Bumbling Along!

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Lord. teach me to pant the seeds that help meet the needs of others and to remember that it is You who blesses the work of my hands. Amen.

Just a small prayer to start the day, the next step was to water my garden and this very busy bee kept me company. I love the network of bugs and animals in the garden, Watching ladybugs eat the pests off of my tomatoes and seeing a bee like this one loaded down with pollen on his legs.. just an amazing ecosystem we have going here.. You start out planting to feed yourself and in the process so many others are in the cycle with you. Just like life , if you are living it right!

Today’s recipe is  my delicious hummus.. I cooked for an event on Thursday night and we filled hollowed out giant eggplant with the hummus.. it was so good. Everyone wanted the recipe so here you go.

The day before you want to serve the hummus…

2 cups dried organic garbanzo beans ( Whole Foods)

4 Cups water

cover the beans with the water and let them sit overnight.

The following day cover the drained, soaked beans with enough water to cover the beans plus three extra inches. Put in 1 TBSP kosher salt and bring to a boil. cover and simmer for approx. 4 hours or until they are soft..

Once they have cooled slip off the skins from the beans, this will make for very silky hummus!

with the blade attachment for your food processor..

Place the beans in the bowl and process with the pulse button until slightly broken up.

Add:

6 cloves peeled garlic

1/2 cup Tahini ( sesame paste)

Juice of two large lemons, freshly squeezed.

1 TBSP. Sirachia ( Rooster Sauce)

Process until smooth , about two  minutes.

with the motor running drizzle in one cup of EVOO ( extra virgin olive oli) through the feed tube.

add 1/2 cup fresh chopped parsley and 1 TBSP. salt. Process until very smooth. Adjust your seasonings to your taste buds.

hollow out an eggplant or artichoke, maybe a red bell pepper and use it as the hummus container.

hummus filled eggplant

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