Green bean hummus

Green bean hummus is a seasonal variation of the more authentic recipe with lower levels of anti-nutrients and extra flavour.

Give me any day of the week a green-bean over one that has been dried; but it will probably mean that you have to grow them yourself.

Seasonal foods

We try to grow and eat as much of our own food from the garden as possible, but chickpeas will not thrive in our climate, so we have to purchase the dried-legume to make our authentic hummus recipe. It is central in our diet, containing all the essential amino acids.

However when fresh legumes are available, for choice we would always use them, with our passion for organically-grown food, free from the toxic chemicals used today in most of commercial agriculture.

As a DC I am greatly saddened by the number of farmer patients I have lost over the years to tumours, particularly of the bone-marrow.

In particular I have found that our green-bean hummus is a great way to use those pods that have passed their best but have not yet gone soft.

Actually I don't bother with tailing any longer, and you cannot tell the difference.

Authentic hummus recipe

The word hummus means chickpeas in Arabic so our green-bean alternative is a bit of a cheek; to keep it authentic we toss in a few. Legumes and sesame seeds together contain all the essential amino acids so they are a prime food for vegans.

But it is a wonderful tasty and nutritious dish for us all, whether you eat meat or not.

I have no truck with those complaining about anti-nutrients. It is true that to some extent compounds like phytic acid limit the absorption of minerals but to avoid them means missing out on the proven benefits of many dishes like our green bean hummus.

And in any case, most of the anti-nutrient brigade are simply peddling a supplement so that you can have your cake, and eat it.

But just for a moment, let's concede perhaps they are actually into something. Scientists are forever changing their opinions; just look at how eggs and butter have returned to fame. But green legumes do have a lot less anti-nutrients than those that have been dried.

Smart people never gave up on eggs and butter even when the cholesterol-quacks were condemning them.

Butter is back, and it's margarine we should be avoiding with all those trans-fats.

So too I could never give up on eggplant with its ability to lower the LDL cholesterol, 100% wholegrain with the lignans that greatly reduce the chances of getting a breast tumour, or tomatoes that protect those of us from Mars from a prostate neoplasm. They are all high in anti-nutrients. 

So to sum up, making your own green bean hummus ticks all the right boxes. You're using a veg from the garden that you might be tempted to toss, it tastes fantastic and contains only the very best ingredients; other than in the sesame-seeds you can be sure there are little of the chemicals in our food that we rightly fear.

A sweet fruit

Truth be told chickpeas have very little flavour; the success of our authentic hummus recipe is in the chili, garlic and I love to add a chunk of sweet-fruit such as the gooseberries that grow in our garden, but mango and whatever is in season works for me.

So you could add a little sweet fruit to your green bean hummus too. Knowing that those who eat seven or more coloured foods every day have dramatically lower all-cause of death, we are always looking for new ways to slip in another ingredient, even small amounts.

Minerals

Green beans are an incredibly rich source of minerals. For example, one-cup contains 15% of the iron that an average person must consume daily; menstruating women should have double that.

Whilst the immature pods do not have a large amount of protein, a cup of green beans will contain about 3% of your daily-requirement.

For a hummus higher in protein you need look no further than broad beans; less chance of getting Parkinson's disease too.

I did mess with broad bean hummus for a while but I quit because shelling them took so long; now that we know that much of the L-dopa is in the pod, I am going to try again.

For more of the details of the content of green-beans^[1] read this article from Medical News Today.

Carbs

Another trend that I have no truck with is the extremely-low carbohydrate fad that is trending, except for those who are obese and diabetic; for them it certainly has value since to lose weight you do have to reduce all starch below 50 grams per day for a season.

Not all carbs are bad; only the refined ones.

But the nutritious starches like those in our green bean hummus have been tarred with the same brush as the highly-refined carbohydrate that is literally killing society; it's turning us into type 2 diabetics.

Thirty percent of two communities of South African adults have very high blood-glucose; white rice, potatoes and refined mealiemeal are staples^{2}.

Truth be told it really is quite hard to get completely off unrefined-grains; so we are told they must all be bad for us. Giving up the staff of life really isn't necessary once you learn to bake with 100% flour. You will have great difficulty purchasing real bread, as it is being called, so you have to make it yourself.

Bread made with 100% flour is the best thing in the world, particularly if you follow the sourdough method that deals with the gluten-issues.

Smear our green bean hummus on a slice of real bread and you have a very satisfying and nourishing meal that will certainly not contribute to your waistline. A little butter increases the satiety even further; for no mid-afternoon blues, and helps with the absorption of the phytonutrients.

This fried bulgur wheat with turmeric is a another simple whole grain, as is corn on the cob.

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Green bean hummus

Green bean hummus is even more tasty than that made with chickpeas; and it has much fewer lectins that inhibit the absorption of important-minerals.

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