At first, I couldn’t figure hummus out. It was always so grainy and never smooth like the store-bought ones. Why?! Someone please tell me why!? And then, after much research, I got it. I was using canned chickpeas instead of dry. Soaking dry chickpeas is a gamechanger.

The prep time on this recipe seems outrageous, but it’s really just a put-dry-chickpeas-in-bowl-and-fill-with-water-and-forget-about-overnight-kind-of-thing. The next day, they cook in a pot until soft and then a quick bim-bam-boom in the food processor and we have velvety smooth hummus. And trust me, it’s WAY better than the store bought option!

Okay, I’ll break it down a bit more. FIRST – Soak the chickpeas for at least 12 hours. I always throw them in a bowl and cover them with a few inches of water and leave overnight. They practically double in size. It’s miraculous. NEXT – Rinse them and put them in a large pot with fresh water (covering them with an extra two inches), baking soda (helps to soften) and salt (flavour bomb). Bring to a boil and then reduce heat to a simmer, cover and cook until soft – about an hour and 45 minutes.

While the chickpeas are boiling, set your oven to 400 degrees F and wrap up a few golden beets in a little tin foil package. Place on a baking tray and put in the oven for about an hour and fifteen minutes. Remove and carefully open the package – when the steam escapes, it is extremely hot! Take two paper towels and hold a beet in one and use the other to peel off the skin. Rinse off your peeled beets under cold water, cut into smaller chunks and set aside.

To roast the garlic – Turn the oven down to 375 degrees F when the beets are done roasting. Slice the top quarter of the entire garlic head off. Your knife will take off the top tip of each clove and after cutting, you should be able to see the actual cloves. Drizzle with olive oil and wrap up in another cute little tin foil package. Roast in the oven for an hour, or until garlic is tender.

You have an hour to yourself now. May I recommend making coffee, turning on the Food Network and putting your feet up?!

When the chickpeas are done, drain and transfer them to a food processor. I have the full Ninja Blender Set (found here) and it is amazing. Squeeze a few of the roasted garlic cloves out of their skinned casing and add to processor. Add tahini, salt and lemon juice and blend until smooth. Begin to drizzle ice cold water into the hummus in a slow stream. continue to blend for a few more seconds. Taste the hummus and add more salt if needed.

Remove two-thirds of the hummus from the food processor and split into two bowls (or containers if serving at a later time). To one bowl, add chopped up green olives and capers, a drizzle of olive oil and a generous pinch of za’atar. If you don’t have za’atar in your pantry, get to the grocery store NOW and buy it, or if you are lazy like me, order it here through Amazon. It’s worth it.

To the other bowl, squeeze the remaining garlic cloves right on top and add a drizzle of olive oil, your favourite balsamic vinegar (I use this fig balsamic) and a pinch of flaky sea salt.

To the other third of hummus still remaining in the processor, add one golden beet plus half of another, chopped, and pulse a few times.

Blend until the beet pieces have incorporated. Transfer to a bowl and top with more beet slices and some flaky salt. Earthy, salty, nutty…delicious!

Three different dips. One recipe. Holiday. Ready.

Homemade Hummus Three Ways

Prep time: 12 hours

Cook time: 2 hours

Ingredients:

• 1 cup dry chickpeas
• 1/2 tsp baking soda
• 1.5 tsp salt, separated
• 2 medium-sized golden beets (or any kind)
• 1 head of garlic
• olive oil
• 1/2 cup tahini paste
• 2 tbsp freshly squeezed lemon juice (about half a lemon)
• ice cold water
• 1.5 tbsp capers
• 1.5 tbsp sliced olives
• za’atar
• balsamic vinegar (a sweet-flavoured one goes well with this recipe)
• flaky sea salt (optional)

Instructions:

