Truffle beet hummus

I recently hosted my first plant-based potluck of 2019, an event I’m hoping to do once a month with friends and family, and this truffle beet hummus was a hit.   The surprising trick to this hummus is the beet flavor is actually from organic beet powder (vs. roasted beets) so you can make this really quickly.  I’ve been pairing it with Simple Mills crackers – both w/ the Everything flavor and w/ the classic almond flour crackers.  For some added nutrition and flavor, I top it off with some micro-greens for a healthy and somewhat sophisticated snack.  Enjoy!


  1. One can of organic garbanzo beans
  2. One garlic clove
  3. 1/4 cup olive oil
  4. 1/4 cup organic beetroot powder
  5. 2 tbpsn tahini
  6. A few squeezes of lemon
  7. 1 tbspn of truffle oil
  8. Himalayan sea salt


  1. Drain garbanzo beans and place in food processor.  Add ingredients 2-7 and pulse until you get to creamy consistency.  If it’s thicker than you like it, try adding 1/4 cup of water to get to desired creamy thickness.
  2. Top with a drizzle of truffle oil and sea salt.  Optional: top with some micro-greens for a pop of extra color and flavor.

Coco Oil Fried Maitake Mushroom topped Hummus

I recently was reading a book on health benefits of mushrooms, and upon reading about Maitakes, I loved learning that these are considered ‘dancing mushrooms’ due to ancient lore that monks stumbled upon maitakes in a forest and were so overjoyed by these beauties that they starting dancing with abandon.   I get it.  Maitakes can make you dance.  They are these gorgeous, delicate mushrooms that crisp easily when fried and can make so many dishes elegant and more ‘dancy’.  For those local to the Bay Area, Far West Fungi, which has a home in the Ferry Building and is at so many farmer’s markets (w/ steep discounts at the Friday Chinatown Oakland farmer’s market) offers excellent Maitakes.  This time I fried them in coconut oil with a dash of Bragg’s amino acids and topped them on a classic Hummus recipe.  We ate it both as a dip and on toasted whole wheat walnut bread.  Enjoy + happy dancing!

Ingredients for hummus:
1. 1 can (organic) garbanzo beans, drained
2. 1 garlic clove
3. Tahini – 1/4 cup
4. Olive oil – 1/4 cup
5. Sea salt to your liking
6. Optional – dash of cumin

Ingredients – Fried Maitakes:
1. 1/2 cup of Maitake
2. 1 tbspn of coconut oil
3. Dash of Bragg’s amino acid

 1.  For the Hummus, place all  hummus ingredients in food processor and blend until smooth (tip: I have tried to make this in my Vitamix too but food processor is much easier).
2. For the fried maitake toppers, heat a skillet with coconut oil and once hot add a dash of Bragg’s amino acids (if you don’t have this, you can replace with a few sprinkles of salt).  Once hot, add the maitakes and fry  on medium heat until crisped (about a few minutes).
3. Top the hummus with the maitakes and enjoy! Serve with crackers, toast, veggies, etc.


Grilled Artichoke Hummus

So right off the bat I’ll admit that while it may look like I was laboring to grill up the artichokes, the secret is much simpler: Trader Joe’s has delicious marinated artichokes that I blend into a classic hummus base. The result is thick, creamy, delicious and decidedly spring/ summery artichoke infused hummus.

1. One can garbanzo beans (preferably organic)
2. 1 garlic clove
3. 2-3 grilled artichokes marinated in oil (I use Trader Joe’s version)
4. 1/3 cup tahini  (For those who live in San Francisco, Samiramis in the Mission has the best tahini and they are so friendly)
5. 1/3 cup of olive oil
6. Sea salt- a few sprinkles
7. Cumin – a few sprinkles
8. Optional: Lemon

Directions: Combine all ingredients in food processor and blend until you get to desired consistency.  Garnish with diced artichokes on top.

Enjoy with veggies, crackers, toast, etc. I had this on whole wheat toast with avocado and it was delicious!

Trio of Hot Peppers and Lime Hummus

I like to give credit where credit is due.  This morning while frequenting our local Alemany Farmer’s market, we tried The Hummus Guy’s Habanero Lime hummus and I liked the spicy kick so did a twist on this complementary combo by making it a trio of hot peppers with lime.  Last weekend while in Paso Robles, we saw a large sign on the side of the road for avocados, lemons and limes, and got the limes from a beautiful honor system stand off the road.  The trio of peppers and garlic were generously gifted to us from our Airbnb host’s garden.  The result is a hummus with a bright spicy kick and you can mellow this out or dial up the heat by adjusting the amount of peppers you add.

1. 1 can of garbanzo beans, fully drained (I get a case of organic beans at Costco at less than $0.80 per can)
2. 2 tablespoons of tahini (at least, you can add more if you like!)
3. 1/4 cup of regular or garlic olive oil
4. 1 garlic clove, diced
5. 1/2 jalapeno, habanero, and red pepper (not sure what varietal it was), chopped + keep some extra for garnish
6. 1/4 lime, squeezed into food processor
7.  Salt to your preference

Directions: Put all in ingredients in food processor and process to your desired consistency, chunky or smooth.  Once done, transfer to a bowl and top with some extra olive oil and pepper garnish. Serve with veggies, pita chips (The Hummus Guy’s Lemon chips are amazing), or whatever else you love hummus with.

