1 ½ cups chickpeas, cooked.

¼ cup tahini

Juice of 1 lemon

½ t cumin

½ t sea salt

3 garlic cloves

2 T oil

¼ cup filtered water


Throw it all in a blender or food processor and voila! Add more oil and/or water if too thick.


Garnish with olive oil and paprika.

Serve with vegetable sticks or slices: carrots, celery, cukes, radish and/or diakon.


Hummus variation

Instead of tahini, use almond butter.

Use parsley instead of or in addition to cumin.

This variation is shown in the photo above.



adapted from A. Junger’s Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself

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