I am staying with my friend Katherine in London this weekend. There is a story behind this hummus. 5 years ago, almost exactly, Katherine (who became a dear friend of mine after she did one of my first cleanses) was staying at my house in Leicestershire for the weekend. We happened to have booked her to come on the weekend that ended up being the open house for our sudden house sale, and the first ever oil workshop I ever hosted (not knowing what it was, or owning any oils yet myself, but just thinking it would be nice to host an event for my local clients on essential oils).

The lady who was running the class had sent me oil samples, and I decided to make food with them to serve at the event. One of my ideas was hummus flavoured with oils. Katherine, also being an enthusiastic cook was helping me, and together we set about making hummus with all the chickpeas I’d lovingly soaked + cooked the night before. Being novices at this point we added several drops of 3 different oils to the hummus, and the result…it was disgusting! We had to rush to the shops, buy canned chickpeas, and proceeded to ‘water it down’ by making more hummus. It was so strong though, we literally ended up making mountains of hummus to get the desired flavour - NOTE you only need a VERY small amount of essential oils when cooking - they are very potent!

So this weekend, Katherine had hummus on the menu. Most people avoid making it, but it is so easy, so I thought it would be a good recipe to share, and on the 5th anniversary of hummus-gate, when I happened to be with her again, it just made sense!

Mare sure to use only essential oils that are pure enough for human consumption.

Ingredients:

• 2 cans of organic chickpeas, drained + rinsed well

• 1-2 garlic cloves (depending on preference, you can always add more but you can’t take away)

• Juice of 1 large lemon

• 3/4 cup extra virgin olive oil

• 1/3 cup tahini

• 1/4-1/3 cup filtered water (start with the lower amount, add more if needed)

• Good grind of sea salt

• If you like to add flavour with essential oils, then 1 drop of Rosemary oil, 1 drop of Black Pepper oil, 6 drops of Lemon oil (remember many oils are are not safe to add to food)

Method:

1. Put everything in a food processor and blend together.

2. Taste, adjust salt, tahini, olive oil, lemon juice + garlic to taste (you can play with it).

3. Serve with crudités + crackers.

Tag me @rochelle.a.hubbard on Instagram if you make it! I’d love to see it. You can also join me on Telegram here.