184.Hummus : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

For four people

8 oz / 200 g chick peas

1 pint / 550 ml water

3 lemons

5 cloves garlic

1 small onion, finely chopped

6 oz / 150 g sesame seed

salt to taste

2 tablespoons olive oil


  • Wash the chickpeas and then soak overnight in a pint of water, drain and then wash again.

  • Boil the chickpeas vigorously for ten minutes in fresh water and then simmer for two hours until tender ( or boil in a pressure cooker at high pressure for thirty minutes).

  • Drain the peas and discard the water.

  • Blend the garlic, onion, olive oil and sesame seeds with half the lemon juice to a puree with a blender.

  • Add the cooked chick peas a few at a time to the puree in the blender, adding the remaining lemon juice as required. Reduce to a smooth puree after each addition.

  • Serve the hummus hot or cold with a range of vegetables or crudites.