So I haven’t been able to eat chickpeas, pretty much all legumes, garlic and onion in quite some time. If you follow me on Instagram you’ll know like many others I’ve had my fair share of digestive issues, basically IBS which I feel at this point is just a diagnoses of exclusion, and basically a term used to describe digestive issues that traditional doctors only have band aids for.
Through much trial and error, improving the diversity of my gut bacteria (thank you spore probiotics), and massively reducing stress, along with working on getting my hormones back in check, I somehow against all odds managed to pretty much heal my gut. Now I’m just freaking over here doing a happy dance because I can eat all the things without any pain! The things the last couple of weeks being all the cheese, chickpeas, garlic and homemade pickled onion.
Beet hummus is my FAVE! Always was, not saying it always will be. I actually whipped this up because my mum shares the same level of smitten ness (I googled it and apparently that is actually a word, who knew?!), and so rather than buying a plastic tub with all the unnecessary added extras and no where near enough tahini I made us a mighty batch to last us a good five days.
Simple Beet HummusPrint Recipe
- 2 cans of chickpeas, drained and rinsed well
- 80g tahini
- 2 tbsp lemon juice
- 100ml extra virgin cold pressed olive oil
- 2 cloves of garlic
- 2 small cooked beets
- 1 tsp salt
Blend together all ingredients in a high speed blender until smooth. I like my hummus relatively thick, you can thin it out with a little more oil or water if desired.
Store in the fridge in a seal tight container for 4-5 days.