Midas Hummus

I strongly believe that hummus is ALWAYS better homemade, especially when you live with my housemate Rosie, who's the queen of hummus! I usually leave it to her to whip up a batch, but every so often I get the urge to bust out my food processor and work it hard.

So why have I dubbed this Midas Hummus?! Because I've turned it to gold by adding a carrot and some turmeric!

Ingredients (makes 1 bowl)

3 cups chickpeas, soaked overnight then boiled
1/4 cup tahini
1/4 cup lemon juice
1/2 tsp turmeric
3/4 tsp Celtic sea salt
1 carrot
1/4 cup water
1/2 cup olive oil
6 cloves of garlic

1. Blend all ingredients together in a food process until smooth. Blend less if you prefer chunky hummus.
2. Serve with celery sticks or healthy crackers.

Raw Cauliflower Rice Sushi Rolls

Not only do these sushi rolls look good, they're good for you too! 

Ingredients (makes about 8 rolls)

4 nori sheets
1/2 a head of cauliflower
the following vegetables, thinly sliced:
carrot
capsicum
avocado
spring onions
parsley

Kale pesto:
few leaves of kale
2 garlic cloves, minced
1/3 cup pine nuts
1/4 cup extra virgin olive oil
Celtic sea salt to taste

Sauce:
1/3 cup olive oil
fresh juice of half a lemon
1/2 tsp sesame seeds
1/4 tsp dulse flakes
Hawaiian black lava salt to taste

1. Process cauliflower into cauliflower rice using a blender or food processor on low speed.
2. Blend pesto ingredients and stir pesto through cauliflower rice.
3. Wrap cauliflower rice and veggies in nori sheets using a bamboo mat.
4. Dip in sauce to serve.

*This recipe uses pine nuts but you can replace pine nuts with avocado in the pesto to make it a nut-free recipe.