1. Place chickpeas in a bowl and cover with a few inches of water. Soak overnight or for 12 hours.
2. Preheat oven to 400 degrees F.
3. Drain and rinse chickpeas and place in a large pot with baking soda and 1 teaspoon of salt. Cover with 2 inches of water and bring to a boil. If you see foam rising to the top, skim it off with a spoon and discard. Turn the heat down and simmer, covered, for an hour and 45 minutes, or until chickpeas are soft and tender.
4. In the meantime, get started on your beets. Place washed beets on a long piece of tin foil. Wrap the beets up like a present, making sure there are no holes in the package where the steam can escape. Place on a baking tray in the oven for an hour and 15 minutes, or until the beets are tender enough to slide a butter knife easily into the centre. Remove the beets and carefully open the tin foil package. Let the beets sit for one minute. Use a paper towel to hold a beet in one hand and another paper towel to peel away the skin of the beet in your other hand. The skins should remove easily when the beets are fully cooked. Rinse the beets in cold water and set aside.
5. Turn the oven down to 375 degrees F and start prepping your garlic. Slice the top quarter of your garlic head off and drizzle the top of the visible cloves with a tablespoon of olive oil. Wrap in a tight tin foil package, place on a baking tray and roast in the oven for 50 minutes to an hour. The cloves will caramelize and be super tender.
6. Add a few ice cubes to a small measuring cup filled with cold water and set aside. When the chickpeas are done cooking, drain and transfer to a food processor. Add the tahini, lemon juice and 1/2 teaspoon of salt. Squeeze three of the roasted garlic cloves out and add to food processor. Blend for about a minute or until smooth. Remove ice cubes from measuring cup and measure out one-quarter cup of the ice-cold water. Turn the motor on and slowly drizzle the water into the food processor. Blend for another minute. Scoop out two-thirds of the hummus into two separate bowls (or airtight containers topped with a thin layer of olive oil if not serving immediately). Top one of the bowls with the capers, sliced olives, a drizzle of olive oil and a generous sprinkling of za’atar. Top the other bowl with the remaining cloves of roasted garlic, olive oil, a trickle of sweet balsamic vinegar (I use a fig vinegar) and a pinch of flaky sea salt.
7. To the remaining third still in the processor, add one of the golden beets plus half of the second (diced). Pulse a few times and then blend until the hummus is smooth. Use a spatula to transfer to another bowl and top with the last half beet (chopped), olive oil and some more flaky sea salt.
8. Serve hummus dips with raw vegetables, crackers, pita or naan bread.
9. To store leftover hummus, add to an airtight container with a thin layer of olive oil on top and place in fridge for up to one week.

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Sorry…got weird for a second there…but listen, here is a bowl full of pure healing. A range of super-tasty-yet-so-good-for-you vegetables paired with nutty brown rice and a garlicky-lemon tahini sauce to slather at your own will. Lunchtime game-changer.

A lot of my recipes are inspired by different places that I have visited and the foods and ingredients that I have discovered there. This dish is the opposite. I’ve been dying to get to Israel to try out what I hear to be the most amazing cuisine. A trip that most definitely will be taken in the near future, but for now, I’m going off what I know so far with this simple tahini dressing.

If you don’t know, tahini is the peanut butter of sesame seeds. It has a bitter, nutty kind of taste that pairs very well with lemon and garlic – hence this sauce. Just whisk with some cold water until you reach a drizzlable consistency and slather, slather, slather.

The foundation of this bowl is brown rice, but you can really use any grain you like. We ARE already packing this bowl full of vegetables, so we may as well continue down the path to health and choose the far superior rice. Ahem, brown rice. Cook the rice according to package directions (brown rice takes a long time, so plan ahead)!

Tip: When your rice is done cooking and it is time to remove from the heat and “let stand for five minutes,” open the lid, toss in a handful of golden raisins and quickly close the lid again. They give this dish a sweet, juicy “pop!” Trust me. I do this every time I make rice. The little golden jewels plump up by absorbing the steam that is trapped inside of the pot and there is nothing wrong with that.

Veggies – Start with your beets, as they take the longest. I like to use a mix of red, candy striped and golden beets for that “rainbow” effect. Wash the outside of them and place them on a large piece of aluminum foil. Wrap the foil up like a present, making sure that there are no openings for the steam to escape. Place on a baking sheet, throw them in the oven and forget about them for an hour or so.

