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High Mowing Organic Seeds
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The Seed Bin - June 2011

 

Katie's Kitchen - Summer Hummus - Katie Lavin, Wholesale Sales Manager


Hummus is a great summer food.  It is high in protein, vegetarian, and easy to pack for a picnic or a potluck, and less expensive than store bought hummus.  It is also versatile.  You can make infinite hummus flavors depending on what herbs and vegetables are available.  Here is a basic recipe with some add-ons.  I like to make a big batch—it holds in the fridge, and also freezes well.  Use cucumber slices, sliced radishes, and carrot sticks as dippers, and large lettuce leaves as wrappers for your hummus.  Garnish your hummus platter with edible blossoms like calendula petals, or nasturtiums.

Basic Hummus Recipe

  • 2 (15 oz) cans of drained chickpeas (or 4 cups of cooked chickpeas)
  • 1-3 cloves of garlic
  • 1/2 cup of tahini
  • Tamari or soy sauce or salt, to taste
  • Water to thin, if needed
  • 1/3 -1/2 cup of lemon juice
  • Olive oil, to drizzle on top


Blend garlic and chickpeas together in a food processor. Add lemon juice, tahini and tamari and blend until smooth. Add water to thin if necessary. Spoon into a bowl and drizzle with some olive oil.

Extra Special Additions to Basic Hummus

  • Blend ½ cup of chopped fresh dill with the chickpeas and garlic
  • Use orange juice instead of lemon juice; add ¼ tsp cayenne pepper, cumin, 1 TBS of apple cider vinegar, a scallion or two, and ¼ cup of fresh cilantro leaves. Add more orange juice for a thinner dip
  • Add 1 cup chopped kalamata olives
  • Use black beans instead of chickpeas
  • Combine finely chopped leftover roasted or grilled vegetables (like onions and peppers) with you hummus
  • Add a few tablespoons of pesto


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