Spiced, crunchy roasted chickpeas are the ultimate textural topper for a velvety curried hummus.
Garam Masala-Roasted Chickpeas 1/2 cup (125 mL) cooked chickpeas, dried thoroughly 1/2 tsp (2 mL) avocado oil or extra-virgin olive oil 1/2 tsp (2 mL) garam masala 1/4 tsp (1 mL) sea salt
Curried Hummus 2 1/2 cups (625 mL) cooked chickpeas 1/3 cup (80 mL) tahini 2 garlic cloves, minced 2 tsp (10 mL) mild curry powder 1/2 tsp (2 mL) turmeric 1/4 cup (60 mL) lemon juice 1/2 tsp (2 mL) sea salt 1 to 4 Tbsp (15 to 60 mL) water, to thin as needed 2 Tbsp (30 mL) roughly chopped fresh cilantro, for garnish 1 tsp (5 mL) extra-virgin olive oil, for garnish
To prepare roasted chickpeas, preheat oven to 400 F (200 C). Line large, rimmed baking sheet with parchment paper. Add chickpeas to baking sheet and evenly coat with avocado oil or olive oil. Evenly sprinkle on garam masala and salt; toss to combine. Roast chickpeas for 15 minutes. Shake pan and roast for additional 15 minutes, until crispy and golden. Let cool on baking sheet for 10 minutes while you prepare hummus.
To prepare hummus, combine chickpeas, tahini, garlic, curry powder, turmeric, lemon juice, and salt in food processor. Purée until smooth, stopping to scrape down sides if necessary. Thin with water, 1 Tbsp (15 mL) at a time, until desired consistency.
Transfer to serving bowl. Garnish with cilantro, olive oil, and 2 Tbsp (30 mL) Garam Masala-Roasted Chickpeas. Serve at room temperature with naan bread for dipping and additional Garam Masala-Roasted Chickpeas on the side.
Hummus can be kept covered in refrigerator for up to 1 week. Leftover roasted chickpeas can be stored in container in freezer and reheated from frozen in 400 F (200 C) oven for 5 to 10 minutes before serving.
Serves 6.
Each serving contains: 230 calories; 10 g protein; 11 g total fat (1 g sat. fat, 0 g trans fat); 27 g carbohydrates (4 g sugars, 5 g fibre); 315 mg sodium
source: "Heightened Hummus", alive #383, September 2014
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.