Hummus with Sunflower Seed Butter (Dairy, Gluten and Sugar Free)

Hummus is one our favourite dips.  My youngest often use eats it in a bowl with a spoon.  I thought I would combine the "nutty" flavour of sunflower seed butter into the recipe and wasn't surprised that it tasted great.

Ingredients

• 1 1/2 cup chickpeas (see below for soaking dried peas)
• 1/4 cup sunflower seed butter
• 1/2 juice lemon
• 1/2 teaspoon sea salt
• 1/2 teaspoon cumin (or to taste)
• 1 clove garlic
• 1/3 - 1/2 cup water

Directions

1. Using a blender combine all ingredients until completely smooth.

Soaking and Cooking Beans or Peas 

*I generally cook extra beans and freeze the remaining.   The method below will create approximately 4-5 cups of beans.

Option 1-soaking then boiling (more environmental, slower)

1. In a large bowl add 2 cups dry beans, rinse with water and remove any poor looking beans.  Add 6 cups fresh cold water to cleaned beans.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.

Option 2- boiling then boiling again (uses more electricity, quicker)

1. In a large pot add 2 cups dry beans, rinse with water and remove any poor looking beans. 
2. Add 7 cups fresh water to cleaned pot and bring to a boil, turn off and let sit for 1 hour  
3. Rinse beans  again and add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.