Happy Monday! I hope that you had an amazing weekend! Ours has mostly been filled with running around for the kids. Oh, and the most depressing playoff game that resulted in the end of our beloved Seahawk’s season… So I had to eat French fries on Sunday night to cope- which didn’t really help me come Monday morning….

Vegan Winter Harvest Hummus Bowl from HeatherChristo.com

Pete and I did something a little crazy and went to a fat testing truck this morning. If you are wondering what that is, it is where you go and get accurately weighed and then you go in a water displacement tank and find out your exact amount of body fat/bone density/lean muscle mass, etc. I learned a few very interesting things this morning. For example: my bathroom scale is somewhere between 4-6 pounds too light (depending on the user). WHATTTTT!!???? And then I found out that I am not eating enough protein, and finally, I learned that the 5-month hiatus I have taken from my usual hard core exercise routine has finally caught up with me. So, in short- it was a nice little wake up call.

Vegan Winter Harvest Hummus Bowl from HeatherChristo.com

Then we realized that most of the power in the area was out and our cable and internet were out. Super fun stuff, right!? But the light at the end of this fun tunnel today is that I had soaked chickpeas over night and then I was able to whip them up into the most glorious Winter Hummus Bowl ever. This was basically our lunch today as the kids, Pete and I all gathered round the dreamy-creamy hummus armed with our cut up veggies and dug in. I feel like this would be amazing to have in the fridge for healthy snacking, packed in lunches with veggies or put out as a very pretty appetizer for guests.

Vegan Winter Harvest Hummus Bowl from HeatherChristo.com

Now, make no mistake- this is high maintenance hummus. At least the preparation is. These are made from soaked chickpeas NOT canned chickpeas. In the end, they are not more expensive (dried beans are cheap!) and if you have the foresight to soak them it really just takes a minute the day before. Yes, you have to simmer them before you use them, but again it just take a minute to put them on the stove, it’s not actual cooking or anything! And in the end, throwing it into the food processor is just as easy as canned beans- only these will give you a far different result. I will be honest- typically I am too lazy for all of this, but after I learned how to make this Israeli Style Hummus from this post in Bon Appetit a few years ago- I kind of got obsessed with the smooth creamy texture. I also like that you don’t have to add a bunch of olive oil to it, so it’s super light and fluffy and I can save the oil to put on top!! SO worth trying this recipe, you will lick the bowl clean!

Vegan Winter Harvest Hummus Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • Winter Hummus Bowl
  • 1 cup chickpeas
  • 3 cups water
  • fresh water to cover
  • 1 teaspoon baking soda
  • 4 cloves garlic
  • ½ cup fresh lemon juice
  • 1 teaspoon kosher salt
  • ⅓ cup tahini
  • 2 tablespoons hot water
  • kosher salt to taste
  • Roasted Vegetables
  • 6 small beets, boiled and peeled
  • 12 mini carrots, peeled
  • 2 tablespoons olive oil
  • Rosemary oil
  • ¼ cup olive oil
  • 6-7 small garlic cloves
  • sprig of fresh rosemary
  • Pomegranate seeds and a pinch of smoked paprika for garnish.
Instructions
  1. Soak the chickpeas with water for at least 8 hours and up to 24 hours.
  2. Preheat the oven to 450 degrees.
  3. Drain the chickpeas and rinse, then add to a pot and add a teaspoon of baking soda and cover the chickpeas with hot water. Bring them to a simmer over medium heat. Scum will bubble up to the top and you should skim it off the top of the beans with a large spoon. Simmer the beans for about 45 minutes and then drain them and set aside to cool.
  4. In the bowl of a food processor add 4 cloves of garlic (in the skin) and a ½ cup of lemon juice along with 1 teaspoon of kosher salt. Pulse until the garlic is pureed. Strain the garlic and lemon juice and reserve all of the liquid and add it back to the food processor.
  5. Add the tahini to the lemon juice and along with the hot water and puree until it’s light and creamy. Add the beans and process until smooth. Season to taste with kosher salt.
  6. On a sheet pan fitted with a sheet of foil place the beets and carrots and drizzle them with olive oil and sprinkle with kosher salt. Roast for 15 minutes until golden.
  7. For the oil: In a small pan simmer together on low heat 3 tablespoons of olive oil, 7 small cloves of garlic, 2 tablespoons of soaked and drained chickpeas and two sprigs of fresh rosemary. Simmer, stirring often until the garlic turns golden brown and the rosemary is fried. Remove from the heat and pour over the top of the hummus. Arrange the roasted vegetables around the hummus and sprinkle the top with pomegranate seeds.

