Cooking with Aloha

This week, Chef Todd visited the Waimea Homestead farmers market in Kamuela, open each Saturday from 7 a.m. to noon, which recently moved to the Waimea Middle School grounds behind Parker Ranch Center.

Here’s a recipe for Chef Todd’s “semi-raw” cilantro hummus served on romaine lettuce leaves. This is an easy recipe that anyone can make at home for a quick afternoon snack. For a full meal portion, he suggests adding “falafel like” nuggets made with plantain, purple sweet potato, raw vegetables and spices.

Cilantro Hummus

Makes 6-8 servings

¼ lb. green dinosaur or curly leaf kale leaves, destemmed, (Honopua Farm)

½ medium zucchini, chopped (Honopua Farm)

1 bunch cilantro, Hamakua Ag COOP

Juice of one large Kona lime (Tepas farms)

2 tablespoons sesame oil

2 large cloves garlic, finely grated

2/3 Cup w. sesame seeds finely ground (coffee grinder)

1 can Eden or Natural Directions garbanzo beans (Healthways II), drained

½ tsp sea salt

Add all ingredients to a food processor and mix thoroughly until smooth.

To prepare salad: Place dollops of the hummus onto romaine lettuce.

To find more healthy recipes from Chef Todd, check out his new cookbook, “The Longevity Source: The quintessential guide to living and thriving in today’s world!” available locally and on Amazon.com.