Hummus is such a useful dish - it can be put in packed lunches, served with chicken, used at parties etc. So I was gutted when I realised GAPS meant no chickpeas, no hummus. However I then came across some recipes for white bean hummus and realised it is easy to adapt the recipe and to use 'legal' haricot beans. If you are okay with chickpeas just replace the haricot beans with chick peas
It is always best to pre-soak beans and is essential if you are on GAPS /SCD. Although not a big job it is a fag to remember to soak things so this recipe will make enough hummus for a couple of weeks (I split it into 3 and freeze two batches). You could just use half the ingredients for a smaller batch or to test out the recipe.
To soak beans:
Stick 400g of beans in a large dish, fill with water. Soak for 24 hours, replacing the water about half way through. Thoroughly rinse the beans before soaking
To cook beans:
It should tell you on packaging how long beans need to be cooked for. WIth haricot beans its at least an hour.
- 400g cooked and drained haricot beans
- 4 tbsp of tahini
- 3 garlic gloves,crushed
- Juice of 2 lemons
- 3/4 to 1 tsp of cumin
- Salt and pepper
- 250ml olive oil
- Blend all the ingredients except for olive oil and paprika in a blender. If you or your kids like your hummus more bland you could start with a little less garlic and cumin and taste first.
- Keeping the blender running add the olive oil in slowly.
- Store in the fridge or freezer
- Before serving garnish with a sprinkle of paprika (if the hummus has been frozen you may also want to add a little extra oil)