Elimination Diet Hummus

1. 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. 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. 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. 4

   Drain the chickpeas, but make sure to retain a 1/2 cup of cooking water.

5. 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. 6

   The mixture will be a bit runny, it firms up as it cools.

7. 7

   Optional: Remove about half the houmous (500-600 grams) and add the spinach and parsley. Blend again until even.

8. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.