Posts Tagged ‘chickpeas’


Sunchoke (Jerusalem Artichoke) Hummus

December 11, 2011

Hi all!

It’s been busy around here lately at UWEA plaza (that is, my life), but I had to make sure to find some extra time today to quickly share this amazing new hummus recipe I recently came up with: Sunchoke Hummus! (If you don’t already know about the wonders that are sunchokes/Jerusalem artichokes, you’ll probably want to check out my previous post about Sunchoke Soup for a refresher.)

Now I have to admit, I can’t actually take all the credit for this amazing new recipe. In fact, it all started when I (like any obsessive-compulsive blogger) was checking out my blog stats and looking at the search engine terms people had used to reach my blog. One user got here by searching “sunchoke hummus”—but before this post was ever written. (Or was it an internet searcher from… the future?!) I guess Google took him to my Sunchoke Soup page or something, which must’ve disappointed the searcher, but which fortuitously let me in on the searcher’s excellent idea. Sunchokes are so smooth and creamy and have such a wonderful taste, why wouldn’t they work in hummus? So, in a sort of self-fulfilling search engine prophecy sort of way, I decided to come up with my own recipe for Sunchoke Hummus and post it here, both for the searcher and, of course, for you.

But that wasn’t the end of the help I got with this one. After posting my Sunchoke Soup post, I received several comments, including this one, which had the excellent idea of adding a bit of thyme to the soup mix. Thyme struck me as such an excellent complement to the flavour of the sunchokes that I couldn’t resist throwing some in with this hummus as well, and I think it really elevated the dip to new heights!

And thus was Sunchoke Hummus born. Read below for the recipe, and enjoy!

Sunchoke Hummus


  • 1 cup sunchokes, boiled until very soft
  • 2 cups chickpeas
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 4 tbsp reserved chickpea liquid (or water)
  • 1 tsp salt
  • 1.5 tsp thyme


  1. Put chickpeas, garlic, lemon juice, and tahini in a food processor.
  2. Pulse until mixture becomes smooth. Slowly add reserved chickpea liquid/water a little at  a time, until you get the mixture to your desired consistency.
  3. Season with salt and thyme, adding more to taste.
  4. Empty into a serving bowl and sprinkle with a little extra thyme.

Hope you like this! And, if you’re looking for more excellent hummus recipes, you’d do well to check out Oh She Glows’s recent Spicy Curry Butternut Squash Hummus. It looks sorta like this…

…and it tastes sorta like heaven! Try it out for yourself!

Until we eat again,



Fawaffles (Vegan & Gluten-Free Falafel Waffles)

November 19, 2011

I have a new favourite word and that word is fawaffles.

For those who can’t tell, ‘fawaffle’ is a portmanteau of ‘falafel’ and ‘waffle’, used to describe falafel patties that have been baked in a waffle iron. Apparently, I’m not the first to come up with this moniker, but still, fawaffles have a fairly low internet presence right now, and so I want to do what little I can to change that.

This wouldn’t be the first time I’ve been perhaps more excited about a recipe’s name than the recipe itself, though it may be the first time that I’ve made a recipe primarily because I loved the name so much. Fortunately, fawaffles are as much a pleasure to eat as ‘fawaffle’ is to say. But that’s no surprise: falafels are awesome, and all that’s different with fawaffles is the baking method.

For my fawaffles, I basically followed this Yummly recipe, which by omitting the breadcrumbs, made them entirely gluten-free! There’s a lot of cilantro and parsley in here to give them flavor, and cooked brown rice acts as the binder. And though they definitely could’ve held together a little better in the end, I was very happy overall with how they turned out.

Making these fawaffles also gave me the excuse to try out this Vegan Tzatziki sauce from Vegan Dad, which I must tell you is absolutely divine. Seriously, it is drinkably good. So good that I didn’t even feel the need to stick my falafels into pitas: with this tzatziki, a little bit of harissa, and a small sprig of parsley as garnish, these fawaffles actually became a refined, composed dish, and one that I wanted to just keep eating and eating.

So spread the word—make some fawaffles for you and your friends and see what you’ve been missing!

Until we eat again,



Classic Hummus Done Right

September 3, 2011

Hi all!

As I’ve said before, I’ve been making a lot of hummus these days, and in the past few months I’ve posted a few of the exciting hummus variations I’ve been coming up with, such as my unbeatable Beet Hummus and my newest hit, Orange Sunflower Hummus. Sometimes, though, it’s nice to go back to the classic formula: you know—chickpeas, tahini, and lemon juice, all mixed together. Or such were my thoughts earlier this week when I was deciding what sort of hummus I should make next. However, even when you’re making standard hummus, there are a few simple tricks I’ve learned over the years that will elevate your dip from ordinary to extraordinary. And so, here they are: four easy tips for classic hummus done right!

1. Use dried chickpeas, not canned!

Whenever I can, I try to use dried beans rather than canned ones in my hummuses. I think the taste difference is indisputable: home cooked beans just taste so much better, and this makes your hummus taste that much better in turn. And although cooking chickpeas yourself is without a doubt more work than simply opening a can, it really isn’t as much work as you’d expect: simply soak the chickpeas for 6 to 8 hours or overnight, and then simmer them for about an hour and a half, until soft.

