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Tag: dip

Roasted Garlic Scape Hummus
About 10 years ago, I was shopping at a local co op that I made the trip to every weekend, and I came across an odd item in the produce. They looked like a bunch of green electrical cords or something, but they were obviously plants. What they were was garlic scapes, as I soon discovered when I read the sign near them. I was curious as to what they tasted like, so I brought some home and googled some recipes so I knew what types of things people used them in. I experimented a bit and bought them for a few weeks (until the season ended, since it is short), and I liked them best roasted. They get all crispy and yummy and snack-able when roasted. But they also make a great thing to add into your pesto. Garlic scape pesto is amazing. I get a bit excited now when I see them, because I know I won’t have too many chances to buy them since the season is short so I always buy a bunch when I can.

I was at the Northeast Minneapolis Farmer’s Market last weekend, and I was lucky enough to score some there. The first thing I decided to make was hummus. I hadn’t made any in a while, and I was craving it. I like to include it in my lunches for dipping veggies, or to eat as a snack with chips. I figured roasted garlic scapes would make it super delicious!

So I roasted them for a little while in the oven before adding them to the recipe. This has a whopping 2 cups of them, so it is packed with their lovely flavor. If you haven’t had them, they are not as strong as garlic cloves, they are a bit more mellow and sweet. Roasting them intensifies the flavor even more!

I combined them with some classic hummus ingredients like chickpeas for the base, tahini to make it creamy, and a bit of lemon juice and sea salt to bring out the flavor of the scapes and it was super delicious! If you get your hands on some garlic scapes, definitely give this a try!

Roasted Garlic Scape Hummus
Makes about 2 cups

Ingredients:
- 2 cups garlic scapes, cut into 2 inch pieces
- 1 tsp avocado oil or olive oil
- 1 1/2 cups cooked chickpeas
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/2 tsp sea salt
- 1/2 cup filtered water
Instructions:
1. Preheat the oven to 375F degrees.
2. Toss the garlic scapes with the oil and spread out on a lightly oiled sheet pan. Place in the oven and roast until tender, about 20 minutes.
3. Remove from oven and let cool.
4. Combine the scapes, and all other ingredients in a high speed blender or food processor and blend until smooth (adding a little more water if necessary).
5. Serve!
6. Keeps in the refrigerator for 2 weeks in a sealed container.
June 29, 2019
Caramelized Onion Hummus
Sadly last weekend my favorite team, the Minnesota Vikings lost their chance at getting to the Super Bowl. Now, that may not seem like such a big deal to most, but of course we are hosting the Super Bowl here in Minnesota this year, so it would have been cool to have a team finally play in their home stadium for the big game. Since that has never happened before. But we had a really rough heartbreaking game and lost our chance. It’s ok though, we still had a really good season, and I am still looking forward to watching the big game taking place in my home stadium. Not from the stadium of course, because no way I could afford that, but in the comfort of my own home, which is really how I would prefer it. Because I can be all comfy and make good snacks. Everyone is in Super Bowl snack mode, and so I thought, what would I like to eat for the big game? Well, I definitely would want some chips along with delicious things to dip them in. I would already be making my Roasted Squash Nacho Cheese, and guacamole and salsa of course are a must, but why not something with a little protein and substance too? Like a savory hummus! I am a huge hummus fan. I mean, it goes great with veggies for a snack, or dropped onto the top of a salad, or as a sandwich spread, or with chips of course. So I figured I could get multiple uses out of it besides just snacking on for the big game.

I love classic hummus with plenty of cumin, garlic, lemon and cayenne. But I wanted something a little different this time. You know that caramelized onion dip that everyone loves that is packed with onion flavor and loaded with dairy? Well that was a favorite of mine with chips growing up. So I thought why not make a hummus with those flavors. So, I got some onions and garlic caramelizing on the stove and my house smelled like pure savory heaven. Yes, I actually do enjoy the smell of cooking onions, it is so comforting. Once they were all caramelized browned and happy, I combined them with chickpeas and some cashew butter to make it extra rich and smooth in the blender. All it needed was a little miso, sea salt and balsamic vinegar and it was sooo good!

It smelled amazing even before I tasted it, but the flavor was rich and mellow. It tasted of sweet onions and garlic, not harsh like the raw ones, but a savory flavor that was craveable, kind of like the flavor in the base of a good French onion soup. The balsamic added just a tad of acidity that it needed to cut the sweetness, and the miso a savory note. All in all it was even better than I imagined it to be. It is amazing with any kind of chips. I happened to have corn chips on hand, because they are my favorite, but I have a feeling it would be amazing with ruffled potato chips, the way I used to always eat that onion dip with when I was little. If you are a hummus lover like me, give this a try!

Caramelized Onion Hummus
Makes about 2 cups

Ingredients:
- 2 medium yellow onions, sliced
- 8 garlic cloves, sliced
- 1 Tbsp avocado oil or olive oil
- 1 1/2 cups cooked chickpeas
- 1/2 cup raw cashew butter
- 1 Tbsp white miso
- 2 tsp balsamic vinegar
- 1/2 tsp sea salt
- 1/2 cup filtered water
Instructions:
1. In a non-stick ceramic pan, combine the onions, garlic, and avocado oil over medium heat. Cook over medium heat, stirring every few minutes until the onions and garlic are caramelized and nice and golden brown (about 15 minutes). If at any time they stick a little to the pan, just add a couple of Tbsp filtered water. Once they are caramelized remove from heat.
2. Combine the onions, and all other ingredients in a high speed blender or food processor and blend until smooth (adding a little more water if necessary). Keeps in the refrigerator for 2 weeks in a sealed container.
January 26, 2018
Pumpkin Pie Dessert Hummus

I have made pumpkin spice everything else, so I decided that some pumpkin pie hummus would be wonderful…since I am still craving pumpkin deliciousness. I like to have either hummus or nut butter with apples or crackers for an evening snack, but I get bored having the same thing, so this pumpkin pie hummus was a good way to switch it up! If dessert hummus sounds weird to you, you have to try this. It tastes just like pumpkin pie. Not like chickpeas at all.

