A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
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Monday, 2 July 2012


The follow recipe makes about 2 cups and is great as a snack or can be a quick and easy lunch spread for wraps, sandwiches, crackers, and veggies...
I got the urge to make this after staying with Tilly on my trip north to Forster.

How to prepare dried chickpeas:
   2 cups cooked chickpeas, liquid reserved and set aside
   1 tsp salt, or to taste
   3 garlic cloves
   1/3 Cup tahini
   7-8 tbsp freshly squeezed lemon juice
   2 Tbsp reserved chickpea liquid (or water)
   4-8 drops of Tabasco sauce (amazing), to taste
   Olive oil, for drizzling
   Paprika and parsley for garnish
  1. Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go. 
I find the salt preference of hummus varies a lot by the person, so be sure to adjust it to your needs. Also, if you use unsalted chickpeas, you may need more salt. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika.
Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.

Add 2 tbsp. of olive oil to the mix while processing, it gives a smoother creamier texture and it tastes better!!


  1. I usually put more olive oil in mine, as I find the water takes some of the flavour away.
    I only have a very little food processor (it only just fits 2 cans of chickpeas) so I process up the olive oil, garlic, lemon juice and tahini before adding the chickpeas. Then I don't get big lumps of garlic :)
    Love the addition of Tabasco sauce :)
    I eat heaps of homemade hommus. at least its healthy :) and so easy to make!!

  2. Yeah I did end up putting olive oil in the mix too!
    Should update this post and add that =)