• 1 cup Chick Peas – thoroughly cooked or canned (also called Garbanzo beans)
  • 1/4 cup Sesame Tahini
  • 1/4 cup Olive Oil
  • 2 – 3 cloves of Garlic– minced
  • 1/2 cup Lemon Juice
  • 1 teaspoon Celtic Sea Salt

Put chickpeas, minced garlic, tahini and salt into a blender. Blend and gradually add both the lemon juice and the olive oil. Hummus can be used as a dip or a spread. We used baked rice crackers and carrot chips for dipping or spread it on pita pocket sandwiches. Refrigerate leftovers.

Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at and free monthly newsletter.