Happy National Pecan Pie Day! Pecan Pie reminds me of the Thanksgiving dinners of my childhood, gathering around a table in my grandparent’s Palo Alto home. Pecan Pie was a favorite dessert and I remember the sticky sweet flavors and the sounds of happy holiday conversations.
These days, I tend to reserve pie for special occasions – so I’ve decided to celebrate July 12th with my own Pecan recipe - Pecan Hummus. It’s deliciously rich flavor and wonderfully creamy texture form the perfect dipping medium for crudités, pita bread or crackers (gluten-free, for me, of course). I love the sophistication of this raw dish – a lovely refreshing twist on ordinary hummus.
Why Raw Nuts?
Raw nuts retain their healthy enzymes that are mostly lost during the roasting process. As well, many roasted nuts contain added fats and sodium used in the roasting process.
Soak Your Nuts!
Yup, I said that out loud. This is an all-important step to insure that your Pecan Hummus has the optimal creamy texture. Ideally, make sure to soak your raw pecans for 2-3 hours prior to adding to your recipe.
Soaking also removes the natural inihibitors that prevent our bodies from digesting seeds. If you think about it this makes sense: Mother Nature intended for animals to eat seeds, pass them through and spread them out into the dirt to grow and reproduce. The soaking process makes the raw nutrients more accessible and easily digestible for our bodies. New to soaking raw nuts? Follow this easy WikiHow guide.
About the Ingredients
Raw pecans bring plenty of protein powerful nutrients to this spread. Apple cider vinegar adds a tangy, healthy substitute for hummus’ typical lemon juice. Of course, no hummus is complete without garlic, a touch of sea salt and a splash of olive oil. I recommend using a high-powered blender however; a food processor will also do to create this spread’s creamy texture.
Nuts, Healthy Fats and Cholesterol
While nuts are high in calories, and I recommend using moderation, they also contain healthy unsaturated fats. As part of a balanced, heart-healthy diet, adding nuts to our daily regimen can lower the LDL, or low-density lipoprotein in 'bad' cholesterol levels in our blood. High HDL is one of the primary causes of heart disease. (Mayo Clinic)
With Love, Health & Sweet Pecan Dreams,
This recipe makes enough for a gathering appetizer or lunches and snacks throughout the whole week.
• 3 cups raw pecans
• 3-4 garlic cloves, peeled
• 1/2 cup extra-virgin olive oil
• 1/4 cup raw apple cider vinegar (I use Bragg’s Apple Cider Vinegar which is organic, raw and unfiltered. Don’t be turned off by the cloudy sludgy appearance – that’s all good stuff!)
• 1 tablespoon sea salt
• 1/2 cup water, or as needed, to achieve desired consistency
In a blender, mix pecans and garlic cloves until only slightly chunky.
Add olive oil, vinegar and sea salt. Continue to blend.
Slowly add water, 2 tablespoons at a time, until you reach your desired texture. I prefer creamy but thick.
Transfer pecan hummus to a serving bowl, cover and refrigerate.
Serve chilled with crudités (fresh raw veggies), pita, crackers or chips.
Eat Inspired Today Tip: Refrigerate in a sealed container for up 5 days. Use as a savory breakfast spread on toast or for a light lunch dip. Add to lunches or school snacks, or bring to a potluck to simply share some healthy inspiration and home-cooked LOVE!
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