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1 cup chick peas

2 tbs tahini

1 small garlic clove, roasted ahead of time

½ juice of a lemon

1/2 tsb cumin

½ tsb paprika

1 tbs apple cider vinegar

2 tsb Dijon mustard


Blend the tahini, lemon and vinegar in a blender until thick and creamy, add the chickpeas by half and blend each time until creamy, then add the rest of the ingredients until combined.



Beetroot: Peel then boil the beetroot for 5 minutes (or until soft), blend that add to the hummus mixture, blending again

Eggplant: Add ½ large eggplant, dry roasted and blended to the hummus mixture

Sun-Dried Tomato: place 2 large, diced tomatoes on an oven tray with baking paper, cook on 100 degrees for 6 hours. Chop and add to the hummus mixture.


Serve with dry roasted potatoes/vegetable sticks.


Dry Roasted potatoes:

Slice 1 large potato (organic, washed skin on) into chips. Place on a plate in the microwave for 10 minutes. Serve. Optional: grill for 5 minutes on each side for crispy chips.


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