Photographer: Kristin Celeste Shroeger
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
This recipe features local produce from 9 Bean Rows, Birch Point Farms and locally produced products from Eden Foods.
Learn more on eating and cooking locally at Kristin's blog The Intentional Minimalist.
Garbanzo beans, 15 ounce can
Farm fresh local wild leeks
Farm fresh local garlic
Farm fresh local pea shoots
Wild leek infused olive oil (recipe link)
Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook, you can make your own. Regular olive oil may substituted for any infused olive oils used in this recipe.
Rinse beans and place into the glass base of blender. Chop eight leek whites with greens and add to blender. Chop one clove garlic and add to blender. Add one cup pea shoots to blender. Zest lemon, juice lemon; add zest and juice to blender. Add three tablespoon tahini, four tablespoons wild leek oil, one quarter teaspoon smoked paprika and one eighth teaspoon salt to blender.
Place cover on blender and blend for one minute, slowly adding one-three tablespoons water until desired consistency is reached.
Mince one tablespoon leek greens. Plate hummus in a bowl. Make a shallow indentation in the middle of the bowl. Sprinkle the minced leek greens around the indentation and add one half teaspoon wild leek oil to the indentation. Serve hummus sprinkled with a pinch of smoked paprika.