2. Keep the liquid from those cooked chickpeas!

Hummus recipes usually call from anywhere between 1/4 to 1/2 water. This water is used solely to thin out the dip at the end and get it to the right consistency. However, if you reserve the liquid from the chickpeas you’ve cooked, you can use that instead of water and get the same textural effect while also getting a little added chickpea flavor in there at the same time. Granted, this doesn’t make a big difference, but if you’re cooking your own chickpeas anyway, it’s an easy thing to do, so why not? (And if you do end up using canned chickpeas, you can save the liquid from the can and thin it out with the necessary amount of water.)

3. Use an actual lemon, zested and juiced!

One of the core components of any hummus is some sort of citrus, traditionally lemon, and using hand-squeezed juice from a fresh lemon is obviously the best option here. Plus, if you use an actual lemon, you have the advantage of being able to zest it as well, and pack even more excellent lemon flavor into your dip. It’s totally worth the small extra cost!

4. Instead of raw garlic and olive oil, give garlic butter a try!

Typically, hummus recipes will say to put in a couple cloves of garlic along with a spoonful or two of olive oil, and one simple twist you can do here is to fry up some garlic butter instead. Simply melt 2 tablespoons of vegan butter or margarine in a small saucepan, and saute 6 cloves of chopped garlic for several minutes, making sure not to burn them. Then simply empty the sauteed garlic with the butter into your food processor and mix in with everything else.

So those are my tips! In case you need it, here is the basic formula I use for classic hummus (although you can definitely adjust these ingredient amounts according to taste and pantry/fridge availability):

Classic Hummus Done Right (makes a little over 2 cups)


  • 2 cups cooked chickpeas (about 3/4 cup dried, or 1 can)
  • 1/3 cup tahini
  • juice and zest of 1 lemon
  • 6 cloves garlic, chopped and sauteed in 2 tbsp vegan butter (or 2 cloves raw garlic with 1 tbsp olive oil)
  • 1/4 to 1/2 cup reserved chickpea liquid/water
  • salt to taste


Simply whip everything together in a food processor, adding reserved chickpea liquid/water a little at a time until you reached your desired consistency.

Hope you guys liked this tutorial! Have any extraordinary hummus tips of your own? If so, please share them in the comments—me and all my other readers will definitely appreciate them!

Until we eat again,



Orange Sunflower Hummus

August 25, 2011


For the past several months now, hummus has become a major part of my diet. It’s easy to see why: hummus is tasty, nutritious, and versatile, and it’s also a blast to make at home. Recently I’ve been experimenting with some twists on the classic chickpea-and-tahini model, ranging from my absolutely fabulous Red Bean & Beet Hummus to my less astounding but still successful Chive Edamame Hummus to my celebratory Black & Gold Steelers Hummus. And this week I came up with yet another new hummus sensation, a little dip I’m calling Orange Sunflower Hummus!

It all started when I had some sunflower seed butter left over from a recent batch of sunflowerseed shortbread button cookies (probably my favorite gluten-free cookie recipe, by the way). As I mulled over how best to use what I had left, it occurred to me that I could substitute my sunflower seed butter for the tahini in a hummus (one of my all-time favorite hummuses replaces tahini with peanut butter—so good!). However, I didn’t think the hummus would be all that impressive if that were the only change, so I began thinking about all the other tweaks I could make. And then it hit me: replace the lemon with orange! I wasn’t completely sure it would work at first (orange is obviously a different sort of citrus than lemon, and not as sharply sour), but I was eager to give it a whirl and see how it’d turn out. Thankfully, the results were amazing!

As a final twist, I also decided to make my hummus a little spicy, adding a good dose of crushed red pepper flakes to the mix. This may not be for everyone, but I certainly enjoyed the added kick, which works surprisingly well with the other flavors. But enough talk: here’s what you’ve been waiting for—Orange Sunflower Hummus, as she is made!

Orange Sunflower Hummus


  • 2 cups chickpeas
  • 1/4 to 1/3 cup sunflower seed butter
  • zest and juice of 1 orange
  • 1 tsp agave nectar
  • salt & pepper to taste (plus crushed red pepper flakes, if you like)
  • sunflower seeds (optional)
  1. Put chickpeas, sunflower seed butter, orange juice and zest, and agave in a food processor.
  2. Pulse until mixture becomes smooth. Depending on how much juice you got from your orange, you may need to add up to 1/2 cup of water. Just keep adding water in small increments until you get the mixture to your desired consistency.
  3. Season with salt and pepper to taste, and crushed red pepper flakes, if using.
  4. Empty into a serving bowl and top with sunflower seeds.

And voilà! Hummus is so simple. And like I said, it’s versatile, too. Although this hummus is definitely good enough to just eat on its own, one of the ways I’ve been enjoying it is in hummus sandwiches like this one:

If you’re wondering what’s inside, here’s a more revealing view:

It’s really quite simple—just hummus topped with sliced cucumbers and sprouts. Tons of other combinations would also work, of course, so try making it for yourself and creating your own delicious sandwiches, or just enjoy this hummus as a vegetable dip, or added to a salad, or in a nori roll—the possibilities are endless!

Until we eat again,


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