Went to my friend home; she make tortilla, spicy red lentil hummus, curry and other dishes. This my first time having hummus. As usual; asks for hummus recipe. She gave me but I ended up using canned chickpea and red lentil.
Google: “Kale is a nutritious leafy green that is considered a superfood. It supports better digestion, boosts the immune system, and protects against diseases like heart disease and some cancers. Kale is high in vitamins A, C, and K, as well as minerals like calcium, potassium, and magnesium. It contains antioxidants, such as quercetin and kaempferol, which help reduce inflammation and protect cells. The fiber and potassium in kale can help keep blood pressure and cholesterol levels healthy. Additionally, kale has lutein and zeaxanthin, which are beneficial for eye health as we age.”
“Red cabbage is healthy because it contains many nutrients. It has vitamins, minerals, and antioxidants like anthocyanins that can help your heart, lower inflammation, and possibly reduce cancer risk. It’s also high in fiber, which aids digestion. Anthocyanins protect your cells and may lower blood pressure, reducing the risk of chronic diseases. Red cabbage promotes good digestion and the growth of beneficial gut bacteria. Its low calories and high fiber can help you feel full and assist with weight loss”.
“Chickpeas and red lentils are nutritious foods that offer many health benefits because they are rich in protein, fiber, and nutrients. They can help with digestion, weight management, and blood sugar control. Chickpeas provide plant-based protein and both soluble and insoluble fiber, which support digestion and overall health. The fiber in chickpeas also helps maintain a healthy gut. Similarly, red lentils are a good source of plant-based protein and fiber, aiding digestion and satiety. They are high in folate, which is beneficial for heart health, and have a low glycemic index, which helps manage blood sugar levels. Both chickpeas and red lentils can be added to various dishes, such as soups, stews, salads, and curries.”
I got my own simple cheat creation hummus, bought tortilla and added my leftover kale, cabbage, bacon that I had made two days ago. It’s sure taste delicious. Let’s cook!!!
Ingredients
Red lentil and chickpea hummus (dip)
1 canned chickpea
1 cup red lentil
2 cups water
1/2 lemon juice
1 Tbs minced garlic
1/2 Tsp cumin
1/2 Tsp paprika
2-3 Tbs oil
Kale, cabbage, and bacon
500 g kale, ribs removed, coarsely chopped
1/2 red cabbage, shredded finely (Approx. 200 g)
200 g shredded bacon
1/2 cup water
2 cloves garlic, minced
1/4 Tsp crushed black pepper
1/8 Tsp salt
1 Tbsp olive oil
3 Tbs truffle blanched oil (OPT)
2 Tsp white vinegar
1 Tsp salt
1 stalk spring onion, chopped finely for garnish
tortillas, bought
Method
Red lentil and chickpea hummus (dip)
Place the lentils in a fine sieve and thoroughly rinse under cold water. Drain. Place the lentils in a medium size saucepan. Add the water and bring to a boil. Cook over medium heat, stirring occasionally, for about 15 minutes, until the lentils are completely tender, if the lentils appear to dry, add some more water and stir.
Drain the lentils and rinse with cold water. Wash and drain chickpeas. Add lentils, chickpeas and the rest of the ingredient to a food processor or blender and blend it until you get smooth hummus. As soon as it’s blended its ready to serve. Set aside.
Kale, cabbage, and bacon
Heat 1 Tbs oil in a saucepan over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add cabbage and water, reduce heat to medium-low, cover and cook, stirring occasionally until kale and cabbage is tender, about 15-18 minutes.
Push kale and cabbage to one side, add the truffle oil to the empty side and cook bacon, garlic and crushed black pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar and taste with salt. Spoon onto serving plate.
Heating tortillas in microwave
Stack up to five tortillas on a microwave-safe plate. Cover the tortillas with a slightly damp paper towel. This helps to keep them from drying out. Heat the tortillas in the microwave for 30 seconds at a time. If the tortillas aren’t warm enough, repeat the 30-second heating process until they reach your desired temperature.
Once warmed, the tortillas are ready to be added with kale, cabbage, bacon and then wrap them up. Next spoon the chickpea and lentil dip onto a plate with the wrap and spoon some more kale, cabbage, bacon onto th plate. Scatter some spring onion over it. Serve immediately with a cold beer!!!
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