Need a quick appetizer to bring to a summer soirée? Visit my pantry and you are very likely to find can or two of garbanzo or chickpeas that in minutes can be transformed into a creamy, rich hummus with the pulse of a food processor and a few essential oils.
My recipe will serve a crowd (and skip the toast points) and you really do want to buy or make a big batch of quality pita chips for dipping.
4 - 15 oz cans of garbanzo beans or chickpeas
1 c water
1/2 - 1 t garlic powder
sea salt to taste
2 t toasted sesame oil
1/2 c organic olive oil
10 - 12 drops of Lemon essential oil
2 drops of Cumin essential oil
Drain beans and add to large bowl of food processor with about 1/4 c water - process in batches if you have a smaller processor. Let it run for about a minute, then scrape sides of bowl. Repeat and more of the water until you have a smooth consistency.
Add garlic, a hefty pinch of sea salt (start with 1/2 t and taste before adding more), and sesame oil. Pulse several times to blend thoroughly into your mixture.
Add the essential oils (start with smaller amount if you're not sure about quantities) to the olive oil, give it a gently stir, then pour oils through the feeding tube while running the food processor.
Adjust salt, garlic, and essential oils as needed. Remember, with essential oils, less is more!
Enjoy this hummus with a boost of flavor and health benefits from the Lemon and Cumin essential oils:
Cumin is traditionally used to promote digestive health and circulation. It was used ritually for internal protection and to protect one’s home. Lemon offers antioxidants and immune support; it's also a wonderful detoxifier for natural cleansing.
please let us know what you think of this recipe!
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