White Bean Hummus
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Hummus had been a mainstay in my diet for a long time. It’s full of protein, gluten, dairy and sugar free, and seriously yummy served with a good quality cracker. Then someone pointed out to me the havoc that chickpeas play on a dodgy digestive tract, and suggested I cut the hummus for a few weeks and observe the result.
I couldn’t believe it - no more gas, bloating and discomfort at the end of the day - just from avoiding one food group. If you are struggling with your digestion, chickpeas are one food group I encourage you to put down for a time. Sprouting them before and cooking them well definitely improves their digestibility, but how many of us really have time for that?
This white bean hummus is made with cannellini beans, which are much more gentle on the digestion, and contain more protein and fibre than chickpeas. Serve with raw veggies like carrot or capsicum, or as a dip with wholefood gluten free crackers. Can also be used as the protein portion of a salad or a wrap.
White Bean Hummus
Makes 1 1/2 cups
Ingredients:
1 can cannellini beans (15 oz), drained and rinsed
2 heaping tablespoons tahini
2 tablespoons extra virgin olive oil
juice of 1 large or 2 small lemons
1 clove garlic, minced
a couple twists of himalayan salt grinder
a couple tablespoons of water as needed to thin
vary up your hummus with these optional add ins:
1/4 teaspoon or so of cumin
1/2 teaspoon or so dijon mustard
herbs like chives or basil
Directions:
Place ingredients in food processor, except water, and blend until desired consistency.
Taste for flavour adding anything more to your liking…more garlic? more lemon? more tahini? more salt? blend again. Add water one tablespoon at a time to thin if needed (when using as a sandwich spread or binder I prefer a thinner hummus and will add a few extra tablespoons of water to thin it out nicely).
Serve however you like! It’s great either at room temp or chilled.
Store in airtight container in refrigerator for up to 6 – 7 days.