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Sun-Dried Tomato Hummus

Posted by & filed under recipe.

DSC_0115R-sqIf you’re looking for more ways to save time in the kitchen while making nutritious food, try making some hummus.

It’s so versatile and easy to make that I keep some on hand at all times. It’s the perfect busy-day snack with some crackers, added to a sandwich or to dip some veggies in. I always make a larger batch than I need at the time, as it freezes very well.

This recipe is a bit of a twist on traditional hummus. Using hemp seeds instead of tahini, and with the addition of the sun-dried tomatoes, it’s a very tasty variation. With the amount of tomatoes used, it has just a hint of their flavour. If you really like the flavour of sun-dried tomatoes, up the quantity to ⅓-cup tightly packed instead.

This recipe makes approximately 1 ½ pints of hummus, which I usually separate into three ½-pint jars. I keep one out to use right away and freeze two for later use. Save yourself time, wash fewer dishes and make one batch instead of three! Depending on the size of your food processor, you can easily make larger batches as well.

Sun-Dried Tomato Hummus

  • 30-oz canned chickpeas (garbanzo beans), or approximately 3 cups
  • ¼ cup hemp seeds
  • ¼ cup sun-dried tomatoes, lightly packed
  • ⅓ cup olive oil
  • 3 cloves of garlic
  • ¼ tsp each ground pepper and salt
DSC_0108R

Boil water and pour ¼ cup over your sun-dried tomatoes, let them soak for about 10 minutes.

Start by processing your garlic cloves in a food processor fitted with the metal S-blade. I prefer to get them as chopped as possible first so no one gets a surprise bite of garlic later on. Add your sun-dried tomatoes, with the liquid from soaking along with the hemp seeds, and pulse until combined.

DSC_0112R

Scrape down the sides and add the olive oil, salt, pepper and chickpeas. Start by pulsing until everything gets moving around in the “ball” stage of processing, then let the food processor run for about three minutes continuously. If your processor is having a hard time getting the hummus going, add more olive oil one tablespoon at a time; you usually won’t need more than an extra ¼ cup of olive oil. Make sure to check to make sure there aren’t any chunks left, and process for another minute if it doesn’t seem very smooth; how quickly the processing will take depends on your processor and the blade you’re using.

DSC_0130R
DSC_0115R

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blog
Sun-Dried Tomato Hummus

Posted by & filed under recipe.

DSC_0115R-sqIf you’re looking for more ways to save time in the kitchen while making nutritious food, try making some hummus.

It’s so versatile and easy to make that I keep some on hand at all times. It’s the perfect busy-day snack with some crackers, added to a sandwich or to dip some veggies in. I always make a larger batch than I need at the time, as it freezes very well.

This recipe is a bit of a twist on traditional hummus. Using hemp seeds instead of tahini, and with the addition of the sun-dried tomatoes, it’s a very tasty variation. With the amount of tomatoes used, it has just a hint of their flavour. If you really like the flavour of sun-dried tomatoes, up the quantity to ⅓-cup tightly packed instead.

This recipe makes approximately 1 ½ pints of hummus, which I usually separate into three ½-pint jars. I keep one out to use right away and freeze two for later use. Save yourself time, wash fewer dishes and make one batch instead of three! Depending on the size of your food processor, you can easily make larger batches as well.

Sun-Dried Tomato Hummus

  • 30-oz canned chickpeas (garbanzo beans), or approximately 3 cups
  • ¼ cup hemp seeds
  • ¼ cup sun-dried tomatoes, lightly packed
  • ⅓ cup olive oil
  • 3 cloves of garlic
  • ¼ tsp each ground pepper and salt
DSC_0108R

Boil water and pour ¼ cup over your sun-dried tomatoes, let them soak for about 10 minutes.

Start by processing your garlic cloves in a food processor fitted with the metal S-blade. I prefer to get them as chopped as possible first so no one gets a surprise bite of garlic later on. Add your sun-dried tomatoes, with the liquid from soaking along with the hemp seeds, and pulse until combined.

DSC_0112R

Scrape down the sides and add the olive oil, salt, pepper and chickpeas. Start by pulsing until everything gets moving around in the “ball” stage of processing, then let the food processor run for about three minutes continuously. If your processor is having a hard time getting the hummus going, add more olive oil one tablespoon at a time; you usually won’t need more than an extra ¼ cup of olive oil. Make sure to check to make sure there aren’t any chunks left, and process for another minute if it doesn’t seem very smooth; how quickly the processing will take depends on your processor and the blade you’re using.

DSC_0130R
DSC_0115R

Tags: , , , , , ,



Leave a reply:

  • (will not be published)

XHTML: You can use these tags: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>