This is my absolute favorite hummus. It’s tried and tested from my kitchen. I hope you’ll tweak it to best suit your taste and make it your own!


1 small bag dried chickpeas (garbanzo beans)
6 TBSP Cumin 
1-2 Large Garlic Bulb (Elephant garlic recommended, mild)
4 TBSP Onion power
3 TBSP Smoked Paprika
2 TBSP Unsalted Tahini (ground sesame seeds)
1 Lime or Lemon
Optional:  pine nuts


Bake elephant garlic bulb in tin foil at 300F until soft.  Approx 45 minutes. Tip: lower temp softens garlic without killing off healthy enzymes with heat.

Cook chickpeas according to package.  Tip: I use my pressure cooker. See My Tools on website.  This eliminates need to pre-soak beans, speeds cooking and wipes out lectins.

Put ingredients in food processor in the following order:  Beans (til consistency you like for hummus. Hold a few back to put on top), garlic. Tahini. Spices. 

Hand squeeze lime or lemon juice into mixture. Enhances taste & is a natural color and freshness preservative.

Optional toppings: whole chickpeas, pine nuts, paprika sprinkle. 

Refrigerate when not serving.  Share with friends and family.  Can be frozen.

Serve with chopped veggies or dippin’ chips.

Do Something Awesome, Tell a Friend



three black handset toys
Didn't take rocket science to sort I'm still insulin resistant (IR) even with all the plants... So I've ventured into One Meal A Day eating in a 4 hour window and fasting the other 20 hours of the day. It's been way easier than anticipated. Autophagy is about having appropriate periods of rest for your body to focus on healing rather than digesting.
In 30 days. How? by eating my normal plant based […]
I love simple foods with textural variety.  Tonight was air […]

Join us! It will only take a minute

error: Hello! This content is protected. For print version, visit the \"Subscribe\" page.