Julia Hanna will be doing a live demonstration this afternoon at the Good Food & Drink Festival in Toronto at the Direct Energy Centre. The demonstration will take place at 2:00pm. She will be making pear crisps and roasted root vegetable hummus (a fan favorite). Here are the recipes below, give them a try this weekend, your family will thank you for it!
Roasted Roots Hummus
- 1 small sweet potato, peeled and coarsely chopped
- 1 medium parsnip, peeled and coarsely chopped
- 1 medium carrot, peeled and coarsely chopped
- 1 small onion, cut into wedges
- 3 cloves of garlic, peeled
- 1 tablespoon of olive oil
- Salt and black pepper
- 1 – 16 oz can of garbanzo beans (chick peas), rinsed and drained
- ¼ cup Tahini (sesame seed paste) or ¼ cup peanut butter
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 teaspoon ground cumin
- Pre heat the oven to 425° F. Place sweet potato, parsnip, carrot, onion, garlic in a baking pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Roast for 25 minutes or until tender and lightly brown. Let cool.
- In a food processor, combine roasted vegetables, chick peas, Tahini, lemon juice, cumin and ¼ cup olive oil. Cover and process until smooth, scrapping the sides of bowl as necessary. Add additional olive oil if needed to make a smooth paste and up to 6 tablespoons of water to thin to desired consistency.
- Spoon hummus into a serving dish. Cover with plastic wrap and let chill for at least 2 hours and up to 3 days.
- Let it stand at room temperature for 30 minutes prior to serving.
Serve with toasted pita, tortillas, bread sticks or crudités (carrots, broccoli, or cauliflower).
Ontario Pear Crisps with Goat Cheese and Red Walnuts
• 1 firm Ontario Pear
• ½ cup each water
• ¼ cup granulated sugar
• 6 oz herbed goat cheese
• ¼ cup red or regular walnuts
- Using a mandolin or vegetable peeler, thinly slice pear lengthwise.
- In medium pot over medium-high heat, bring water and sugar to boil, stirring occasionally; continue boiling [do not stir] 5 minutes. One by one, place slices of pear in syrup; cook 1 minute. Remove pear slices with slotted spoon; arrange on parchment-lined baking sheet in single layer. Bake in 200°F (100°C) oven until crisp and dry, about 2 hours. Let cool completely on rack.
- Place 1 tsp (5 mL) of goat cheese on each pear slice, top with walnuts.
Makes approximately 20 pieces