Sundried Tomato Hummus with GomaSio
Hummus is one of my go to satiating, nutritious , and affordable snacks for any time of the day. This simple dip can be enjoyed with crudités, topped on a salad, or spread onto a whole-grain cracker.
NEW OBSESSION: GOMASIO on everything! Gomasio is a dry condiment, similar to furikake, made from unhulled sesame seeds (goma) and salt (shio). It is often used in Japanese cuisine, such as a topping for sekihan. It is also sometimes sprinkled over plain rice or onigiri. Gomasio is a seaweed blend of toasted organic whole white sesame seeds, seaweed-dulse, nori, kombu, and sea salt.
DID YOU KNOW? seaweed contains 10-20 times the number of minerals than those of land plants!
- 1,15 oz. can of rinsed and strained unsalted, organic garbanzo beans
- 1/2 tsp. ground cumin
- Salt & pepper to taste
- 6-7 sundried tomatoes (organic in olive oil OR make your own: wash and halve tomatoes, gently squeeze out the seeds, place in a 200 degree oven on a non-stick baking sheet, sprinkle with salt and pepper. Bake until tomatoes appear leathery. This could take several hours. Best prepared ahead of time)
- Juice from 1/2 a large lemon
- 1/2 cup olive oil
- 1 tsp. Tahini
Blend all ingredients in food processor. To make creamier, add a splash of water, more olive oil, or lemon juice
Top with seaweed gomasio. Enjoy with vegetables, on top of a salad, or as a spread. Hummus is a great way to consume garbanzo beans as it helps to break down the cell wall matrix and allows for increased nutrient availability.