Show-Stopping Hummus

Show-Stopping Hummus

(This one will be the talk of the party, especially with some of the colorful variations!)

By Dawn Bryant

Ingredients 

• 30 ounces garbanzo beans (or chickpeas); can use canned or dry/soaked/cooked

• 2 tbsp tahini

• 1/2 head garlic, roasted (approx 2 tbsp)

• 2 tbsp white wine vinegar

• 1 tbsp honey

• Juice from 1/2 lemon2-4 tbsp

• 2 tbsp olive oil (or to desired consistency)

• Salt to taste

This makes a great basic hummus, but try it fancy with some of these add-ins! 

Herbed Hummus:

• 1/2 cup fresh parsley, chopped

• 4 tbsp fresh thyme, stems removed

• 1 cup fresh basil

• Garnish with pomegranate seeds

Beet Hummus:

• 1/2 pound beets, roasted

• Garnish with fresh, chopped rosemary 

Spicy-Sweet Carrot Hummus: 

• 1 lb carrots, roasted

• 1 tbsp honey (in addition to above)

• 1 tbsp chili powder (any kind/spice level, or 2 tbsp Sriracha)

• 2 tsp cumin

• Garnish with fresh thyme

Pumpkin Hummus: 

• 12 oz pureed pumpkin

• 1 tbsp pumpkin pie spice (nutmeg/cinnamon/ginger/allspice) 

• 1 tbsp maple syrup (sub for honey above)

• Garnish with fried sage

Directions

Place all ingredients in a food processor or blender (for items that have been roasted, wait until they’re cooled to room temperature).

Puree or blend until texture is smooth.

If the mixture is chunky or not mixing well, slowly add up to 1/4 cup of water slowly to desired consistency. 

Serve as a dip for veggies or crackers, or as a sandwich spread.

Socca (gluten free and vegan!)

Socca (my favorite non-bread bread!) 

By Dawn Bryant

Ingredients

• 1 cup chickpea flour
• 1 cup vegetable broth
• 1.5 tablespoons olive oil
• 1 tablespoon olive oil (separate from the oil above)
• Oil to rub down the cast iron skillet
• 1/4 cup fresh chopped rosemary, divided in half
• 4-6 garlic cloves, finely minced
• 1/2 tsp salt
• Dash of himalayan pink salt
• Dash of freshly ground pepper
• Special tool: Cast Iron Pan

Whisk together chickpea flour, vegetable broth, and salt. Let sit for an hour (or up to 12 hours, covered and refrigerated). Waiting is an important step! Don’t skip waiting (plan ahead!), the bread will be better! 

When you’re ready to make the bread, preheat your oven to 450 degrees with your empty cast iron skillet inside of it! The skillet will be SCREAMING hot, and it needs to be to make the bread crispy! 

While everything is heating, mix in 1.5 tablespoons of olive oil into the batter, along with half of the freshly chopped rosemary.

Once the oven is preheated, carefully remove the hot cast iron pan with a potholder and place on a heat-safe surface. Carefully rub olive oil on the inside of the pan with a paper towel (to keep the bread from sticking). Switch the oven to broil (if you have that setting).

Pour the flour/broth/oil/rosemary mixture into the hot pan and place the pan back into the oven (once the broiler is heated completely) and bake for 8-10 minutes, edges should be golden brown and crispy and the center will be slightly spongy to the touch. 

While the bread is baking, sauté minced garlic in 1 tablespoon of olive oil over medium heat on the stovetop; watch it closely because it will burn quickly. It should be golden brown. Once it’s removed from the heat, mix in the rest of the chopped rosemary to the oil and garlic mixture .

Once you pull the bread out of the oven, pour the garlic/rosemary oil over the top of the socca. Sprinkle pink Himalayan salt and freshly ground pepper to taste.

Cut it into wedges and enjoy! It’s best hot!