Artichoke Hummus

Artichoke Hummus


Fancy a dip at a moments notice but want to lose all the cream cheese and fillers you get in so often these days. Here’s your answer. And it’s dairy free, gluten free and vegan. Enjoy with celery or other veggie sticks (zucchini, carrot, cucumber…) or linseed crackers.

Sensational brain food. Did you know your brain is your hungriest organ? It accounts for 2% of body weight, but uses 25% od oxygen we breathe, up to 50% of carbs we eat and 20% of heart’s output of blood. Your brain possesses the capacity to change, and given the right nutrients, it’s ability to function is enhanced. Better food choices can lead to faster neural signalling, and improved focus and learning.




So quick and easy.

Great wholefood source of protein, fibre, iron, vitamin C, vitamin B6 and folic acid.

Use instead of butter or margarine.

hommus dip


600g canned chickpeas, drained, rinsed

3 garlic cloves, crushed

100ml olive oil

2 tbs tahini paste*

1 tsp ground cumin

Juice of 1 lemon



Step 1: Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of water and process again until quite smooth.

Step 2: Place hummus in a bowl and serve with celery, cucumber, carrot sticks or toasted pita bread.