Bean-Less, Sunflower Seed & Black Garlic Hummus / May 31, 2018 by Lindsey | Dolly and Oatmeal

Bean-Less Hummus! Sunflower Seed & Black Garlic Hummus | Dolly and Oatmeal

i already know the question exists out there that if chickpeas aren't involved in a hummus recipe, does it even qualify as hummus? my personal answer is yes, yes it does in fact qualify. there are many iterations of certain recipes where i draw the line, but when you can modify a beloved food with an ingredient to slightly alter it, then i wholeheartedly think that it has a place at the table.

i first had a sunflower hummus at one of my favorite brooklyn restaurants, vinegar hill house. frank and i went for our birthdays one warm september night and ordered it for our appetizer. theirs was a combination of chickpeas and sunflowers seeds, and they topped it with anise oil and roasted summer squash, but i still remember the hummus' flavor and silky smooth texture. it's been almost 3 years since that meal, and i've thought about making a sunflower seed hummus, sans chickpeas, in that time. a few weeks ago i pulled the trigger, and i'm so excited i did :)

first, there are few things to make this hummus the very best it can possibly be:

a high-speed-blender is key to making it super smooth.
good quality tahini is also pretty crucial (i highlight a few of my favorite brands below).
if you have the time, make hummus ahead of time. i try to plan a couple days out when i i'm going to make it, having it sit in the fridge to let the flavors meld make all the difference (in this hummus, but all other hummus recipes as well). i prefer to eat homemade hummus 2-3 days after it was prepared, it's just that much tastier.

i will say, you do have to be a fan of sunflowers seed's flavor in order to enjoy this hummus. i personally love it; it's nutty and full-bodied, and totally luscious. a bit thicker than its chickpea hummus counterpart, but still fluffy and smooth like a good hummus should be. i like sprinkling the top with za'atar, adding a glug of good quality extra virgin olive oil, as well a pinch of flaky sea salt. you could definitely add your own toppings, or add a specific spice into the blending process that you prefer, but i try to refrain from taking too much flavor away from the lovely combination of flavors here.

favorite tahini brands: (most of these i was able to find in certain neighborhoods in brooklyn or nyc, but fortunately they're also available online as well :) . i also should note that i use tahini almost everyday, and therefore i store it at room temperature, which i prefer. but if you use it less frequently, then i would suggest storing in the fridge.)

beirut - my brooklyn go-to (but you apparently you can purchase it online, too)
soom
seed + mill
365 - an everyday grocery store go-to
al wadi
roland

big hummus-y hugs!! xo

sunflower seed & black garlic hummus

black garlic can be hard to come by. if you can't find it, and you don't mind another step, roast a head of garlic and use 2-3 cloves. but if you don't want another step, simply use regular garlic.

PRINT THE RECIPE!

| makes just over 2 cups hummus |

1 cup raw sunflower seeds, soaked overnight (or at least 4 hours), drained and rinsed
1/2 cup tahini
2-3 tablespoons lemon juice (from 1 large lemon, or 2 small lemons)
4 cloves black garlic cloves (or 2-3 cloves roasted garlic cloves, or 1-2 cloves regular garlic, roughly chopped) *see notes above
fine sea salt
fresh ground pepper
filtered water, to thin

optional garnishes:

za'atar
extra virgin olive oil
a pinch of flaky sea salt
herb flowers

method

combine the seeds, tahini, 2 tablespoons lemon juice, garlic, salt (i start with about 1 teaspoon, and add more later if needed), a couple grinds of pepper, and 1/2 cup water in the container of a high-speed blender (if you don't have a blender, a food processor will do, but the hummus will not have a silky smooth texture). whiz everything together on high, scraping down the sides of the blender as you go. add more water as needed to get everything blended and smooth.
once it's blended to your desired consistency (i tend to like it a bit on the thinner, silkier side), taste and adjust the salt, and lemon juice, if needed.
scrape the hummus into an air-tight container and store in the refrigerator for up to 3-4 days.
serve with a sprinkle of za'atar, a swirl of olive oil, a pinch of flaky sea salt, and herb flowers to garnish. grilled or toasted bread is optional, but very much preferred ;)

similar recipes:

black beluga lentil hummus w/ roasted garlic & fennel

A (Vegan) Spring Onion Dip! / April 12, 2018 by Lindsey | Dolly and Oatmeal

is there an appetizer than defines your childhood? one that you remember gathering around with family, immediate and/or distant, and noshing on, and catching up, and just having a good time? well, i do, and it was a salad dressing brand's leek soup packet that my mom mixed with sour cream and cream cheese to make an onion-y dip. she served it alongside cape cod potato chips, and it is one of my favorite food memories. my aunt would serve a similar dip at thanksgiving and christmas, so there's all sorts of nostalgic memories of my cousins and me sitting around eating chips 'n dip. i've wanted to recreate a new, vegan/dairy-free version of a traditional onion dip for a long time. whenever i did though the flavor was never right, and i couldn't really do the original recipe any justice.

but with the uptick of really good, tasty, vegan cream cheese brands on the market, i though i'd give it another go. here, there's some vegan cream cheese blended together with soaked cashews, and then mixed with sautéed, melty spring onions. it sets in the fridge and chills for few hours (or overnight), and while it's doing that, the onion flavor is developing a bit deeper as well. you can then serve it with anything you love to dip: chips, crackers, etc. i served with some lightly steamed broccoli rabe and green beans, sliced cucumber spears, and of course, potato chips. it's a pretty straightforward, and definitely a reliable little dish to fall back on when you're heading to a potluck, or having a get-together.

i shared this recipe, along with 2 others (a cashew cream of fennel & pea soup, and falafel-spiced cauliflower wraps - photos below), with my email list, in my first ever "seasonal recipe bundle". my idea behind it is to send out 3 recipes at the beginning of each season to inspire some seasonal cooking. transitions are always a tricky thing, and moving from winter to spring is especially different depending on what part of the country you live in (or world!). so, i created 3 recipes that could easily have a place at the table anywhere, and in any climate. so, if you want to sign up there's still time. you will be sent this (spring) recipe bundle as well as future recipe bundles, my photo guides, and other relevant news :) you can sign up here if you like :) and if you are on my email list, and haven't made this dip yet, then consider this the most subtle nudge to do so ;) if there's a savory spring recipe to make on my site, this one's it!

big, big love to you all!

