VegNews Recipe Club: Roasted-Shallot Hemp Hummus

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Wednesday, June 17, 2009, 3:00 PM

 

 

 

 

 

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 Roasted-Shallot Hemp Hummus

 

 

 

 

 

Hummus has grown up in this delicious, sophisticated version that

incorporates roasted shallots and highly nutritious hemp. Are shallots totally

fancy on their own? Yes. Does roasting them make it seem like you went to

culinary school? Yes! Take advantage of your local farmers' market bounty and

slather this dip on sliced veggies of all sorts.

 

 

 

 

 

Makes about 2-1/2 cups

What You Need:

 

 

1 cup shallots, chopped

 

3-1/2 tablespoons olive oil, divided

 

1/8 + 1/2 teaspoon salt, divided

 

2 cups cooked chickpeas

 

3/4 cup shelled hemp seeds

 

3-1/2 to 4 tablespoons fresh lemon juice, divided

 

1 medium garlic clove

 

Pinch of freshly ground black pepper

 

3 to 5 tablespoons water

 

 

 

 

 

What You Do:

 

 

 

1. Preheat oven to 400 degrees. Line a baking

sheet with parchment paper. Toss shallots with

1 tablespoon olive oil and 1/8 teaspoon salt. Bake for about 40 minutes,

tossing occasionally, until golden brown.

 

 

 

2. In a food processor, combine chickpeas,

hemp seeds, 3 tablespoons lemon juice,

garlic, 2-1/2 tablespoons olive oil, salt, pepper, and water

(starting with 3 tablespoons). Purée until

smooth, scraping down the sides of the bowl

as needed.

 

 

 

3. Once shallots are roasted, add to chickpea mixture

and purée. Add extra water to thin, if needed,

and remaining tablespoon of lemon juice to

taste.

 

 

 

 

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