Hummus is a great vegetarian food dip or spread made from chickpeas, tahini and olive oil, deliciously seasoned with cumin, garlic and lime juice.


Ingredients                            Makes:  Approx. 1 1/2 cups
1 cup chickpeas, prepared from dried ~or~ canned, drained and rinsed
2 Tbsp tahini *see recipe below!
2 to 3 Tbsp extra-virgin olive oil
2 Tbsp lime juice
1 to 2 garlic cloves, chopped with green shoots removed
1 1/2 Tbsp cumin
sprinkle sea salt or to taste
1 to 2 Tbsp orange juice, as needed for smooth consistency (optional)
2 Tbsp fresh parsley, de-stemmed, chopped fine
1 Tbsp extra-virgin olive oil (garnish)
1 Tbsp pine nuts ~or~ de-shelled pumpkin seeds (optional garnish)
1 to 2 tsp fresh parsley, de-stemmed and chopped fine (garnish)
pinch of paprika (garnish)

Prepare chickpeas. If using canned chickpeas, drain and rinse the chickpeas, then set aside. If preparing chickpeas from dried, rinse the beans and then soak in plenty of purified water overnight or for about 8 hours. Next day, rinse the beans and cook in a large saucepot with plenty of fresh purified water over medium high heat for 40 to 60 minutes. Check for readiness by squishing the a bean between two spoons or by taste-testing; the readiness can depend on the freshness of the bean. When beans are cooked, drain, rinse and set aside to cool.

Prepare other ingredients. Peal and chop the garlic. De-stem the parsley and chopped fine. Prepare tahini as seen in recipe below if making own.

Blend ingredients. Add the chickpeas, tahini, olive oil, lime juice, garlic, cumin and sea salt to a food processor. Blend the ingredients well. If mixture is too thick, add the orange juice and an extra tablespoon of olive oil if needed or until desired consistency is reached. Once mixture is puréed to a smooth consistent texture, then transfer to a bowl. Now add the finely chopped parsley and stir in.

Garnish. Garnish the hummus by creating a slight bowl indentation in the center of the hummus. Next pour in the additional 2 tablespoon of extra-virgin olive oil into the bowl. Sprinkle over the hummus just a pinch of paprika for decoration and then with the finely chopped fresh parsley, pine nuts or de-shelled pumpkin seeds.

Refrigerate until ready to serve, will keep in fridge for one week.



Making tahini is easy and can be made quickly as needed requiring just two ingredients!

Ingredients                                 Makes: 1/2 cup
1/2 cup raw sesame seeds
2 Tbsp extra-virgin olive oil, or as needed

Preheat oven. Preheat an oven to 325 degrees F.

Prepare seeds. Spread the raw sesame seeds onto a baking sheet evenly.

Bake. Bake in the preheated oven for 9 or so minutes, stirring every few minutes, until seeds are fragrant and a light golden brown.

Blend. Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container and use within 7 days.

Recipes shared by: J. Marshall

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