Dreamy Bean Dip
Beans, lentils and pulses are often recommended to eat in abundance however, for many they cause gas, bloating and discomfort. This is because human lacks the digestive enzymes to break down the protective compounds these foods have in their husks. So to overcome this we want to trick these things into thinking they're about to grow into a new plant, this makes them lose that armour, increase nutrients and we get better-tasting hummus as a result.
Option one; use dried beans, soak them in double their volume of cold water with 2 tablespoons apple cider vinegar and 1 heaped teaspoon salt for at least 8-10 hours. Drain, rinse and if possible, cook in a pressure cooker in fresh salted water or just on the stove until tender.
Option two; use cooked beans, remove them from their tin/jar, rinse them really well then soak in the same vinegar and salt solution for 6-8 hours. Drain and rinse. Then all ya gotta do is follow the recipe below.
Key Facts
- Anti-bloating
- Easy on the gut
- Quick recipe
- Naturally Vegan
Ingredients
- 1 heaped cup cooked white beans
- 2 heaped tablespoons raw sauerkraut
- 3 tablespoons runny tahini
- 1-2 tablespoons extra virgin olive oil
- Large pinch salt
- 2 finely grated cloves garlic (optional)
- 1/2 teaspoon ground cumin or smoked paprika depending on preference
- Handful ice cubes
- Lemon juice to taste
Preparation
01
Add beans, tahini, sauerkraut and garlic to a food processor. Blend until you have a well combined paste.
02
Add the ice cubes & blend again until the dip becomes paler & fluffier. Taste and add seasoning and lemon to your preference.
Can be thinned with a little water if you wish.
03
Eat within 5 days or freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
