Customizable Hummus

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained

• ½ teaspoon baking soda (if you’re using canned chickpeas)

• ¼ cup lemon juice (from 1 ½ to 2 lemons)

• 1 medium-to-large clove garlic, roughly chopped

• ½ teaspoon fine sea salt, to taste

• ½ cup tahini

• 2 to 4 tablespoons ice water, more as needed

• ½ teaspoon ground cumin

• 1 tablespoon extra-virgin olive oil

Directions

1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, turn the heat to medium high then bring the mixture to a boil. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, and their skins fall off. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside. The baking soda helps to soften and remove the tougher skins.

2. In a food processor or high-powered blender, combine the lemon juice, garlic, and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, around 10+ minutes.

3. Add the tahini to the food processor and blend until the mixture is thick and creamy, scraping down the sides if necessary.

4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape and blend until the mixture is ultra smooth, pale and creamy. You might need to add a bit more water if necessary.

5. Add the cumin and the drained chickpeas to the food processor. While blending, drizzle in the olive oil. Blend and scrape until the mixture is super smooth, about 2 minutes. Add more ice water by the tablespoon if you want a thinner consistency.

6. Taste and add more salt and lemon if necessary.

7. Scrape the hummus into a serving bowl or platter. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week! Makes 8 servings.

To customize your hummus, you can add fresh green herbs, shredded beets, curry seasoning, sun dried tomatoes, really the options are endless! Homemade hummus is super easy to make and delicious with fresh veggies, pita, or on sandwiches.

Macros: Calories: 161

Fat: 10 g

Carbs: 14 g

Fibre: 3 g

Protein: 5 g

Homemade Authentic Tomato Sauce

Ingredients

• 1 large can of whole tomatoes (we like the taste and quality of San Marzano tomatoes best)

• 3-6 cloves of garlic, sliced

• 3 tablespoons olive oil

• Salt and pepper

• 1 tsp red chili flakes (or more if you like it spicy!)

• 1 tsp brown sugar

Directions

In a large stockpot, heat the olive oil over medium heat until it shimmers. Add the garlic and chilli, stir. Once the garlic just begins to turn golden, add the canned tomatoes (don’t drain the liquid). Stir and decrease the heat to medium low. Season with salt, pepper, and brown sugar. Cook down to your desired thickness.

Vegan "Cheesy" Tahini Sauce

Ingredients

• 1/4 cup of tahini⁣

• 2 tbsp of nutritional yeast⁣

• 1/4 cup almond milk⁣

• 3 tbsp of lemon juice ⁣

• 2 tsp olive oil⁣

• 1 tsp garlic powder⁣

• 1.5 tsp salt⁣

Directions

Add all ingredients to a blender and blend until combined. Taste first to see if you want any more seasoning and then put in a jar or squeeze bottle and use throughout the week! ⁣

Macros (per 2 tbsp or 30g serving): 4g protein /2g carbs /12g fats⁣