There’s nothing like a homemade hummus. Wouldn’t you agree?
Something about the smooth, silky consistency of humus that get me every time. I could literally face plant myself into a bowl of this every single day.
Get a load of this: I’ve been slowly able to add in hummus (without getting bloated with a belly ache) into my lifestyle since beans were so troublesome for me for awhile and I love how satisfying and filling hummus can be served alone with raw veggies, nori sheets, my Grain-Free Crackers, Grain-Free Almond Crackers, Grain-Free Parsnip Focaccia and my Grain-Free Sweet Potato Flatbread recipes for the ultimate yummy experience.
According to moi, hummus in general is all about the flavorings- just plain pureed beans doesn’t cut it for me. I need real flavor. I’m talking mouth-watering, can’t get enough of it-flavor. Know what I mean? A flat flavored hummus is just super boring and well, flat. No can do! So, this hummus was created with a whole lotta flavor in mind. I chose cannellini beans pretty much because it’s all I had at home when I was whipping up this recipe, but you can surely use chickpeas (garbanzo beans) if you’d like…totally up to you!
You can add in any of your favorite flavors such as sun dried tomatoes, olives, fresh herbs (basil, cilantro, rosemary, thyme, etc), garlic, fresh lemon juice, fresh orange juice, balsamic vinegar or anything else that will jazz up your hummus. Have fun, get creative and dive into this bowl of super creamy (and did I mention fabulous?) hummus.
p.s. Please put this on your to-make list this week. It will blow your mind- you need a little spark in your week and trust me- that mayo on your sandwich isn’t going to cut it. Serve this hummus with any appetizer or main dish (use it in place of the mayo on your sandwich, in place of ketchup for your fries, stuffed into bell peppers and anything else you wanna do with it- you won’t be disappointed.
Looking for a few new recipes for the fall? My cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body (over 200 recipes no gluten, dairy, soy, sugar, eggs, corn, etc.) plus how to detox your body and your life (cleaning supplies, beauty products, home, etc.) is available in stores nationwide. It also includes my story of how I detoxed and healed from 10 years of chronic illness!
For more of my favorites, follow me around my kitchen and Manhattan on facebook, pinterest, instagram, twitter and google plus.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 2 cups cooked white cannellini beans or from BPA-free cans, drained
- ½ tsp. sea salt
- 1 tsp. dried oregano
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. minced garlic
- ¼ cup sun dried tomatoes in oil
Combine all ingredients in a food processor; puree until very smooth. Transfer to a bowl and serve. Store in a sealed container in the refrigerator for up to 4 days.
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super good paired with peppers and carrots