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Legume-Free Hummus (That Won’t Make You Bloat)

It seems like over the past 5-7 years, hummus has made a major breakthrough in the food world. I remember college like it was yesterday, and it seemed like every girl on campus was raving about some new flavor of hummus that just came to our snack shop. The dining hall would have giant trays of hummus and veggies for late night study sessions and nights on the town.

As great as hummus is, I feel like it’s become a basic b*tch food. Seems like not even Kate Moss will go near hummus these days (then again, Kate Moss doesn’t go near food at all). Between that and the fact that grains, legumes, and other carbs seem to be under attack lately, I thought it would be nice to share a couple alternatives to hummus.

These two spreads are great in that they’re full of nutrients and even fiber, but won’t make you bloat the way hummus, beans, and other legumes tend to.

The baba ghanoush recipe tastes almost exactly like hummus. It has the same creamy notes as hummus, color, and even texture. The beet root hummus, although clearly a purple color, also has a tahini in it, which gives it that nutty flavor.

What’s baba ghanoush exactly? It’s an Arabic spread similar to hummus. However, instead of using chickpeas as a base, roasted eggplant is used. For those of who tend to get a little bloated when we eat hummus and other bean spreads (don’t be shy!), this is a fantastic alternative.

You can use these spreads with veggies, gluten/grain free crackers, regular crackers if that’s your fancy, or even as a spread on sandwiches (if again that’s your fancy).

One final note about these dips. I actually made them both at the same time if you can believe it. When the oven is on and you’re only roasting a handful of beets/an eggplant, make the most of it! Roast some veggies, white potatoes, or even sweet potatoes if you also have the time. I’m definitely not into wasting food, water, or even electricity and energy for that matter. So if you can squeeze a couple extra dishes into your own, go for it!

Baba ghanoush and beet root hummus retouched

Today’s post is super short (sue me).I could get into the nitty gritty about why legumes are terrible for you, but I’ll save that story for another day. The truth is, there is no one food (other than processed food) that’s truly bad for you so to speak. Some people, like marathon-running plant-based vegans, do great on legumes and beans. Others (like me), not so much. So whether you’re vegan, paleo, or a total junkaholic, give these two spreads  a try! You won’t regret it! 🙂

 

Print Recipe
Homemade Baba Ghanoush and Beet Root 'Hummus'
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
For the baba ghanoush
For the beet root 'hummus'
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
For the baba ghanoush
For the beet root 'hummus'
Instructions
  1. Preheat oven to 375. Cut the eggplant in half length wise and rub with olive oil. Sprinkle with salt and pepper to taste. Place the eggplant
  2. On a separate cookie sheet, cut the washed and peeled beets into quarters. Rub with olive oil and sprinkle with salt and pepper to taste.
  3. Place both cookie sheets in the oven. Roast the eggplant for 30-40 minutes. You should be able to easily pierce the skin with a fork. The beets could take longer, up to 60 minutes. They will also be ready when you can easily pierce them with a fork.
  4. When both eggplant and beets are cooked, remove from the oven. Peel the skin off of the eggplant (it will be hot, so be careful). Put the eggplant pulp and the remaining ingredients in a high speed blender or food processor (i.e. a Vitamix). Blend until smooth. Store in an airtight container for up to one week.
  5. For the beet root hummus, basically mix all the ingredients together and blend much like you did for the baba ghanoush. Will keep for up to one week in an airtight container.
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