No Bean Hummus


No Bean Hummus

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.

Here’s why:

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?

Do try.

No Bean Hummus

Ingredients

  •  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
How to Make:
  • 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
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14 Comments (+add yours?)

  1. Pamela
    Oct 25, 2011 @ 08:23:45

    This could probably taste good with nut pulp too? I always have excess nut pulp from making almond milk so I’m gonna give this a go!

    Reply

  2. jill@RealFoodForager.com
    Oct 29, 2011 @ 11:22:46

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/10/fat-tuesday-october-25-2011/

    If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

    http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/

    Reply

  3. Trackback: Sunday Snippets: October 30, 2011 — Real Food Forager
  4. jill@RealFoodForager.com
    Oct 30, 2011 @ 12:37:59

    This great post is featured at Sunday Snippets this week! Thanks for sharing! Come and check it out!

    http://realfoodforager.com/2011/10/sunday-snippets-october-30-2011/

    Reply

  5. Kate
    Dec 20, 2011 @ 14:07:39

    Hi Lee, this is great, I love hummus but suffer also. Do you recommend the hulled or unhulled tahini? Also, how long do you reckon this and your pesto recipe would keep in the fridge? Thanks :-)

    Reply

  6. Trackback: No Bean Hummus & AS Update « Farmer K's Kitchen
  7. bert
    May 13, 2012 @ 03:43:34

    Hey Lee you could use organic raw sprouted chickpeas/garbanzo beans as the process of sprouting converts much of the starch and retains the enzymes so that you’re consuming living foods.
    Even with the existing recipe you can sprout the sesame seeds first to increase the protein content, or try combining sprouted sesame and garbanzo ??

    Reply

  8. Trackback: Creamy Avocado and Tahini Spread « Supercharged Food's Blog
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