Butter Bean Hummus
Beans and pulses can be a challenge when you live with endometriosis and following a plant-based diet. They are full of proteins of goodness, but some of us can really struggle to digest them. Personally, I love chickpeas, but if I eat them, I end up with a painful and bloated stomach. Yet, because hummus is still one of my favorite snacks, this butter bean version of the traditional Middle-Eastern dish is a winner. All you need is a blender, and you are free to eat it however you like. It works great as a dip with veggies, nachos or chips, or as a sandwich spread. This is also a garlic-free version and it can serve two people. But if you eat it all by yourself I won’t judge you.
Prep time: 5 minutes
Ingredients for butter bean hummus
- 250g butterbeans
- 2 artichoke hearts
- 1/2 tbsp tahini
- 2 tbsp olive oil
- 1/2 tbsp lemon
- Salt and pepper to taste
- Dash of paprika
Directions for butter bean hummus
- Rinse and drain the butter beans.
- Add all of your ingredients to your blender.
- Begin by blending slowly then increase the speed. If the mixture is too thick, you can add more lemon, or just water, to loosen it up. You want to end up with a creamy consistency that is nor too wet, nor too dry.
- Cut some vegetables such as carrots or celery into shapes suitable for dipping.
- Serve the hummus in your favorite bowl, pour a little olive oil over the hummus, sprinkle some paprika, and it's ready!
- calories: 721
- fat: 34.7g
- protein: 29g
- sodium: 488mg
- sugar: 7.1g
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