Debbie's Holistic Kitchen

Sept 22, 2013

Hot & Happy Hummus


  • 1 can of chickpeas, drained & washed
  • 1/4 cup of tahini
  • 1/2 teaspoon of chili powder
  • 1 teaspoon of salt
  • Juice of 1.5 lemons
  • 1 tablespoon of olive oil
  • 1/2 cup of water
  • 4 cloves of garlic crushed
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of ground cumin
  • Chopped parsley

Grind the chickpeas in a food processor first, then add the tahini, crushed garlic, chili powder, salt, lemon juice, olive oil, ground cumin and only 1/4 of the paprika (keep the other 1/4 by for now).
Start to grind, then begin slowly adding the water to help smooth out the consistency. Stop when you are happy with the consistency of the hummus. You might want to add more or less water. Keep grinding until the mixture is smooth and mixed thoroughly.
Spoon the hummus into a bowl and sprinkle with the chopped parsley and the remaining paprika.

Enjoy with raw carrot sticks, chips or pita! 

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 Debbie Roche (RYT, RHN)

Debbie is a graduate of the 200-hour Yoga Teacher Training program at The Salt Spring Center for Yoga. After practicing Hatha yoga for 10 years, she realized that she wanted to share everything that she had learned on her journey with those around her. Debbie aims to meet her students “where they are at, in the present moment” and works with them to feel centered and present in each yoga asana. She loves to incorporate her pranayama practice into her class, as she understands that the breath is the essence of yoga.

Debbie is also a Registered Holistic Nutritionist and aims to use both holistic nutrition alongside yoga to help her students attain a balanced lifestyle and to find a place of overall well being. For more information, please visit her website at

S-piRe : a-SpiRe; Per-SpiRe; In-SpiRe; Re-SpiRe; E-SpiRe!

Location: 2885 West 33rd Ave., Vancouver BC V6N 2G3
Phone: 604-5690-963