Pea Hummus

This is so fresh and bright and such a fun change from regular hummus. I saw this recipe on Cup of Jo and wanted to try it out. I didn't follow the directions exactly, but made it just like I usually make hummus - a little of this and a little of that. It was delicious. Jamie, my pea lover, adored it.

Ingredients:

1 box frozen peas

juice of 1/2 a lime

big handful fresh cilantro, rinced

1 large clove garlic

2 big tsp tahini

1 1/2 tbsp olive oil

a little water

salt and pepper

1/8 tsp cayenne pepper

1/2 tsp cumin

Directions:

Cook the peas until soft and thawed - a couple minutes in a sauce pan with some water. Drain and run under cold water until cool.

Fluffy Hummus

This was the lightest, fluffiest hummus I've ever made, and possibly ever had. The caveat is that it's a pain in the butt to get it that way. I read that if you peel the chickpeas (that's right, each and every individual canned chickpea) the consistency would be dramatically lighter. Somewhat unfortunately, that is exactly right. I stood in my kitchen for about 15 minutes popping the little translucent skins off the chickpeas and it was not fun. Would have been better to do it in front of the TV or something. Then I made the hummus, half hoping it would be the same so I'd never have to do it again, and half hoping it would be cloudlike and fluffy to justify my labor. It was the latter. Not sure this will be my moda operandi for casual hummus making, but maybe if I plan ahead. I'd also like to try it with the food mill since it works to get the skin off tomatoes.

Ingredients:
1 can chickpeas
1 tbsp tahini (sesame paste)
1 garlic clove
juice of half a lemon
big pinch of cayenne pepper
big pinch of cumin
a few tbsp of water
a few tbsp of olive oil
salt to taste

Veggie Garden Week 13

Everything is looking good!

I pulled out a couple more beets that were too close to others so that the others can grow. Aren't they pretty/cool looking?