You won’t even know this GAPS SCD hummus doesn’t use chickpeas.

You can experiment with adding olives, anchovies, roasted garlic, roasted peppers, dried tomatoes or other herbs and spices.

Serves:  12

Prep time:  5 minutes

Cook time:  1 hour

Ingredients

• 2 cups dried navy or Lima beans (soaked overnight, rinsed and drained)
• 8 cups filtered water or homemade broth
• 3 cloves garlic (peeled and left whole)
• 1 teaspoon sea salt
• 2 lemons (zested and freshly squeezed)
• 3 tablespoons extra-virgin olive oil

Directions

Put beans and water/broth in a pot. Bring to a boil over medium-high heat, the reduce flame to lowest setting. Cover pot and let the beans cook at a gentle simmer until tender, about an hour.

Remove the pot from heat and let the beans cool.

Put all ingredients in a blender and blend to desired consistency. Add additional olive oil if needed.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

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