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30-oz canned chickpeas (garbanzo beans), or approximately 3 cups dried chickpeas soaked until soft
1/4 cup hemp seeds
1/4 cup sun-dried tomatoes, lightly packed
1/3 cup olive oil
3 cloves of garlic
1/4 tsp each ground pepper and salt
Boil water and pour _ 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.
Scrape down the sides and add the olive oil, salt, pepper and chickpeas. Start by pulsing until everything gets moving around in the äóìballäó 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 wonäó»t need more than an extra _ cup of olive oil. Make sure to check to make sure there arenäó»t any chunks left, and process for another minute if it doesnäó»t seem very smooth; how quickly the processing will take depends on your processor and the blade youäó»re using.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
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