Three Seed Hummus



  • 2 tablespoons hulled sunflower seeds
  • 2 tablespoons flax seeds
  • 2 cups cooked chickpeas
  • 1/3 cup Tahini (sesame seed paste)
  • 1-3 cloves garlic, crushed
  • 2 tablespoons fresh lemon juice, or to taste
  • 1 1/2 tablespoons cold-pressed extra virgin olive oil
  • Pinch sea salt
  • 1-2 tablespoons water (to thin to desired consistency)
  • Pinch cayenne pepper
  • 1 tablespoon fresh parsley, chopped


  1. In blender or food processor, grind the sunflower and flax seed until uniform in texture, about 30 seconds.
  2. Add the chickpeas (drained if using canned), Tahini, garlic, lemon juice, sea salt and olive oil. Process until smooth.
  3. Add water, a couple of teaspoons at a time, until desired consistency is reached.
  4. Transfer to serving dish and sprinkle with a pinch of cayenne pepper and chopped parsley.


4 – 6 servings

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  • Nutrition Tip

    Flax seed is one-third oil, the remainder consisting of fiber, protein and mucilage. The protein in flax seeds is easily digested and contains all the amino acids needed for building a strong body.

    The fiber in flax acts as a broom, sweeping the colon of toxic material, metabolic waste, and dried mucus. Flax fiber is an excellent food for friendly bacteria in the intestine, which keeps disease-causing organisms in check.

    Three Seed Hummus nutrition facts
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