On Saturday, two exciting things happened. The first is that I harvested the last of the carrots I planted on July 27th. They were still crisp and sweeter than ever, and they weren't even in the greenhouse. Instead they were outside in the big garden, buried in the fall by oak leaves and more recently by two foot snow drifts. They are survivors.
The second came in the form of a small box from Fedco. Seeds! I'm going to hook up the hose and get planting in the greenhouse as soon as the sun comes back. Butter lettuce is first on the agenda.
In the meantime, we're eating carrots. I don't mind them plain—in fact, for the most part, I prefer them that way. (The notable exception being if there is a good chunky blue cheese dressing around.) But yesterday at lunch Alex asked for hummus, and so I pulled out an old recipe of my mom's. It's a crowd pleaser—olive oil laced with garlic and cumin and curry and then whipped up with salt, fresh lemon juice, and chickpeas, or garbanzo beans, as my mom always calls them.
I'd forgotten how good it was, and simple too.
My mom found this is Cooking Light sometime before 2005. She sometimes adds a bit more lemon juice, salt, and curry to taste.
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon cumin seeds
1/2 cup water
3 tablespoons fresh lemon juice
3/4 teaspoon salt
32 ounces cooked garbanzo beans
Heat up the olive oil in a small skillet over medium heat. Add the garlic and cook about 30 seconds, stirring constantly to prevent burning. Add curry and cumin seeds, cook another 30 seconds. Turn the heat off and quickly transfer this mixture to a food processor along with the water, lemon juice, salt, and garbanzo beans. Process until smooth.
This recipe yields 3 cups.