Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Green and Kalamata Olive Hummus
AuthorKayley O'BrienCooking beans from scratch with a pressure cooker will add about 1 hr and 40 minutes to your total time. However that is cooking and soaking time so you can do something else during that time. If you cook dried beans without a pressure cooker, it will add 1-24 hrs of soaking time and 3-8 hours of cooking time.
If using dry beans, place beans in a pressure cooker, rinse and drain. Then add 7 cups of water, bring to a boil, then turn off heat, and let sit for at least an hour. Then secure the lid and bring to a steam over high heat. Once steaming, reduce heat to medium and cook for about 30 mins. Then depressurize and drain, reserving 1/4 cup of the water for later. (Note there are many different ways to make dry beans and you don't need a pressure cooker. This is just my preferred method. For more cooking options check out the "About this recipe: Dry vs. Canned Beans" section of the post above).
If using canned beans, open and drain reserving 1/4 cup of the water for later.
Heat 1 tbsp of the oil in a small pan over medium-high heat. Once the pan and oil are hot, add garlic and sauté for a few minutes, stirring occasionally, till golden brown.
Combine the garbanzo beans (dried and cooked or canned), sautéed garlic with excess oil from the pan, the remaining 1 tbsp of oil, tahini, lemon juice, cumin, salt, reserved chick pea water, green olives, and kalamata olives in a blender or food processor and blend till smooth. If using a blender, use the tamper to help blend. Once smooth transfer to a tuperwear (preferably glass) and store in the fridge for up to two weeks.
Serve with crackers, pita, and/or veggies and enjoy!
Ingredients
Directions
If using dry beans, place beans in a pressure cooker, rinse and drain. Then add 7 cups of water, bring to a boil, then turn off heat, and let sit for at least an hour. Then secure the lid and bring to a steam over high heat. Once steaming, reduce heat to medium and cook for about 30 mins. Then depressurize and drain, reserving 1/4 cup of the water for later. (Note there are many different ways to make dry beans and you don't need a pressure cooker. This is just my preferred method. For more cooking options check out the "About this recipe: Dry vs. Canned Beans" section of the post above).
If using canned beans, open and drain reserving 1/4 cup of the water for later.
Heat 1 tbsp of the oil in a small pan over medium-high heat. Once the pan and oil are hot, add garlic and sauté for a few minutes, stirring occasionally, till golden brown.
Combine the garbanzo beans (dried and cooked or canned), sautéed garlic with excess oil from the pan, the remaining 1 tbsp of oil, tahini, lemon juice, cumin, salt, reserved chick pea water, green olives, and kalamata olives in a blender or food processor and blend till smooth. If using a blender, use the tamper to help blend. Once smooth transfer to a tuperwear (preferably glass) and store in the fridge for up to two weeks.
Serve with crackers, pita, and/or veggies and enjoy!
Notes
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
