Home Made Creamy Hummus

There's always a good time for tahini. This side dish or dip is super rich in healthy fats, protein and fibre. Chickpeas is a decent source of resistant starch making it great food (fertiliser for the gut flora) when had in small amounts. For more on resistant starch and gut health read this article.


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1 can organic chickpeas (garbanzo beans), rinsed and drained (approx 400g)

2 cloves garlic, minced

3 tablespoons tahini

Juice of 1/2 large lemon 

2 tablespoons extra virgin olive oil

1/2 teaspoon ground cumin

1/4 tsp cardamom

1/2 tsp himalayan salt

1/2 tsp freshly-cracked black pepper 

1/4 cup water if needed

Topping options -  smoked paprika, toasted pine nuts, sprinkle of olive oil



Blend all ingredients except water in a high powered blender or food processor. I use Biochef Nutriboost Bullet.

Add water if you prefer a creamier, smoother consistency.

Garnish with selected topping. Serve immediately.

Can be refrigerated in a sealed container for up to 4 days.

Hummus is perfectly paired with Chicken Capsicum Boats


Need help with sluggish bowels try BetterMe tea


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