gluten free

Kalamata Olive Hummus

Kalamata Olive Hummus

You guys! I've been feeling very HUMMUSexual lately ;) I've been playing around with hummus, adding all sorts of different toppings. The crowd has spoken! Salty, Greek olives have won! They add a perfect Mediterranean bite to the smooth hummus. 

You can play around with the flavors. I often top my hummus with beets, pine nuts, and even some chopped herbs! Make this crowd-pleasing dip for your next gathering! 

Serves: 4 - 6 people


  • 2 15-oz cans chickpea, drained

  • 2 garlic cloves, peeled

  • ½ cup tahini

  • 1 lemon, juiced

  • 1 tbsp cumin, ground

  • 1 tbsp salt

  • ½ cup ice water

  • ½ cup kalamata olives, diced

  • Extra virgin olive oil to garnish


  1. Add chickpeas, garlic, cumin, tahini, and salt to a food processor and pulse on low for 30 seconds.

  2. Add lemon juice and pulse on medium for a minute.

  3. Accelerate the speed to high and add ice cold water slowly until it's fully corporated. Pulse the hummus for 2 minutes or until it becomes a smooth consistency.

  4. Fold chopped olives into the hummus.

  5. Plate and garnish by drizzling more olive oil.

  6. ENJOYY!!


Salted Tahini Chocolate Tart (GF)

Salted Tahini Chocolate Tart (GF)

I spent some time last week in the kitchen with the wonderful Rachel Simons - one of the three brains behind my favorite tahini, Seed and Mill! We used my background as the inspiration for this gluten free dessert. With an oat gluten free crust, tahini, and dried rose petals this is the perfect chocolate bite! We made this tart two ways: a large tart you can serve at your next dinner party, or mini tarts to accompany your coffee. Check out Rachel's amazing work right here!!

Enjoy the recipe - comment below and let me know if you try it out!

Photos by Edouard Massih & Rachel Simons

Total Time: 45 minutes
Serves: 10-12 people

Gluten Free Oat Crust:

  • 1.5 cup old-fashioned oats

  • .75 cup almond flour

  • 1/2 cup butter, melted

  • 1/2 cup honey

  • 1 tsp kosher salt

  • 1 tsp ground cinnamon

Tahini Chocolate Filling:

  • 11.5 oz dark chocolate chips

  • 11.5 oz milk chocolate chips

  • 2 cup heavy cream

  • 1/4 cup tahini

  • 2 tbsp rosewater

Salted Topping:

  • Flaky sea salt

  • Any nut & seeds (pistachio, pistachio seeds, almonds, sesame seeds)



1.    Preheat the oven to 350F. In a food processor, pulse the oats, whole wheat flour, butter, honey, salt, and cinnamon until ground and wet sand like. 

2.   Press the crust mixture into desired tart shell. Bake until golden brown, and crispy about 25-30 minutes (10-15 min for mini).

3.    When ready, transfer to a wired rack and let the crust cool. 


1.      Pour the cream into a small saucepan, and bring to a boil. 

2.     Place the chocolate into a large bowl, and pour the cream over it. Let it sit for 2 minutes until the chocolate has softened are start mixing the chocolate mixture. 

3.     Add tahini, and rosewater. Mix until chocolate has been fully incorporated, and the chocolate filling is thick and smooth. 

4.     Pour the chocolate filling into the tart crust, tap the tart against the countertop to pop any air bubbles. 

5.     Place the tart in the fridge, and let chill for 1-2 hours. 

6.     To serve: When ready let the tart come to room temperature for 20 minutes. Slice the tart with a warm knife, Finish with sea salt, nuts, and seeds. 



Kimchi Cauliflower Fried Rice

Kimchi Cauliflower Fried Rice

I recently went to LA for the first time and to be totally honest, New Yorkers are too harsh on LA. I enjoyed every second I was there. You see, while you're in LA you need to do all the stereotypical LA things, like going to juice press, eating healthy, and drinking vodka water. LA inspired me to try out this healthy gluten free dish that is surprisingly delicious. 

I stopped by the LINE hotel in Koreatown and ate at Roy Choi's restaurant Commissary. A chef that inspired me in college to be creative with every dish I prepared. Thus the kimchi addition to this faux rice. 

