A traditional favorite with some additional flavors. Teff has a food chemistry similar to corn meal, but is more nutrient dense; cut into fries, it make a nice snack or side dish.

Ingredients

For the hummus
1/2 cup of boiling water
1/4 cup of sun-dried tomatoes
2 1/2 cups of cooked chick peas
1/4 cup of sesame seed butter
1/4t of coarse sea salt
3T of lemon juice
2T of garlic, minced
1t of dried, ground cumin
1T of capers
2T of olive oil
Sea salt and black pepper to taste

For the teff

1 1/2 cups of water
1/2 cup of whole grain teff
1/4t of coarse sea salt
2T of nutritional yeast
2T of olive oil
2t of tamari
Sea salt and black pepper to taste

Make the hummus and then the teff

For the hummus, add the boiling water to the sun-dried tomatoes and let stand 10 minutes.
Add the sesame seed butter, the olive oil and lemon to a blender and puree.
Add the tomatoes and the remaining ingredients to a blender and puree till smooth.
The consistency should be smooth and creamy. Add a 1-2T of additional water if necessary.
Season to taste.
Cover and refrigerate 2 hours.

For the teff, bring the water to a boil in a pot with a lid.
Add the teff and sea salt sea salt
Reduce to low, cover and simmer 15-20 minutes until the water has been absorbed and the teff is thick (it should be pulling away from the sides).
Add the tamari and nutritional yeast.
Stir to combine, pour into a 3″x9″ baking dish and refrigerate for 30 minutes to one hour to setup (it should be firm).
Preheat the oven to 450F
Oil and warm a baking sheet.
Slice the cooled teff into 10 – 12 pieces width-wise.
Bake for 20-30 minutes until lightly crisp, turning every several minutes. They should be lightly crispy.
Remove from oven, cool or 5 minutes and serve.