I cannot claim as much kudos for this recipe as I found it on Healthy Pages. It was created (in some part) by Giles (energylz)’s other half! Giles also happens to run this Reiki site. Thats the good thing about Healthy Pages, lots of the members are also webmasters of a whole host of interesting health and wellbeing sites!
Anyway, on with the recipe:
1 can of chick peas (or home cooked chick peas)
1 tablespoon of Tahini paste (light or medium cos dark is too heavy IMO)
Small clove of garlic (crushed or finely chopped)
Lemonjuice from 1/2 Lemon (or to taste)
1 tablespoon olive oilPut all ingredients in a bowl and blend with one of those nice fast whizzy hand blender thingies.
Season with Salt and Pepper to taste
Variations:
Add handful of black olives before blending
or
Change chick peas for butter beans
or
Adding fresh tomatoes before blending
Would be interesting to hear if anyone else has other Hummous variations!
About Ross Bridgeford
Ross is known as THE Alkaline Diet Expert...especially when it comes to implementation and making the alkaline diet REAL in your life. He has been living, learning, teaching, coaching and loving the alkaline lifestyle since 2004 and has written over 600 articles, alkaline recipes, videos and guides on how to live alkaline and stay alkaline for life. Ross loves life in Brisbane, Australia (although is a proud Englishman) and is healthily-obsessed with nutrition, fitness and Tottenham Hotspur F.C.
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{ 7 comments… read them below or add one }
Hummous from Heaven one of the famous and traditional recipe in Palestine, my country.
Hummous is very rich in calcuim, one of the best sources more better than milk & egg.
I like hummous with lots of black pepper! Or some curry. I used to buy hummous in the supermarket, but it has vegetable oil in it and also I feel better making my own but it took some trial and error to get it right. I use very little oil and I use all of the cooking water. Try to make hummous with lentils instead of chickpeas for change!
This is a great recipe! but i thought that beans were acidic as well as tahini and olive oil, so how is this alkaline?
Hey Cora
I usually have this with chopped up veggies like raw carrots, celery, cucumber etc.
It’s nice to serve with salad and sprouted breads too.
Double garlic eh? Might give that a go!
Have a great day
Ross
I like to double the garlic and add a handful of fresh parsley leaves before blending. mmmmm What do you serve it with to maintain alkalinity?
tried this last night and it was great! never going to buy it from the shops again.
I have found that it is just as nice without the tahini but with more olive oil and lemon. Nice recipe though.