I love hummus as a snack, a dip, or even on a veggie sandwich.
And especially as a way to enjoy all of the fabulous vegetables from my farmer's market. But I've gotten tired of the store bought versions and finally tried my own. And WOW! I may never do anything but buy a can of chick peas to make my own hummus in the future.
It was so easy, and so satisfying. I hope you'll give it a try, too!
Spices for Topping:
1. Zest and juice lemon
2. Cut radishes and cucumbers into slices
3. Slice carrots into sticks
To make the hummus:
4. Rinse and drain the chickpeas, reserving 2 Tablespoons of the chickpeas for the topping
5. In small food processor, combine the chickpeas, 1/2 teaspoon of the garlic, tahini, lemon zest, lemon juice, 2 Tablespoons of olive oil, and some salt. Pulse to combine, scraping the sides of the bowl and adding water 4-6 Tablespoons of water as needed to make it smooth.
To make the Topping:
6. In a small bowl mix the remaining garlic with 1/2 of the spices for topping.
7. In a small saute pan, heat 1/4 cup olive oil over medium and add the reserved 2 Tablespoons of chickpeas. Cook for 3-4 minutes (they may pop - so be aware).
8. In a small bowl, pour the contents of the pan and the oil over the remaining spices.
9. Dish the hummus into a bowl, or spread onto a shallow plate. Arrange the vegetable and naan around it.
10. Spoon the spice mixture over the hummus.
It's late summer/early fall and you have a a TON of zucchini and squashes. What to do? The answer is to make a yummy Ratatouille! Yes it takes some time to clean and slice everything just so, but it is a lot easier if you use a mandoline. And it is so worth it. I found this recipe on allrecipes.com:
1. Preheat oven to 375F.
2. Spread tomato paste in the bottom of a 10 x 10 baking pan (note: I used an 8x8 pan and it worked just fine).
3. Sprinkle with onion and garlic, and stir in one T of olive oil and water until thoroughly combined. Add salt and pepper to taste.
4. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper and yellow bell pepper, working from the outer edge of the dish and working concentrically towards the center. Overlap the pieces slightly to display the colors.
5. Drizzle the vegetables with the 3T of olive oil and season with salt and pepper. Sprinkle with the thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside the dish.
6. Bake in the preheated oven for 45 minutes, until the vegetables are roasted and tender. Serve with dollops of mascarpone cheese.
What to do with an abundance of Basil in your summer herb garden (and seriously it’s like Little Shop of Horrors – it’s a huge basil plant!). Well, homemade pesto of course!