Home Made Creamy Hummus

Content by: Lynda Griparic

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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Lynda Griparic

This article is brought to you by Lynda Griparic. Lynda is a qualified naturopath, nutritionist, writer, and speaker with over 14 years of experience in the health industry. Lynda specialises in gut health and weight loss. She has extensive experience in running healthy, effective, and sustainable weight loss programs and... Read More

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