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Don’t Buy Store Bought Hummus
I’m sharing this amazing hummus recipe from Amanda over at The Wholesome Dish. It’s vegan and gluten free and takes just 5 minutes to prepare. Now Amanda’s original recipe does not include tahini, but she has a note on how much to add, so I added it.
Servings: 10
Ingredients:
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 2 tbsp tahini
- 1/4 tsp salt
- 2 tbsp extra virgin olive oil
- 3/4 tsp ground cumin
- 2 tbsp water
Directions:
- Add the garbanzo beans, 2 tablespoons of water, 2 tablespoons of tahini, the olive oil, lemon juice, garlic, cumin, and ¼ teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and ¼ teaspoon of salt to your taste preference.
- Store covered in the refrigerator.
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Leann Forst is a happily married wife, mother of 2 wonderful children, board certified holistic health practitioner, author, speaker, medical researcher and health education advocate.
After her son became chronically sick with asthma at the age of 2, she refused to accept the notion presented by conventional doctors that her son would live his life on medication. She began her quest to learn everything she could about health and disease. She now makes it her life’s mission to share information about how nearly all diseases can be reversed by diet and lifestyle. Leann speaks frequently at schools, hospitals, organizations and on radio shows. She is also a principal at Groovy Beets Wellness Company, providing individual and group health coaching. Leann has authored 2 books: “100 Ways to Lose Weight” and “How to Get Your Kids to Beg for Veggies”, both available on Amazon.