The chickpeas just serve as a protein rich blank palette! This is amazing with cinnamon flax crackers, or sweet tart honeycrisp apple slices. You get your dessert, but the nutrition of the pumpkin and the fiber and protein of the chickpeas too which I love. I try to create things that are a win win…delicious and satisfying my craving but nourishing my body at the same time. I hope you all are enjoying your Autumn so far, and if you are a pumpkin pie lover, you simply must try this hummus!

Pumpkin Pie Dessert Hummus

Makes about 2 1/2 cups

Ingredients:

1 1/2 cups cooked chickpeas

1 1/2 cup cooked pumpkin puree

1/4 cup pecan butter

1/3 cup maple syrup (or to taste)

2 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp sea salt

1 tsp pure vanilla extract

Combine all ingredients in a high speed blender or food processor and process until smooth. Store in the refrigerator for up to 2 weeks.

October 10, 2015
Roasted Tomatillo Hummus and Chia Hemp Flax Crackers

Most people make green sauce or salsa with tomatillos, but I decided to make hummus. My first experience this year ever with tomatillos came when they were in my CSA box and I had no idea what to do with them since I had never worked with them before. But I was excited to try them. I ended up roasting them and making a sauce for enchiladas which was amazing. I was thinking after that I wanted some more so I could make more delicious things with them. But then when I got more I almost made a sauce again, but decided that I was craving hummus something fierce so I decided to sort of combine the two. And what resulted was pure deliciousness. It had the flavor of delicious tomatillo sauce and hummus. It went perfect with my flax crackers that I make weekly, so I decided I should share the recipe for those with you as well. Besides the crackers though, I am loving this hummus with cucumbers in my lunch. If you are lucky enough to get your hands on some fresh, local tomatillos, this is a nice change of pace for using them.

Roasted Tomatillo Hummus

Makes about 2 1/2 cups

4 cups tomatillos, husks removed, washed and cut into wedges

olive oil

2 cups cooked chickpeas

2 Tbsp sesame tahini

1 garlic clove

1/2 tsp ground cumin

1/4 cup chipotle powder

1/2 tsp sea salt (or to taste)

1/4 cup chopped cilantro

3 Tbsp lemon juice

Pre-heat the oven to 400F degrees. Toss the tomatillos with just enough olive oil to coat lightly then spread out on a sheet pan and roast for about 30 minutes or until tender and starting to brown and caramelize. Remove from the oven and let cool.

Combine the tomatillos and all other ingredients in a food processor and process until smooth. Keeps for one week in a sealed container.

Chia Hemp Flax Crackers

Makes about 2 dozen

1/2 cup whole flaxseeds

3 Tbsp shelled raw hempseeds

3 Tbsp chia seeds

1 cup ground flaxseed

1/4 tsp sea salt, or Himalayan salt plus additional for sprinkling

1 1/4 cups water

In a food processor, combine all ingredients, and process for about 1 minute until blended. Spread out onto a lined dehydrator tray very thin. Sprinkle with salt. Place in the dehydrator and dry for a few hours at 115F degrees, then score with a knife into square crackers. Place back in the dehydrator and dry for about 24 hours until very crispy. Alternatively, you may use an oven at a very low temperature, but it will take less time so check it way sooner.

September 7, 2015
Spicy Jalapeno Mint Hummus

Windy City Organics had sent me some nut butters to try including some Dastony Sesame Tahini. I am pretty picky about tahini, and I have to say theirs is wonderful! Smooth and perfect for drizzling over things like roasted veggies. I was super excited to use it in recipes! I was not sure exactly what I wanted to make, then one night last week, it was a super hot day and I wanted nothing more than to eat something cooling for dinner that did not need a lot of prep time. I had just picked up my CSA box, and I was blessed with loads of beautiful produce! I thought about a raw chopped veggie salad with a tahini dressing, but what I really wanted was a giant bowl of hummus to dip my fresh veggies in. So…I ended up making hummus. And delicious hummus it was!

I love a little spice and heat, so I was going to put some jalapenos I had sitting on my counter to use as well. I ended up making a spicy jalapeno mint hummus. It was both cooling and spicy at the same time, a beautiful sensation. the tahini made it extra creamy and silky. I loaded up my plate with veggies, and dug into that hummus. It was the perfect dinner. My Mom used to say I eat enough veggies for a meal as a family of four would for a meal. I think she is right, but I wouldn’t have it any other way.

Spicy Jalapeno Mint Hummus

Makes about 2 cups

1 1/2 cups cooked chickpeas

1/4 cup Dastony Sesame Tahini

2 jalapenos, diced (and seeded if you want it less spicy)

juice of 2 large lemons (1/4 cup)

sea salt to taste

2 tsp ground cumin

3 Tbsp fresh mint leaves

filtered water as needed

Combine all ingredients in a food processor and process until smooth (adding filtered water as needed).

July 14, 2015