Stocking up…

Posted by on Jan 3, 2012 in Daniel Fast Recipes | 6 comments

The Daniel Fast is about restricting certain foods for a specific time and interrupting our routine in order to carve out space each day to sit quietly with the Lord.

Although during this Spirit-led time, while we slow down, pause and declare a purpose for the fast, we still need to nourish ourselves in order to stay focused.

By preparing ahead of time we are less likely to wonder if we are eating the right foods or-- just give up after a long day or particularly emotional one.








I stock up on unusual bean varieties from which are available online.

Here is what I did today!  I made hummus from  Garbanzo Beans.








After soaking them all night, they were drained; fresh water added and cooked for an hour or so.








Loaded them into the food processor...








Added all the goodies...








...gave it a whirl.  Save some of the cooking liquid to thin out the hummus to a smooth consistency.








Home made Hummus with whole grain crackers and vegetables makes me very happy!



  • ½ pound dried garbanzo beans (chickpeas), picked over and washed
  • 1 quart of water
  • 1 teaspoon Kosher salt
  • 3-4 large garlic cloves
  • 4-6 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 1/4 cup Tahini
  • (pureed toasted sesame paste)
  • 2 teaspoons ground cumin (to taste)
  • Kosher salt (to taste)
  • Garnish
  • Pine nuts
  • Dried Oregano
  • Crushed red pepper (optional)
  • Drizzle of olive oil


  1. Soak the garbanzo beans overnight in a quart of water.
  2. The next day drain the beans and combine them in a medium saucepan with about 2 inches of fresh water to cover.
  3. Bring to a boil, reduce the heat to a simmer, cover and cook the beans until tender (taste several beans). This can take 45 minutes to an hour depending on the freshness of the beans. Salt the beans in the last 10 minutes of cooking.
  4. Drain the beans (reserving some cooking liquid) and cool.
  5. Add the beans to a food processor or blender along with the garlic. Puree the beans until chunky. Add the lemon juice, olive oil, Tahini, and cumin; puree until smooth adding small amount of cooking liquid as necessary.
  6. Adjust lemon juice, Tahini and salt to taste.
  7. Transfer to a serving bowl. Garnish with pine nuts, oregano, red pepper, and olive oil.
  8. Store in the refrigerator up to 5 days. Makes about 3 cups


  1. 1-3-2012

    That looks amazing!!!!! Great pictures!!!! Can’t wait to see more! Luv ya Coco! ~Maddy

    • 1-3-2012

      …save some for you!

      • 1-4-2012

        Thanks! Looks yummy! The bread makes amazing sandwiches! See you this weekend. Luv ya!

        • 1-4-2012

          Next we will make Whole Wheat for sandwiches.

  2. 1-5-2012

    Can one substitute canned garbanzo beans? Sounds great!!! I can’t wait to try it out.

    • 1-5-2012

      Hey Jason, Yes. I enjoy cooking the dry beans but absolutely you can use canned. Drain and rinse 2 cans of 16- ounce beans. You may need a little more olive oil, Tahini or even vegetable broth to replace the cooking liquid.


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