I’ve always LOVED hummus – lemony hummus, garlicky hummus, or red peppery hummus. Even though we can no longer have gluten (nixing pita chips) or corn (nixing tortilla chips) hummus with fresh veggies satisfies my crunch cravings.
UPDATE: Since originally posting this recipe, I have become sensitive to tahini (I’m doing the AIP diet and though I’ve been able to successfully introduce several foods, unfortunately I’m unable to tolerate sesame seeds.) I’ve been making this recipe sans the tahini and cumin but adding extra lemon and it’s still delicious (even according to taste testers).
- 4 cups cooked navy beans, drained (See Note below)
- juice of 2 large lemons
- 1/4 cup extra virgin olive oil
- 1/4 cup sesame tahini (optional)
- 1 garlic clove, minced or pressed
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin (optional)
- 1/4 cup water
- In a small bowl, mix together the sesame tahini (if using) and olive oil. Set aside.
- In the work bowl of a food processor with blade, add beans, lemon juice, garlic, salt, cumin (if using) and water. (If beans were freshly cooked and drained, thus retaining more water, pulse at this point. If they seem dry, add more water a few tablespoons at a time, until it moves through the blades well.
- With the food processor running, add olive oil and tahini mixture in a steady stream through the opening in top of the work bowl. Process until creamy.
- NOTE: To cook beans, soak 2 cups dried navy beans in water to cover for 24 hours. Drain, cover with fresh water to about 2″ above beans. Bring to a boil, and then turn down to a simmer. Simmer for about 2 hours, stirring occasionally, until beans are soft. If water evaporates during cooking, just add more.