The Smoothest and Creamiest Hummus Ever!

You’re about to learn the very simple trick to making the Smoothest and Creamiest Hummus ever. Hummus so good, you’ll simply want to eat it by the spoonful!

Learn the very simple trick to making the Smoothest and Creamiest Hummus ever. Hummus so good, you'll simply want to eat it by the spoonful!

No word of a lie… This is absolutely the Best Hummus Recipe EVER!!! It’s so unbelievably good, light, velvety and creamy, you’ll want to sit yourself down with the bowl and eat the whole thing by the spoonful!

What’s the secret to this unbelievable creaminess? You’ll never believe how simple! No, it doesn’t involve spending hours peeling your cooked chickpeas one by one… not even close. In fact, adding a little bit of baking soda to the soaking water is all it takes. Trust me: it makes all the difference in the world.

You see the thing is, plain water is too acidic to efficiently break down the chickpeas’ cellulose-based cells. The addition of baking soda to the water raises the pH levels of the water, which then helps the chickpeas break down and soften much more easily and also enable them to cook more quickly. Simple science…

Trust me, you have to try this! You won’t believe the difference that it makes. I’ve been making this recipe for many years now, and I’ve had countless people tell me that they don’t usually care much for hummus, but this one? they just couldn’t stop eating.

Now THAT, is always nice to hear! Want in on that? Right this way, please…  

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Crispy Homemade Falafel with Garlic Tahini Sauce

Homemade Falafel is SO much better! Learn how to make this deliciously crispy, light and fluffy chickpea fritter the right way, from scratch, with good wholesome and nutritious ingredients! It’s much easier than you think!

Homemade Falafel is SO much better! Learn how to make this deliciously crispy, light and fluffy chickpea fritter the right way, from scratch, with good wholesome and nutritious ingredients! It's much easier than you think!

For the longest time, I believed that falafel was extremely long and complicated to make. Pfft! I just didn’t know better… I guess it’s only because it’s not something I’m really used to making, for they were never really a part of my diet growing up. But eventually, once I got the hang of it, I came to realize that they are in fact extremely easy to make: just throw everything in the food processor and blitz away!

The only thing is that they do require a bit of planning, because the key to making good falafel is that you must absolutely, imperatively make them with dried, soaked but uncooked chickpeas. This is a case where you cannot cheat and get away with using the canned beans. Why? Because since the canned chickpeas have already been cooked, the starch molecules within them have pretty much been washed away in the cooking liquid, leaving the actual beans with very little binding power. If you try to grind them, form them into balls, and deep-fry them, they will invariably completely fall apart in the oil. Sure, there are ways to work around that, like adding flour or other binding agents to the mixture, but then the texture of the fritters will suffer big time! You end up with dense, pasty, almost doughy balls…

Trust me, starting with dry chickpeas and giving them ample time to soak is the only way to go! 

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Vegetarian Moussaka

A perfect option for your meatless meals, this super filling, delicious and nutritious vegetarian moussaka is guaranteed to please even those who think they’re not big fans of eggplant!

A perfect option for your meatless meals, this super filling, delicious and nutritious vegetarian moussaka is guaranteed to please even those who think they're not big fans of eggplant!

Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it’s made with layers of sliced eggplants that is  — I think that it still deserves to be called Moussaka! The way I see it, it’s a super healthy and tasty vegetarian version of an already crazy delicious classic. 

Honestly, I don’t think that the “real deal” has anything on this veggie version. The addition of chickpeas and lentils bring so much texture to the tomato sauce, while the thin eggplant slices practically melt in your mouth.  As for the cheesy topping, it just adds the perfect amount of tangy saltiness and brings the whole experience to a whole new level. 

Honestly, this vegetarian moussaka is so good, I think that it would convert just about any eggplant non-lover out there, and turn them into total believers!  


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