I’m on a hummus kick, this is my second version of hummus I’ve made in the past few days. Never mind the other one I like this a lot better. I think it was the turmeric and almond butter that make it so different from other hummus I’ve made.
I didn’t want over powering garlic flavor so in a little olive oil
I cooked about 3 cloves of garlic
until just barely starting to brown.
In the blender I put lemon juice, olive oil, turmeric, about 2 cups of
cooked yellow eye beans and a little bit of their juice.
And the garlic and olive oil. I pulsed the blender and used a spatula to make sure everything got blended.
Then I put in some almond butter, chopped parsley and a bit of salt and blended it up until smooth but parsley still visible as little green bits.
Next I did what you should do too, grab some flat bread and see how it is.
Serve right away or make ahead.
Yellow eye bean hummus
- 2 cups cooked yellow eyed beans
- 3 cloves garlic cooked lightly brown in olive oil
- 3 tablespoons lemon juice
- 3 or 4 table spoons olive oil
- 1 tablespoon turmeric
- salt to taste
- 4 tablespoons almond butter
- 1/4cup chopped fresh parsley
In a blender place beans, garlic, olive oil, lemon juice, turmeric, and salt blend until smooth. Then add in almond butter and juice from the beans by spoonful as necessary lastly toss in parsley.
Serve, refrigerate or freeze for later.