Hummus. God I love that stuff. However, since being diagnosed with Irritable Pouch Syndrome/Chronic Pouchitis I have had to give up the good stuff, as you can imagine, hummus will make me look like I’m 9 months pregnant and keep me in the bathroom for an extremely long time.
Since coming to Australia I have been doing heaps of research. The Boys mum has been super amazing. She is really helping me to overcome this and been giving me ideas and tips. She has been reading books about food and IBD and this is where I came across this recipe to try.
In this book “Crohn’s and Colitis Diet Guide” by Dr. A. Hilary Steinhart and Julie Cepo, just in case you wanted to have a peek! It says “Legumes Are Worth Including in your diet.” To which I laughed out loud and shook my head.
Oh naïve authors. You clearly do not know what happens when an extremely damaged intestine comes into contact with legumes (peas and beans).
When a normal person eats these foods, they become a little gassy. When I eat these foods my gut sounds like I have a dying, gurgling cow trapped and the passing of wind through the gut is so painful, it feels like said cow is expanding and trying to burst out of my body.
However, as I read on, I found out something interesting.
“The outside skin of a bean is insoluble fibre, while the inside contains more soluble fibre. Some people “pinch” or peel off the outside skin to target the soluble fibre”
What does that mean? Because I for one stayed well away from ALL fibre. Fibre, for me, meant increased toilet trips and, yup, you guessed it, the dying; gurgling cow.
“Insoluble fibre is best known for bulking up stool and relieving constipation. It increases faecal weight and speeds up the passage of material through the intestines. Soluble fibre slows stomach emptying and passage of material though the intestines, helping to form or gel loose bowel movements.”
And so began my journey to create hummus, I figure I might as well try it with the insoluble fibre removed.
Now this could still put me in the bathroom for an epically long time, and invite the cow round for tea but, as always with this disease, you need to try it to see what effect it will have.
Why am I putting this on my blog if it doesn’t work? Well that’s because if it may not work for me, it may work for you. You never know until you try.
1 can of chickpeas
¼ cup of Tahini
¼ cup of freshly squeezed lemon juice
1 garlic cloves, sliced
2 pieces of bottled roasted bell pepper thinly sliced
1 tsp cumin
¼ salt, or to tate
How do you remove the insoluble fibre from the chickpeas, I hear you ask. You have to “pinch” them off.
It was an arduous task but such is my love for hummus that I didn’t really mind standing at the counter, pinching each individual chickpea.
I then boiled my chickpeas for about an hour. The canned variety are technically already cooked but I wasn’t taking any chances and decided to cook them as well.
In a food processor I blended the spices, salt and pepper, chickpeas, lemon juice garlic and tahini blitz it all together. Then I put a little bit of water in there to get a smooth conscistency and blitz again, adding more water depending on how you like your hummus.
In go the red peppers for another blitz and bam.
This is the end result.
Boy did I enjoy that hummus and you know what? I had no problems with it either!
*does a little dance for I can now eat hummus*
I’m going to try a black olive variation as well, I’ll be sure to add a picture to my gallery when I do make it 🙂
If you try the recipe, let me know how it goes!