A visit to Israel inspired Los Angeles yoga instructor and jewelry designer Rachelle Tratt’s career path—and a love of hummus that she can’t shake, and which has become part of her life in a big way.
(Read: Her online bio starts with “I love hummus…” and one of her retreats is described as “Yoga.Culture.Hummus.”)
How did it all start?
Tratt, who teaches at The Yoga Collective in Venice and hosts regular wellness retreats with best friend and celebrity raw chef Sophie Jaffe, dreamed of visiting Israel (where her parents fell in love in 1973) since she was nine-years-old, when her mother passed away. When she finally went, she was moved by the strong connection she felt with her mother and wanted to share the experience with others in a meaningful way.
She started to sell hamsa necklaces made with stones from Israel, and that later became what’s now her full-fledged jewelry company, The Neshama Project (which means soul in Hebrew). The brand sources its stones from Israel and donates part of its proceeds to Innovation Africa and to Zeno Mountain Farm.
“This whole process has opened up a world of inspiration to myself and others,” she says. “The fact that I’m a yogi and I’ve turned that into a lifestyle is insane to me.”
The other thing she discovered in Israel, as mentioned earlier, is a passion for hummus. And since the Trader Joe’s version definitely doesn’t measure up after eating it there, served warm with fresh pita, Tratt makes her own, infusing it with a superfood boost.
Follow her lead with the recipe, below. Maybe try balancing in tree pose while the Vitamix is going?—Jamie McKillop
Rachelle Tratt’s Superfood Hummus
3 cups garbanzo beans
1/2 cup extra virgin olive oil
3/4 cup tahini paste
1/4 cup fresh lemon juice
1 or 2 large cloves garlic
1 Tbsp Philosophie Green Dream (or another green powder)
Salt to taste
Za’atar and extra virgin olive oil for garnish
Soak the garbanzo beans in water for 30 minutes. Add ingredients (save for the za’atar and a drizzle of extra virgin olive oil) to a Vitamix or blender, and mix until smooth. Spread in a bowl or on a plate and garnish with the za’atar and a drizzle of extra virgin olive oil.
For more information, visit www.theneshamaproject.com
(Photo: Rachelle Tratt)