Simple Homemade Hummus

Oh how I love me some hummus. Every time I make it from scratch I'm like why don't I make this all the time?! It's ridiculous how simple it is to whip up. Have it as a simple snack with pita, spread it on a veggie sandwich or try it with my Arugula Farro Salad! 

Ingredients:

1 can of chickpeas 

1-2 Tbsp of tahini (not totally necessary but I just love the flavor it adds) 

Juice from 1/2 a lemon 

3 Tbsp olive oil 

1/4 tsp of paprika 

pinch of salt 

2 -4 Tbsp water

Empty the contents from a can of chickpeas into a microwave safe bowl and cook for 3 minutes. Strain the liquid and place the chickpeas into a food processor. (Please go treat your self and buy one of these if you don’t already have one!! They are so useful, I love my Ninja and use it daily!)

Add the tahini, lemon juice, paprika & salt and blend on high. It will be thick and chunky but dont worry we’re about to smooth it out. Scrape down the sides and slowly drizzle in the olive oil while it is blending (if yours has a little opening, if not then add in 1 Tbsp at a time.) Next, add in the water 1 Tbsp at a time until you reach the consistency of your liking. Blend on high for 2-3 minutes until smooth. Feel free to keep a little chunky for extra texture! 

I love to serve mine with olive oil, fresh herbs, paprika & tahini, yum! 

This can be stored in an airtight container in the fridge for up to a week. 

Sweet Potato Fries with Tahini Mustard Sauce

These fries are killer - seriously next level! Such a simple item, perfect for a side dish, snack or just for the heck of it. They have that extra somethin' somethin' that rejuvenates your love for sweet potatoes. And if you eat as many sweet potatoes as I, you sometimes need to rekindle the flame. 

For the fries:

Serves 2-4

3 medium/large sweet potatoes

2 Tbsp olive oil 

1/2 tsp salt

1/2 tsp pepper

1/2 tsp paprika

Preheat oven to 425 degrees. 

Slice sweet potatoes into thin strips and place into a medium bowl. Add olive oil, salt & pepper, and paprika. Toss to coat, making sure each potato is glistening.  Transfer to a parchment lined baking sheet and spread them out so lay flat. Roast for 20-30 minutes until crisp & caramelized. 

Tahini Mustard Sauce:

2 Tbsp tahini 

1 tsp yellow mustard (dijon works too!)

1 tsp whole grain mustard 

1 tsp ground mustard (not 100% necessary, if you don’t have it just add more mustard!)

2 tsp pure maple syrup

pinch of salt & pepper 

2 Tbsp unsweetened almond milk 

In a small bowl whisk together all ingredients until smooth, taste & adjust seasoning to your liking. 

Once sweet potatoes fries are baked, drizzle sauce over top or leave dry & dip the fries into sauce. Yum!

You can actually put this sauce on just about anything. Max put it on his salmon & loved it!