Homemade Chickpea Hummus

12 February 2015

Hummus is a fantastic protein and mineral-rich topping that goes with just about anything. I always keep hummus in my fridge for a quick and easy on-the-go snack. Chickpeas are high in progesterone which serves to regulate hormones naturally. If you are limited for time, this recipe can also be made with tinned organic chickpeas, but I do recommend cooking chickpeas from scratch.

You will need:

A good quality food processor

Lemon squeezer


4 cups of raw chickpeas soaked overnight and peeled or 2 tins organic chickpeas

6 cups water

½ cup extra virgin olive oil

2 tbsp. freshly squeezed lemon juice

1 tsp. paprika

1 tsp. garlic

2 stalks spring onion finely chopped

3 tsp. Himalayan pink crystal salt

2 tsp. ground black pepper

3 tsp. dried organic mint


Step 1:

Place water into large cooking pot and add soaked chickpeas

Bring water and chickpeas to boil

Cook for 20 minutes on medium heat until chickpeas are soft and cooked through thoroughly

Once cooked completely, allow to cool

Peel skins off chickpeas (the thin translucent film that covers each chickpea)

Note: If you are opting for tinned chickpeas, be sure to remove the skins before blending as this allows for an ultra-smooth, creamy hummus

Step 2:

Squeeze half a fresh lemon using lemon squeezer

Step 3:

Place peeled chickpeas, olive oil, lemon juice, garlic, spring onion, salt, pepper, paprika and mint into food processor and blend until all ingredients are well combined

Mixture should have a pale, thick and creamy appearance

Leave a little spring onion for garnishing

Step 4:

Scoop out of food processor using a spatula and place into small serving bowl

Step 5:

Garnish with remaining chopped spring onion, a sprinkle of paprika and a slice of fresh lemon

Serving Suggestion

Serve as an accompaniment to raw veggie sticks, as a topping over shawarma meat, falafel balls, or on flaxseed crackers


Yours in Health Always,



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