Spearmint for PCOS – Fresh Mint Hummous

Dr. Samantha Gray, ND RAc

It is widely accepted that mint has varied uses as a culinary herb however it is less well known that it also has medicinal properties.  Recent studies have demonstrated that spearmint has testosterone lowering properties that play a significant role in the treatment of Polycystic Ovarian Syndrome (1,2).

A cup of spearmint herbal tea was found to reduce hair and acne promoting androgens after only 30 days of ingestion. Another delicious option to bring mint in your regular routine is with this nutritious Fresh Mint Hummous recipe from Maureen Abood (3).

Mint is a safe and gentle herb generally regarded as safe by the FDA however it is always best to check with your naturopathic doctor to ensure the safe use of any herb for your unique medical needs.






1 heaping cup cooked skinless chickpeas

1 clove garlic, green sprout removed

Big pinch kosher salt

20 fresh spearmint leaves

5 to 10 fresh basil leaves

1/4 cup tahini

Juice of 1 lemon

Cool water or chickpea cooking liquid, as needed

Olive oil or mint infused oil to finish

1 tablespoon toasted pine nuts

Pinch mint salt or crushed dried mint



Prepare your skinless chickpeas in the following manner:  add 1 ½ teaspoons baking soda to drained canned chickpeas and heat them in a saute pan. Immerse the chickpeas in a huge bowl of warm water and rub them until the skins fall off.  Drain and rub several times until every skin is gone.  Finish the hummus with Infused Mint Oil or other excellent olive oil.


In the food processor, blitz the chickpeas, garlic, salt, mint and basil until extremely well pulverized, a good 5 minutes, stopping to scrape down the bowl a few times.

Add the tahini and process until well blended.  Add the lemon juice and process again. Taste the hummus; add water if the hummus is too thick, and add more salt if needed.

Spoon the hummus onto one or two small plates. Use the back of a clean spoon to create a well in the center of the hummus. Drizzle with olive or mint oil and sprinkle with pine nuts and dried mint.