Roasted fennel with cayenne hummus

Here’s an easy light supper for all constitutions — pitta types and imbalanced vata leave out the cayenne.

I sauted the fennel in ghee, garlic and ginger root. The hummus is the normal recipe (chickpeas, light tahini, fresh lemon juice, rock salt, and olive oil), with cayenne pepper added to it.

The pungent quality of cayenne pepper is great for Kapha types especially at this time of year, not so good for pitta types, and in small quantities ok for in balance vata types (the pungent quality can dry vata types out so don’t use when out of balance).

Ayurvedic nutrition is all about understanding which tastes and qualities can push your prominent dosha/s out of balance, and taking care with this.

It’s always all about B A L A N C E.