Do chick peas make you fart? They certainly have that effect on me! Stay with me here, ’cause I’m going to give you a non-chick pea hummus recipe that’s simply Awesomesauce. I made it for a potluck this week and it was a hit.
First, though, let’s talk about beans.
Why all the gas and bloating?
Fermentation is happening in the gut, that’s why. Beans contain oligosaccharides, a type of carbohydrate that’s resistant to digestion. Because we can’t properly break this carb down, it passes through the small intestine mostly unchanged, and becomes food for our bacteria. Bacteria in both the small and large intestine love feasting on these types of sugars. Their fermentation and digestion of carbs is what causes gassiness and bloating.
Besides these not-so-pleasant side effects, there’s another reason I don’t eat beans too often.
Truth: Legumes are not a good source of protein
Vegetarians, you may want to look away. I expect this might piss you off. The truth is that beans and legumes are actually much higher in carbohydrate than protein. For example, garbanzo beans (chick peas) contain over 3 times more carb than protein per serving. This is one of the reasons why vegetarianism did not work for me – I became deficient in protein and experienced major blood sugar imbalances due to carb overload, along with a host of other symptoms. Too much carbohydrate and not enough dense protein was a recipe for disaster, at least for my body.
What to do if you do eat beans
There are definitely things you can do to reduce the gas causing compounds in legumes, make them more digestible, and even improve their protein content a little. Firstly, you can buy the beans dried and cook them from scratch yourself. You can soak them for looong periods of time, rinse them multiple times, and put a strip of kombu seaweed in the cooking water. Or you can sprout them, or ferment them yourself.
I think this is all quite a bit of work, though, for something I won’t be able to fully digest. There’s not really a place for beans in my diet anymore, as I get my vitamins, minerals, fibre, and phytonutrients from vegetables, and pair them with some grass-fed beef for accessible protein. I rarely eat chick peas or other legumes, and I can say that my insides do thank me for it.
But what to do about hummus? I’ve always loved hummus. The other day I got a hankering for it, so I made this delicious alternative instead. Here it is: Zucchini Hummus.
Here’s What You Need
2 medium zucchinis, peeled and chopped roughly
2-3 tbsp olive oil
2-3 tbsp tahini
2 cloves garlic, crushed
Juice of ¼ lemon
1 tsp each of ground cumin and ground corriander
Salt and pepper to taste
Here’s What You Do
Blend all ingredients together in your food processor. Do a taste test, adding more lemon juice, garlic, or spices. Make it taste just right for you! Enjoy with sliced cucumber, carrot, red pepper, etc.
If you have a classic hummus recipe that you love, by all means, use that recipe and simply replace the chick peas. The watery nature of the zucchini means it will be a little thinner than regular hummus.
Variations: Instead of zucchini, try using roasted butternut squash or cooked cauliflower. This is an amazing way to get more veggies in your diet!
Let me know if you like it – and if you do, Share this post with your friends online. Who doesn’t love some good recipe-sharing?
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