Cozy up on a wintry night with the exotic toasty spices of our soul-warming West African Hummus. It’s the perfect heater-upper. Sweet potatoes bring a honeyed twist to this nutty, tangy dish. Cinnamon and cayenne add rich smoky depth to the hummus profile. This time of year often calls for a shovel—create a tasty one in the form of crostini. Simply cut and toast our gluten-free Millet & Chia Hot Dog Buns. Sprinkle on a dash of cayenne, if you dare. Add crunch to this delightful creamy appetizer with roasted chickpeas. Garnish with cilantro and start shovelling.
For the hummus:
- Blend all ingredients in the food processor until desired consistency reached. Add oil as needed for a creamy texture. If desired, add water 1 tablespoon at a time, to thin mixture.
- Transfer hummus to a serving dish.
For the crostini:
3. Split the hot dog buns and place cut-side up on a baking sheet. Brush with olive oil, or spread with non-dairy buttery spread. Sprinkle garlic powder and parsley evenly over the buns.
4. In a toaster oven or in your oven set to broil on the top rack, toast the hot dog buns until lightly golden brown and crispy (watch them closely so the edges don’t burn!). Remove from toaster oven/oven, let cool enough to touch, then use a bread knife to cut into generous crostini (we suggest halves or thirds for hungry guests, but quarters are perfect for daintier occasions)
- Top hummus with crispy shallots, roasted chickpeas, and chopped cilantro. Serve with crostini or your favourite fresh vegetable crudité, and enjoy!
Tip: Roast your sweet potatoes ahead of time, and store in an air-tight container in the fridge for up to 3 days. (While you’re at it, make a bigger batch—roasted sweet potatoes are a wonderful addition to salads and countless other dishes (including our Hemp & Sweet Potato Burger).
How many ways to make and serve hummus? That is the question. Our West African twist calls for sweet potatoes and smoky spices. What unique combos have you used to make gluten-free hummus?