In the few weeks since I started blogging about food, hummus has cropped up in my posts twice. Once in a burger form, and once in a bite-sized snack form. Guess what? Today I’m making hummus again. The thing is, I absolutely love hummus. (Once I even made it with a mortar and pestle!) A bowl of hummus rarely lasts a day in my kitchen, and you could catch me having hummus in sandwiches, salads, wraps, and even pasta. Yup, you heard me right.
Hummus and pasta, it works.
But today we’re not going to talk about hummus and pasta. We’re celebrating hummus, and it shouldn’t have to share the spotlight. And this hummus does deserve the spotlight- it’s lemony, light and creamy, and the incorporation of toasted spices makes it delightfully earthy and aromatic. It’s just begging to be eaten!
I love a good pie. And I happen to think that there’s no better option than a piping-hot pie for a late lunch on a cold winter afternoon. A fluffy sweet potato blanket covering Moroccan-spiced vegetables and black olives- it really is heaven on a plate.
This pie’s crazy, you must be thinking. Heck yes, it’s crazy good.
What’s more, it will make you all warm and cosy and glowy inside and thaw out your poor numb fingers and toes. Continue reading
No refined oils, no processed carbs, no gluten, just chock full of honest to goodness nuts and seeds with salt and spices. How did I not try this sooner? I mean, look at these gorgeous crunchy crackers! Aren’t they amazingly pretty to look at? And the texture! The taste! Crunchy, nutty, and earthy from the oregano, paprika, and cumin. Deeelicious. They’re practically beckoning to me to dive in- face first- and nosh myself silly on omega-3, protein, and fibre.