Navy Bean Hummus
This creamy hummus is made with dried (not canned) navy beans. If cooking beans from scratch sounds daunting, this is a great recipe to get a feel for how simple (and affordable) it actually is. Pro tip: Cook extra beans and freeze for your next batch of hummus or other dish. That way you don’t have to cook from scratch every time!
This garlicky homemade hummus gets its extra-creamy texture from navy beans that you cook from scratch. It’s important to sort dried beans before soaking them: Spread beans out on a kitchen towel, and remove any that are broken, shriveled, or unusually dark, as well as any rocks and debris that are in the mix.
INGREDIENTS
- 1 cup dry navy beans, sorted, rinsed, and soaked overnight
- 3 tablespoons lime juice
- 1 clove garlic
- ½ teaspoon freshly ground black pepper
- Sea salt, to taste
- ¼ cup finely chopped fresh cilantro
INSTRUCTIONS
- Drain beans and place in a medium saucepan. Add 2 cups water. Bring to boiling over high; boil 3 to 5 minutes. Reduce heat; simmer, partially covered, 1 hour or until beans are very tender. Remove pan from heat; let cool. Do not drain.
- Transfer cooled beans and the cooking liquid to a blender or food processor. Add lime juice, garlic, and pepper. Cover and blend until smooth. Season with salt; pulse to combine.
- Transfer hummus to a bowl. Stir in cilantro. Cover and chill until ready to serve.
View List Of All Recipe On Create That Body
Learn More About Isabella Hawke | Follow Us On Facebook | Instagram
