A Seedy Hummus

Posted: Oct 13 2015


Making hummus at home is so much less intimidating than it sounds. Plonk everything in a food processor, blitz, et voilà! Customization is where the real fun comes in. A little of this, a splash of that and suddenly you've got a completely different taste profile -- salty, sweet, citrusy or herby. And don't get me wrong; a properly made, traditional hummus is a thing of ethereal beauty. But I rarely stick with tradition at home, and love to tweak a solid foundation. 

This version includes a bulb of roasted garlic, a spoonful of smoked chipotle sunflower seed butter, and a sprinkling of toasted sesame and flax to finish. The result has just a slight sweetness from the caramelized garlic that mingles with the mild toasty notes of the sunflower seed butter. Grab a mason jar and some celery sticks and you've got a mobile snack to munch on all afternoon.


1 head of roasted garlic*

16 oz. can garbanzo beans, drained and rinsed

1 tbsp Smoked Chipotle Sunflower Seed Butter

1/2 Extra Virgin Olive Oil

1/2 tsp Omnivore Salt

1/2 tsp each, sesame and flax seeds, lightly toasted


In the bowl of a food processor combine garbanzo beans, garlic cloves (squeeze out of their skins) and sunflower seed butter. Pulse until the mixture is coarsely ground, about 30 seconds. Then add the olive oil and salt and process for an additional 1-2 minutes, depending on desired consistency. For a smoother texture, process an additional minute. Spoon into a bowl and dress with another swirl of olive oil and the sesame and flax seeds. 

*Roasted garlic is an amazing culinary ingredient to have on hand. The next time you turn on the oven, drizzle a couple bulbs of garlic with olive oil, wrap in foil, and throw in along with whatever you're baking. Roasted garlic will keep in the refrigerator for up to a week, and can be added to soups, stews, and dressings.

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