Categories: Large Intestine Qi Stagnation, Spleen Qi Vacuity, Spleen Yang Vacuity


¾ – 1 cup chickpeas, soaked overnight
juice of 2 – 3 lemons, or to taste
2-3 cloves of garlic
salt (to taste)
½ cup tahini (sesame paste)

1 tbsp olive oil
1tsp paprika
1tbsp finely chopped parsley

Boil soaked chickpeas in fresh water for about 1 hour, or until they are soft. The cooking time will depend on their age and quality. Drain the chickpeas (RETAIN THE COOKING WATER) and put aside a few whole ones to garnish the dish. Use a food processor or blender to reduce chickpeas to a puree. You will have to pour the lemon juice and a little of the cooking water into the food processor first to provide enough liquid for the blending to be successful. Add the remaining ingredients and blend to a creamy paste, adding more water if necessary.

This is one of the dishes which, for centuries, have been traditionally decorated in the same manner. Pour the Hummus into a serving dish and dribble a little red paprika mixed with olive oil over the surface. Sprinkle with chopped parsley and arrange a decorative pattern of whole chickpeas on top.,

Serve with warm pita bread.

Chickpeas – sweet and moderate in nature; regulate and tonify the function of spleen and stomach, stimulate diuresis and promote detoxification; treat diarrhea.

Garlic – hot, acrid; anti-bacterial, anti-viral, antifungal, detoxifies meat and seafood, kills worms, removes stagnant food or blood, reduces abscesses, warms yang, dispels cold; combats cancer, high blood cholesterol, infections, diarrhea, dysentery, vomiting and coughing of xue.

Tahini (Sesame Paste) — sweet, nutral; lubricating and tonifying.

Lemon juice — cool, sour; regenerates body fluids, harmonizes ST, regulates qi, quenches thirst; treats sore throat, dry mouth, ST distention, cough.