GF, DF, SF, PF, DBF, AC, VV
I prefer to make my own hummus, because it always tastes so much better, not to mention the money it saves! If this isn’t one of the simplest and fastest healthy snack recipes going around, then I’ll eat my hat!It’s my personal take on traditional hummus and it’s so much healthier than most bought hummus brands that are typically made on genetically modified and processed canola oil!It literally takes 5 minutes to whip up and you can keep it on hand for when those snack attacks come calling! Perfect when you are trying to get off sugar and lose weight.
What You’ll need…
1 tin of organic chickpeas – rinsed and drained
Juice of a lemon – or to taste
1 desert spoon of hulled tahini
1/2 cup raw organic almonds.
1 cup extra virgin olive or macadamia oil
1 desert spoon rice malt syrup
Pinch of Himalayan or Celtic sea salt (or to taste)
Clove of fresh crushed garlic – (optional)
¼ cup fresh coriander or parsley (optional)
How to make…
Add all ingredients to a food processor and blend until smooth and creamy. Feel free to adjust the flavor to taste, by adding more tahini, lemon juice or olive oil .
Serving size – ½ – ¾ cup
Sally’s Tips…
Serve with celery, zucchini or cucumber sticks, spread on a slice of gluten free toast or on gluten free toast or add a dollop to salads. Store leftovers in the fridge in an airtight container for up to 5 days.
Gut Alert
Because hummus is made from chickpeas – which are a legume they can upset some people’s guts, so if you find this is the case, hold off until after your gut has healed, before introducing them.
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