Spiced Hummus with Chef Lynnette of Superfood School


  • 1 1/2c garbanzo beans (one 15oz can)
  • 1tb tahini
  • 1tb tomato powder
  • 1 clove garlic
  • 1t thyme (1 ½ t fresh)
  • 1/4t lemon juice (optional but ideal)
  • Salt/Pepper to taste


    1. Drain beans, reserve liquid.

    2. Puree all ingredients until combined.

    3. Scrape down sides of bowl and process for 1-2 more minutes, until smooth.

    4. Gradually add liquid, until desired consistency is reached.

    5. Taste and adjust seasoning.

    6. Garnish with chopped sun-dried tomatoes, and/or herbs before serving.

    7. Add oil for extra texture if desired

Spiced Hummus w Chef Lynnette

NOTES from Chef Lynette

Roasted garlic instead of raw
2 hearts of palm (use the rest for a veggie ceviche)

Garbanzo Beans
Canned = Easiest (one 15oz can , drained)
Cooked = Cheapest
Raw + Sprouted = Healthiest
Roasted = Tastiest

Using dried beans? Follow the package directions.

For best nutrition + digestion?
Sprout them first.

Visit Chef Lynnette's accessible plant-based recipes and courses at: https://www.superfoodschool.com/about