Celebration Artisanal Hummus

My hummus recipe is creamy, dreamy, deliciously light and easy to make at home.  It’s the best hummus ever (so I’ve been told)

I’ve perfected my recipe over the years, and I’m finally sharing my secrets. I’m not going to lie; it’s time-consuming but worth it!

Techniques that create the most delicious hummus ever

  1. Peeling your chickpeas. I know that it’s time-consuming; however, this will lend you a creamy smooth texture. Once you have peeled the chickpeas, pour boiling water over them and allow them to sit until the water cools down. This is my preferred method. Sometimes cooking the chickpeas causes them to be extremely mushy.
  2. You can also cook chickpeas with 1/2 tsp of baking soda for 20 minutes, then drain and rinse under cold water. Most of the chickpea peels should fall off without help; you may need to remove some that don’t fall off by hand. Cooking the chickpeas will make them mushy, making it difficult to remove the peels.
  3. Cream together ingredients in a high-speed blender or food processor before adding the chickpeas to the mixture.
  4. Roasting your garlic gives the hummus a beautiful sweetness and less of a pungent garlicky taste, adding more complex flavours.


1 can organic chickpeas rinsed and drained

1 small head of garlic roasted

1/4 cup tahini 

1/4 cup cold filtered water

the juice of 1 lime

1/2 tsp pink Himalayan sea salt or to taste

  • Please note that I doubled the recipe for my hummus platter
  • When doubling the recipe do not double to amount of lime juice only add in 1/2 a lime more

Place all the ingredients except for the chickpeas in a high-speed blender or food processor and blend until creamy.
Once you have a smooth and silky consistency, add in the chickpeas. You can add more tahini or water if the hummus is not creamy enough. You can also adjust the seasoning to taste. Place in the refrigerator for a minimum of two hours before serving.

How to make your Hummus platter fancy

Roasted cashew, pepitas and sesame seed dukkah 


Roasted cherry tomatoes 

Roasted chickpeas

red onion 

edible flowers 


a healthy drizzle of olive oil 

You can add any garnish that makes you happy!

I hope you enjoy my recipe. I’d love for you to share your hummus creations with me. Please tag me on Instagram.

Healthy Homemade Mayo

Store bought mayo has so many additives and preservatives, not to mention less than quality ingredients.  My homemade healthy version is easy, and can be made in under 10 minutes! How amazing is that?  Get ready to smear this mayo on your sandwiches or whatever your heart desires.

2 egg yolks from pasture raised eggs at room temperature
2 – 4 teaspoons of freshly squeezed lemon juice
1 tsp organic Dijon mustard
¼ teaspoon pink Himalayan sea salt
½ cup organic olive oil
½ cup organic coconut oil

** make sure that all of your ingredients are at room temperature **



In a blender or a food processor blend together egg, lemon juice, mustard, salt & pepper.  With the motor still running, add your oils in a slow steady stream.  Blend until thick and smooth.

You can keep your homemade mayo in the fridge in an airtight container for up to one week.



Vegan Dill Cream Cheese

The mighty dill weed is packed with calcium, manganese, and iron and has antioxidants, anti-inflammatory and antiviral properties.  Dill can also work magic on menstrual cramps!  I love sprinkling dill on salads, in marinades , as well in my vegan cream cheese.


1 cup soaked cashews
1/2 cup soaked almonds *remove the skins*
2 tablespoons of Irish Sea moss gel *optional*
2-3 tablespoons of fresh chopped dill
small piece of garlic *optional*
zest of 1 lemon
2 – 3 tablespoons of freshly squeezed lemon juice
2 tablespoons of apple cider vinegar
pink Himalayan sea salt to taste


In the jar of a high speed blender or food processor add in your soaked nuts, Irish Sea moss gel, garlic, lemon zest, lemon juice, apple cider vinegar and Himalayan sea salt. Pulse until a thick “cream cheese ” like consistency starts to form.  Fold in dill using a spatula to combine.