I love how my preggo-cravings are like my body’s way of telling me which nutrients that my growing twins need. Our bodies are SO amazing at telling us what we need/don’t need if we listen well enough! My latest cravings have been for chickpeas/garbanzo beans. I love them, I need them, and I craaaave them.
I’ve learned that chickpeas pack a hearty dose of nutrients that any baby-mama needs. Things like: magnesium, calcium, zinc, iron, fiber. They even help to lower glucose levels! Since my twin pregnancy automatically puts me at a higher risk for gestational diabetes (I’ll find out later this week if I passed that test…eeek!), it’s no wonder why I’m craving them lately. I’d like to think that I’m usually a pretty healthy lady 80-90% of the time by avoiding unhealthy foods, but I’m “normal” and love it all; the good and the bad, the healthy and unhealthy. I’ve never been one to discriminate ;). Most recently though, I’ve been paying much more attention to how my cravings reflect my daily nutrient-needs.
Today, for example, I was craving chickpeas yet again and needed what felt like my 45th snack of the day. I didn’t have tahini which is a common ingredient in hummus, but I did have just about everything else needed to make this delicious low-calorie, filling snack. So, here’s what I threw together for a SUPER easy, preggo & bedrest-friendly recipe for hummus.
- 3 Tbsp – light Olive Oil
- 1/3 cup – cold Water
- 2 cans (15 oz) – Chickpeas/Garbanzo Beans (drained & rinsed)
- 1½ Tbsp – minced Garlic
- 1 tsp – Cumin
- 1 tsp – Salt
- 1 tsp – Paprika
- 2 Tbsp – Lemon Juice
Step 1 of 1
…seriously…there’s just one step
Mix it all together in a food processor!
There you have it. Scoop out a few spoonfuls into a ramekin or small bowl, and you’re instantly ready to lay back in bed and enjoy this ‘lil heavenly homemade dish with some rice crackers, sliced carrots, or any other healthy side that your heart desires.
Happy snacking 😉