Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Roasted Garlic Paprika Hummus
AuthorKayley O'BrienCooking beans from scratch 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 using a pressure cooker, place dry chickpea in pressure cooker, rinse and drain. Add water, bring to a boil, turn off heat, and let soak for 1 hour. Then secure lid and bring to a steam over high heat. Once it begins steaming, reduce heat to medium and cook for 30 minutes. After that, depressurize your pressure cooker. Drain the water reserving 3 tablespoons of the water for the hummus.
If using canned beans, skip the first step, open and drain your cans, reserving 3 tablespoons of the water for the hummus.
Peal and thinly slice garlic. Heat 1/2 tablespoon of oil in a pan over medium heat. Once hot, at the garlic to the pan and sauté till it browns.
Combine all ingredients in a blender and blend till smooth. Use a tamper while blending to move things around more efficiently. Once fully blended; transfer to a tupperware; store in the fridge; serve with crackers, pita or veggies; and enjoy! Homemade hummus is said to last for about a week, however mine usually lasts a week and a half.
Ingredients
Directions
If using a pressure cooker, place dry chickpea in pressure cooker, rinse and drain. Add water, bring to a boil, turn off heat, and let soak for 1 hour. Then secure lid and bring to a steam over high heat. Once it begins steaming, reduce heat to medium and cook for 30 minutes. After that, depressurize your pressure cooker. Drain the water reserving 3 tablespoons of the water for the hummus.
If using canned beans, skip the first step, open and drain your cans, reserving 3 tablespoons of the water for the hummus.
Peal and thinly slice garlic. Heat 1/2 tablespoon of oil in a pan over medium heat. Once hot, at the garlic to the pan and sauté till it browns.
Combine all ingredients in a blender and blend till smooth. Use a tamper while blending to move things around more efficiently. Once fully blended; transfer to a tupperware; store in the fridge; serve with crackers, pita or veggies; and enjoy! Homemade hummus is said to last for about a week, however mine usually lasts a week and a half.
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)
