If there was a Hummus Anonymous, I would or should attend.  Every night.  BUT I have no plan or desire to overcome this addiction because the love is too strong! 



My boyfriend and I have researched and researched how to make homemade hummus taste as good as store bought while still maintaining a healthy profile. We’ve befriended numerous Middle Eastern restaurant owners and picked their brains on how to perfect it.  With a few little tweaks here and there, we’re pretty excited about the outcome. We hope you enjoy the addiction as much as we have.

Hummus is a healthy, delicious snack that is great to have on hand when life gets crazy! To make this delicious dip even more convenient, try placing a couple tablespoons in the bottom of a mason jar.  Add some thinly sliced veggies, toss the lid on and you’re set!  Nutrient dense, high in protein and fiber snack on the go!

Prepare a couple jars so you have a few on hand during a busy week!


Also great for:

Taking on hikes


Make a few in small dixie cups for creative appys!


Chickpea Benefits:


Eating chickpeas provide you with a vegetarian-friendly source of protein.  Each cup of cooked garbanzo beans contains 15 grams of protein.


Opt for chickpeas as a rich source of dietary fibre. Keeps you regular and feeling full longer.

Magenese & Folate:

Garbanzo beans also contain vitamins and minerals and significantly boost your intake of manganese and folate. The mineral manganese helps support bone development and wound healing and also helps carry out chemical reactions important to your metabolism.

Folate, or vitamin B-9, aids in new cell growth and brain cell communication.

Chickpeas nutrition boasts high levels of iron, zinc, folate, phosphorus, and B vitamins, all of which are especially important for vegetarians and vegans who may be lacking in these essential nutrients due to avoiding animal products.





1 cup dried chickpeas

2 teaspoons baking soda, divided

4 garlic cloves, unpeeled

1/3 cup (or more) fresh lemon juice

1 tbsp Bragg’s Liquid Aminos

2/3 cup tahini

1/4 teaspoon ground cumin


Place chickpeas and 1 tsp. baking soda in a medium bowl and cover with cold water for 8-12 hours. Drain and rinse. Combine soaked chickpeas and remaining 1 tsp. baking soda in a large pot, adding cold water to cover the chickpeas + a couple of inches.  Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until skin of chick peas comes off.  This usually takes about 40 minutes. Drain and set aside.

In your food processor or blender, add garlic, lemon juice, and 1 tbsp of Bragg’s Liquid Aminos.  Blend until ingredients have thoroughly been blended. Add the tahini and pulse to combine. Keep the motor running while you slowly add add 1/4 cup water.  If the mixture doesn’t move, turn the motor off and scrape down the sides.  Keep repeating until mixture becomes smooth.

Add chickpeas and cumin repeating the process so mixture continues to blend.  Add more water if you prefer a thinner texture (hummus does thicken once cooled). Add additional Liquid Aminos, lemon or cumin to taste.  Top with a sprinkle of cayenne and/or paprika.


Roasted Beet & Garlic Humm-Yes

Same ingredients above plus one small-medium size roasted beet.

To roast beet and garlic: 

Preheat oven to 375°F, remove the stem and most of the root from your beet.  Scrub and wash them underwater until clean. Wrap beet and 3 cloves of garlic drizzled in coconut oil,  in foil.  Wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender.

Follow Humm-Yes directions above.  Add roasted beets and garlic after the chickpeas have been processed. Blend for an additional couple of minutes or until Humm-Yes is smooth.  Garnish with parsley leaf.