Hummusapien got a facelift!!!
Did you notice that thangs look a little diff around these parts? It’s been a longgggg time coming, my friends. To say that I’m stoked about the makeover would be quite the understatement! Clean but fun, sleek but approachable. The best part is the new recipe index that’s actually easy to navigate. I also updated my About page and gave you a little Alchemy sneak peek! But want to know my favorite part? The little whisk pin-it button! I die over the cuteness.
Humongous gigantical thanks to Julie of Deluxe Designs for making my vision a reality, working super fast, dealing with my fifty bajillion emails a day about tiny details, and always being as nice as could be throughout the entire process. If your blog needs a little sprucing, she’s your woman! And thank God for my fantabulous friends Davida and Autumn who kept me sane when I had no recipe index and taught me alllll the things about my new camera. I can’t even begin to describe how thankful I am for those lovebugs.
In other news, this little blog is a whopping THREE years old this week! Can you believe Hummusapien is a toddler? I sure can’t. They grow up so fast!
I don’t think it’s possible to describe to you how this space has changed my life, but I’ll try. I know I’m usually funny and sarcastic and un-serious, but today I’m gonna be emotional for a hot minute. Tears may or may not have been shed while I wrote this…
I want to take a moment to thank you all from the bottom of my hummus-loving heart for your support throughout this ridiculously crazy roller coaster of three years. Starting this blog was hands down the best decision I ever made, and probably the best decision I will ever make. The unparalleled feeling I get when you comment, when you tell me you loved a recipe, when you say you’ve been inspired, when you say you fell in love with your kitchen…there’s honestly nothing like it. It’s euphoric. I am overwhelmed with gratitude for the friends I’ve made along the way and for your undying support and encouragement as readers and dear friends.
This blog is everything I am. It makes me better each day. It challenges me. It gives me direction. It gives me purpose.
This blog has enabled me to grow as a writer, blogger, photographer, cook, communicator, and friend in ways I never could have imagined. I never thought I would be here. Now there’s no place I’d rather be!
I can only hope that my passion is contagious. I hope you catch a really bad case of it and go chase your dreams, too. I hope to never stop inspiring you to embrace your healthiest self, to eat the salted chocolate cookie when you want the damn salted chocolate cookie, to find the joy in cooking, to laugh at your mistakes and to grow bigger and better from them.
I hope that when like gives you chickpeas, you bake peanut butter banana chickpea cookies.
I hope that when life gives you quinoa, you stuff it in a crumble.
- 2 ½ cups blueberries
- 4 medium peaches, pitted and sliced
- 2 tbsp cornstarch
- 2 tbsp coconut palm sugar (can sub brown sugar)
- 1 cup almond flour
- ½ cup cooked quinoa
- ¼ cup old-fashioned oats
- ¼ coconut palm sugar (can sub brown sugar)
- ½ tsp salt
- ½ tsp cinnamon
- ¼ cup coconut oil
- Preheat oven to 350F. Grease a pie pan or 8x8in baking dish with cooking spray or coconut oil.
- In a large bowl, combine blueberries, peaches, cornstarch and coconut sugar.
- Pour berry mixture into prepared pan.
- In another large bowl, stir together almond flour, cooked quinoa, oats, coconut sugar, salt and cinnamon until well combined. Add coconut oil and using your fingers, mix together until the mixture is moist and crumbly. Sprinkle crumble topping evenly over berry mixture.
- Bake for 45 minutes.
- Cool for 15 minutes before serving.