Well hello there! It certainly has been a minute since I’ve posted a recipe; but what can I say, it’s summer and I have been enjoying it. When the mercury rises all I feel like doing is sitting poolside with friends, lounging on restaurant patios and cruising my local farmer’s market for the best that Mother Nature has to offer us!
Strawberries are my favorite of the summer bounty, because during the summer months, when they are able to be grown close to home, they sing like Aida! But aside from being juicy and delicious during the hot season, fresh strawberries are a high antioxidant food. In addition to being a rich source of vitamin C, strawberries contain a whole host of other health promoting nutrients such as folate, potassium, B vitamins and flavanoids like quercetin (read: they make you feel AND look great). And a fun fact about strawberries is that they are the only fruit to have seeds on their exterior, which provide a small amount of omega-3 fatty acids. All in all, I’d say strawberries are pretty boss!
But, alas, there are some important housekeeping notes about strawberries that we must attend to. Strawberries are grown all over the world and are readily available in grocery stores year round, however, they do not sore well and lose the bulk of their nutrients once picked. Do yourself and the beloved strawberry a favour and eat them in season. And lastly, conventionally grown strawberries are often treated with a toxic cocktail of pesticides and fungicides, so enjoy these beauties organic.
To the recipe…!
Although strawberries are beautiful eaten raw or drizzled with balsamic vinegar, I have to tell you, when they are slow roasted in an oven, their depth of flavor comes alive! As they yield to the heat their sweetness becomes a concentrated center of goodness. Now, roasted strawberries make a lovely addition to a smoothie (once cooled) but in this case I felt for hummus, so I threw caution to wind and roasted strawberries, white beans and garlic scapes into my food processor. HOLY. SMOKES. Hummus will never be the same!
The process of this recipe is simple: roast the strawberries and garlic scapes, soak and boil the beans, add everything into a food processor and watch the magic happen.
- 1 pint strawberries, halved
- 1/2 cup white beans, soaked overnight
- 3 garlic scapes
- 1 tsp chia seeds
- 1/3 cup olive oil
- 1 tsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
Preheat oven to 325F.
Lay the strawberries on a baking sheet lined with parchment paper. Lay the garlic scapes on a baking sheet as well. Roast the garlic scapes for 10 minutes and slow roast the strawberries for 45 minutes.
Meanwhile, drain and rinse the beans; place in pot with enough water to cover them and cook until tender, about 25 minutes. It doesn’t matter if they are slightly overcooked, they are getting blended anyways. Once cooked, drain and cool.
Remove the strawberries from the oven and place them, along with the cooked beans, roasted garlic scapes and all the remaining ingredients into a food processor; blend until your desired consistency is reached (I like it chunky, but the choice is yours).
Where To Use Roasted Strawberry Hummus
- Use 1/4 cup hummus and whisk with 1 tbsp balsamic vinegar and 3 tbsp olive to create a hummus vinaigrette
- Slather it on toast
- Use on a cheese plate as spread
- Eat it with a spoon (this is what I did!)
- Aid digestion by making a tea
- Contains antioxidants that help fight cancer
- Help prevent blood oxidization and arterial damage because of flavonols
- Consume in season and organic in order to harness the most nutrients