This hummus recipe was born out of necessity. A delicious necessity, mind you. One that even the pickiest of hummus eaters (i.e.—The Hubster) will swoon over.
You see, I needed to have a few snack options that fit within my new (temporary) dietary restrictions of no gluten, citrus, corn, sugar, fruit, dairy, nightshades, cinnamon or MSG.
The Hubster was already
begging asking for hummus to snack on during the week. And it got me thinking that hummus could be the perfect snack option. But what to have it with?!
Enter the Savory Thins Mini from Trader Joe’s. Gluten free. Delicious. And the perfect accompaniment to a bowl of hummus.
The Hubster was thrilled.
I was thrilled.
And the hummus, well…it was gone after 3 days.
5 minPrep Time
5 minTotal Time
- 1 (15-oz.) can chick peas (aka garbanzo beans), rinsed and drained
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tbs tahini
- 2 tbs balsamic vinegar
- 2 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- Place chickpeas into blender and pulse for 1-2 minutes.
- Add olive oil and pulse until mostly mixed in and smooth.
- Add in minced garlic, tahini, and balsamic, parsley, salt and pepper. Pulse until mixed thoroughly.
- Serve with your favorite rice cracker, veggie, pita chip, or other dip-able item. Or on a sammich, like The Hubster.
- Consider making a double batch so that you won’t have to hide any!
Nightshade Free, Dairy Free, Gluten Free, Wheat Free, Soy Free, Corn Free, Egg Free. For those that cannot have fruit or fructose, try subbing safflower or sunflower oil for the olive oil and rice vinegar for the balsamic vinegar.