Hummus and I go wayyyyy back. Specifically, to a sixth grade party to celebrate the end of our Greek History unit  (I was dressed as Hera). As a child, I was a pretty picky eater, so I was shocked by how much I liked that "weird beige dip". Hummus has been a staple in my diet ever since.

Hummus is made from chickpeas, a fantastic vegetarian source of protein and also a huge amount of dietary fibre, necessary for proper digestion. They also has potassium, magnesium and B6.

It's a great meal, or snack, or whatever you need it to be. Take it anywhere for a dip for veggies, pita or crackers, or on sandwiches or wraps in place of mayonnaise. 

I love to experiment with my hummus, but this one is my tried-and-true recipe that I always come back to. 

Zion I- Coastin' ft. K. Flay


1 can chickpeas (19 oz)
3 cloves garlic, minced
3 tbsp tahini*
3 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp cumin
2 tbsp water
salt and pepper to taste

*Note: Tahini can be replaced with peanut butter


Drain the liquid from the chickpeas and rinse them in water. Drain in colander. Add all the ingredients to a food processor or high powered blender and blend until smooth. Store in the fridge.

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician.

SavouryAlexa ChichakComment