DIY/ Gluten-Free/ Recipes

DIY Hummus

It has been a crazy week on cold rainy weather, eating out, and traveling. As I mentioned in a previous post – I love to travel and work from hotels, but it can be hard to find healthy snack on the go. Especially if you are gluten-free, vegan, vegetarian, lactose intolerant, etc. So for this trip, I prepared ahead with a few snacks for the road trip up and then shopped for some food staples once I arrived. 

One of the snacks I made was hummus. I am a HUGE hummus fan, but didn’t have any in the house when I was packing. So I looked to the cupboard, checked out a new recipe, and made some from scratch – and it honestly took more time to assemble the ingredients than it did to “make” it. Hummus is full of good fats and proteins, which means you can use it as a snack, a post-workout recovery treat, or as a small meal when paired with veggies and crackers. And it travels easily.

hummus and carrots

Easy Hummus:

Adapted from Blentec Hummus Recipes

2 tbsp olive oil

juice of one lemon

2 tbsp tahini

1-2 tsp garlic granules (or 1 clove garlic)

1 can chickpeas and 3-4 tbsp of the chickpea liquid

1/2 tsp cumin

1/4 tsp cayenne pepper

1/2 -1 tsp sea salt

Start with the first ingredients and add all ingredients to your blender. Blend until smooth. You can add more lemon/garlic/salt/tahini as needed per your taste preferences. These will all make it a bit tangier.

Enjoy with carrot or celery sticks, pita chips, or crackers. Or use it as a spread on your favorite sandwich or wrap!

What is your favorite travel snack?

Peace and Love,




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  • ann shahid
    March 8, 2014 at 9:18 am

    I travel often. I make large amounts of hummus and freeze in individual containers. I take raw veggies as and eat on the road. It will keep unrefrigerated for half a day. I take it hiking, etc.
    I don’t add olive oil to mine but add more tahini. I like roasting the garlic and using more of it.
    For a kick you can add a dash of cayenne pepper.