Oil Free Hummus

The following recipe is one of our favorite foods. It travels easily and is an excellent dip for carrots, spread for Corn Thins, or topping for salad. The kids often ask for some.

The photo of the hummus wasn't pretty, so I'll try again and add it when I have one.

Note: The Hummus Guy made a comment that this recipe isn't fat free. He's right, so I've changed it to Oil Free Hummus. Tahini does have fat, but it isn't oil isolated from the rest of it's plant food. The body seems to fats more easily in conjunction with the rest of the plant. It seems God made it to go together for a purpose. My husband won't eat oils, which are 100% fat, but will eat plant fats that aren't isolated from the rest of the plant, in moderation, of course. Ideally I should be blending sesame seeds into the hummus rather then tahini, which would improve the nutrition level. Most tahini is made from roasted sesame seeds and then heat processed to seal it in a can. I'll let you know if the sesame seed experiment works.

Oil Free Hummus

1 can of garbanzo beans, drained
1/2 cup tahini
7 TBSP liquid, if needed
6 TBSP fresh lemon juice (fresh tastes so much better)
2 - 4 cloves garlic
1 1/2 tsp onion powder
1 tsp salt

Combine all ingredients in a blender and process on high speed until very smooth and creamy.

3 cups