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No Bean Hummus

Written by lee on . Posted in All, Autumn, Blog Lunch, Blog Snacks, Candida Friendly, Dairy Free, Gluten Free, Nutrient Rich, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free

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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Comments (11)

  • Pamela

    |

    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

    • Lee Supercharged

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      Hi Pamela, I think this would work, let me know how you go with it? xo Lee

      Reply

  • jill@RealFoodForager.com

    |

    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

  • Kate

    |

    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

    • Lee Supercharged

      |

      Hi Katie, I would keep in a covered container in the fridge for up to 4 days. Just give them a stir before use. I used hulled as the taste is better 🙂

      Reply

  • bert

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    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

    • Lee Supercharged

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      Yes you could do this. I’ve been sprouting beans and seeds lately it’s alot of fun.

      Reply

  • Supercharged Food » Vegetable Tamari Stir Fry

    |

    […] Many stir fry sauces contain highly questionable additives, copious amounts of sugar, and oxidizing vegetable oils. This sumptuous stir fry is made with a simple, but delicious sauce combining tahini and tamari. Tamari is a fermented soy sauce, sharing many of miso’s medicinal and nutritional properties while avoiding the problems associated with unfermented soy products. Scientists believe the brown pigment in tamari could have strong anti-cancer properties. It’s also said to aid the digestion of vegetables, and is high in several minerals. Tahini is made from ground sesame seeds and is a brilliant source of dairy free calcium, and adds a pleasant, creamy and nutty flavour to sauces, snacks and dressings. I absolutely love tahini, and have used it in plenty of my recipes including this creamy avocado and tahini spread and this exotic no bean hummus. […]

    Reply

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