gut friendly lemon garlic hummus

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greens and hummus
gut friendly lemon garlic hummus
hummus and tomato

Hummus - oh hummus. I’ve had a turbulent relationship with hummus over the years. I love it, but it most definitely does not love me back. Or if it does, that love lasts but only a few short hours before feeling its wrath.

Like all legumes, chickpeas tend to be a source of struggle for those suffering with food sensitivity and gut issues. But I find myself time and again coming back to them, especially to chickpeas in an attempt to make them gut friendly and easy on digestion.

Considering the proximity of Romania to Turkey and Greece (which are renowned for hummus) I never had it growing up. Romanians borrowed and made versions of nearly every other food, but that one seems to have slipped through, either due to lack of resources or otherwise.

Regardless, the first time I tried hummus was one of those mini divine experiences. I had no idea what it actually was, I just remember thinking, there was life BH (before hummus) and PH (post hummus). And no, it was never about the stuff you dip into it, as I freely use my fingers to do the work (you know you do it too).

However, once the post eating bliss wore off, came the pain, discomfort and agony. And if you’re reading this blog, chances are I don’t have to go into the detail of what hummus does to you - you’re all too familiar with the symptoms. But what if I told you there is a way to make chickpeas and hummus easier on digestion? So much so that you will experience no negative symptoms. I set out to test my theory of giving chickpeas and hummus a makeover.

What makes chickpeas difficult to digest?

Chickpeas and most legumes contain phytic acid and certain sugars that are difficult for the body to break down, causing the unwanted side effects. They also contain lectins, which inhibit proper absorption of key nutrients. I found two factors that can make all the difference and those are soaking and peeling.

Peeling and soaking chickpeas

Yes, it takes a bit more time, but I’ve come to view peeling chickpeas as a rather ritualistic act, meditative even. It forces me to slow down and be present in the moment. And in our mad rushing world, a little slowing down is good, even essential for the soul.

So what I’ve done is taken uncooked chickpeas, soaked them for 12 hours, popped them in my Instant pot (or you can do it on the stove top), cooked them until soft, tossed them in a bowl of cold water and peeled them.

Silky smooth lemon garlic hummus

Not only does peeling them make them significantly easier on digestion but it creates a smooth, velvety hummus that tastes far better than anything store bought.

I like using only the basics - soaked and peeled chickpeas, tahini, lemon juice, cumin, good extra virgin olive oil, garlic, salt and water. Everything gets tossed into a food processor and the end result is a creamy, mouthwatering hummus. if you’re anything like me, you’re going to be eating quite a bit of it right out of the food processor so get some veggies or a big spoon ready and dig in.

hummus and tomatoes
hand and tomatoes
hummus, vegetables and greens
hummus and vegetables
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gut friendly lemon garlic hummus

  • soaking time: 12 hours

  • prep time: 5 minutes

  • cooking time: 14 minutes in the Instant pot or 1.5 hours on the stove top

  • makes: 4 cups hummus

Ingredients:

  • 1 lb uncooked chickpeas (we will be using 3 cups cooked)

  • 5 tbsp runny tahini

  • juice of 1 lemon

  • 1 tsp cumin plus extra

  • 1/4 cup extra virgin olive oil plus extra

  • 3 tbsp lukewarm water

  • 3/4 tsp salt

  • 1 small clove garlic

  • 1 tsp dried oregano


Equipment:

  • large soup pot

  • food processor

  • instant pot (optional)

  • large bowl


Directions:

In a large soup pot, add dry chickpeas and cover with 8 cups water (chickpeas will expand while soaking) and let soak for 12 hours or overnight.

Once soaked, discard water and rinse chickpeas. Add chickpeas back to soup pot along with 8 cups of water and bring to a boil. then reduce to a simmer for 1.5 hours

If using the Instant pot, add chickpeas along with 6 cups water. Set the timer to 14 minutes on manual. Once finished turn off Instant Pot and let it naturally depressurize.

Very carefully remove the chickpeas from either stove top or IP, give them a rinse and add them to a large bowl of cold water. Toss the chickpeas around with your hands to start loosening some of the skins.

*If you’re suffering with food sensitivity, I highly recommend peeling enough chickpeas for 3 cups. If not, you can skip the peeling part.

