It happened as I watched the fat melt off my body and my memory stop deteriorating (and begin healing) over the past four and a half months as I experimented with adding fat back into my diet. Not unlimited amounts of fat, but fat in measured amounts, per the Bright Line Eating weight loss guidelines. If you haven’t caught onto my current situation yet, I’m weighing all of my food portions now and sticking to three meals per day with no snacks.
I’m feeling calm and satiated on my current eating experiment. My mind chatter about what to eat, when to eat and how much to eat is at the lowest it’s been in my memory.
And I’m sure happy about being able to eat this hummus. Guilt free, at least for now. As I’ve learned with my body and my mind regarding my food choices, the only thing I can bank on is today. I’ve got no idea what the future holds.
The World’s Best Hummus (aka Zaide Hummus)
BLE serving size: 4 ounces = 1 protein (women), 6 ounces = 1 protein (men)
3 cloves garlic
3/4 cup fresh or high quality bottled lemon juice
1/2 cup tahini
1 Tbsp salt, or less, depending on your taste buds (you’re probably gonna want to start with a lot less)
3 cups drained chick peas, reserving the cooking liquid, aka aqua faba
For smoothest consistency, place all ingredients, except chick peas, into a high powered blender and blend. Add chick peas and blend again. Add reserved bean cooking liquid until you achieve desired consistency.
Alternatively, you can place all ingredients into the bowl of a food processor and blend until it reaches desired consistency, adding just enough reserved chick pea cooking liquid to help it get to that consistency.
Tips: You can stir in some reserved whole chick peas for a fun presentation. Garnish with paprika and chopped parsley when bringing it to a par-tay!