Pummus (grain free, dairy free, egg free, GAPS-legal)

I love both pesto and hummus.  And I eat quite a bit of both lately...great snacks that keep me satisfied and away from sweets :)  I've even recently started eating them for bedtime snack.  Last night I had this with sliced cucumbers.  So good.  Last week I made a big batch of pesto.  I finished it off yesterday.  It was still my regular version...with cheese.  And I wanted to make a new batch without cheese for me.  Then I cooked navy beans yesterday for our soup and thought I should use some to make hummus.

Then I thought...why not combine the two dips I love into one?  So I did...YUM!!!  Pesto hummus...pummus :)  So good, so healthy and so easy to make.

I've been using peas lately to make my pesto since they are easier on my tummy than raw spinach.  And I like the bit of sweetness from them.  You could use any combination of greens you like.  Maybe next time I'll add some of our basil.  You can use any kind of nuts.  And you could even leave the nuts out.  Depends if you like to have more of a pesto taste or a hummus taste.  This is so versatile.

I think I'm going to try to keep something like this on hand all the time now for snacks.  It is a great way to get more vegetables in my diet that are easy to digest.  And even better, its a great way to get healthy fat in my diet.  And as always it's something I can mix egg yolks into for even more nutrition.

Pummus (Pesto/pea-sto Hummus)

3/4 cup peas/spinach/basil (any greens you like)
1 cup navy beans (soaked and cooked)
1/2 - 3/4 cup cold pressed EVOO (depends how thick you like it)
unrefined sea salt to taste
garlic powder or fresh garlic to taste
1/4 - 1/2 cup crispy nuts (optional)
(egg yolk)

Combine all of the ingredients (except egg yolk) in a food processor or blender and process until well blended.  Add more seasoning and EVOO to get desired taste/texture.  Add egg yolk to individual serving if desired.