Whether you are throwing a party and need some simple snacks, or it’s 11pm and you need a late night brain snack to help you study, hummus has got your back. This snack gained popularity at my home when I started having more tests and exams. Chickpeas are a great source of vitamin B6 and folate which have recently been associated with enhanced working memory, selective attention, processing, and subjective energy while perfroming cognitive tasks[1]. Other ingredients with such vitamins are pistachio nuts, tuna, sunflower seeds, hazelnuts, walnuts, chickpeas, and edamame.
Last week I had a break from school, and with senior year as an IB student, the break was entirely spent studying and cooking. To feed the working brains, I invited some friends over for a brain food party. The two hummus bellow were the stars of the show.
Two little tip for hard-workers:
- For a good cognitive performance, it is important to have regular meals as it has been proven to be associated with decreased learning difficulties.
- Avoid high intake of foods such as sugar-sweetened soft drinks, sweets, milk chocolate, savory snacks, pizza and hot dogs as those significantly decrease cognitive functioning. The initial buzz will wear off quickly leaving you worst off than before.
Sunflower seed Hummus:
- 350g canned and boiled chickpeas
- 35g, sunflower seeds
- 2 tbsp. lemon juice
- 1 garlic clove, crushed
- 3 tbsp. tahini (sesame butter
- Salt to taste
- Olive oil and paprika to decorate
Drain the chickpeas in order to keep the aquafabra (the chickpea water). Combine all the ingredients in a food processor with 15 ml of the aquafabra and blend to creamy purée. Add more until you reach your desired texture.
To serve, I like to drizzle some olive oil (about 2-3 tablespoons), some more sunflower seeds and a bit of paprika powder for color.
Beetroot Hummus:
- 350g canned and boiled chickpeas
- 50g beetroots
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 3 tbsp. tahini (sesame butter
- 2 tsp. smoked paprika powder
- Salt to taste
Drain the chickpeas in order to keep the aquafabra (the chickpea water). Combine all the ingredients in a food processor with 15 ml of the aquafabra and blend to creamy purée. Add more until you reach your desired texture. I know it isn’t always easy getting your hands on smoked paprika – regular paprika powder works well too! As a smoked flavor enthusiast, I have a tendency to prefer and use smoked paprika more. The paprika and beetroot really blend well to produce a flavor unlike anywhere else. You will not only impress by the gorgeous pink color, but also by it’s intricate taste.
- [1] Bryan J, Calvaresi E. Associations between dietary intake of folate and vitamins B-12 and B-6 and self-reported cognitive function and psychological well- being in Australian men and women in midlife. J Nutr Health Aging. 2004;8:226–232.
Aalixir 