Welcome to Veggie Sutra!    A healthy, green breakfast recipe seemed like an ideal post to kick off this blog.   

Cilantro Hummus

Our daily breakfast follows a certain pattern which we keep rotating when we grow tired of eating the same thing.   These are some of the choices on the table (pun intended) these days:

Smoothie with frozen berries and banana with Soy or Almond milk
Boiled egg cut in half with just a drop of tamari (soy) sauce in each half
Pre-cooked steel-cut oatmeal with Soy or Almond milk topped with fruit
Organic Brown Rice Cakes; Ak-Mak Sesame Crackers or Finn Crispswith Hummus or Avocado slices or both

Fresh Cilantro

The hummus is usually home-made unless I am having a particularly crazy week.   And I make it interesting by adding basil or cilantro to it.  Hummus will store well for up to a week in an airtight container in the refrigerator, so it is ideal for preparing ahead.  It is also high in protein content and therefore ideal for breakfast.  

The recipe below is for the cilantro hummus I made yesterday minus the garlic.     I usually do throw in a couple of cloves of garlic but left it out as amma is here and she does not eat garlic (or onions).

Chickpeas with skin removed

Recipe:
[Printable Recipe]

Ingredients:
1 cup dry chickpeas (kaabuli chana / koththu kadalai)
1/4 cup organic extra virgin cold pressed olive oil
1/4 cup tahini
salt to taste
pinch chili powder to taste
one generous bunch cilantro 
1-2 cloves garlic (optional)
2 Tbsp lemon juice

Method:

1. Prepare the chickpeas:  Soak the chickpeas in warm water overnight or up to a full day and change the water out a couple of times.  Pressure cook the chickpeas for 3-4 whistles or simmer in a pot until soft.  Then remove the skin.  (I have found that if the skin is left on the hummus, it is not as creamy but it’s not the end of the world, so leave the skin on if you are feeling a bit lazy).
2. Prepare the cilantro:  Clean by dunking in a bowl of cold water 3 or 4 times and chop roughly.  
3. Throw all the ingredients in a food processor and process until smooth.  You can add 4-5 tablespoons of water if needed, or more olive oil.
4. Store in an airtight container in the refrigerator for up to a week.  Enjoy as a dip or spread.

Hummus with Ak-mok sesame crackers

What are your favorite breakfast ideas?   Do share.