I am done with the garden this year. I am tired of weeding, tired of fighting the pests, and tired of coming up with ways to use all of the vegetables it has provided. But since we have an abundance of tomatoes and I cannot let them go to waste I will share the restaurant style salsa I made today.
My kids have been requesting Hummus with their vegetables for their lunches lately, this is not unusual since RJ has been eating the stuff for as long as he has been eating. As soon as he was eating baby food he would eat hummus and guacamole by the bowl, bad for me because I like them both, but overall a huge parenting win. I ran out of the kind that I usually buy at the market so I decided to make my own, minus Tahini since I did not have any on hand.
Here is what you need:
15 oz. Garbanzo Beans, drained and rinsed
1 Tbs. Lemon Juice
2 Tbs. Olive Oil
4 Tbs. Water
2 Tbs. Minced Garlic (This started as just one tablespoon, but my taste testers did not think it gave enough flavor so I added more)
Salt and Pepper to taste
Put all of your ingredients in your blender except for the water and blend until relatively smooth. Start adding the water one tablespoon at a time until the hummus is at your desired consistency. Store the hummus in the refrigerator for up to 5 days (if it will last that long) or in the freezer for up to eight months.
The next batch I make I plan on using the peppers that I canned last fall so I get a different flavor. I will update the post with that recipe once it is approved by my taster testers.
Blog by: Libby Clem