I adore hummus… seriously adore it. My preferred vessel is a scoopable cracker or crudité to ensure maximum consumption per bite. But you know what?…it just doesn’t love me back.
Even if I practice the art of moderation I still appear to find the whole process gut wrenching so to speak. And yes, I am a foodie…I know how to properly prepare beans.
The bean thing isn’t a new phenomenon…nor is it unique to me. Beans, often hailed as a vegetarians wonder food because they combine starch and protein is held back by the very fact it contains both nutrients.
Generally, if you combine starch and protein you get a boatload of gas, bloating and other digestive issues.
When you eat protein your stomach produces hydrochloric acid and an enzyme called pepsin to create an acidic environment to break them down.
When you eat a starchy vegetable, grains or beans, an enzyme called ptyalin is secreted, which develops an alkaline condition ready for starchy foods to be digested.
What happens then when you eat the two together? Well…the acid and alkaline enzymes can’t do their jobs as they neutralize each other. Digestion falters and the food we consume begins to ferment.
I won’t elaborate…but needless to say I stay away from beans as I personally feel they do me wrong in the nicest possible way.
This is where my no bean hummus comes into play. Hand on heart…it tastes identical…. I’ve just snuck in a raw zucchini and almonds for creaminess…tempted?
No Bean Hummus
- 3/4 cup sunflower seeds or soaked almonds
- 3/4 cup tahini
- 2 zucchini peeled and chopped
- 1/4 cup olive oil
- 4 cloves of garlic peeled
- ½ tsp. Celtic sea salt
- 1/2 cup lemon juice
- 1 tsp. fresh basil
- ½ TBS ground cumin
- In a blender combine all ingredients
- Blend until smooth and add a little filtered water if necessary
- Serve with green veggies, as a dip or topping with your favourite gluten free cracker