I have traditionally made hummus using Tahini, which definitely makes it yummy, but it also makes it quite expensive (if you are using Organic Tahini)! I thought I'd try to make with fewer ingredients and put it to the double test of my 2-year-old hummus aficionado and my husband, who is a natural chef...it was a double winner!
So, here's the recipe (in a style that I like to cook--very loose!)...
A "bunch" of chick peas (2+ cups of cooked, or 2 cans, drained and rinsed, if using canned)
3-6 cloves of garlic (depending on tolerance and preference) *
5-10 drops of Lemon Essential Oil (I LOVE the brand DoTerra--it smells amazing and adds a beautiful flavor)
Olive Oil and Water (Start with 1/2-1 cup Olive Oil, adding as much as 2 cups for big batches. You can add water little by little to get the consistency you desire. More oil will give more flavor and a creaminess to the hummus, more water will--you guessed it--water it down a bit.)
Salt/Pepper to taste
Place ingredients in food processor or blender and blend until desired consistency is reached.
*To make the garlic more tolerable for sensitive digestive systems, cut cloves in half and remove green stems in center! This little trick has changed the way I use garlic because I can tolerate much more of this nutritional powerhouse!
ABOUT THE AUTHOR
Dr. Jennifer Morrow is a Chiropractor and Massage Therapist with a background in Kinesiology and rehabilitation. She is owner of Gorge Chiropractic at TrueMed Institute in Hood River, OR. You can connect with her on Facebook and Google+.