Marine Collagen Hummus

Five-Minuted Boned Hummus Total Time: 5 minutes Easy | Serves 1 1/2 Cups Ingredients Tacos 1 15oz. can of chickpeas, rinsed 1 garlic clove 1/2 cup olive oil, plus more for serving 1 tsp Organika's Beef Bone Broth 2 tbsp fresh lemon juice 2 tbsp tahini 1 tsp ground cumin 3/4 kosher salt 1/4 tsp smoked paprika Directions 1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, Organika’s Beef Bone Broth powder and salt until smooth and creamy. 2. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency. 3. Transfer to a bowl. Drizzle with olive oil and sprinkle with the smoked paprika before serving.

I have eaten a lot of hummus in my day and I gotta say, this is good hummus.  Like REALLY good hummus.  Trust me on this one.  Make it, then slather it thick on bread, sweet potato toast, tacos, or roasted veggies; use it as a pizza sauce or dip for crudités, apple slices or crackers; toss it with your favourite noodles; or add a big dollop to your burger meat, soup or salad.  You'll be one happy camper. Beautiful Butternut Butternut squash is incredibly nutrient-dense and packed with vitamins & minerals such as vitamin A, C, potassium and magnesium.  It is also rich in fibre and anti-inflammatory, disease-fighting phytonutrients, including the carotenoid antioxidants lutein & zeaxanthin. It is believed that squash consumption may help to boost the immune system; improve bone, eye and heart health; and even reduce the risk of diabetes, high blood pressure, and certain cancers. Here I have turned some pre-roasted butternut squash into a fibre + healthy fat + protein-boosted hummus. BOOSTED BUTTERNUT SQUASH HUMMUS This recipe makes approximately 3 cups of hummus.  It can be kept in the fridge in an airtight container for 5 days or frozen for a couple months — just thaw for a day in the fridge and stir well before using. Blend together until smooth (I use the purée setting on my Vitamix) 2 cups peeled, diced and roasted butternut squash 1 can (1.5 cups) chickpeas 1/3 cup tahini 1/4 cup Organika Health Ginger Bone Broth Powder juice from one lemon 1 Tbsp MCT oil or extra virgin olive oil salt & pepper to taste optional cumin or cayenne pepper as desired     By: Dr. Tara Sunshine (@drtarasunshine) Tara is an avid traveller, fitness enthusiast, and aspiring chef who endeavours to inspire others to experience the joy & richness of life.

Power up your hummus with a boost of green Hummus and veggies is an awesome go-to snack that keeps things healthy. Add some spirulina to the mix and you’ve got pure dip-able magic. Hummus has a great nutrition profile. Made from chickpeas, tahini and olive oil as a base, you get lots of fibre and protein from the chickpeas plus a dose of healthy satiating fat from the tahini and olive oil. It’s also extremely versatile to use. It makes for a great sandwich spread, or works well served with crackers or veggies. Try adding it to a veggie wrap for lunch, or top your burger with some green powered hummus at your next barbecue. This recipe adds some greens to the mix thanks to the spirulina powder. Spirulina is a blue-green algae with a handful of benefits. It’s a great source of plant based protein and iron, and packed with antioxidants. Try this spirulina recipe to add some extra plant power to your hummus.   Green-Powered Hummus Ingredients 1 15oz can organic chickpeas 1/2 cup organic tahini 1/4 cup organic extra virgin olive oil 1/2 a lemon, juiced 2 garlic cloves, minced 1 tsp Organika® Organic Spirulina Powder salt, to taste Directions Add all of the ingredients to a food processor and pulse until smoothly combined.   What do you eat with your hummus?