Elimination Diet Hummus

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 250 g dried garbanzo beans (or 2 cans)
• 1/2 cup sunflower oil
• 3/4 cup water, retain from cooking
• 1/3 cup tahini
• 3/4 teaspoon salt
• 1 garlic clove
• 5 ounces frozen spinach (optional)
• 1 1/2 teaspoons dried parsley (optional)

Recipe

• 1 night before- if using dried peas bring the peas to a boil in 5 cups of water. boil for three minutes, then remove from heat and cover. leave overnight.
• 2 drain and rinse the peas (both dried & canned) in batches place on a papertowel. run each batch over with a rolling pin. then remove any loose skins.
• 3 once the skins are removed, place in pressure cooker with 5 cups of water. bring to pressure and cook for 25 minutes and let pressure drop naturally.
• 4 drain the chickpeas, but make sure to retain a 1/2 cup of cooking water.
• 5 pour all the chickpeas in the food processor and add all the other ingredients. you want to blend them for about 2 minutes. the longer you blend it the smoother it is. it goes very creamy when you've got it right.
• 6 the mixture will be a bit runny, it firms up as it cools.
• 7 optional: remove about half the houmous (500-600 grams) and add the spinach and parsley. blend again until even.
• 8 houmous is fine in the freezer just freeze in convenient portions. then just let it thaw a couple of days in the fridge, but in a pinch the microwave can help speed things along. just make sure to stir frequently. i'd advise using a glass container in the microwave as plastic might go funny due to the oil.