**and be sure to tag me @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

spring onion dip | v & gf

this dip is best served cold, right out of the refrigerator. i prefer making this at least 1-2 days prior to serving it, only to maximize the flavor.

3 tablespoons extra virgin olive oil
1 1/2 cups chopped spring onions
1 1/2 cups raw cashews, soaked overnight or at least 2 hours
fine sea salt
1/2 cup vegan cream cheese (such as kite hill)
1 tablespoon lemon juice
1 1/2 teaspoons apple cider vinegar
1 teaspoon gluten-free tamari
1/4 teaspoon garlic powder
1/3 cup filtered water, plus more if necessary
chives, for garnish

method

heat a large skillet over medium heat. add 2 tablespoons of olive oil, add the onion, and a few pinches of salt, stir. cook the onions for 10-12 minutes, stirring every few minutes until they are very soft and melty. transfer to a paper towel-lined plate and let cool.
meanwhile, add the cashews, cream cheese, lemon juice, vinegar, tamari, garlic powder, water, and 1/2 teaspoon salt to the container of an upright blender (preferably high-speed). whiz everything together on high, scraping down the sides until the dip and smooth and creamy. taste and adjust the salt and/or lemon juice, as needed.
pour the dip into a bowl, and fold in the onions.
transfer to an airtight container and refrigerate for at least 3 hours, or overnight to really develop the onion flavor.
serve with sliced veggies, chips, crackers, etc.! store the dip in an airtight container, in the fridge, for up to 4 days.

Cashew Cream of Fennel & Pea Soup | Dolly and Oatmeal

Falafel-Spiced Cauliflower Wraps | Dolly and Oatmeal

similar recipes:

Garlicky Tamari Roasted Chickpea Salad / January 11, 2018 by Lindsey | Dolly and Oatmeal

Garlicky Tamari Roasted Chickpea Salad | dolly and oatmeal

Happy New Year, sweet friends! how was your celebration? what did you do?! ours was pretty chill. we had my parents over for a little bit of noshing, then watched the ball drop on the east coast (9pm here on the west coast), so we were in bed by about 10pm. ha! so is life when you have a little munchkin who wakes up early 😉.

2018 not only marks a new year, but it's also the year that dolly and oatmeal will celebrate its 5th year in existence. yay! looking back on 5 years i would never have thought that this space would serve to be what it is today - many thanks to you wonderful people ❤️

but what i resolve to do this year is make this space more of a conversation, a community. you have listened to me talk for 5 years about my life, my husband, my home, my thoughts/ideas, etc. i want to hear about you! i want to get to know you better. what you want to see more, or perhaps less of. what kinds of recipes you want to see moving forward. what you struggle with.

i am here with an open heart and ears. it would awesome if you could take a couple minutes to fill out this **Q UICK POLL** so that way we can get the convo started and i can create content that we all have enthusiasm for, and that can facilitate meaningful conversation about your needs and desires!

i'm so excited for this year, you guys! it's going to be a good one 💕 sending you all big squeezes!

garlicky tamari roasted chickpea salad | v & gf

there are a couple of tricks to get super crisp roasted chickpeas. 1. drain, rinse and completely dry your chickpeas. it takes a bit of planning ahead to let them properly dry, but it's worth the wait. 2. roast them on a baking sheet - no parchment paper. this seems to crisp them better. 3. serve and eat them pretty much out of the oven. let them cool for 5-10 minutes so you don't scorch your mouth. but they should generally be eaten on the warm side.

| serves 4 |

dressing:

2 tablespoons white wine vinegar
1 tablespoon mayonnaise (i use this one)
2 teaspoons dijon mustard
1 teaspoons coconut nectar
1/4 cup extra virgin olive oil
salt & pepper

salad:

1 bunch curly kale, shredded
8 ounces brussels sprouts, shredded using a mandolin or a sharp knife
half of a small red onion, sliced thin
1 crisp apple (such as a honeycrisp, pink lady, or gala), cut into matchsticks
garlicky tamari chickpeas
2 tablespoons toasted sesame seeds

chickpeas:

1 15-ounce can chickpeas, drained and rinsed, and dried completely
1 tablespoon extra virgin olive oil
2 1/2 teaspoons gluten-free low sodium tamari sauce
1/2 teaspoon garlic powder
1/4 teaspoon fine salt
pinch of cayenne (optional)

method

whisk together the vinegar, mayo, mustard, and coconut nectar until the mayo is dissolved. drizzle in the oil until the dressing is creamy and emulsified. season with salt and pepper and store in a lidded container in the refrigerator until ready to use.
preheat oven to 400°F. combine the chickpeas, oil, tamari, garlic powder, salt, and cayenne (if using) until combined. dump chickpeas out onto a baking sheet and cook for 25-30 minutes, shaking the pan every 10 minutes. remove from oven and let cool for 10 minutes.
while the chickpea are cooking, combine the kale and brussels sprouts with about 1 tablespoon of dressing and give everything a 3-minute massage, until the kale has softened a bit. then toss in the onion and apple.
drizzle the dressing over top and toss everything once more. top the salad with the warm garlicky tamari chickpeas and sesame seeds, serve immediately.