Bone Broth & Mushroom Hummus
This delicious hummus is not only a great snack, it’s also an immune boosting machine! The ingredients in this recipes boost beneficial nutrients like zinc, selenium, allicin, and arginine that have been found to fight off inflammation, viruses, and bacteria as well as support good gut health. Perfect for cooler days when you want something savory and rich! Serve with carrots, bell peppers, and other vegetables for a healthy, well-balanced snack.
Common Allergens & Sensitivities:
Contains: Citrus
Free From: Gluten | Dairy (all) | Eggs | Soy | Nuts | Corn | Nightshades | Sugar
Time: Active - 1 hour | Inactive - 20 hours
Serves: 4-6
Directions
Add soaked garbanzo beans, bone broth, water, and garlic to a small slow cooker. Ensure liquid full covers beans by at least ½ inch, adding additional water if needed. Season liberally with salt. Turn slow cooker on high and cook for approximately 8 hours, or until beans are soft and fully cooked.
Once cooked, drain and save the bone broth liquid from the beans and garlic. Chill both the beans and the liquid in the refrigerator for at least an hour or until fully cooled.
In a medium sauté pan, heat 2 tbsp olive oil over medium heat. Add sliced mushrooms to the pan and stir to coat. Cook for 3 to 5 minutes, then sprinkle lightly with salt and continue to cook another 2 to 3 minutes.
Place the beans, ¼ cup bone broth liquid, 2 tbsp olive oil, cooked mushrooms, and lemon juice in a food processor or blender. Blend until it has reached a smooth puree, adding additional bone broth as necessary to achieve the desired consistency.
Taste and season with additional salt as desired.Serve immediately or store in an airtight container in the refrigerator.
Ingredients
1 cup dried garbanzo beans, soaked 8+ hours
2 cups bone broth
1 cup filtered water (plus more as needed)
3-5 cloves garlic
¼ c olive oil, divided
3 oz shitake mushrooms, sliced
1 lemon, juiced
Himalayan or Celtic sea salt, to taste
Recipes You May Like
