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  • Candida-Friendly
  • Dairy-Free
  • Detox-Friendly
  • Egg-Free
  • Gluten-Free
  • Grain-Free
  • Kid Friendly
  • Nut-Free
  • Peanut-Free
  • Soy-Free
  • Sugar-Free
  • Vegan


  • 1 can of beans you have on hand (I recommend chickpeas, white beans or black beans)
  • 1 clove of garlic or 1.5 tsp garlic powder
  • 2 T tahini (no tahini? you can use sunflower seed butter or just omit and add a bit of warm water)
  • juice of half a lemon
  • ~2 T olive oil
  • dash of salt and pepper
  • few shakes of cumin and/or dried parsley

Personal tips

  • If making with chickpeas/white beans serve with raw or roasted veggies and gluten free crackers; the black bean variation is great with a dash of chili powder and served with with corn or Siete chips
  • Store in a glass container for up to a week in the fridge, you can also freeze leftover hummus!
  • Not much on hand for lunch? Spread on a rice cake with a fried or hard boiled egg on top

Cooking Instructions

  1. Add all ingredients to a food processor and blend; add salt to taste and warm water until reaching desired consistency