Chop up your butternut squash, your brussel sprouts and your kale and drizzle with olive oil, salt and pepper. The squash goes in first – 15 minutes. Pull out and add the sprouts. 15 minutes. Pull out and add the kale. Another 10 minutes. Done.

Other rainbow prep – Other than the roasted veg, I also like to prepare the following to add: avocado, olives, green onions, pomegranate seeds and hemp hearts. Muy rainbow-esque!

Assembly – It’s BUDDHA BOWL TIME! Scoop the rice into the bottom of your bowl. Around the outside, spoon in all of the different vegetables and toppings. Drizzle with tahini sauce and take pictures to remember this ceremonious day.

Rainbow Buddha Bowl with Garlic Tahini Dressing

Serving Size: 4

Prep time: 20 minutes

Cook time: 1 hour 15 minutes

Ingredients:

• 4-5 raw beets (I like to use a mix of red, candy stripe and golden), washed
• 1 cup dry brown rice
• one-quarter cup of golden raisins (optional)
• 2 cups butternut squash, cut into half-inch cubes
• 2 cups brussel sprouts, cored and halved (about 20 sprouts)
• 6 leaves of tuscan (black) kale, thick stem removed, roughly chopped
• 6-7 olives, sliced
• 2 scallions, sliced
• olive oil
• salt
• pepper
• 1 avocado, sliced (optional)
• half cup pomegranate seeds (optional)
• 4 tablespoons hemp hearts (optional)

For the tahini sauce:

• one-quarter cup of tahini
• 2 tbsp freshly squeezed lemon juice
• 1 clove of garlic, grated
• salt
• 3-4 tbsp ice cold water

Instructions:

1. Preheat oven to 400 degrees F. Place beets in the middle of a large piece of aluminum foil and wrap up like a present so that there are no open areas where the steam could escape. Place the foil package on a baking sheet and bake for 1 hour and 10 minutes, or until a fork inserts easily.
2. Rinse the rice under cold water until water runs clear. Meanwhile, add one tablespoon of olive oil to a medium-sized saucepan over medium heat. Add the rice and toast for a minute in the oil. Add a pinch of salt and two cups of water. Bring to a boil on high heat. Once boiling, cover and turn the heat to low and simmer for 45 minutes. Do NOT open the lid!
3. While the rice is cooking and the beets are roasting, chop up your vegetables. Drizzle the squash, brussel sprouts and chopped kale (each in their own separate bowl) with olive oil and sprinkle with a pinch of salt and a few grinds of black pepper.
4. When the beets have been roasting for about half an hour, pull the baking sheet out of the oven and add the squash, continuing to roast for 15 minutes. Pull the baking sheet out again, add brussel sprouts and quickly return to oven to roast for another 15 minutes. Remove sheet tray one more time, toss the veggies around and add the kale, roasting for 8-10 more minutes or until kale is crisp and vegetables are cooked through. Remove from oven.
5. For the sauce, start by putting 2-3 ice cubes in a bowl and fill the bowl with cold water. Set aside. In a small bowl, whisk together the tahini, garlic, lemon juice and a pinch of salt until combined. Add the cold water, one tablespoon at a time, whisking until fully incorporated. It usually takes me between 3-4 tablespoons to get the consistency that I like. Set aside.
6. When the rice is finished cooking, turn the burner off, lift the lid of the pot, throw in the golden raisins and quickly place the lid back on top. Remove the rice from the hot burner and let stand with lid on for 5 minutes. Fluff with a fork before assembling the bowl.
7. Carefully open the foil package with the beets inside (the steam will escape and it is hot)! Use two paper towels to peel the skins off of the beets. Rinse peeled beets under cold water to remove any excess skin and diced ’em up!
8. Assemble the bowl by scooping the rice and raisins into the bottom and surrounding it with the beets, squash, brussel sprouts, crispy kale, avocado, scallions, olives and pomegranate seeds. Drizzle with the tahini sauce and sprinkle on some hemp hearts for an extra protein punch.

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