Saturday, December 15, 2012


I love making hummus and I don't measure or follow a recipe anymore, but this is a good base.  Once you make it enough times you will start to find that "just right" amount of ingredients for your personal taste. I have been known to be very generous with the garlic and tahini :)
Once you have your base, have fun and add your favorite spices. I love smoked paprika, chili powder, cumin, turmeric just to name a few. Have fun! 

1 15 oz can of chickpeas drained
Juice of one lemon
1/3 C Tahini 
3 cloves garlic
1/4 C EVO (optional)
1/2 C Water. Add a little at a time to adjust to your ideal consistency
1/2 tsp of sea salt. Fresh ground pepper to taste

Place all the ingredients in a food processor. Add water as needed a tablespoon or so at a time. You want a smooth creamy consistency, not too watery, not too dry.
Place in a decorative bowl, drizzle with a bit of extra virgin olive oil, sprinkle with paprika and a sprig of parsley.

Serve with your favorite raw vegis, toasted or warmed pita bread or Mary's Gone Crackers

Serve immediately if possible, I find it is more flavorful at room temp.
If you need a bigger batch double everything, but instead of 2 cans of chickpeas try 1 can chickpeas and 1 can cannellini beans.

I would love to know! What are your favorite add ins? Comment below, post or tweet! 

Rise and Shine!

Peg Haust-Arliss, LCSW-R, CCT, AADP 

Holistic Psychotherapist, Anxiety Specialist,Vegan Health and Lifestyle Coach 

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Owner of Fear To Freedom Holistic Psychotherapy
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