Lemon Sesame Hummus, topped with Olea Lemon Olive Oil

On a recent road trip to Paso Robles where I went with Marcus to run the Harvest half marathon, we had the pleasure of experiencing a decadent, foodie filled weekend.  This started at our home base, my favorite Airbnb to date (check it out here), which I highly recommend this for a unique, rejuvenating farm stay with incredibly cute Alpacas on site., Our sweet hosts Rick and Bridgette opened their incredible farm studio, and generously shared with us four different types of homemade jams from their orchard, fresh eggs from their chickens, freshly canned pickles and more. They epitomized the joy of sharing a sense of place and extending community through food.

While staying in Templeton, a sister town and in my opinion more charming town than downtown Paso Robles, we were on the hunt to try some local olive oils and Yelp led us to Olea, a delightful well kept yellow casita on an olive ranch that did a well curated tasting, which included everything from traditional Arbequinas to infused flavors like Basil, Tarragon, Lemon and even Kumquat! We learned that Olea mostly distributes to restaurants including the famous raw vegan Cafe Gratitude that consumes their oil in drums (loved learning that Cafe Gratitude sources high quality, artisanal ingredients).  To me, their standout oil was the Lemon, which inspired this simple Lemon Sesame Hummus.  It takes me back to feeling free on open roads of California’s rolling hills, and laid back central coast wineries and farms. 
1. 1 can garbanzo beans, drained 
2. 2 tbsp tahini 
3. 2 tbsp Lemon olive oil 
4. 1 garlic clove
5. Salt to your liking 
6. 1 tbsp sesame seed
Directions: Combine ingredients #1-5 in a food processor until well blended (or you can leave a little chunky if you prefer a chunky consistency like me).  Top with an extra drizzle of lemon olive oil and sesame seeds. 
Enjoy on toast, crackers, veggies or whatever else you love to consume hummus with.

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Truffle roasted beet & rosemary hummus

So it’s been a while since I nurtured this blog, mostly b/c I started a new role at work that has kept me pretty busy, but alas this week I went to Liba Falafel, one of my favorite spots to grab lunch in downtown Oakland due to their inspired seasonal veggie topping bar, and I was particularly inspired by their bright beet hummus.  When I asked the owner for the recipe, she mentioned it was simply beets, tahini, olive oil, garlic and lemon juice.  Now I think garbanzo beans are a must for hummus so was surprised theirs didn’t have any, and decided to do a fancy twist on the beet hummus by roasting my Fully Belly farm beets (loving my CSA that delivers right next to my office in Oakland) in truffle oil, rosemary and sea salt and then following a classic hummus recipe of 1 can of organic garbanzo beans, tahini, olive and truffle oil, roasted garlic cloves, and sea salt.  The result is a vibrant, earthy hummus that I especially like with Trader Joe’s rosemary raisin crackers.
1. 1 can garbanzo beans, preferably organic (I stock up on these at Costco)
2. 1 head of garlic (you will roast entire head but only use a couple cloves)
3. 2 small or 1 medium roasted beet
4. 2 tbsp truffle oil
5. 1 tbsp tahini
6. Rosemary sprigs
7. Sea salt
1.Take an aluminum foil wrapper and place beets coated with truffle oil, rosemary sprigs and sea salt and wrap in foil. Roast at400 degrees for 45 min-1 hour or until easy to cut through.
2.Take a separate sheet of aluminum foil and take the head of garlic.  Slice off the top, coat with 1 tbsp olive oil and sea salt) and roast for same time as beets.
3.Once beets and garlic are roasted, use a food processor and put in the following: Entire can of drained garbanzo beans (don’t keep the liquid), 1 tbsp tahini, 2 tbsp of truffle oil (sub w/ olive oil if you don’t have), 2 cloves of the roasted garlic, sea salt to your preferred salt levels
4. Blend until smooth and creamy and you can leave in a few beet chunks if you like some texture. Garnish with some rosemary sprigs, walnut and an extra swirl of truffle oil and sea salt.

10 minute Hummus with a twist

Basic Hummus ingredients
1. Canned garbanzo beans, preferably organic – 1 can
2. Tahini (any kind) – 2-3 tbsp
3. Olive oil – 2 tbsp
4. Garlic cloves – 2
5. Pinch of cumin and sea salt

Ideas to add a twist:
1. Sundried tomatoes and basil (either blend in or garnish)
2. Hot chili oil for some spice!
3. Sunflower seeds, chia seeds or any crushed nuts to top off

1. Drain half the water out of the canned garbanzos.
2. Add all ingredients to blender and blend
3. Garnish with some extra olive oil, cumin and sea salt on top