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Aunt Anne's Hummus Recipe

A few weeks ago I had the privilege of traveling to the beautiful state of Oregon where I ate the most delicious Hummus I ever had in my life! If you have never been to Oregon, go! It is by far the most beautiful state I have ever been to.

There is so much nature. The air is clear, there are so many places to hike and folks just seem over all more health conscious. And being a health and fitness coach that is right up my alley.

If it weren’t so cold in the winter, I could see myself living there, but this southern Momma wouldn’t survive. North Alabama winters are about all I can handle.

Yes! I flew from Alabama to Oregon with a 2 month old and a 4 year old. Thank God for babywearing! We were able to hike and explore several different nature trails and saw such beautiful sites. 

I was even able to climb down to the bottom of Smith Rock and see that beautiful wonder.

Want to know another great thing about Oregon? The food! I’m a breastfeeding mom and after all that adventure seeking I had to keep up my strength. ;) We went to my husbands aunt’s house for a BBQ. Aunt Anne. The sweetest lady ever. She and my little one bonded. 

Aunt Anne made the best homemade hummus I had ever eaten.

I’m all about finding new healthy recipes and I was so excited that she shared it with me so I can share it with you. I hope you like it as much as I do!

I love that Hummus is simple and fun to make. I dip Stonefire Original Nann Crisps in it and it is delish! You can also dip celery, carrots, bell peppers….so many different things for a healthy snack.

If you have never soaked chickpeas before, it’s quite a fun process to watch. You start out by soaking 2 cups of chickpeas for 24 hours. (You can save the leftover liquid to use as an egg substitute or can even make Meringue.) You can watch a tutorial for soaking chickpeas here:

After soaking you will want to drain your chickpeas, then should be fairly soft.

Then you will want to bring them to a boil, then simmer for an hour and a half. They should then be mushy, if not them keep them simmering for another half hour. Drain, then let them cool. 

Put all ingredients in a food processor and puree nice and smooth. I have a Ninja that is great for making smoothies that I used, but a food processor would have done a better job. 

Aunt Anne’s Hummus 


2 cups of chickpeas (soak for 24 hours then cook until soft)
1 small onion
4 cloves of garlic
¼ to ½ cup of Braggs Liquid Aminos
1 tbls. Fresh basil
1 tsp garlic powder
1 tsp turmeric

Put all ingredients in the food processor and process until smooth. If you need to, add ¼ cup more of Braggs.

bon appetite!

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