A Savory Hummus
The biggest complaint I hear about hummus…it has no flavor. This hummus is flavorful and aromatic as well. You can alter the garlic to your own taste…the recipe as is has a very strong garlic flavor….use less if you don’t like much garlic.
This hummus is great on your salad, as a veggie dip or with crackers.
I frequently make this hummus when catering large events, it is always a hit!
A Savory Hummus
Adapted from The Gilded Fork.com.
Calories:
Ingredients
- 2 cups cooked butter beans rinsed and drained (or any cooked beans)
- 1 large red pepper roasted (or 1 jar of roasted red pepper, rinse oil off)
- 3 heads fresh garlic (very garlicky) roasted
- 2 medium green onions cut into chunks
- 3 lemons juiced
- 1/2 teaspoon Celtic Sea Salt or to taste
- 1 teaspoons Tablespoon tamari or Braggs Amino Acids 2ground cumin
- 1/2 cup expeller pressed olive oil Dash paprika or cayenne
- 1 cup fresh Flat Italian Parsley
- 1 tablespoon fresh rosemary
- 2 teaspoons ground cumin
- dash paprika or cayenne
Instructions
- Roast the pepper and the garlic (see Chapter 11). Put all in a food processor; blend until smooth, best if made a day ahead so flavors can blend. Hummus is a great way to use left-over beans of any kind. Drain liquid, rinse and use as you would a can of beans.
