Welcome to the Tribe.

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

Ingredients: 

  • 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

Instructions: 

  • 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
Cocoa Butter Baby Smoothie

Cocoa Butter Baby Smoothie

Peanut Butter Bliss Balls (GF,GrF,DF)

Peanut Butter Bliss Balls (GF,GrF,DF)