Hummus can be made from pulses other than chickpeas! I've used white beans here and paired them with warm garlicky rosemary mushrooms for an added sensory dimension. Serve with whole grain crackers or whole grain pita chips.
- 3 cups cooked navy beans (if using canned, two 15.5 ounce cans navy beans, rinsed and drained)
- 1 small garlic clove, peeled
- 1 teaspoon kosher salt
- 2 Tablespoons lemon juice
- 1 Tablespoon oil such as olive, canola, grapeseed oil or Thrive Algae Oil
- 2 teaspoons oil such as olive, canola, grapeseed oil or Thrive Algae Oil
- 8 ounces button mushrooms, thinly sliced (dry mushrooms after washing)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon finely chopped garlic
- 1 teaspoon finely chopped rosemary
- 1 teaspoon lemon juice
- Place the beans, garlic and salt in the bowl of a food processor. Blend until smooth.Scrape down sides of processor bowl with a silicone spatula.
- Add the lemon juice and oil and continue to blend until very light and smooth. Scrape down sides of bowl if necessary.
- Heat a skillet over medium high heat. Once hot, add the oil.
- Add the mushrooms and allow to cook, without stirring, for 2 minutes. ( If mushrooms are stirred too early, they won't brown.)
- Stir mushrooms and continue to cook until browned, about 6 minutes.
- Add the salt, garlic and rosemary and continue to cook for 1 more minute.
- Add lemon juice, stir and remove from heat
- Put hummus in a serving bowl and pour warm mushrooms over the top.
- Serve with crackers, preferably whole grain crackers.
Use Gluten Free crackers if keeping to a gluten free diet is desired.