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  • Lauren


I've come to enjoy hummus. I remember a time when I was questioning what a chickpea was lol. A wonderful source of plant based protein and filled with vitamins and minerals. Unlike store bought hummus that often contains acids, preservatives and raw onion/garlic this has been re-imagined to be reflux friendly while still remaining tasty!

1 can organic chickpeas

1/4 cup tahini

1 Tbs extra virgin olive oil

1/2 tsp pink or sea salt

3 Tbs fresh lemon juice *see note*

2 Tbs aquafaba (liquid from the can)

1/2 tsp cumin

1/2 tsp paprika

Drain but do not rinse chickpeas and reserve 2 Tbs aquafaba liquid from the can.

Place chickpeas, aquafaba and remaining ingredients in mini processor, I use this one all the time and blend until combined. Season to taste if needed. Garnish with fresh parsley. Serve with fresh veggies or crackers

*Note: The chickpeas, tahini and aquafaba neutralize the lemon juice's acidity or you can always use lemon zest.

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