Alkaline Hummus

  • This recipe makes 1.75 cups. 
  • This recipe makes 7 servings. 
  • 1 Serving = 1/4 cup. 


  • Himalayan Salt 1 tsp Chickpeas (garbanzo beans, bengal gram), mature seeds, canned 1 1/2 cup(s) 
  • Seeds, sesame butter, tahini, from raw and stone ground kernels 2 tbsp(s) 
  • Lemon juice, raw 1/4 cup(s) 
  • Alkaline Water or filtered water 1 cup 
  • Garlic, raw 4 clove(s) 
  • Paprika 1 dash 



Place the beans into a blender or food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary (usually 3 minutes). Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Transfer to a medium bowl, garnish with paprika. Cover and refrigerate for approximately 2 hours. 


An even healthy option is to use dry beans. Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the beans sprouts are about 1/2 inch long. Rinse the beans once or twice a day. 
Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. 

Nutrition Information for 1 Serving: 
  • Calories:  91 kCal   
  • Saturated Fat:  3 grams 
  • Carbohydrates:  14 grams 
  • Fat:  3 grams  
  • Protein:  0 grams  
  • Sodium:  0 mgs  
  • Fiber:  3 grams   
  • Cholesterol:  159 mgs

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