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WOOCS 2.2.5

Home Made Creamy Hummus

Lynda: 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.


  • 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


  1. Blend all ingredients except water in a high powered blender or food processor. I use Biochef Nutriboost Bullet.
  2. Add water if you prefer a creamier, smoother consistency.
  3. Garnish with selected topping. Serve immediately.
  4. Can be refrigerated in a sealed container for up to 4 days.
  5. Hummus is perfectly paired with Chicken Capsicum Boats

Big thanks to Naturopath Lynda Griparic for the recipe.
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