THE BEST HUMMUS EVER! El Momma’s Classic Lebanese hummus recipe

El Momma’s Best Hummus Ever

Traditional Lebanese Hummus


  • 2 (15-oz.) cans chickpeas, rinsed and drained (save the juice from the can for later)
  • 6 cloves garlic, peeled
  • [1] tsp salt 
  • [1/2] cup fresh lemon juice
  • [1/2] tsp Citric acid (optional)
  • [1] cup tahini paste
  • 4 TB. extra-virgin olive oil


Rinse, drain and remove some of the skins of the chickpeas by boiling them in water for 10 minutes. See video here for how to reduce your amount of chickpea skin in a couple of easy steps!

In a food processor fitted with a chopping blade, blend chickpeas, garlic, salt, lemon juice, (and optional citric acid), tahini and extra virgin olive oil for 2 minutes or until smooth. 

If not creamy enough, you can add some of the reserved juice from the chick pea can. Blend for 1 minute or until creamy and well combined.

I know how annoying it can be, when you just want a recipe and the blogger goes on and on….so, I was super nice and gave you the recipe at the top.

Now, for the video…..where I talk a lot. And, Baby Jimmie screams.

Easy Steps : How To Make the Best Hummus Ever!

Best Gluten free sausage balls recipe

It’s a holiday tradition in the south to have sausage balls as an appetizer, meal side and after dinner (football watching) treat. 
My momma has been making them for family gathering for years and they are a huge hit.
I went gluten free about a year ago and have found some recipes are easier than others to find gluten free substitutes that are just as yummy or arguably yummier!
This is one of those recipes. 
Let’s start with the ingredients:
2 cups of gluten free bisquick mix
2 lbs of premium pork sausage 
1 lb of shredded sharp cheddar cheese
First, combine the bisquick and the sausage. I do this in a mixer on the lowest setting. Until combined. Then, transfer to a large mixing bowl and combine the cheese by rolling it in with your hands. 
It’s now time to preheat your oven to 350 degrees 
Once the bisquick, sausage and cheese are completely combined, it’s time to make the walnut sized sausage balls. I take a table spoon and scoop heaping scoops and then form the balls. I usually place them in another bowl or rounded plate. 
Once you have your balls formed, place them on a baking sheet. * I’ve tried it with aluminum foil and it sticks to the foil. So, I just bake directly on the baking sheet. Bake for 20 minutes. Halfway through, I move the balls with a spatula to make sure they aren’t sticking and I turn the pan.

The result is delicious gluten free sausage balls! 

Can I tell you a secret? If you don’t tell anyone they are gluten free, they will never know. They are seriously delicious and my tummy didn’t hurt even after I ate 10-ish of them throughout the day.
Happy holidays and let me know if you try this recipe.
-El Momma 

Yummy Gluten-Free Drop Biscuits Recipe


1 3/4 cups Gluten Free All Purpose Baking Flour (Bob’s Red Mill)
1/2 cup of Gluten Free Organic Sprouted Brown Rice Flour
3/4 tsp salt
1 tsp white sugar
3 tsp baking powder
1 tsp xanthan gum
8 tablespoons of unsalted butter cut into 1/2 inch pieces
1 cup of milk
1 egg
1/2 cup of grated cheddar cheese
Xanthan Gum in package
Preheat oven to 400 degrees F
Mix the first 6 ingredients. Place in mixer with biscuit cutter attachment.
Mix on low with butter
Slowly add in milk and 1 egg
Once mixed, add in 1/2 cup of grated cheddar cheese and mix on a slow speed
Scoop 1 tablespoon full of dough and drop on buttered iron skillet. 
Bake in the oven for 10-14 minutes. Until golden brown.
Makes 12 Yummy Gluten-free drop biscuits! (I made 9 today, because I am using the extra dough to make gluten-free kolaches!)

Yummy Gluten-Free Drop Biscuits

 Enjoy and let me know if you try this recipe. -Love, El Momma @rebekahmemusic @elmomma