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Your Best Chickpeas Hummus Paste

1. Your Best Chickpeas Hummus Paste


  • 1 cup chickpeas
  • 1/2 teaspoon baking soda
  • About 400 grams of pumpkin, on its shell and free of seeds
  • 1-2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and black pepper to taste
  • 1/2 cup raw tahini
  • 2 stalks of thyme
  • 1 garlic clove crushed
  • Juice from 1/2 lemon


  • Soak the chickpeas in water for 12 hours and strain
  • Transfer to a pot with plenty of water and baking soda and bring to a boil
  • Continue cooking for about an hour and a half until the chickpeas are completely soft. Wash in fresh water
  • Preheat the oven to 350 degrees F
  • Place the pumpkin on a baking pan lined with baking paper. Pour olive oil over it and season with 1/2 teaspoon cumin, salt, pepper and thyme leaves. Make sure the pumpkin is wrapped in all directions.
  • Roast the pumpkin in the hot oven for 45 minutes until soft and golden. Allow to cool and drain the soft contents into a food processor container.
  • Add the soft chickpeas and raw tahini to the pumpkin and grind well. Add 1/2 teaspoon cumin, garlic and lemon and stir.
  • Taste, seasoning and, if necessary, add olive oil and a little water.

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Chen Ben Asher
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Chen is a Functional Nutrition expert consultant,  leading authority on weight management, women’s health and gluten sensitivity. She is a clinician, public speaker, educator and Amazon Best Seller author of “What If Gluten Free Is Not Enough – The Balanced Diet”. Chen uses Functional Nutrition to help you find answers to the root causes of your illness and address the biochemical imbalances that may trigger your health and weight. She uses cutting edge lab testing and design the nutritional program to your specific needs as an individual. Food, supplements, lifestyle changes will have integrated to bring balance If you are looking for personalized nutritional support, we highly recommended contacting Mor’s Nutrition & More Wellness Center in Cupertino, California today.
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