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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