Roasted Strawberry Bruschetta with Cardamom Scented Hummus and Walnut Lentil Spread
Roasted Strawberry Bruschetta with Cardamom Scented Hummus
A light summer snack that can be made in a flash. It is oil free and dairy free with a sweet taste provided naturally from the strawberries.
Flavours: Sweet strawberries offset by tart vinegar and earthy onions served layered on creamy hummus spiced up with cardamom and anise and vanilla.
Benefits: This is low fat and oil free, high in fiber, calcium, protein and is high in vitamin C and folate.
Yield: 16 slices
Total Time: 35 minutes
Equipment: Sharp knife, mixing bowl, parchment paper, large roaster pan, zester, food processor
16 oz (400 g) fresh strawberries, hulled and sliced or chopped
¼ cup (15 g) onion, chopped
2 tbsp aged dark balsamic vinegar
6 large basil leaves, chopped
½ tsp lemon zest
½ tsp tamari or sea salt
16 slices sourdough or whole wheat bread or use rye crackers
16 small basil leaves
1 cup (170 g) canned white beans, drained
2 tbsp tahini
½ tsp anise, ground
½ tsp cardamom
1 tsp vanilla extract
½ cup to ¾ cup water
Preheat oven to 375°F (191°C).
Place the strawberries, onions and vinegar into a bowl and toss to coat. Place the mixture in a parchment paper lined roasting pan in a single layer. Roast for 10 minutes. Pour the strawberries and onions back into a bowl and add the lemon zest, tamari and the chopped basil into the mixture. Mix lightly. Set aside.
Add all ingredients into the food processor except the water. Puree for 30 to 60 seconds and add water slowly until desired consistency is achieved.
Toast bread and cut into small slices, about 1 inch (3 cm) and spread the hummus on the bread. Place the strawberry mixture on top and add small basil leaves for garnish.
Walnut Lentil Spread
This is a fast snack that is healthy and tasty.
Flavours: Garlic and oregano flavours this thick spread with cilantro topping.
Benefits: Source of vitamin E, copper and phosphorus from walnuts and high levels of B vitamins from lentils topped off with lots of fibre.
Yield: 2 cups, 12 servings
Total Time: 20 minutes
Equipment: Skillet, food processor, bowls
1 red onion, 1 cup ( 52 g) chopped
4 cloves garlic, pressed
1 tsp dried oregano
1 tsp tamari
1 ½ cup (113 g) cooked lentils, any colour
½ cup (50 g) walnuts
2 tbsp lemon juice
1 tsp smoked paprika
2 tbsp fresh cilantro, leaves separated
Add tamari to a skillet heated to a medium-low temperature. Add the onions, garlic, oregano into the pan and sauté and add 1 tbsp of water at a time to cook the mixture until browned, about 5-7 minutes. Add enough water to prevent sticking.
Transfer the mixture to the food processor and add all other ingredients except the cilantro. Process until smooth. Place mixture into a bowl and stir in ¾ of the cilantro. Save other leaves for garnish when serving. Serve on toasted bread or crackers.