Hummus is one of my go-to snacks during the Daniel Fast. It’s great for dipping veggies or homemade flatbread, and it’s a cinch to make.
While traditional hummus is made with olive oil, most varieties you’ll find at the grocery store contain soybean oil. The majority of soybeans grown in the U.S. are genetically modified, and soybean oil is often partially hydrogenated, which equals trans fats.
Skip the Sabra, and make your own hummus. It only takes a few minutes!
Yield: 1 cup
Classic Hummus
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Ingredients
- 1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2-4 tablespoons water
- 2 tablespoons olive oil
Instructions
- Place first six ingredients and 2 tablespoons water into a blender or food processor and blend until well mixed.
- Add olive oil and process at low speed until smooth.
- If desired, add an extra 1-2 tablespoons water for a thinner consistency.
Notes
I don't like the taste of raw garlic, which is why I use garlic powder in recipes like this one that don't require cooking.
Olive oil can turn bitter when blended at high speeds, so be sure to add it at the end.
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https://danielfastfoodie.com/classic-hummus