Looking for a great PCOS-friendly snack? Try this hummus with some fresh cut veggies like cucumbers, peppers, tomatoes, or broccoli. The chickpeas are a protein & fiber-packed complex carbohydrate and the olive oil adds the little bit of healthy fat that you need. Once you try this, you will never want store-bought hummus again.
This recipe comes from my Lebanese friend Mirna. She always brings it to gatherings, and it’s always the first thing to go! Her trick is to soak the dried peas overnight and cook them with 1/2 tsp. salt in either a pressure cooker or on the stove for an hour or so until they are super-tender.
- 3 c. cooked & drained chickpeas
- 1/2 c. tahini
- Juice of 2 lemons
- 3 cloves of garlic, minced
- 1/2 c. extra-virgin olive oil
- Sea salt to taste
- Garnish options- extra-virgin olive oil, ground cumin, chopped parsley, toasted pine nuts
Process all the ingredients in a blender or food processor until very smooth and creamy. Thin with a little water until your desired consistency is reached. Adjust the seasoning and lemon juice to taste.
To serve, drizzle with a tiny bit of olive oil and garnish with cumin, parsley, and pine nuts. Store in an airtight container in the refrigerator for up to four days.
For more snack ideas, check out my Seasonal Menus.
Amy Medling, best-selling author of Healing PCOS and certified health coach, specializes in working with women with Polycystic Ovary Syndrome (PCOS), who are frustrated and have lost all hope when the only solution their doctors offer is to lose weight, take a pill, and live with their symptoms. In response, Amy founded PCOS Diva and developed a proven protocol of supplements, diet, and lifestyle programs that offer women tools to help gain control of their PCOS and regain their fertility, femininity, health, and happiness.