chana hummus

I always struggle with what to eat for lunch on an oil free day, usually I just end up eating dry roasted nuts. Since I still had a bunch of green chickpeas leftover from my spicy chana salad, I decided to make hummus. Hummus with a twist.

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In the bowl of my food processor: 1 1/2 C chana, 1 Tbsp tahini, and salt, pepper, garlic, onion powder, cinnamon, cumin, smoked paprika, sweet paprika, turmeric, fennel seed, coriander, and lemon juice – all to taste. Process until smooth. You will probably need to add water, add it just a little at a time until the desired consistency is reached.

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Not the prettiest color in the world, but it smelled & tasted great.

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So for lunch, I toasted a few pieces of Ezekiel bread and grabbed a few leaves of romaine lettuce. And believe it or not, that green stuff in the other bowl is actually soup I made with green pea flour. It thickened up almost like Jell-o when it got cold! But I didn’t want to heat it in the microwave, so I just ate some on a piece of toast. It was…not as good as when it’s soup.

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The chana hummus, on the other hand, was just lovely. I love all those spices coming together with the nuttiness of the toasted bread, and then the lettuce to freshen it up a bit.

What is your go-to staple for an oil free strict fasting day?

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