Early on in pregnancy, I had aversions to everything. Seriously, everything. And NO cravings. It was very frustrating for me, and I know for Doc too, as I felt horrible and hungry and there was virtually nothing he could do about it.
One thing we found that I could handle was raw vegetables and fruit. And so ensued weeks upon weeks of eating 6 plums a day, multiple pears, and carrots all day everyday.
But one can only eat crudités by themselves for so long. One day I happened to mention that maybe hummus would be good to try. For those living in France (or at least in our part), you know that hummus is not only hard to find, but when you can find it the jars are teeny tiny and expensive. So Doc, with this little glimmer of pregnancy food consumption hope, made it for me from scratch, as he is wont to do.
It tasted pretty good to me, and Doc got a little excited. So much so that he proceeded to make 4 liters of hummus from scratch the following day. Unfortunately after 1 liter, I couldn't look at it anymore. For the next 5 months. Wah-wahhhh.
This weekend we decided to give hummus another try, and so far so good. However I don't think he'll be making a truckload of it anytime soon though. Small batches all the way!
Paprika Hummus:
1 can of garbanzo beans
Juice of 1 lemon
1/4 cup of tahini
2 Tablespoons of olive oil
2 cloves of garlic, chopped
1/2 teaspoon of cumin
1 teaspoon of salt
1 teaspoon of water
1/2 teaspoon paprika
Steps:
1. Drain and rinse garbanzo beans.
2. Mix everything except the garbanzo beans together in your trusty immersion blender or blender. Blend.
3. Slowly add garbanzo beans and blend into the above mixture a little bit at a time.
4. Dip carrots, celery, bread, radishes, olives, pita chips, whatever floats your boat in it!
Why this is so good? Besides being so healthy, it does not require turning on the stove or oven. Mission "Keep Momma Cool or Else" accomplished!
A la prochaine friends...
Honey
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