I love Garlic Hummus! I could eat it by the bowl full but sometimes it can be a bit spendy and more often than not, I cook from scratch in order to avoid the salt that Karen G Clemenson shouldn’t have or the nightshade vegetables and fruits I need to stay away from. I have also had allergic reactions to that lovely ingredient “Natural Flavors” and “Spices” which is really code for naturally occurring chemicals that are created by mixing other chemicals that were never part of the original food I was trying to enjoy in the first place…
As Karen has been having the opportunity to encourage people on their path to wellness through Wellness Advocacy, she has also made new friends who love to get her to try new things. One of the most recent creations was homemade hummus made by a creative lady named Kye who made some for her a few months ago. It was amazing! I asked Karen for the recipe…and Kye gave it to her twice, yet if it ends up in Karen’s backpack there is a 75% chance I won’t see it…unless you want to email it to me…
I finally got sick of waiting for Kye’s recipe from My Love and decided to Google it. I found some great information on a blog entitled Smooth Hummus Recipe and then headed to the kitchen to have some fun! After a few tries I finally have it perfected by both Karen and my standards…
Ingredients: The order you add ingredients is vital to this recipe!
- Tahini – 1/4 Cup
- Lemon Juice – 1/4 Cup
- Extra Virgin Olive Oil – 1/8 Cup (or more)
- Fresh Garlic Cloves – 3 (more or less to taste)
- Ground Cumin – 2 to 3 Tsp to taste
- Ground Tumeric – 1/2 Tsp (optional, I am allergic to this ingredient)
- Dried Onion Powder – 1 Tsp
- Black Pepper- 1 Tsp
- Sea Salt – 1 Tsp
- Garbanzo Beans/Chick Peas – 1 Can
(drained, yet save in case you want to thin out your hummus)
Directions:
- Add Tahini & Lemon Juice to blender. Blend 30 seconds.
- Add Olive Oil, Garlic, Cumin, Tumeric, Dried Onion, Salt & Pepper. Blend 30 seconds.
- Drain Beans & add to blender. Blend to desired consistency.
- Serve with fresh veggies or pita bread or chips
- Store in a sealed container in the fridge for up to a week.
More Information:
- You can also use Black Beans or any Beans you like.
- Tahini is Sesame Seed Butter, it has a warm, peppery flavor. Use less or more to your taste.
- If you like your hummus to be less thick, don’t drain beans all the way.
- Play with amount of seasonings to change the flavor.
- If you can tolerate Nightshade Vegetables/Fruits, chili powder, red pepper flakes cheyenne powder or curry are great flavors you could add. (If you can’t eat nightshades get a curry that doesn’t have paprika or cheyenne pepper in it.)
- Avocado or Avocado Oil can be substituted for Olive Oil.
Wellness Works NW is happy to create ways for people to connect. Feel free to leave comments and support to people who can acclaim they are #WalkingMyPathToWellness.
Submit A Recipe
