Friday, July 22, 2011

Cooking with the refrigerator

Summer got much sweeter for me when I finally realized I don't need to buy strange concoctions to make hummus, one of my favorite spreads.  (Maybe "tahini" is not a strange concoction to you, but it's not something I have seen in any recipe except for hummus).  Here's the recipe I use.  I mix together in a blender:
  • a bunch of beans (default = 2 cans)
  • onion and/or garlic (default =1 small onion, 3 cloves garlic)
  • bread crumbs (default = 1/4 cup)
  • mustard (dijon, 1 Tbsp)
  • lemon juice
  • olive oil (1 tsp)
  • spices (basil, or thyme, or parsley, or cilantro)
  • maybe a dash of salt, and 
  • a bit of water if the blender has trouble mixing the ingredients
I've made this recipe with slightly different amounts every time, and it's always come out great.  The original recipe calls for white beans, but I've used chick peas a few times, and I've had great success with black beans, too.  

Hummus in the grocery store is pricey (maybe it's all that tahini?).  I just made up 9 cups of hummus starting with 2 pounds of dried beans ($3.50 at our local farmer's market), plus two fist-fulls of home-grown parsley, and the other ingredients.  

It's so very, very warm outside, and the vegetables coming in from our weekly CSA delivery (that's a Community Supported Agriculture group) are the kind that taste great cold -- less of the kale and potatoes, and more of the tomatoes, peppers, and cucumbers.  It's good to be able to "cook" by using my refrigerator and not my stove.

No comments:

Post a Comment