Holistically homemade hummus!

Sometimes, it’s the simple things that are the best. Like for example, after a busy start to the week, I made sure that I had today and tomorrow completely free of commitments, so that I could do exactly what I wanted to do… which was as little as possible!

So today so far has consisted of a whole lot of not much! I slept in a bit, had a pretty killer breakfast, got in a workout and a ton of my new-and-improved yoga/tai-chi/qi gong mix, made homemade hummus (see below, because OM NOM NOM DID IT EVER TURN OUT GOOD!!!), and basically just have been having a blast all day. Music on full volume (sunshine outside = always Bob Marley) and a pretty clean apartment… this equals a happy V.

But back to the hummus… this may actually be the best batch of hummus that I have ever made (and that’s a huge claim, as I have made a ton of hummus in my day…;). It’s smooth and creamy. It has just the right amount of acidity from the lemon and not too much sesame flavour from the tahini. The best part is the garlic, because roasting it actually makes a HUGE DIFFERENCE! Trust me, try it this easy and you will never go back to “ordinary” hummus again.

The key ingredients in this simple recipe are super nutrient powerhouses… the chickpeas are one of my favourite forms of protein, because they are a clean and yummy food that can be prepared tons of different ways. The garlic is heart healthy and immune-boosting. The olive oil has tons of omega-3 fatty acids, which are great for a range of things (from immunity, to better brain health, to better cardiovascular health, to better nerve health... ). Even the salt can be good for you, if you choose something like a healthy Celtic sea salt and use it sparingly.

So this is getting paired with a whole lot of veggie sticks (left over from making homemade sushi last night!) and some black pepper beef this evening for my man and I. I have an almost-full bottle of moscato wine to go with it, and the espresso chocolate chip cookies that I baked a few days ago just top it all off.

Can you say food heaven? Or V heaven at least. All I have been doing these days is creating things and cooking. And cooking creative things. The benefits are huge (weight loss, better muscle tone, clearer skin, more energy, better focus… and the list goes on). You feel incredible and function even better than that. And I know that the reason I feel that way is 100% because of the way that I eat.

...which is exactly why you should try this recipe. It is a great way to really get a better understanding of how tasty eating healthy can be. Enjoy it with veggies, crackers, on pizza, straight out of the container with a spoon… just enjoy!

Best EVER Homemade Hummus:

• 1 (15-oz.) can of chickpeas

• Juice from 1 lemon

• 3 tbsp. tahini

• 2 cloves of roasted garlic

• ½ tsp. Celtic sea salt

• 1 - 2 tbsp. extra virgin olive oil, plus more for serving

• Paprika and fresh parsley, for serving

1. First, roast the garlic: preheat your oven to 400 F. Cut the top off a head of garlic and drizzle with oil. Season with salt and pepper, then wrap in foil and place in a shallow baking dish. Roast until golden and soft, about 40 minutes. Remove from the oven and allow to cool

2. Drain and rinse a can of chickpeas. Fill a bowl with water and put the chickpeas in it and allow to soak for 30 minutes

3. When they are done soaking, drain and rinse, then rub to remove the skins from the chickpeas. Discard the skins and rinse the chickpeas

4. Put the chickpeas in a food processor and blend alone until they are nearly smooth, scraping down the sides as you go. When you are satisfied with the texture, turn off the food processor and unplug it (for safety).

5. Squeeze the roasted garlic out of the bulb into a bowl. Spoon 1 heaping tablespoon into the food processor.

6. Add the lemon juice, tahini, and salt. Plug in the food processor again and blend for about 5 minutes or until smooth (add ice cubes to thin it out if needed). Taste and adjust seasonings as needed by adding more lemon juice or salt

7. Spoon the hummus onto a plate or bowl, and spread using the back of a spoon to create swirls. Drizzle with olive oil, and sprinkle with paprika and fresh parsley. Serve cold or at room temperature