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18 Jun 2016   Shanti Gowans
Chickpeas - 2 cups
Unhulled Tahini paste - 4 tbs
Lemon - 1, juiced
Garlic - 3 cloves, crushed
Cayenne pepper - 1 pinch
Salt - to taste
Purified water - to dilute, in neessary.
Olive oil - to personal taste and consistency.
Soak chickpeas overnight, discard water, rinse and boil.
Place cooked chickpeas, peeled garlic cloves in an electric blender/food processor and blend until it is a thic, creamy consistency.
Add the tahini, lemon juice, cayenne pepper, olive oil and salt to taste
Continue to blend until the mix becomes smooth and cremy.
It too thick, add water to dilute and continue to mix.
Serve as a dip with carrot and celery sticks, as a spread on bread or dry biscuits (crackers) or accompanying meals. 


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Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.

Shantiji has brought the concepts and practices of a healthy body and a still mind to thousands of Australians through her Yoga and Meditation programs on national television... Read more about Shantiji's biography

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