A healthy dip for flat bread or vegetables that is low in fat and sodium.  It can also be used as a spread on sandwiches instead of butter or mayonnaise.

1 lb dried chick peas
1/4 tsp baking soda
7 1/4 cups water
1 1/2 tsp
2 cloves minced garlic
1/3 cup tahini
1/3 cup lemon juice, preferably fresh squeezed
1/4 cup extra virgin olive oil


  • Rinse the chick peas and put in a slow cooker along with 7 cups of the water, the baking soda and 1 tsp salt.  Slow cook on low for 10 hours.  Note: The baking soda and salt along with the long cooking time give the chick peas the creamy texture necessary for good hummus.
  • Drain the chick peas and let cool.
  • Put the chick peas into a food processor with the garlic and tahini and blend for 15-20 secs. Scrape down the bowl and blend for another 15-20 secs.
  • Add 1/4 cup of water, the lemon juice and 1/2 tsp salt.  Blend for 15-20 secs.
  • Keep the food processor running while you very slowly drizzle 1/4 cup olive oil.  It is important to drizzle the oil slowly or the oil will separate from the mixture.
  • After the oil has been incorporated blend for another 30 secs.

Makes 5-6 cups.


  • Hot Sauce Hummus - Add 1/4 cup of your favourite hot sauce with the lemon juice.
  • Roasted Red Pepper Hummus - Blend in 1 or two roasted red peppers before you add the olive oil.
  • Jalapeno Hummus - Remove the seeds from 2 jalapeno peppers and finely chop.  Add with the garlic and tahini.