HUMMUS!  One of the ultimate plant-based & super healthy satisfying food options there is!

Use it as a dip for chips, crackers, or fresh vegetables.

Thin it down into a delicious, creamy and savoury sauce for pasta or casseroles.

Use it as a thick spread on sandwiches or in wraps.

We make a big batch of hummus weekly so we’ve always got a quick & easy food option that satisfies hunger, keeps you full, and is packed full of a wonderful combination of fats, proteins, and vitamins and minerals.

I’ll be releasing a truly special roasted vegetable hummus recipe in my e-cookbook coming July 12th!  Heads up – once you make that version, you may never want to go back to plain ol’ hummus ever again!

Makes about 6 cups of hummus


  • 2 cans chickpeas (about 398mL or 15 oz)
  • ¼ tsp cumin
  • fresh juice from 1 lemon
  • 2 tbsp tahini
  • ¾ tsp salt, plus more to taste
  • ¼ cup water plus more as needed



1. Combine all ingredients except water in a food processor. Blend to combine and break down chickpeas, roughly 60 seconds.

2. Scrape down the sides and add ¼ cup water. Start processing while slowly adding more water, if needed, to desired thickness.

3. Continue blending for a minute or two to break down the chickpeas into a smooth, thick spread.

4. Taste and adjust seasoning as necessary, quickly blending together again if adding more salt to distribute.