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Garlic and Hummus

What I did today. Planted garlic. The weather was perfect for it.

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I cleaned out a section of my garden. Turned over all the soil and added some conditioning. Put down the weed block, which will also keep the soil warmer, and protect the garlic. Put in 18 cloves of garlic, from the CSA and my stash I planted last year.

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The work in progress. I had to go back and clean it up, and water everything, and now I need to clean up the rest of the beds. Prepare them for winter.

As for making hummus, I have been doing reading about various ways to make a very creamy hummus. The secret. Take the skins off the chickpeas.

I used canned chickpeas, but after draining them, I rolled them between my fingers to pull off the outer skins.

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Voila! My best pumpkin hummus ever. The recipe.

1 can chickpeas, drained and skin removed
1 roasted butternut squash, scraped out of its skin
4 tsp. tahini
6 cloves roasted garlic (do not use raw)
2 tsp garam masala
1/2 tsp white pepper
1 tsp smoked paprika
2 tsp sriracha
1 tsp salt, or more to taste
Juice from one lemon
Olive oil drizzled in to reach the proper consistency

Everybody into the food processor, except the olive oil, which is added while pulsing. Taste often and adjust seasonings to get what you like. I used about 1/2 cup olive oil this time.

This stuff is so good. Got a kick to it. I keep messing with this recipe and every time, it gets better.

All in all, a good productive Friday.

hocofood@@@

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

6 responses »

  1. Looks really yummi 🙂 Thanks for sharing 🙂

    Reply
  2. This week’s CSA share from One Straw Farm contained: arugula, lacinato kale, purple-skinned potatoes, butternut squash, purple radishes with greens, green peppers, fennel, swiss chard, and collard greens.

    Thank you for the recipe. I’ve been thinking of making hummus. I had bought canned chickpeas for the project and have many of the other ingredients on hand. I’ll have to go shopping for a few seasonings. I had never heard of sriracha before.

    Reply
    • Sriracha is quite spicy. Try a bit of it before you add it to the hummus. We like the heat, so can handle what I used.

      Butternut squash varying in size makes this hard to predict. We had a very large squash, so used more seasoning.

      Start with less than I used, and adjust upwards from there.

      Reply
  3. Thank you for the advice. I’ll proceed cautiously with the sriracha.

    Reply
  4. I made a fast and easy pumpkin hummus with pantry stuff the other week (can of pumpkin, can of chick peas, recipe from Naptime Chef). I scooped out half and added sriracha to the food processor to spice up the remainder, and you’re right–that kick is wonderful. My spouse cleaned it up 😉

    Reply
  5. Pingback: Searching for Signs of Spring | AnnieRie Unplugged

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