#TTL3 - Making Hummus

Can you even BELIEVE it's going to be September soon?!?! Though the weather sure doesn't feel like fall is coming... 97 degrees today in Colorado...OUCH!  I did, however, spend the weekend dreaming of fall: cooking end-of-summer baked beans and perfecting my pumpkin bread recipe.  It took 3 times, but I mastered it. Beautifully. And I can't wait to share the recipe and photos with you next week, combined with an awesome giveaway from Bob's Red Mill (who makes the whole wheat pastry flour I use, as well as the pumpkin seeds added to the cream cheese / date frosting I whipped up to go on top of these incredible pumpkin muffins).  Yes, you should definitely set a reminder on your calendar NOW for next Tuesday :)

Introducing Lemon Garlic Hummus:

This is mind-bogglingly good.  And it just so happens to use a lot of the same ingredients as those little sammies I made last week. I love using up ALL of the food in my fridge!

Introducing Lemon Garlic Hummus:

I had always been afraid of making my own, but am so glad I got out of my comfort zone. It couldn't have been any easier!!  And I even used my little Cuisinart Immersion Stick Blender, not some fancy food proccessor.

Perfect consistency. Perfect flavor. Perfect hummus!

{Lemon Garlic Hummus}

{Lemon Garlic Hummus}


Lemon Garlic Hummus | No Sugar Sweet Life


2 cups Garbanzo Beans
2⁄3 cups Tofu (I used Extra Firm)
1 tablespoon Miso
1⁄2 A Lemon (juiced)
2 tablespoons Minced Garlic
3 tablespoons Olive Oil
1 dash Cumin


  1. Blend all ingredients except for the Olive Oil & Cumin.
  2. Once thoroughly blended, slowly add in in Olive Oil, continuing to blend.
  3. Top with a sprinkle of cumin.
  4. Enjoy with fresh cut veggies or pita chips!

Yields 8 Servings