HEY, I’VE GOT HUGE NEWS!!!!
Registration for my online Gluten-Free (and Vegan!) Bread Baking Class is now open until October 8th, 2013.
The class features 4 gluten-free breads:
1) Chickpea Chapati (great for curries)
2) Multigrain Pita Bread (perfect for hummus and spreads)
3) Brown Rice & Buckwheat Sandwich Loaf (awesome for sandwiches)
4) Artisanal Quinoa & Millet Crusty Boule (great for dinner parties)
There are also dips and tips for working with gluten-free grains, as well as a whole lot of giggles.
Now back to our regularly scheduled Month of Hummus…
We had fun sampling the different garlic dishes — including an awesome kale salad from Roots of Health with grated beets, shredded red cabbage, garlic scapes, and sunflower seeds :
And our local vegan organic chocolate makers, ChocoSol, were serving up freshly made corn tortillas with garlicky beans, salsa, and sprouts:
And of course, we had to buy some garlic. We found a few organic varieties from Cedar Grove Organic Farm:
I brought home a few different varieties: Music garlic, “Romanian Mystery” garlic, and “Persian Star” garlic:
I chose to roast up the Persian Star garlic for a hummus:
Apparently, Persian Star is a standard purple stripe variety of garlic. It’s a hard necked variety, which means it grows in cooler climates, like Ontario.
I thought I’d use the garlic’s name to inspire my hummus — so this one has a bunch of flavours that I love in Iranian (Persian) food: toasted walnuts, lemon, and cinnamon. The walnuts were inspired by my friend Michael, who upon hearing of Hummus Month, informed me that I must make a hummus with lots of very toasted walnuts. Ohhhh, Michael was right, it’s a nice touch for hummus.
I also used walnut oil here, instead of my usual olive oil. It added more of the walnut flavour, which worked with the toasted walnuts here, but if you don’t have it, olive oil will be a great substitution.
The cinnamon was one of those “I really hope this works” idea… I added just a teeny bit to the hummus to see if the flavour would work (I thought it would, but I just didn’t know for sure), and I was extremely pleasantly surprised. It is just so perfect in this hummus. My friend Nicole says it makes it taste like fall.
I topped this one with some extra walnut halves, as I especially like indicating when there are “sneaky” nuts in recipes in case anyone is allergic. I think it would be really beautiful topped with pomegranate arils, or even crispy onions (I think the “Sinful Onions” from this recipe would be awesome).
Roasted Walnut & Garlic Hummus
- 1 can (300g/10 oz.) chickpeas, drained (or 300g cooked chickpeas)
- 3 cloves Persian star garlic, roasted (see How to Roast Garlic)
- 1/2 c. walnut halves, raw & unsalted
- 1/4 c. walnut oil (or olive oil)
- juice and zest of 1 lemon
- 1/8 tsp. ground cinnamon
In a small skillet over low heat, toast the walnuts, watching them to make sure they don’t burn.
Place all ingredients (including the toasted walnuts) in a food processor and blitz until smooth (you may need to pause and scrape down the sides).
Eat with joy!