Next, add 3 cups peeled (or unpeeled) chickpeas, garlic, salt, lemon juice, tahini and cumin to food processor and turn it on. Add water and 1/4 cup olive oil slowly while the food processor is running. This will give the hummus and extra creamy consistency.

When finished, transfer hummus to a shallow bowl and drizzle with as much olive oil as you’d like, sprinkle with oregano a little extra cumin and a sprinkle of salt.

If you love hummus but struggle with food sensitivity, don’t worry, this hummus is made with soaked and peeled chickpeas and it’s much easier on digestion than your traditional version. #humms #vegan #gutfriendly #easydugestion #easydigestion #calmeats #chickpeas #guthealthy #vegetarian #glutenfree #dairyfree #hommos #garlichummus #lemonhummus

chorizo and little neck clams in red pepper broth

chorizo and little neck clams in red pepper broth
clams and chorizo 3 (2 of 2).jpg

It was early. A strip of red visible on the horizon. I made my way out the door with anything I could throw on. I didn’t want to miss it. Out of breath and still trying to shake off the nights’ sleep, the ground beneath shifted from pavement to a soft crunching. Transfixed, I stood watching the subtle shift in clouds as they gave way to the morning sun. There’s nothing like a beach sunrise. A winter beach sunrise to be exact. 

I did a 360 sweep and noticed I was the only one on the beach. I sat in the sand oblivious to the cold, lost in the rhythmic lapping of waves. The beauty of this place bewitches me, leaves me tormented and euphoric every time. I wanted to take it in as much as I could in the short time available. 

Emotions flowed though me ranging from elation to melancholy, knowing that in just a few short hours, I’ll have nothing more than videos and photos of this place. I tried shaking off the woeful feeling and started walking. Naturally the thing that comes up most in my repertoire of thoughts, is food. Last night’s food. In particular the chorizo and little neck clams appetizer that left me wanting more. It was one of the best I’ve had in a long time.

Chorizo with little neck clams and pepper broth

One of the obsessive things I do when going out to eat is try and figure out how the chef made a certain dish. What’s the key ingredient? What makes it stand out? I decided to seek validation…I wanted to know; was it dry basil? When the waitress returned nodding cheerfully, I nearly exploded with excitement. Perhaps it was the two glasses of wine that made me chattier than normal, but I had an entire discussion with her about basil. My husband half embarrassed, took advantage of my being deep in conversation to polish off the last of the chorizo and little neck clams. 

So there I was, frozen on the beach and hardly realizing it, about a mile from the hotel, thinking about chorizo with little neck clams. The only good thing about leaving would be getting to recipe test this thing at home. I was excited about its simplicity and rich taste.

I was amazed at just how effortless this recipe is. The chorizo is already cooked and in roughly 15-20 minutes you'll have a perfect appetizer. If you want to make a meal out of it, serve it over zucchini or rice noodles. 

chorizo and little neck clams in red pepper broth

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chorizo and little neck clams in red pepper broth

  • Prep time: 5 minutes

  • Total cooking time: 15-20 minutes

  • Serves 4

Ingredients: 

  • 1 tbsp extra virgin olive oil

  • 1 link organic cured chorizo cut into small pieces

  • 50 little little neck clams

  • 1 medium sweet onion finely chopped

  • 1/2 organic red bell pepper

  • 1 clove garlic, finely mined

  • 3/4 tsp dried basil

  • 1/4 tsp salt

  • 1 tbsp fresh Italian parsley

  • 1 cup dry white wine or 1 cup broth if whole 30

Equipment: 

  • dutch oven or soup pot

Directions: 

Preheat dutch oven. Add olive oil, onion, red pepper and salt and cook on medium heat for 8 minutes until onion is slightly caramelized and pepper is soft. Add garlic and cook for 30 seconds. 

Next, add dried basil, chorizo and and cook for 2 minutes. Add wine, increase heat to high and add clams. Cover and cook on high heat for 7-8 minutes. Do not open the lid during this time. Once cooked, discard any clams that haven't opened. Sprinkle with fresh parsley and serve immediately. Pairs very well with an Albarino. 


Chorizo and little neck clams is a super simple appetizer you can whip up in under 20 minutes. You can make a meal out of it by adding it over zucchini or rice noodles. #paleodinner, #paleoappetizer, #chorizo, #clams, #whole30, #appetizer, #calmeats, #paleo #seafood