 

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Happy Monday! I hope that you had an amazing weekend! Ours has mostly been filled with running around for the kids. Oh, and the most depressing playoff game that resulted in the end of our beloved Seahawk’s season… So I had to eat French fries on Sunday night to cope- which didn’t really help me come Monday morning….

Vegan Winter Harvest Hummus Bowl from HeatherChristo.com

Pete and I did something a little crazy and went to a fat testing truck this morning. If you are wondering what that is, it is where you go and get accurately weighed and then you go in a water displacement tank and find out your exact amount of body fat/bone density/lean muscle mass, etc. I learned a few very interesting things this morning. For example: my bathroom scale is somewhere between 4-6 pounds too light (depending on the user). WHATTTTT!!???? And then I found out that I am not eating enough protein, and finally, I learned that the 5-month hiatus I have taken from my usual hard core exercise routine has finally caught up with me. So, in short- it was a nice little wake up call.

Vegan Winter Harvest Hummus Bowl from HeatherChristo.com

Then we realized that most of the power in the area was out and our cable and internet were out. Super fun stuff, right!? But the light at the end of this fun tunnel today is that I had soaked chickpeas over night and then I was able to whip them up into the most glorious Winter Hummus Bowl ever. This was basically our lunch today as the kids, Pete and I all gathered round the dreamy-creamy hummus armed with our cut up veggies and dug in. I feel like this would be amazing to have in the fridge for healthy snacking, packed in lunches with veggies or put out as a very pretty appetizer for guests.

Vegan Winter Harvest Hummus Bowl from HeatherChristo.com

Now, make no mistake- this is high maintenance hummus. At least the preparation is. These are made from soaked chickpeas NOT canned chickpeas. In the end, they are not more expensive (dried beans are cheap!) and if you have the foresight to soak them it really just takes a minute the day before. Yes, you have to simmer them before you use them, but again it just take a minute to put them on the stove, it’s not actual cooking or anything! And in the end, throwing it into the food processor is just as easy as canned beans- only these will give you a far different result. I will be honest- typically I am too lazy for all of this, but after I learned how to make this Israeli Style Hummus from this post in Bon Appetit a few years ago- I kind of got obsessed with the smooth creamy texture. I also like that you don’t have to add a bunch of olive oil to it, so it’s super light and fluffy and I can save the oil to put on top!! SO worth trying this recipe, you will lick the bowl clean!

Vegan Winter Harvest Hummus Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • Winter Hummus Bowl
  • 1 cup chickpeas
  • 3 cups water
  • fresh water to cover
  • 1 teaspoon baking soda
  • 4 cloves garlic
  • ½ cup fresh lemon juice
  • 1 teaspoon kosher salt
  • ⅓ cup tahini
  • 2 tablespoons hot water
  • kosher salt to taste
  • Roasted Vegetables
  • 6 small beets, boiled and peeled
  • 12 mini carrots, peeled
  • 2 tablespoons olive oil
  • Rosemary oil
  • ¼ cup olive oil
  • 6-7 small garlic cloves
  • sprig of fresh rosemary
  • Pomegranate seeds and a pinch of smoked paprika for garnish.
Instructions
  1. Soak the chickpeas with water for at least 8 hours and up to 24 hours.
  2. Preheat the oven to 450 degrees.
  3. Drain the chickpeas and rinse, then add to a pot and add a teaspoon of baking soda and cover the chickpeas with hot water. Bring them to a simmer over medium heat. Scum will bubble up to the top and you should skim it off the top of the beans with a large spoon. Simmer the beans for about 45 minutes and then drain them and set aside to cool.
  4. In the bowl of a food processor add 4 cloves of garlic (in the skin) and a ½ cup of lemon juice along with 1 teaspoon of kosher salt. Pulse until the garlic is pureed. Strain the garlic and lemon juice and reserve all of the liquid and add it back to the food processor.
  5. Add the tahini to the lemon juice and along with the hot water and puree until it’s light and creamy. Add the beans and process until smooth. Season to taste with kosher salt.
  6. On a sheet pan fitted with a sheet of foil place the beets and carrots and drizzle them with olive oil and sprinkle with kosher salt. Roast for 15 minutes until golden.
  7. For the oil: In a small pan simmer together on low heat 3 tablespoons of olive oil, 7 small cloves of garlic, 2 tablespoons of soaked and drained chickpeas and two sprigs of fresh rosemary. Simmer, stirring often until the garlic turns golden brown and the rosemary is fried. Remove from the heat and pour over the top of the hummus. Arrange the roasted vegetables around the hummus and sprinkle the top with pomegranate seeds.