Our Favorite Hummus

We are often asked to share our hummus recipe. This one is our favorite.  Feel free to change the quantities or ingredients to your preference.



1/2 c.               Raw Tahini

6 Tbsp.             Lemon Juice

6 cloves           Garlic

1/4 c.               Extra-Virgin Olive Oil

1 tsp.               Ground Cumin

3/4 tsp.           Sea Salt

1/8 tsp.           Cayenne

2 (15oz.) cans Chickpeas, drained & rinsed

6 Tbsp.            Water



  1. Blend tahini and lemon juice in a processor or blender until combined, 1 min.
  2. Scrape sides, then add garlic, cumin, sea salt, and cayenne. Process 1 min, scrape.
  3. With the machine running, slowly add olive oil. Blend 1 min.
  4. Add half the chickpeas, process 1 min. Add the other half, process 1 min, until well combined.  (It will be thick at this point.)
  5. With the processor running, add the water, 1 Tbsp. at a time, until desired consistency is reached.
  6. Keep blending until super smooth.
  7. Transfer to a bowl. From here, you can add whichever flavors and toppings you’d like.  We like to drizzle a little extra-virgin olive oil on top and sprinkle with paprika.
  8. Cover and chill 2 hrs.
  9. Serve with veggies or use as a spread on sandwiches/wraps.







Chocolate Almond Butter Brownies


1 jar (8 oz.)   Chocolate Brownie Almond Butter

2 Tbsp.          Ground Flaxseed (mixed with 6 Tbsp. warm water) – let sit 5 mins.

1/2 tsp.          Baking Powder

1/4 c.             Coconut Sugar

1/2 c.             Chocolate Chips



  1. Preheat the oven to 350F.
  2. Mix the first 4 ingredients until well combined.
  3. Add the chocolate chips.
  4. Press into a parchment-lined 9×5 loaf pan.
  5. Bake 25-30 mins.
  6. Cool on a wire rack, then place in fridge for at least 30 mins.
  7. Lift the paper out of the pan and place on a cutting board.  To cut, dip knife in hot water and wipe dry before each slice (makes 8 squares).
  8. Top with coconut whipped cream and fresh berries, or eat it by itself.
  9. Enjoy!