Whenever I walk through the aisles of the grocery store, I’m always amazed at how expensive some convenience foods can cost. Hummus for example is one of the easiest things to make, yet my local grocery store sells an 8 oz. container for about $3. And worse yet, when you look at the food label some brands can include ingredients like safflower oil, modified corn starch, soy protein and other additives you probably don’t want in your hummus.
I came up with this recipe as I went through my cupboard and discovered I was out of extra-virgin olive oil. Ghee was an excellent replacement and added a delicious buttery flavor to the hummus. And my kids ate every last bit of it and asked me to make more. I’d say that’s a winner.
- 3/4 cup of dried GMO-free garbanzo beans (or 2 cups of canned garbanzo beans)
- 1-2 cloves of garlic (to taste)
- Juice of 2 lemons
- 4 tbsp organic tahini
- 2-3 tbsp organic ghee
- 1-2 tsp Himalayan Pink Crystal salt (to taste)
- 1 tbsp fresh parsley, finely chopped
- Soak garbanzo beans in water overnight (at least 12 hours). This helps to remove phytic acid and makes the beans more digestible.
- When the beans are ready, rinse out and cook in a pot of water for about an hour until the beans soften.
- Drain beans and let cool.
- Combine all ingredients except fresh parsley in food processor. If consistency is a little dry, add up to 3 tbsp of water to get desired consistency.
- Transfer to a serving dish or bowl.
- Garnish with fresh parsley.
- Serve with carrots, cucumbers, celery or your favorite fresh-cut vegetables and gluten-free or grain-free crackers.