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White Bean-Olive Hummus

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This week I have been keeping the meals simple since Thanksgiving is coming soon.  I’ve posted in the past about how we love hummus.  Here is another one of the flavors we make.

I used beans that I had already cooked and frozen to whip up this simple dinner after baking for Thanksgiving all afternoon.  I’ll post my stuffing recipe tomorrow.  Now the kids are in bed, and I am off to quilt until John gets home.  The little one I am quilting for was born early today at about 32 weeks.  Please keep baby John and his parents in your prayers.

White Bean-Olive Hummus

White Bean-Olive Hummus

1/2 cup hazelnuts
1/2 can California black olives
1-2 cloves garlic
1 tablespoon golden balsamic or red wine vinegar
1/2 teaspoon sea salt
1 teaspoon dried thyme
3 cups cooked white beans, drained

In a blender or food processor, add hazelnuts, olives, vinegar, salt, and olive oil.  Blend until fairly fine.

Add white beans and thyme.  Blend until smooth. You may need to stop and scrape down the sides a few times. If needed, to achieve desirable smoothness, add a tablespoon or two of water or olive oil.

Serve with vegetables and chips or pita bread.

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2 responses »

  1. Pingback: February 16 – Weekly Menu | Seasonally Vegan

  2. Pingback: March 16 – Weekly Menu | Seasonally Vegan

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