[recipe title=”Hummus” servings=”6 to 8″]

Submitted by Mary Gospe. Adapted from the Moosewood Cookbook by Mollie Katzen.

Try this delicious alkaline dip.


  • 2 or 3 medium garlic cloves, chopped
  • 2 green onions, cut into small pieces, or handful of chives, chopped
  • handful of parsley, cut from stem
  • 3 cups cooked chick peas / garbanzo beans, or use 2 ea. 15 1/2 oz. cans, rinsed and drained)
  • 6 Tablespoons tahini
  • 6 Tablespoons fresh lemon juice
  • 1 Teaspoon salt (or to taste)
  • 1/2 Teaspoon cumin (or to taste)
  • dash of cayenne (optional)
  • Olive Oil


  • Place garlic, onions or chives and parsley in a food processor or blender and mince.
  • Add the chick peas, tahini, lemon juice, salt, cumin and cayenne and puree to a thick paste.
  • You may want to add more lemon juice or oil if it is too thick for your liking
  • Drizzle with a bit of olive oil before serving (optional)

Serve with pita bread, carrot sticks or crackers, or use as a sandwich spread.