Chia Hummus with Sun-Dried Tomatoes and Za'atar

I've been slightly obsessed with chia lately... from my several times a week Overnight Almond Chia Oats to Liv's favorite Power Pumpkin Pancakes and this pectin-free (and oh so heavenly!) Chia Blueberry Jam, chia is finding its way into different area of my cooking.  And with good reason.

With 70% more protein than soybeans, 25 percent more fiber than flaxseed, 600 percent more calcium than milk and 200 percent more potassium than a banana, chia earns its superfood status with ease.  Adding a tablespoon to smoothies increases the nutrients without a change in flavor.  We add a scoop to smoothies, pancakes and baked goods and I love knowing I've added that calcium and protein to my daughter's growing body.

But my chia repertoire stopped at about that point and then thankfully Janie Hoffman's (Mamma Chia - based in my own hometown of Carlsbd, CA) book,
The Chia Cookbook, found its way into my kitchen.

Janie's story brings the "superfoodness" of chia even more to the forefront.  Several autoimmune disorders rendered her desperate to find help.  Struggling through chemotherapy and steroid therapies she fought not only her disorders but through side effects that left her weak and with chronic fatigue.

Moving to a strict vegetarian and macrobiotic diet didn't seem to solve her issues. Organic foods seemed to help and she began making some progress in reclaiming her healthy life.  This is about the time she discovered chia.

Recommended by a friend touting the nutritional benefits of the tiny seed, Jannie began consuming a few Tablespoons a day.  Almost immediately she saw a difference in her stamina and energy levels and months later she found herself 100% symptom free of her disorders.

Here began a quest to spread the chia love and she began creating recipes incorporating chia into snacks, meals, drinks, etc which lead to the founding of the incredibly successful company, Mamma Chia, and thankfully, this cookbook, The Chia Seed Cookbook.

More than just a sprinkle on top of yogurt or an addition to a smoothie, Jannie tells us "Chia can provide hearty dishes with a pleasing bit of crunch, turn soups creamy (without the cream) put a fresh spin on on-pot meals, make cocktail party-worthy drinks look gorgeous and keep traditional baked goods light and moist.  When you know how to cook with chia, the possibilities are endless."

Endless indeed!  With some 140 pages of recipes covering every meal of the day (including those gorgeous cocktails - Tart Cherry-Chia Mimosa anyone?), Jannie's book brings chia to life in the most inventive ways.  From Chia Green Superfood Smoothies to Sticky Brown Rice and Sunny-Side-Up Eggs and Baked Shiitake, Spinach and Artichoke Dip, the book inspires you to get into the kitchen and bring out the chia.

Bringing texture and crunch to some dishes and gel-like consistencies to others, chia is my new super hero and this book (splashed with beautiful photography - always a plus for me) earned a top spot on my bookshelf.

While we've made numerous recipes from the book, today I wanted to bring you something different from the norm (smoothies, baking, etc), and we've chosen to feature Janie's Chia Hummus.  Filled with sun-dried tomatoes and spiced with Za'atar, this hummus will be a hit at any gathering, or simply with a few carrots for an afternoon snack.

With a jar of Za'atar in my pantry and really no idea what to do with it, this recipe became a must try.  A Middle Eastern mixture of herbs, sesame and salt, Za'atar gives the hummus an earthy and additional depth of flavor.

However if you don't have the herb mix on hand, Janie recommends substituting fresh thyme leaves in place.  And Sun-Dried tomatoes... a favorite of mine, are always a welcome addition to recipes in my kitchen

Blending up smooth and creamy with the touch of a button in our food processor, Janie's Chia Hummus served as a lovely pre-dinner snack for my husband and I as we sat and recapped the day.

Thanks Janie for bringing chia beyond pancakes and smoothies for me!  This book is a treasure of recipes you will find yourself making again and again.  The extra chia nutrition??  That's just a bonus.

Hummus with Garlic, Cumin & Lemon

A few weeks ago I discovered just how easy it is to make hummus.  Not only is it easy, but homemade hummus tastes far better than store bought.  While I thought my last hummus was good, this one surpasses its predecessor by leaps and bounds!  The addition of lemon juice and a touch of soy sauce give this dip a savory edge that is irresistible.

Garbanzo beans whirred in the food processor provide a high fiber, cholesterol lowering punch, with the addition of heart healthy olive oil only increasing the goodness of this savory snack.  Add a side of broccoli, carrots or zucchini and you have a snack you can feel good about.

Hummus

When I was little I didn't have a cell phone.  Nor did I have an iPod.  I actually had to get up and walk to the tv to change the channel.  And as for the phone (the one attached to the wall), I actually dialed it... with a real dial!  Today, when the power went out I didn't have a whole lot of sympathy for the kids and their lack of ability to use their current electronics!

What to do??  The cell hone wasn't charged up so she couldn't text.  The iPod player didn't have batteries so he couldn't play music while doing his math homework (shouldn't be listening to music while studying geometry anyway!), and the computer, well, it was just a blank screen.

Oh, the complaining I heard!  "What are we supposed to do now?"  Hmmmm... read a book?  Do your homework?  Go outside, even though it is sprinkling and you might get a bit damp.  Play with a puppy?  

For me the issue was the oven... I had a nice new recipe for Cranberry Orange Scones sitting next to some already softened butter.  Flour had even been measured and was patiently waiting to be combined with the baking powder and orange zest.  However, no power + no oven = no scones.   

With hunger pangs increasing, and no microwave available for a teenaged boy to heat up his burrito, the kids began to worry about how we would eat!  Dire circumstances indeed.... but as luck would have it we happened to have a fresh batch of creamy hummus in the fridge.  When combined with a bag of pita chips and a head of broccoli they were going to be just fine!

Hummus

An easy to make, healthy dip for your crunchy pita chips or vegies.  Greek yogurt adds a slight tang along with a nice creaminess.  Cayenne gives a slight punch that lingers on the tongue and makes you reach for more!

1 can garbanzo beans (chick peas), rinsed

2-3 cloves of garlic, chopped

2 Tbs lemon juice

3 Tbs Tahini

2 - 3 Tbs olive oil

generous 1/4 tsp cumin

1/8 tsp cayenne

2 Tbs Greek yogurt

1-2 Tbs water

salt to taste

olive oil and paprika for garnish

Place all ingredients (with the exception of the garnish) in a food processor and process until desired consistency.  Add water 1 tablespoon at a time, using more if the hummus is too thick.  

Spoon into a serving dish and top with a swirl of olive oil (garlic oil works well!) and a sprinkle of paprika.  Serve with pita or tortilla chips or crisp vegies.