Alkaline Recipe #2 Hummous from Heaven

hummous
Article by ross

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 oil

Put 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!

Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You

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  4. Mazen El-Sakka Reply

    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.

  5. Szilvia Reply

    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!

  6. Luma Reply

    This is a great recipe! but i thought that beans were acidic as well as tahini and olive oil, so how is this alkaline?

  7. Ross Reply

    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

  8. Cora Sanders Reply

    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?

  9. Sarah Reply

    tried this last night and it was great! never going to buy it from the shops again.

  10. Mark Reply

    I have found that it is just as nice without the tahini but with more olive oil and lemon. Nice recipe though.

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