Who knew that mashed up chickpeas could taste so good. Hummus is one of my favorite dips and I am so happy that hummus is candida diet friendly. It took me quite a while to attempt making hummus at home. My local Greek Restaurant makes the best hummus that I have ever tasted, so I was use to just picking up my hummus and going about my business. However, in a continued effort to get to know what I am actually eating I decided to attempt my own hummus. The following is the recipe that I used for my first attempt at hummus. I had never even heard of tahini before I came across this recipe and had to Google it in order to see what I would be looking for in the store. Pretty sad right, I had been eating tahini for at least a year or two and didn’t even know what it was. Well now I know and executing this recipe was truly a learning experience. My hummus came out pretty good but it was chunkier than what I was use to but maybe I just need a better blender. I used canned chickpeas, also known as garbanzo beans for this recipe. Be sure to read labels carefully when choosing your chickpeas so that you don’t accidentally buy something with ingredients prohibited on the candida diet. I am looking forward to pairing this dip with some yeast free brown rice crackers, tortilla chips and/or vegetables. I hope that you enjoy this yeast free hummus.
Yeast Free Hummus I – Ingredients (Makes 4 Servings – 7.5 grams per serving )
1 can garbanzo beans (15.5 ounce can) (20 grams carbohydrates)
1/4 cup garbanzo (chickpeas) beans juice (0 grams carbohydrates)
2 tablespoons lemon juice (2.2 grams carbohydrates)
2 tablespoons tahini (6.4 grams carbohydrates)
1 clove garlic, minced (1 gram carbohydrate)
1/4 teaspoon sea salt (0 grams carbohydrates)
Yeast Free Hummus I – Directions
Drain chickpeas reserving 1/4 cup of the liquid
Place all ingredients in the blender and mix until smooth and creamy
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