I am sure you have noticed through our social media posts, Instagram stories and ‘From the Reef’ recipe blog, that we like to cook, bake, prepare, and enjoy food. Growing up, Matt would ask his mom first thing in the morning, “What’s for dinner?” That hasn’t changed in our home, although, it has changed to, “What do you want to eat tonight?”. :) With 2 growing boys, we were preparing lots of calorie-dense meals to keep up with their appetites..and well, the weight scale did the same for us…the numbers grew for Matt and I (and not our kids)!

SO this hummus is in an effort to brighten our weekdays and lend a positive light on the weight scale with our increased gym routine and ahem, more water not wine. ;)

This creamy hummus with Butcher’s Blend roasted chickpeas topped with a parsley and tomato salad is so yummy and beautiful to look at. You can, of course, buy store-bought hummus, but Matt eats that in one scoop (hhmmmm…..portion control is next!). I made a double-batch of hummus to have in the fridge with some chopped crisp cucumbers, red pepper, broccoli, and our splurge Oat-Bran pita bread.

I was inspired by the Minimalist Baker’s recipe. She advised to take a can of undrained chickpeas and whole garlic cloves, place them in a bowl and get this - microwave them for 4-5 minutes.. Hmmmm…..I was intrigued with not only that but the roasting of the chickpeas that dress the top of this hummus. I thought our BB (Butcher’s Blend) would be a great addition. Roasting your chickpeas with BB’s cracked black pepper, sea salt, garlic, onion, celery seed, and parsley bumps up the flavor profile of the chickpeas that are placed on top of the hummus.

So if you would like to try this out, visit the full recipe below. If you want to skip the homemade hummus, then proceed to the ‘Butcher’s Blend Roasted Chickpeas with Parley Tomato Salad Garnish’ ingredients and instructions.

Enjoy friends! I will bump up my running, so I can post about my favorite way to use our sea salt - topped on dessert! ;)

5-Minute Hummus

from the Minimalist Baker (I used our pure sea salt and I doubled this recipe.) If you are using store-bought, skip down to the Butcher’s Blend Roasted Chickpeas Instructions.)

• 1 15-ounce can chickpeas (NOT drained)

• 2-4 cloves garlic (depending on how garlicky you prefer it)

• 1/2 cup tahini

• 2 Tbsp fresh lemon juice

• 3/4-1 tsp Newport Sea Salt (depending on how salty you prefer it)

• 1-2 Tbsp extra virgin olive oil

Instructions:

1. Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.

2. NOTE: Reserve 1/2 of the chickpea liquid to add in as needed while blending. 

   Add the other 1/2 of the chickpea liquid with the chickpeas and garlic to a blender or food processor and process with lemon juice, salt, and tahini. Stream in olive oil while mixing.

3. Process until smooth and creamy, scraping down sides as needed. Add more of the reserved chickpea liquid as needed for a creamier texture. 

4. Taste and adjust seasonings as you prefer.

5. Garnish with a little more olive oil.

6. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.

Butcher’s Blend Roasted Chickpeas

• 15-ounce can chickpeas (well-drained)

• 1 Tbsp olive or avocado oil

• 2 tsp Newport Sea Salt’s Butcher’s Blend

Instructions:

1. Preheat oven to 375 degrees F (190 C) and add well-drained chickpeas to a mixing bowl.

2. Top with oil and 2 tsp of Butcher’s Blend to combine. Then spread on a bare or parchment-lined baking sheet. Bake for 20-22 minutes or until deep golden brown and fragrant. Set aside.

PARSLEY SALAD 

• 1 cup packed finely chopped parsley

• 1/2 cup diced cherry or roma tomatoes

• 1/4 cup diced red onion

• 1 Tbsp lemon juice

• 1 Tbsp olive oil

• 1 pinch each sea salt and black pepper or Butcher’s Blend

Instructions:

1. Prepare the parsley-tomato salad by adding parsley, tomato, and onion to a small mixing bowl and dressing with lemon juice, olive oil, salt, and pepper. Toss and set aside.

2. To serve, spread hummus on a serving platter and top with roasted chickpeas and parsley salad.

3. Best when fresh, though leftovers keep in the refrigerator up to 3 days (store hummus, salad, chickpeas, and sauce separately for best results).