Roasted Veggie + Tomato Hummus

>> Tuesday, April 30, 2013

Another kid + adult-friendly recipe today. I think you'll be seeing a lot of these as we attempt to expand Ada's will-eat list. It's not that children can't eat the same foods as adults, but -- well -- really, they can't.

Since I started my love affair with cooking, I've gotten salt and seasonings heavy. Specifically with spice and heat. When I'd attempt to serve Ada some of our favorite foods, I'd quickly realize I shouldn't have added that 1/2 teaspoon of cayenne, for example. Or that glug of Texas Pete. Oops.

But taking the spice and salinity down a notch doesn't mean eating bland, boring foods.

I'm thinking hummus.
Does that sound good to you?

If you don't have tahini in the cupboard (likely the case over here), you can improvise.

A can of chickpeas + a few pulses of the food processor . . .


What you'll need . . . 

  • 1/2 cup (heaping) roasted veggies*
  • 1/4 to 1/2 cup Pomi strained tomatoes
  • 1 can chickpeas, drained
  • 1 tablespoon olive oil
* If you don't have roasted veggies on hand (we just eat them ALL the time), simply cut up eggplant, portabellas, bell peppers, onions, etc. into large chunks. Toss in some olive oil and a little bit of salt and pepper and roasted in the oven at 400 degrees F for around 30-40 minutes, stirring every 10 minutes until well browned.

Method . . . 

  1. In your food processor, toss in your veggies, chickpeas, and olive oil. 
  2. As you pulse, add in the strained tomatoes a couple tablespoons at a time until you reach your desired consistency.
  3. Store in an air-tight container for up to a week (though ours only lasts a couple days!).

You may remember from the Boozy + Bold Tomato Sauce recipe that I've signed on to take the Pomi challenge. This month's mission? Using Pomi with eggplant -- I think this is a delicious combination!

Do you ever make hummus without tahini? What's your favorite mix?

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