As the leaves fall, I am thoroughly enjoying the last of the summer fruits and vegetables. We rarely leave the Farmer's Market without bags of baby garden carrots. They remind me of visiting my grandparents as a child and eating from their amazing garden.
This weekend after our weekly trip to the market, carrots in hand, I thought it would be nice to make hummus. I grabbed ingredients we had on hand and went to blending them up.
What you'll need:
~ 1 can of organic chick peas ~ Olive oil ~ Lemon ~ Salt ~ Cayenne pepper
You could also add:
~ Tahini ~ Garlic ~ Cumin ~ Parsley
Much to my husband's dismay, I don't feel it necessary to measure anything when making something like this. It's all about tasting as you go. Simply drain and rinse the chick peas and toss them into a handy KitchenAid mini chopper (alternatively, a blender would work great). Add a generous drizzle of olive oil.
Squeeze the fresh lemon over the chick peas and olive oil. I used the whole lemon for extra flavor.
A pinch of salt, a dash of cayenne pepper. Make sure to taste and adjust your seasonings as you go. Blend the mixture to your desired texture. I aim for a smooth but thick consistency. You can always add a few tablespoons of cold water if it's too thick.
Hummus is best when chilled and served with pita chips or fresh veggies. My pick would definitely be baby garden carrots. Enjoy the final tastes of summer while they last.
What summer foods will you miss most this season?
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