Adding beans to a smoothie is something I had been meaning to do for a while. They can add texture and incredible nutritional benefits, without any flavour change at all. Chickpeas are very high in fibre, an excellent source of folate and the mineral manganese. I love them in savoury meals and I’ll definitely be using them in smoothies from now on.
I used frozen blueberries in mine, but if in season there is no reason why you couldn’t use fresh blueberries, adjusting by adding maybe 1/4 cup more. I’d also encourage you to experiment with other fruits, and try different beans too. I know I am keen to try adzuki beans myself, one of my favourite beans. I cook my chickpeas in my instant pot, most cans are lined with BPA so I’m not a fan. You can also cook them in a pot, it just takes far longer. I will be doing a review on my instant pot in the coming weeks, but it is our favourite kitchen gadget and I honestly can’t recommend it enough.
Lucuma powder is one of the nicest natural sweeteners I have. Lucuma is a Peruvian fruit, the powder is made from drying the fruit and grinding. It is more expensive so its a bit of a treat, but in this recipe it is perfect. It adds a natural caramel flavour to your recipes.
- 2 medium ripe bananas
- 1/2 cup cooked ( or canned ) chickpeas
- 1 cup frozen blueberries
- 2 medjool dates
- 2 teaspoons lucuma powder
- Really simple, just blend all ingredients together until well combined.
- Serve in a bowl with maybe more blueberries & banana on top and perhaps a few nuts.