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Calling all lemons! A home for those who look great but feel like absolute crap to make some lemonade out of lemons.

Roasted Pepita Hummus

Roasted Pepita Hummus

I've been hearing a lot of hype about chickpeas lately. They're a great source of protein, contain manganese and folate which helps with new cell growth and supports a healthy metabolism, and they will keep you regular with high fiber content to boot.

Inspired by all the health world was telling me I could do with these little beans, I tried to use chickpea juice (aquafaba) to make a marscapone, ground up chickpeas for gluten free cookies, and warmed chickpeas for a cake-like treat. All massive disappointments. Like...inedible disappointments. So, I decided to return to basics, get my chickpea sea legs, and start with hummus. 

I like hummus a lot but Nick is absolutely obsessed. Craving a little twist on the regular hummus recipes I was finding online, I roasted up some pepitas (they taste like popcorn when roasted!) and threw it into the mix. I was hoping my biggest hummus critic would like it. The result? A more full bodied, nutty, yet still light hummus that barely lasted a day in our apartment which Nick devoured. 

Now that I've perfected my hummus game, I'm looking for the next chickpea recipe to try. Let me know if you have a favorite! 

Roasted Pepita Hummus

Servings: 2-3

Prep Time: 10 Minutes

Cool Time: 20 Minutes 

Total Recipe Time: 30 Minutes


  • 1 can of organic garbanzo beans (drained, washed, and dried) 
  • 1 full lemon juiced and zested 
  • 3 tablespoons of tahini 
  • Salt and pepper to taste
  • Olive oil to taste 
  • Sprinkle of paprika 
  • 3/4 cup of pepitas 
  • 3/4 cup of water


  • Set oven to 350 
  • Toss pepitas in olive oil, salt, and pepper 
  • Roast pepitas on 350 till slightly browned, about 7 minutes (watch carefully they can burn!)
  • Add in all ingredients except the pepitas and water into blender and blend till smooth 
  • Add in water to thin hummus out to a consistency of your liking 
  • Once pepitas have cooled, add into blender and blend till smooth, leave a few pepitas for garnish
  • Adjust seasonings to your liking 
  • Scoop hummus into glass container to cool for 20 minutes 
  • Sprinkle with paprika and top with roasted pepitas before serving with raw veggies or gluten free chips
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