Summer is quickly passing us by. I can’t believe it’s already August. Before we know it, it’ll be fall, the leaves will be turning colour and falling, it’ll be getting cooler and we’ll see Christmas decorations for sale (if they’re not already!).
But I’m getting ahead of myself. It’s been such a beautiful, glorious, languid summer here in Vancouver. We’ve had almost non-stop sun since the beginning of June, which is basically unheard of in these here parts. The Husband and I have been trying to enjoy every lovely moment, which means we’ve hardly been home. There’s so much cleaning that I’ve been avoiding but hey, that’s what winter is for, right? To hole up and be indoors. I’ll wait until November to vacuum, dust ‘n scrub those toilets.
I’ve also been eating like a total pig. Lots of ice cream, slurpees, cold frosty alcoholic drinks, grilled meats, fish ‘n chips…the list goes on and on. Needless to say, I’ve been enjoying life to the fullest!
I don’t often post savoury items on this blog but the funny thing is, my savoury dishes are the most popular! I’ve been wanting to make my own hummus for a long time now but so many things stop me (my laziness, having to drag out my food processor and then washing the bazillion parts afterwards, the fact that I couldn’t find tahini for the longest time…). I was lucky to receive a sampling of Nairn’s Oat Crackers and Cookies recently and the plethora of delicious, healthy wheat-free crackers gave me the perfect excuse to make the hummus.
I’ll be honest – I had plans to do some baking with the cookies but they were so delicious I ate them all myself, in rapid succession. The dark chocolate was my favourite (naturally) but the ginger and cranberry cookies were fabulous too. If you’re big fan of ginger, I highly recommend Nairn’s cookies. They certainly don’t skimp on the ginger flavour.
Nairn’s is an independent Scottish company based in Edingburgh, founded in the late 19th century. Today, it’s the leading producer of oat-based products in the UK. I love that Nairn’s products contain no wheat, which gets digested quickly by our bodies, unlike oats, which helps us sustain energy, feel fuller for longer and helps control blood sugar levels. Plus, none of these contain trans or hydrogenated fats, genetically modified ingredients, artificial colourings, flavourings or preservatives. That’s a win for my arteries!
Good news for my fellow Canucks – these products are available at all major grocery stores across Canada, including Loblaws, London Drugs and Whole Foods Market, just to name a few. I’m hunting for more of the dark chocolate cookies.
With respect to what you can do with the oat crackers, the sky’s the limit in terms of toppings. I wanted something savoury and healthy, therefore I finally pushed myself to make hummus. This is by no means a traditional hummus recipe. The beauty is how adaptable this is.
Walnut Garlic Hummus
Yield: approximately 3 cups of hummus
1 (15 ounce) can of chickpeas (approximately 2 cups)
1 cup walnuts
7-8 tbs of extra virgin olive oil (more or less depending on the consistency you want)
3 tbs tahini
1 tbs lemon juice
1 tsp lemon zest
1 head garlic, roasted and cooled
1 tsp salt
1 tsp ground black pepper
2 tbsp parmesan cheese, grated
Drain and rinse the chickpeas. If you want, you can remove the skins from the chickpeas for a smoother hummus.
Place the walnuts into your food processor and process until it breaks down to a pebbly, crumbly texture. Add the rest of the ingredients to the bowl of the food processor and process until very smooth. Scrape down the sides of the bowl as needed.
Taste and add more of any of the ingredients to taste. If the hummus is too thick for your taste, add more lemon juice or olive oil to thin it out.
Scrape the hummus into a bowl, pour a bit of olive oil over top and enjoy, with crackers, bread, pita, veggies, whatever you want!
My hummus wasn’t as smooth as I wanted but it was still delicious. Thick, garlicky, salty. Perfect on top of these oat crackers.
Disclosure: I received 7 sample boxes of Nairn’s oat crackers and cookies to review. All opinions are my own.