…fresh foods! I’m a changed girl, friends. I know I’ve gone on and on about the container garden but it continues to surprise me daily. For a girl who wouldn’t eat her veggies, I’ve definitely come full circle. I’m positive that 99% of it has to do with my decision to become vegetarian {going on 5 years!}. I’ve certainly noticed a change in my taste buds.
Just yesterday, I picked a ripe Roma tomato, brought it inside, marveled at the lovely red color, washed it, sliced it, slathered on some hummus, and enjoyed the wonderful, fresh, raw sensation. It was quite the moment for me.
Speaking of hummus. It’s been a staple around the Cove this summer. Wanna know how I make it? Okay..here we go!
Ingredients:
2 cans garbanzo beans, drained, reserve 1 can of liquid
1/3 cup tahini
1/4 cup lemon juice
1 tsp salt
2 cloves garlic, halved {okay…so I’m garlic FREAK and use 4! Garlicy good flavor, friends!}
1 tbsp olive oil
Method:
Place garbanzo beans, tahini, lemon juice, salt, and garlic in the bowl of a food processor. Add 1 or 2 tablespoons reserved liquid {or you can use water}. Process until smooth, adding more liquid as needed to achieve desired consistency {we like it fairly smooth and creamy}. I like to add the olive oil last and give it a quick pulse.
To store: I brush a thin layer of olive oil over the hummus and cover with plastic wrap pressed directly on the surface.
We enjoy hummus with whole wheat pita bread or carrot sticks.
On another fresh front, we’re loving these veggie-filled spring rolls. Ours are filled with julienned cucumbers, carrots, green onion, jalepenos, and green peppers. You can find other great filling ideas over at The Fresh Fridge
