Jillianne and ChefDudeJesse meet up for a homemade bite! Jillianne is a fictitious character, but still, she starts out skeptical..
“Jillianne, you’ve got to try my new dairy-free cheesy hummus!” 😃
“Dairy-free cheesy hummus?! Now that sounds like a lame joke!” 😒
“Oh, but it’s NOT! It tastes like cheese sauce with a big hint of HAPPY cuz you found something cheesy you can EAT!” 😃
“But how did you get a cheese flavor without.. Well, CHEESE?!” 😮
“Simple—I followed my intuition!” 😃
“Well I’m gunna have to try this!” 😀
“Oh, and that you will! It’s so darn cheesy you’ll think you fell into a jar of con queso!” 😃
“Oh no way!” 😃
“YEAH way!” 😃
“Okay! I’m in!” 😃
- 1 can organic garbanzo beans (15 oz)
- ¼ cup tahini
- ¼ cup olive oil
- 2 tbsp organic lemon juice concentrate
- 7 drops lemon essential oil
- 7 drops lime essential oil
- ¼ tsp (or large pinch) salt
- 2 tsp organic herb blend
- ½ tsp curry powder
Drain the water from the garbanzo beans into a bowl.
Puree the garbanzo beans with 1 tbsp of water from the can. Add more until it’s a thick mix but still blending (not so thick that it doesn’t blend, if you’re using a blender rather than a food processor)
Once pureed pour into a serving or storing container (why get another bowl dirty, right?)
Now that the blender or food processor container is empty, add the tahini, olive oil, lemon juice, lemon and lime essential oils, and salt.
Mix it real good ☺
Now is the time when you add your flavorite herbs and spices.
*I added an unlisted ingredient to my hummus [whisper: you may not like it, but I love it! And I think you will too!] — 2 drops of Thieves® Vitality™ essential oil.
Mmm.. Look how good that looks—creamy and whipped up, swirled and ready to dip veggies in 😋
This can be an excellent topping on your boiled eggs or blended in with tuna or salmon, instead of using mayo, whip, or Vegenaise! 😄