼ cup of Tahini
½ cup of Bone Broth
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
Directions:
Preheat the oven to 425
Put the baby carrots in a baking dish, toss in olive oil, & season with salt & pepper
Roast for about 25-30 minutes, until tender
Drain the chickpeas
Dice the bell pepper
In a food processor, combine chickpeas, bell pepper, roasted carrots, seasonings (*include salt & pepper to taste, adjust seasonings as you see fit), tahini, & bone broth
Blend until smooth, tasting to adjust seasonings as you like it
Serve with veggies, pita bread, make into turkey roll ups, or enjoy on toast or in a nourish bowl
If you love this, you'll also love my Synch Your Smoothie Challenge!: