Recipe by special guest, Oakville’s Julia Hanna

This month we have a special guest in the kitchen, Oakville chef and restauranteur Julia Hanna. I don’t always love sharing my kitchen, but I’m happy to share it with a talented chef like Julia, who has been in the business of serving and promoting delicious and healthy food for 30 years!

julia-hannaHer successful restaurants have garnered several awards and recognitions including Entrepreneur of the Year, Restaurant of the Year and Most Attentive Owner, to name but a few. Julia’s passion for fresh, authentic, healthy and delicious food is the driving force behind her success.

In case she isn’t busy enough, Julia also has a not-for-profit initiative, Healthy Fam that aims to empower the community through the knowledge of food.

Julia believes that “one should never sacrifice taste for nutrition or nutrition for taste, one can have it all”, and I couldn’t agree with her more. Her passion for this shines through her recipes like this Roasted Root Vegetable Hummus that can help you with those leftover veggies from Thanksgiving.

Roasted Root Vegetable 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 sesame oil
  • 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. Toss 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).

Recipe courtesy of Julia Hanna