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For Acid Watchers desperate for a taste of hummus, this lima bean condiment provides a tasty alternative. The Middle Eastern spice mix za’atar gives it an authentic flavor. This faux hummus is especially satisfying with black olives and a homemade roasted bell pepper on top, which add texture, brininess, and a splash of color to every bite.
2 red, yellow, or orange bell peppers
1 tablespoon Tuscanini Olive Oil
1 medium leek, thoroughly washed, chopped (white part only)
1 cup frozen baby lima beans, thawed
1/4 teaspoon ground sumac
1 teaspoon Pereg Za’atar
1 cup vegetable broth
1 tablespoon finely chopped fresh parsley leaves
1/4 cup Gefen Black Olives, drained (optional)
Preheat the oven to 400 degrees Fahrenheit. Wash the peppers and place them on a baking sheet lined with Gefen Parchment Paper. Roast for 30 minutes, turning the peppers over with tongs halfway through the roasting process. Remove the baking sheet from the oven. When the peppers are cool enough to handle, remove the stems, ribs, seeds, and skin. Slice into thin strips.
While the peppers are roasting and cooling, prepare the hummus. In a preheated nonstick pan, heat the oil and sauté the leek for about two minutes, until soft. Add the lima beans, sumac, and za’atar and reduce to a simmer. Cook, stirring constantly, for 15 to 20 minutes, loosening the mixture with the broth one-third cup at a time, until all of the liquid is absorbed. Fold in the parsley.
Allow the mixture to come to room temperature and pulse in a food processor until it reaches the degree of smoothness you desire. Serve immediately, topped with olives (if using) and sliced roasted bell pepper.
Recipe excerpted from The Acid Watcher Diet: A 28-Day Reflux Prevention and Healing Program by Jonathan Aviv MD, FACS (Harmony). Copyright © 2017. Purchase on Amazon.
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