Freekeh hummus with salmon skin

Food matrix science teaches us that foods aren’t simply collections of isolated nutrients. In whole foods, they are held within physical structures that dictate how readily they are released during the process of digestion. Modify that structure and the same nutrient may become far easier to digest and absorb. After all, the nutrients in a food are only useful if the body can get to them.

Freekeh, a young grain with a tough outer layer, is a perfect example. Because dogs (like humans) cannot produce cellulase, an enzyme required to dismantle cell walls, their digestive enzymes are blocked from the starches and proteins trapped inside. Unless the cells are disrupted mechanically, for example by chewing, the wheat cell walls encapsulate intracellular starch and delay digestive enzymes getting to it[1]. Grains of freekeh may then pass through the body and exit apparently intact. “Apparently” is important: a grain can retain its recognisable external form even if some minimal digestion has taken place. But there is ample room for improvement.

We can increase accessibility and support digestibility both for the dog (host) and its microbiome by structural modification. In this case by a different type of mechanical disruption, blitzing.

It is remarkable, that such a simple additional step not only improves accessibility to nutrients like iron and zinc[2], but also makes starch more accessible to the dog’s digestive enzymes and exposes more fermentable material to the gut microbiota.

Freekeh hummus

It’s not a hummus in the human sense, no garlic! But hummus is a good descriptor for this texture, which I’ve also created with sprouted chickpeas and will try with other grains and legumes. In all cases, the science shows a demonstrable increase in nutrient absorption, to one degree or another.

Adding a couple of other scraps – particularly the salmon skins in this case – helps with texture in the blender and adds palatability.

Ingredients:

Freekeh (soaked for 48 hours before cooking – optional)
Leftover salmon skin and salmon scraps
Two dessertspoonfuls of cottage cheese
Cauliflower and courgette puree to blend (broth will also work)

For this particular recipe, the salmon, cottage cheese and purée have a functional preparation role in addition to their nutritional value. They provide moisture and fat that allow the cooked freekeh to blitz into the hummus-like texture, helping to achieve the sought-after matrix disruption. The same effect could be created with other suitable ingredients or leftovers that provide enough moisture and fat (and hopefully as much palatability!).

 

Method:

Cook freekeh as normal, either in the steamer or in a broth in the slow cooker, for example.

     

Place freekeh in the blender, followed by the salmon.

     

Add cottage cheese and then add puree or broth to achieve desired consistency. Blitz, check consistency.

     

This mixture freezes very well. It makes a change from rice as a basis and was extremely well received.

******

IN THE BOWL

In the bowl: freekeh Hummus, courgette, cauliflower, nutritional yeast, chicken liver     

Under the protein: freekeh hummus, courgette and cauliflower purée, cauliflower, broccoli, nutritional yeast, chicken liver.
Finishing the meal: slow cooked goose, sprouted grey peas, cottage cheese and salmon oil with a sprinkle of hemp seeds

*****

References:

[1] Edwards CH, Ryden P, Mandalari G, Butterworth PJ, Ellis PR. Structure-function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility. Nat Food. 2021 Feb;2(2):118-126. doi: 10.1038/s43016-021-00230-y. Epub 2021 Feb 18. PMID: 34667952; PMCID: PMC7611843. https://pubmed.ncbi.nlm.nih.gov/34667952/
[2] Arafsha SM, Aslam MF, Ellis PR, Latunde-Dada GO, Sharp PA. Strategies to increase the bioaccessibility and bioavailability of iron and zinc from cereal products. Proceedings of the Nutrition Society. Published online 2023:1-7. doi:10.1017/S0029665123003543. https://pubmed.ncbi.nlm.nih.gov/37395294/

Want to know more? These studies might be useful:

  • Aluthge, S., Gunathilake, S., Farahnaky, A., Brennan, C. S., Urban, S., Golneshin, A., & Majzoobi, M. (2026). Green wheat Freekeh: evolution from traditional cereal to sustainable future food. Critical Reviews in Food Science and Nutrition, 66(4), 671–685. https://doi.org/10.1080/10408398.2025.2528741

Important Considerations:

  • Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
  • If you are feeding commercial food, check the label for ingredients before giving more. Excessive intake of any foods can have adverse effects.
  • Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
  • Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
  • I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
  • Check nutrient levels and recommendations for your dog’s weight, age and activity. For example, this nutritional guideline produced by FEDIAF.
  • I am not a professional canine nutritionist, but supporting research is cited.
  • The recipes shared were created by me and tested in my kitchen – and tasted and approved by our doggy friends!