Vegan, Oil-Free, Hemp Seed Pesto Hummus

Note: We ended up liking the scattered whole beans so much we intend to always set some aside to fold into the blended portion!

Ingredients:

2# dry beans
8 c. liquid (all water, or 5 c. water + 3 c. broth)
7 oz. hemp seeds
3 heads garlic
1 whole organic lemon, ends trimmed, blended
2 c. fresh basil (or 2-3 T. dry)
1 t. turmeric (optional)
Pepper (optional)

Beans:

Soak overnight, covered, in 5 c. water.*
Add to the instant pot with 3 c. broth.
It will look like not enough water, but it works perfectly.
Cook in the Instant Pot for 40 min, high pressure, natural release.
* If you’re not using broth you can soak in all 8 cups and not add any more water when you cook.

Roast garlic:
I put the peeled cloves in a sealed parchment pouch and bake for 40 min at 350. (Thanks, Debbie Jensen Bruce!)

Method:

Put half the beans in your food processor.
Add everything else (except the rest of the beans).
Top off with another scoope of beans.
Blend unti smooth.
Put in a big bowl.
Blend the rest of the beans to your desired smoothness/chunkiness.
Mix with the rest of the seasoned hummus.

Makes about 9 pounds of hummus.
You can even freeze it!

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