For stronger bones, muscles and brain.

Chickpeas have all the minerals needed to build a strong skeletal system along with the trio of B vitamins your brain requires to synthesize mood-altering neurotransmitters. Chickpeas and tahini, the main ingredients of hummus, are fuel for body and mind.

We use this hummus a lot as a spread: it tastes great under cold cuts, salad greens or just with a slice of ​​tomato.

With a little more oil and water, hummus transforms into a delicious, nutritious dip for every imaginable type of raw veggie. Sugar peas are a classic, while carrots and root vegetables make sturdy dipping sticks when cut longwise. Celery, cucumber, bell pepper strips, broccoli and cauliflower – they’re all great with hummus!

Either way, it only takes five minutes to make.




  • 8 oz canned chickpeas
  • 2 T extra virgin olive oil
  • 1 t lemon juice
  • 2 T tahini
  • 1 clove crushed garlic
  • 0.5 t cumin (more if you like it stronger)
  • 5 T water



  1. Rinse and drain the chickpeas.
  2. Mix all ingredients in a bowl and purée with a hand-held electric blender. If the resulting mass seems too dry, add a bit more water or olive oil.

Vary your hummus with additions like 2-3 teaspoons of chopped sun-dried tomatoes or sliced olives, or add spices like chili powder, tumeric and curry.

Tip: If you lack prepared tahini (sesame seed paste), put 3-4 T sesame seeds in the blender and grind them into flour. Then add the other ingredients, slightly increasing the suggested amounts of oil and water.