Pulses are high in protein, fibre and B vitamins. Having a wide variety in your diet offers a broader range of nutrients.
Tahini the usual base in hummus can be bitter. Almond butter has a softer flavour, is high in beneficial fats and is also rich in minerals.
Some find (me included) that chick peas can be a bit indigestible, say no more. However flageolet beans have a gentle flavour and are easier on the gut, whilst still offering significant health benefits.
The garlic not only adds flavour but also provides a number of phytonutrients understood to offer a number of health benefits.
Cook time: None
Serves 2 for lunch
- 200 gms cooked Flageolet Beans*
- 100 gms unsweetened Almond Butter (we used Carley’s Raw Almond Butter). Alternatively it may with any nut butter but not peanut.
- 1 Large (or 2 small) clove of garlic, peeled
- Juice of 1 large lemon
- 20 ml Extra Virgin Olive oil
- ¼ teaspoon of freshly ground salt
- 30 ml water
*Interesting to note that we used a 400 gm can which states that after rinsing you have a drained weight of 265 gms of beans
Method
- Put all the ingredients in a blender, and blend until smooth.
- Taste test and add more seasoning if required.
- Check the consistency which should be like usual hummus. Add a little water if necessary.
- Serve in a bowl with pitta bread and a side salad.
Note
Add more oil and or water to get the right consistency.
