When I was little my dad used to tell my sisters and me that we had to eat spinach to be strong like Popeye. I’m sure you have heard of Popeye: the sailor with the large biceps who eats cans of spinach to be strong. I’m a bit older now and live far away from my parents but I still need Popeye’s strength. Since we don’t eat a lot of meat it’s really important that we replace it with other sources of protein. What better than to replace it with chickpeas? Who says chickpeas says hummus. Hummus is usually made with tahini seeds; we replaced them with flaxseeds so the hummus would be richer in omega-3.


  • 300 – 400 grams (3-4 cups) of chickpeas
  • 2-3 cloves of garlic
  • 3-4 tablespoon of flaxseeds (tahini is usually used)
  • The juice of ½ a lemon
  • 1 teaspoon of paprika
  • 10 cl (½ a cup) of olive oil
  • Water (used to cook the chickpeas)
  • Unrefined salt

You can use canned chickpeas or soak your own overnight and cook 2-3 hours in boiling water (drain and keep the water).

Mix the flax seeds in a food processor with 2 tablespoons of water to obtain a paste. Add all the ingredients to the flax seed paste and mix (add progressively the water – about 1 cup) until a homogeneous mixture is obtained. Progressively add water to the mixture

Serve with whole-wheat bread (we used spelt wheat bread)

Why this is good for me:
It is a vegetarian (and vegan) recipe. Chickpeas are high in protein, fiber and protective elements. Flaxseeds are particularly rich in omega-3. Garlic equally has many medicinal properties.

One thought on “Hummus

  1. Dominique says:

    Je ne sais pas ce qui est le meilleur, les qualite des photos, la qualité de la nourriture, ou la qualité de la réalisation des mets. Bravo, et merci pour toutes ces belles recettes.

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Eating Whole

A vegan & allergy-friendly lifestyle.


time and effort well spent


a culinary journey beginning and ending at the kitchen table

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