Although it takes a little time to soak and cook the chickpeas, once you’re done with that, it’s a quick 5 minute process to create the most delicious fresh hummus that will last all week. You’ll never want to buy “store bought” hummus again.

1 cup of chickpeas, soak overnight
1/4 cup water
juice of 2 lemons
4 cloves garlic
2 tablespoons tahini
1/2 teaspoon salt
3 tablespoons extra-virgin, cold pressed, organic olive oil
pinch of cumin
pinch of paprika
** use organic and biodynamic ingredients where possible **

Rinse chickpeas and then simmer for 2 hours. Strain and allow to cool.
In a blender, mix the chickpeas, water, lemon juice, garlic, tahini, salt, olive oil, cumin and paprika until a creamy paste consistency is made. Taste, and add a little extra lemon, salt, olive oil or spices to suit your taste. Scoop in to glass jars and store in the fridge. Enjoy!

I love to add a spoonful of hummus to my salads, or when I’ve having a big breakfast of sprouted spelt bread with brekky beans and avocado.



Chickpeas (garbanzo beans) are an excellent source of fibre and extremely supportive to the digestive tract function, which has a flow on effect of helping to reduce the chances of any colon problems. Chickpeas are very high in protein which helps with food satiety. Chickpeas help with the control of blood sugar and insulin secretion. Chickpeas are also a good source of antioxidants and phytonutrients which help reduce the risk of heart disease.

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