Hummus

• Measure out about a cup of chick peas
• Soak overnight (or 8 hours) in a large pan of warm water, with 2 Tbs whey
• Rinse and pick out any bad looking ones
• Cover with fresh water, making sure you have at least as much water as peas
• Cook for 2 – 2 1/2 hours, until soft, checking water from time to time
• Drain off the water into a cup
• Dissolve 1/4 tsp sea salt in about 1/3 cup of the water.
• Blend the chick peas and the salted water in the food processor till smooth

Add flavourings and blend again. Choose from:

• 2-3 cloves garlic, crushed
• 1/2 – 1 ml of cayenne OR 1 tsp mustard
• 1-2 Tbs lemon or lime juice

Add about 1/4 jar of tahini and process again

• If mixture is too runny, add more tahini. If mixture is too thick, add more of the cooking liquid.

GAPS or SCD Variation

• Use navy (haricot) beans instead of the chick peas