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The choices we make as consumers impact our earth and its inhabitants, we cast a vote with each dollar we spend which in turn shape the world we live in. I am always on a quest. exploring my city of New York and beyond, to find, make, and cook beautiful things made with love. Things that contribute to shaping our world into a kinder, fairer, and more ethical place. I share my favorite discoveries and stories here. 

Hummus 3 ways

Hummus 3 ways

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Hummus is one of my favorite foods. It is super easy to throw together and I like to experiment with different varieties of hummus because it's so easy to mix it up by taking out or adding in just a few ingredients. My favorite hummus is chocolate hummus because, well, chocolate. I also have savory favorites I like to make for dipping crudités and for topping salads and grain bowls. With the savory hummus you may add in a drizzle of olive oil as the last step, but I try to avoid cooking with oil at home. 

LEMON TURMERIC HUMMUS

Turmeric is a spice I try to add to as many of my foods as possible, as it is a great anti inflammatory. Any time I can add it to a dish, I do, even if it's just a sprinkle. That is why this hummus is one of my favorites.

FOR THIS RECIPE YOU WILL NEED

  • 1 cup cooked chickpeas 
  • 1 large clove of garlic
  • juice of one large lemon
  • zest of one large lemon
  • 1 heaping tbsp tahini
  • 1 tsp turmeric
  • salt and pepper to taste 

PREPARATION

1. Add all ingredients to food processor and blend until desired consistency is reached. 

2. Taste and adjust seasonings adding more lemon, salt, and pepper as needed. You may add more water if it is too thick. 

3. Eat straight away or store in refrigerator for up to one week. 

BEETROOT HUMMUS

I love this hummus not only because it tastes great, but the beets make it the most beautiful fuchsia color. I don't know about you, but I enjoy my food just that much more when it is not only pleasing to the palate but also to the eyes, especially when sharing it with others, this hummus looks beautiful on any spread especially when paired with bright, fresh veggies. 

FOR THIS RECIPE YOU WILL NEED

  • 1 cup cooked chickpeas 
  • 1/2 small beet roughly chopped 
  • 1 large glove of garlic 
  • juice of half a large lemon
  • zest of half a large lemon
  • heaping tbsp tahini 
  • salt and pepper to taste 

PREPARATION

1. Add all ingredients to a food processor and blend until smooth. 

2. Taste and adjust seasonings as needed.

3. Enjoy right away or store in refrigerator for up to one week. 

CHOCOLATE HUMMUS

I saved the best for last. This is a treat that is healthy but tastes decadent. I first discovered chocolate hummus while browsing the aisles at a health food store, I picked it up and brought it home to try, but it left something to be desired so I decided to try my hand at making my own. It took a few attempts before achieving the result I was after but I think I got there in the end. This hummus is creamy, sweet, and chocolatey. I used agave to sweeten it but you can use whatever sweetener you prefer, maple syrup would be delicious as well. It pairs great with apple slices, strawberries, or any other fruit, but honestly my favorite way to eat is with a spoon straight out of the jar. 

FOR THIS RECIPE YOU WILL NEED

  • 1 cup cooked chickpeas 
  • 4 tbsp cacao powder
  • 1 tbsp almond butter 
  • 3-4 tbsp agave 
  • 1 vanilla bean pod, split and scraped(or 1-2 teaspoons vanilla extract)
  • 2 tbsp cashew(or any plant based) milk 

PREPARATION

1. Add in all ingredients except for cashew milk to a food processor, blend until smooth.

2. Slowly pour in cashew milk as the hummus is processing. 

3. Taste and adjust sweetness, adding in more agave if needed. 

4. Eat immediately, or store in fridge for up to one week.  

Kindly, 

 

 

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