I love hummus. It’s so healthy and delicious – especially using fresh organic ingredients. At one time I couldn’t eat it but then I listened to what Jasmina Ykelenstam says on her incredibly helpful blog Healing Histamine and decided to try soaking raw chickpeas and cooking them myself rather than buying them in a carton and hey presto – no reaction. So this is back on our menu! And any that we don’t eat on the day it’s made is frozen in batches. There are lots of versions out there but here’s one I make that is consistently good – I found it on inspiredtaste.net, which even has helpful videos:
For a medium bowl:
- 230g cooked chickpeas*
- 60ml fresh lemon juice
- 60ml tahini
- 1 small garlic clove, crushed
- 30ml extra virgin olive oil
- ½ tsp cumin
- ½ tsp salt*
- 2 tbsp water
*We buy organic raw chickpeas from BuyWholeFoods.com. Some people can react to beans so proceed with caution
*We use Himalayan rock salt, as it’s full of minerals and doesn’t have any anti-caking agents
To prepare chickpeas from raw, wash 115g thoroughly then soak overnight for 12 hours in plenty of water – they will double in size. Drain and rinse a few times then place in a pan with boiling, salted water. Boil rapidly for 10 minutes then reduce to a gentle simmer until they are cooked – around 30-40 minutes. Cooked chickpeas can be frozen whole so we tend to cook them in larger batches and freeze any that we don’t use on the same day.
Blend the lemon juice and tahini until smooth and creamy. This can be done in a food processor or using a hand blender.
Add the garlic, oil, cumin and salt and blend again until well mixed.
Add half of the chickpeas and 1 tbsp of water and blend well, then add the remaining chickpeas and water, blending again until lovely and creamy.
This hummus is delicious with my Quinoa & Pomegranate Salad
How does this help to reduce inflammation?
This hummus contains anti-inflammatory extra virgin olive oil as well as antioxidant garlic, lemon and cumin.
Chickpeas are really high in fibre, which helps support digestion and increases healthy gut bacteria.
Chickpeas also help to stabilise blood sugar levels, thus preventing spikes in insulin by providing a sustained source of energy.
And last – but not least – for those with histamine intolerance, chickpeas prepared from raw are high in diamine oxidase (DAO) the histamine degrading enzyme.
Want to learn more about the amazing health benefits of chickpeas?
Check out this article by Dr Josh Axe: Chickpeas nutrition benefits the gut, heart and more
To read more about how chickpeas can benefit those with Histamine Intolerance, check out Yasmina Ykelenstam’s article Beanz Meanz Antihistamines on her blog Healing Histamine