The day couldn't have gone more differently than I would have imagined. We got a lot of work done, especially on cleaning up my parents' house here in Asheville, but we didn't get a chance to go out to Franklin for the Gem and Mineral Show like we had planned. Oh well! We are at a bead show almost every weekend anyway. So, it's not too terribly bad.For dinner we made supremely tender rosemary chicken-tenders (with honey mustard), a fresh, summery, spinach salad with black cherries, anjou pears, candied walnuts, and goat cheese, and buttery crositinis topped with homemade roasted garlic hummus.
4 comments:
Your Hummus looks much more "liquid" than mine usually does. What do you add to it other than olive oil? I have just winged my recipe (from a falafel recipe) and added a lot of extra oil, but I have yet to get it to your consistency... Thanks for sharing if you can...
What a feast!
Hey Marsha,
Our recipe includes: Chickpeas, tahini, fresh lemon juice, olive oil, canola oil, roasted garlic, roasted garlic olive oil, salt, pepper, and water.
We use a blender instead of a food processor for a smoother texture.
First we mix 1 can chickpeas, 1/2 cup of tahini, the juice of 1 lemon, 1/2 cup olive oil, 1/2 cup canola oil, 1 bulb roasted and peeled garlic, 1/4 cup roasted garlic olive oil. We'll pulse the blender until the mixture is pretty well chopped and add tablespoons of water on a higher setting until the mixture is smooth. The tahini oil can also be used to help thin the mixture. To make the roasted garlic olive oil, simply cut the tops and bottoms off of heads of garlic, put them in a dutch oven for 45 minutes at 325F. Put them in a mason jar and pour extra virgin olive oil over them. Store in a cool, dark, dry place. The oil and garlic will store for up to three weeks. This is a great staple to have in the kitchen.
Andrew - you simply amaze me constantly! Thank you!!!
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