Homemade Hummus

• ¼ cup tahini (stirred)

• ¼ cup freshly squeezed lemon juice

• 3 tbsp SIMPLi Extra Virgin Olive Oil

• 2 garlic cloves, minced

• 1 tsp SIMPLi Peruvian Spice Salt Blend

• 1 tsp SIMPLi Peruvian Pink Salt

• 1.5 cups of SIMPLi Regenerative Organic Certified® Chickpeas, cooked

• 2 – 3 tbsp water

Smoked Fish Crostinis

• 3 – 4 oz smoked fish (some of our favorites include Fishwife and Patagonia Provisions)

• 1 tbsp mascarpone, softened

• 2.5 tbsp corn kernels

• 1 tbsp finely diced shallots

• 1 tsp lemon juice

• ½ tbsp minced tarragon

• ½ tbsp diced chives

• Dash of SIMPLi Peruvian Pink Salt

• Dash of freshly cracked pepper

• Half a baguette, sliced into thin slices

• SIMPLi Extra Virgin Olive Oil (for toasting baguette slices)

• Microgreens (for topping)

Garden Party Cocktail

• 2 oz Anytime Spritz Regenerative Organic Certified® Farmhouse Vodka

• 1 oz lime juice

• ½ oz simple syrup

• 5 oz club soda

• 8 fresh mint leaves

• Sprig of mint & lime wedges for serving

Hummus

1. In a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides of the processor, then process for about 30 more seconds to whip the tahini and ensure a smooth, creamy base.

2. Add the SIMPLi Extra Virgin Olive Oil, minced garlic, SIMPLi Spice Salt Blend, and SIMPLi Pink Salt to the processor. Process for about 30 seconds, then scrape the sides of the processor and repeat for another 30 seconds. Once fully combined, scrape the sides of the processor.

3. Add half the chickpeas to the food processor and process until well blended. Scrape the sides of the processor, and then add the remaining chickpeas. Process until thoroughly blended.

4. If you like your hummus a bit creamier, add 2 – 3 tbsp water to reach your desired consistency.

Smoked Fish Crostinis (with hummus)

1. Preheat the oven to 350 degrees. Slice a baguette into thin slices. Using a basting brush, lightly spread SIMPLi Extra Virgin Olive Oil on the top of each slice. Bake in the oven until slightly golden, about 5 - 7 min. Set aside to cool.

2. In a large bowl, combine the smoked fish, mascarpone, corn kernels, shallots, lemon juice, tarragon, chives, SIMPLi Pink Salt, & freshly cracked pepper. Mix until well combined or until the smoked fish is sufficiently flaked and shredded.

3. Spread each baguette slice with a layer of hummus.

4. Next, spoon a dollop of the smoked fish dip onto each slice.

5. Finish by topping each slice with a few microgreens.

Garden Party Cocktail

1. Add mint, lime juice, and simple syrup to a cocktail shaker and muddle lightly. Add ice and shake until chilled, at least 20 seconds.

2. Strain into a highball glass over fresh ice.

3. Top with club soda and garnish with a sprig of mint and a lime wedge.