August, 2015

  • Hummus – Mediterranean Style

    I love hummus but rarely ate it because it is a bit pricey. About a year ago I decided to make it myself and found it so easy to do that I started experimenting and came up with what has become definitely one of our favorite.  This is so easy I still can’t figure out why they charge so much???? Recently I even tried it with soaked and sprouted chickpeas, therefor making it into a “raw” dish and even cheaper! You can barely notice the difference which is that it is not as creamy.

    Here is my basic recipe with notes below for changes:

    HUMMUS – Mediterranean Style

    Makes about 5 cups (20 – ¼ cup servings)


    • 1 Tablespoon dried Rosemary
    • 2 drops Rosemary* Buy It
    • 1 Tablespoon minced garlic
    • 2 (15.5 ounce) cans garbanzo beans, drained or about 3 cups soaked & sprouted beans **  Garbzo sprouts
    • 1 cup chopped black olives
    • 1/3 cup olive oil
    • 1/4 cup balsamic vinegar
    • 1/4 cup or more cold water


    • Process garbanzo bean in food processor or blender (if using a blender put in water and some of oil first)
    • With food processor running, slowly pour in the olive oil, scraping sides of the bowl as necessary
    • Add dried rosemary and rosemary oil
    • Add garlic and pulse until evenly blended.
    • Add chopped olives
    • Pour in balsamic vinegar and process until evenly blended.
    • Pour in the water and process to make a spreadable consistency. Add more water, 1 tablespoon at a time, if necessary.
    • Chill before serving.
    • Serve with fresh veggies for a very healthy snack!

    ¼ cup serving = Calories-61, Fat-3g, Chols. 1.3g, Sod-144mg, Carbs-6, Fiber-2g, Sugar -0.3g, Protein-3g


    * If you do not have Rosemary Essential Oil substitute with 2 Tablespoons FRESH Rosemary for the essential oil and dry Rosemary.

    Not all brands of essential oils are safe for consumption. That’s why I ONLY use doTERRA Certified Pure Therapeutic Grade Essential Oils.

    ** Wash & sort out any debris from dry garbanzo beans about 1 1/2 cups. Place beans in glass jar or or bowl covering with twice the amount of water. Allow to soak overnight or at least 8 hours. Rinse and drain (I tilt jar covered with secured cheese cloth in a bowl). Repeat this process at least twice a day until you have your sprouts about 1/4 inch long. This can take about 2-3 days, maybe longer.

    I hope you enjoy this as much as we do!

    What is your favorite addition to changing up your Hummus?

    August 12, 2015 • Essential Oils, Recipes • Views: 655