Homemade hummus & prebiotic

mmm hummus, probably one of my favorite meals BUT unfortunately legumes can be really hard on my stomach, its harder for me to digest and I am all about preventing! Sharing with you my trick , add the goddess prebiotic to your hummus and you’ll thank me later

so let’s get started



2  ( 15oz ) cans organic chickpeas

2 garlic gloves

1/4 tbs olive oil

1 scooper of Inulin ( to add prebiotic )

1/2 cup  tahini ( any flavor will be delicious )

1-2 lemon fresh lemon ( juice only  )

Sprinkle to taste: cumin, salt & white pepper 

  • tip - don’t throw away the chickpeas water ( we will use them to adjust consistency)




  • Place chickpeas and garlic clove in a medium pot and cover with water,  Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas are completely soft,  about 20 minutes,  Reserve the garlic & 1 cup cooking liquid, then drain chickpeas.
  • Transfer chickpeas to a food processor. Add  garlic, lemon juice, tahini, salt, and 2 Tbsp  reserved cooking liquid and process for about 5 minutes until creamy and smooth. If at any point the hummus appears dry or very thick, add lemon juice / water / olive oil to adjust the consistency and process again .
  • You can top it up with any toppings : avocado, mushrooms, corn the sky is the limit , make sure you drizzle some spicy tahini as a garnish, enjoy.