The hot-pink hummus that converts even the skeptics. This is my favorite hummus. Full stop.It’s the one that gets eaten first, talked about most, and quietly convinces people who “don’t like beets” that maybe, just maybe, they were wrong. Bright, earthy, lightly tangy, and deeply satisfying, this beetroot hummus is a nod to traditional food
There was a time when nobody was fermenting hummus, and I was out here selling cultured hummus for $20 a jar like it was contraband. Honestly? It was worth it. ↓ Jump to recipe My girls and I are hummus fanatics. I found out so is my mother in law.. which is undoubtedly a win.
This recipe exists because one of my kids only eats beans in two forms: soaked in ham fat like a Depression-era ancestor, or completely disguised as dessert. This is the second option. It’s bittersweet, creamy, and oddly addictive. Made without refined sugar, flexible on sweeteners, and very forgiving if you’re flying by the seat of
As promised, I’m reposting one of my old einkorn bread recipes. ↓ Jump to recipe I don’t personally eat grains anymore since developing autoimmune disease. That hasn’t changed. But this is still a much better bread option for families who want something homemade, nourishing, and gentler than modern wheat. Einkorn and spelt are ancient grains.