Rayhoon

Have you ever tried Persian food? (Also known as Iranian) It’s quite unique! It has influences of Turkish, Greek and other middle-eastern cuisines but is definitely something all its own.

I’d never tried it before, but when we walked past this cute little restaurant in the heart of Burlington’s cute, cobblestoned Village Square, we just had to stop in. I’m game for any new style of cuisine. As long as there’s something for me to eat there, I’ll try it.
Rayhoon Hummus | thelittleredspoon.com

Of course there’s always hummus. I could’ve eaten only this basil-infused hummus and been completely satisfied. It was SUPER creamy. Very well-balanced flavour and the texture was perfect for endlessly dipping our fresh bread that we ordered with it.

Rayhoon Barbari Bread | thelittleredspoon.com

This is the barbari bread that came fresh and warm to our table. Perfect crusty outside with a soft fluffy inside. Heavenly.

Rayhoon Adas Polo | thelittleredspoon.com

The Addas Polo was the only vegan entree on the menu, but hey, one is definitely better than none. So I got this dish which was made with “light & sweet dates, raisins, and fried onions, harmonized with earthly lentils, walnuts, and basmati rice.” Sounded good to me. I love lentils. I had asked if the Dahl Addas (potato and lentil stew) was also vegan but apparently it had dairy in it. Overall I would say it was pretty good, but the combination was a bit too overpoweringly sweet for me. I understand that sweet and savoury with a healthy dose of herbs and nuts seems to be a signature of Persian food, but personally since I lean so far towards the salty/savoury-loving side, it was a bit weird for me.

The dish was supposed to be served with a side of some kind of creamy sauce, so maybe that would have tipped the scales taste-wise, but I asked the waitress to take it away since it wasn’t vegan. Perhaps if the pieces of date were chopped a bit more finely and a there were a bit less raisins I would have liked it more. And of course a girl can never get enough lentils, so I thought it could have used a bit more of those.

Everyone else definitely liked their meals, though. The meat kebobs were a definite hit with the rest of the group.

Check out Rayhoon for some kick-ass hummus next time you’re in downtown Burlington and let me know your thoughts.

 

Rayhoon Persian Eatery Menu, Reviews, Photos, Location and Info - Zomato

Hemp Seed Hummus

Hemp Seed Hummus | thelittleredspoon.com

Hemp seeds. So hot right now.

You can blend these tasty little seeds into anything! I’m obsessed with them! I put them in my green smoothie every single day, sprinkle them over salad, eat them raw – heck, Mr. Spoon and I have even cooked them with shiitake mushrooms as a keto rice substitute. Delicious.

One thing I’ve been wanting to try ever since talking to a hemp seed salesman at the Green Living Show in Toronto earlier this year was blend them into hummus.

I finally got around to trying it and I gotta say – it was awesome. Of course, you could barely even tell they were in there, but I loved knowing that I was getting extra healthy fats, protein, fibre, vitamin E and lots of other minerals. What an amazing plant. Hemp really is a gift from nature.

For the hummus, I just made a standard hummus recipe and added 3 heaping Tablespoons of raw shelled hemp seeds. One thing you can do (if you’re not super lazy like I am) is to pick all the skins off of your chickpeas so that the hummus is extra creamy. Personally I don’t mind it with a little extra texture from the skins, I think it’s great both ways.

Try it yourself and let me know what you think!

Hemp Seed Hummus
Author: 
Prep time: 
Total time: 
Serves: 4-5 servings
 
Ingredients
  • 1 can drained and rinsed canned chickpeas
  • 3 heaping Tablespoons raw shelled hemp seeds (aka hemp hearts)
  • 6 tablespoons fresh lemon juice
  • 4 tablespoons unsalted tahini
  • 4-6 tablespoons extra virgin olive oil
  • 1½ teaspoons sea salt
  • 1 teaspoon minced garlic (I buy pre-minced in a jar)
  • Pinch of ground white pepper
  • Big pinch of cumin powder
  • Small pinch of cayenne pepper
  • Garnish:
  • Extra virgin olive oil, paprika, hemp seeds
  • Paprika
  • Freshly chopped parsley (if that's your thing)
Instructions
  1. Place all the ingredients in a food processor. Pulse and continue processing until smooth and creamy.
  2. Taste once blended and adjust seasoning as needed. You may need to adjust any or all of the ingredients to your liking.
  3. Pour into a serving dish and serve room temperature or chilled.
  4. Cover leftovers in an airtight container for 2-4 days in the fridge.