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1 cup chick peas

2 tbs tahini

1 garlic clove

½ juice of a lemon

1/2 tsb cumin

½ tsb paprika

1 tbs white wine vinegar

2 tsb Dijon mustard


Mix all ingredients in a blender until combined.



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.

Beetroot: Add one dry roasted then blended beetroot 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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