Roasted Tomatillo Hummus and Chia Hemp Flax Crackers
Most people make green sauce or salsa with tomatillos, but I decided to make hummus. My first experience this year ever with tomatillos came when they were in my CSA box and I had no idea what to do with them since I had never worked with them before. But I was excited to try them. I ended up roasting them and making a sauce for enchiladas which was amazing. I was thinking after that I wanted some more so I could make more delicious things with them. But then when I got more I almost made a sauce again, but decided that I was craving hummus something fierce so I decided to sort of combine the two. And what resulted was pure deliciousness. It had the flavor of delicious tomatillo sauce and hummus. It went perfect with my flax crackers that I make weekly, so I decided I should share the recipe for those with you as well. Besides the crackers though, I am loving this hummus with cucumbers in my lunch. If you are lucky enough to get your hands on some fresh, local tomatillos, this is a nice change of pace for using them.
Roasted Tomatillo Hummus
Makes about 2 1/2 cups
4 cups tomatillos, husks removed, washed and cut into wedges
olive oil
2 cups cooked chickpeas
2 Tbsp sesame tahini
1 garlic clove
1/2 tsp ground cumin
1/4 cup chipotle powder
1/2 tsp sea salt (or to taste)
1/4 cup chopped cilantro
3 Tbsp lemon juice
Pre-heat the oven to 400F degrees. Toss the tomatillos with just enough olive oil to coat lightly then spread out on a sheet pan and roast for about 30 minutes or until tender and starting to brown and caramelize. Remove from the oven and let cool.
Combine the tomatillos and all other ingredients in a food processor and process until smooth. Keeps for one week in a sealed container.
Chia Hemp Flax Crackers
Makes about 2 dozen
1/2 cup whole flaxseeds
3 Tbsp shelled raw hempseeds
3 Tbsp chia seeds
1 cup ground flaxseed
1/4 tsp sea salt, or Himalayan salt plus additional for sprinkling
1 1/4 cups water
In a food processor, combine all ingredients, and process for about 1 minute until blended. Spread out onto a lined dehydrator tray very thin. Sprinkle with salt. Place in the dehydrator and dry for a few hours at 115F degrees, then score with a knife into square crackers. Place back in the dehydrator and dry for about 24 hours until very crispy. Alternatively, you may use an oven at a very low temperature, but it will take less time so check it way sooner.