Photos by Sean Fagan

Total Time: 35 minutes
Serves: 4-6 people


Kimchi Cauliflower Fried Rice:

  • 1 head cauliflower, cut into florets

  • 3 tbsp vegetable oil

  • 3 garlic cloves, minced

  • 2 tbsp ginger, minced

  • 2 scallions, thinly sliced

  • 1 bag frozen organic peas & carrots (10 oz)

  • 1 pint mini bella mushrooms, cleaned & sliced

  • ½ cup kimchi, chopped

  • ½ cup soy sauce


  • 1 tbsp sesame oil

  • 2 eggs

  • 2 scallions, thinly sliced on bias

  • 1 pack Nori (seaweed), thinly sliced

  • ½ cup kimchi, sliced or whole


Kimchi Cauliflower Fried Rice:

1.     Add cauliflower to a food processor and pulse until the florets become rice size. Reserve in a bowl. 

2.     In a large deep pan heat vegetable oil on high heat. Add garlic, ginger, and scallions stir frequently until you smell the aromas. 1 minute. Reserve in a bowl.

3.     Add mushrooms, and cook for 4-5 minutes until it reaches a caramel color around the edges. 

4.    Return the garlic, ginger, and scallions to the pan, followed by cauliflower rice, and 4 tbsp water. Cook for 5 minutes, while stirring. 

5.    Add peas and carrots, and stir for an additional minute. 

6.    Add soy sauce, and kimchi and cook until all the liquid has evaporated. about 3-4 minutes. 

7.     Serve rice in a medium bowl, top off with egg and nori strips, scallions, and kimchi. 


1.     In a medium sauté pan, heat sesame oil over medium-high heat.

2.     Beat eggs in a small bowl, and add half the eggs in a swirling motion into the pan to form a thin crepe. Cook for 3 minutes, flip to finish cooking for another minute. Repeat this twice. Cut egg crepe into thin strips, fluff, and reserve on a plate. 

3.     Serve topping on the side for the people that are extra in your life!

4.    Enjoy!

Two-Way Hummus

Two-Way (5 minute) Hummus

This takes me back to my real roots. When I first moved to the states Hummus was not yet popular, but fast-forward to 2017 hummus became an American fridge staple. So here it is - my 5 minute, 5 ingredient hummus + a traditional topping that transforms this dip from basic to extra! 

Side note: Hummus can be stored for up to two weeks in the fridge

Photos by Brandon Kaiser

Total Time: 5 minutes
Serves: 4-6 people
Yield: 1 Quart



  • 2 15-oz cans chickpea, drained

  • 2 garlic cloves, peeled and smashed

  • ½ cup tahini paste (preferably al-wadi)

  • ¾ cup extra virgin olive oil

  • 1 lemon, juiced

  • 2 tsp cumin, ground

  • Salt, to taste

Ground-Lamb Topping:

  • 1 tbsp olive oil

  • ½ lb ground lamb (or any ground meat)

  • 1 tsp pomegranate molasses

  • 1 tsp 7-spices seasoning

  • Salt, to taste

  • ¼ cup pine nuts, toasted

  • ¼ cup pomegranate seeds



1.     Add chickpeas, garlic, cumin, and salt to a food processor and pulse on low for 30 seconds. 

2.     Add lemon juice, and tahini paste and pulse on medium for one minute. 

3.     Accelerate the speed to high and add olive oil slowly until it is fully incorporated. Pulse the hummus for 2 minutes or until it becomes a smooth consistency.

4.    Plate, and garnish with paprika/chile powder, drizzled extra virgin olive oil, and a few chickpeas.

5.    Voila! Ready to enjoy, dip away kids.

Ground-Lamb Topping:

1.     In a medium sauté pan, heat olive oil over medium-high heat.

2.     Add ground meat, pomegranate molasses, seasoning, and salt.

3.     Cook for 3-5 minutes or until meat is fully cooked.

4.     Adjust seasoning, and incorporate the pine nuts.

5.    Serve as a topping on hummus, and garnish with pomegranate seeds.

6.    Enjoy!