White Bean Hummus
1 cup cooked white beans
1 Tbsp oil
4 cloves garlic
1.5 tsp cumin
1.5 tsp dried sage
2 Tbsp lemon juice (or more to taste)
1 tsp salt
black pepper to taste
water as needed for blending
Cook beans thoroughly, preferably in a pressure cooker. Add all ingredients to food processor and blend well.
Sun-dried Tomato Topping
We dry our tomatoes during the summer on a solar food dehydrator. We store them dry so if your are packed in oil them you can use them straight.
2 cups (packed) sun-dried tomatoes
2 Tbsp oil
2 Tbsp vinegar
1/2 tsp salt
Mix ingredients in a sealable container and shake thoroughly. Allow to moisten for at least one hour. Add more oil and vinegar if tomatoes are not moist and flexible.
Assembling the Gallettes
Roll out vegan pie crust into 3 inch squares. Put a heaping tablespoon dollop in the middle of the crust. Pinch together the middle of each side to form gallette as shown below. Top with a dab of sun-dried tomato topping. Tomatoes may scorch a bit if not moist enough.
You could also use roasted fresh tomatoes or peppers or almost any sort of relish.
Bake at 350 degrees for 15-25 minutes until crust is crisp or slightly brown.
This recipe was inspired by the Millennium Cookbook.