Farm Fresh Snacking - Hummus
The day before Thanksgiving seems to inspire anticipatory light eating, doesn't it? Today, my family is baking, and prepping, and playing and talking and snacking. Thankfully this week's farm share included some really beautiful produce perfect for creating some lovely snacks.
I love green garlic. Aside from the occasional store bought dip, though, I had never encountered it first hand until we started our Green Gate Farm Share. The farm considers green garlic one of its signature veggies, and once you try it, you'll know why. We like it sauteed in scrambled eggs, mixed into stir fry, or added to any number of dips. As you can see from the above photo, it looks a lot like a small leek, or a scallion. But it packs a great deal more flavor. So good!
If you're using it for the first time let me give you a little tip. It's good to clean it like you would a leek. Chop off the very tip, where the roots are. Pull off the first outer layer of two from the bulb, and then split it right down the middle and fan it out a bit under running water to insure you're removed all the grit. When I use it in recipes, I use both the green and the white parts - all the way from bulb to tip, stopping only at the very top where the green gets a bit stringy - really, much like you would a scallion.
And speaking of scallions (or green onions) - don't let the lack of fresh green garlic deter you from creating this yummy hummus. You can use green garlic, green onion, or plain ol' garlic with similar results.
Hummus is one of our go-to foods. It's versatile, protein rich, smooth, creamy and delicious. Or in this case (I can't resist!) Dill-icious. We got our first taste of green garlic for the season in our share this week, and it combines perfectly with the dill in the share for a lovely, herby hummus.
Herby-y Hummus
Place smashed raw garlic, juice from one lemon and the tahini in the bowl of a food processor and process until the garlic disappears into the mixture. (I do this first to avoid bit of raw garlic clove surprising us as we eat.) Add 4 tbsp olive oil, slowly, so it emulsifies. At this point, scrape the sides of the food processor and add everything BUT the fresh herbs and green garlic. Process until the mixture is nice and creamy. If it's too thick for your taste, add more oil and/or tahini. When you have the desired consistency, add the green garlic, dill, cilantro and parsley. Pulse into herbs and garlic are fully incorporated.
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| Cilantro, Dill and Green Garlic were all in our farm share this week. Mmmmmm |
If you're using it for the first time let me give you a little tip. It's good to clean it like you would a leek. Chop off the very tip, where the roots are. Pull off the first outer layer of two from the bulb, and then split it right down the middle and fan it out a bit under running water to insure you're removed all the grit. When I use it in recipes, I use both the green and the white parts - all the way from bulb to tip, stopping only at the very top where the green gets a bit stringy - really, much like you would a scallion.
And speaking of scallions (or green onions) - don't let the lack of fresh green garlic deter you from creating this yummy hummus. You can use green garlic, green onion, or plain ol' garlic with similar results.
Hummus is one of our go-to foods. It's versatile, protein rich, smooth, creamy and delicious. Or in this case (I can't resist!) Dill-icious. We got our first taste of green garlic for the season in our share this week, and it combines perfectly with the dill in the share for a lovely, herby hummus.
Herby-y Hummus
1 can garbanzo beansHere's how I mix 'er up.
1 bulb of green garlic, lightly chopped
Juice from1 lemon
1-2 gloves garlic
1/4 cup dill (roughly - a good handful works fine)
Several tbsp cilantro (a small handful)
Several tbsp parsley (small handful, and optional)
1/3 cup tahini (or less, about 1/4 cup, if you want it less creamy)
4-6 tbsp olive oil
1 tbsp white wine vinegar
A dash of cayenne pepper
1/4 tsp cumin
1/4 tsp coriander
Salt and pepper to taste
Place smashed raw garlic, juice from one lemon and the tahini in the bowl of a food processor and process until the garlic disappears into the mixture. (I do this first to avoid bit of raw garlic clove surprising us as we eat.) Add 4 tbsp olive oil, slowly, so it emulsifies. At this point, scrape the sides of the food processor and add everything BUT the fresh herbs and green garlic. Process until the mixture is nice and creamy. If it's too thick for your taste, add more oil and/or tahini. When you have the desired consistency, add the green garlic, dill, cilantro and parsley. Pulse into herbs and garlic are fully incorporated.
Serve with crackers, chips, raw veggies, etc. I can tell you right now this is particularly yummy served on a small cracker with a tiny little tomato on top.
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