the herb garden and a product review (hummus)

Oh, holy allergies!  I had hoped to be taking some long walks, but it's a wicked allergy season for me, not sure who the culprit is.  The best I can do is check on the new herb plants and keep them watered when we had those hot, dry days.  And Mr. Rabbit is very interested in the new calendula plants - I read up on rabbit problems, and apparently rabbits hate strong-smelling plants, which is why he hasn't eaten any of my new herbs - most of them are mints, rosemary and basils.  I'll be using a peppermint spray on the plants on dry days, and hope it keeps him away.

As I was rummaging through the pantry, making up a shopping list, I came across this hummus add-garbanzo-beans-and-blend packet I bought several months ago, and, being out of tahini, decided to try it. (this is not a sponsored post, by the way).  I guessed it would probably need more lemon, but it was surprisingly tangy.  A little too much salt for me, and I added half a clove of garlic, though it already had garlic in the ingredients.  It was a perfect texture , not soupy, and not too thick.  So, though I usually make my own, this was very good.  I would buy this again.  I really hate messing with a large container of tahini.  It always separates into an oily glop.

Hope you have a grand weekend!  

mad for rosemary-cumin hummus

The days have been dark and damp lately - a little colder, but not enough to cause a freeze, unlike New Hampshire.  It's harder to force myself out the door to walk on dreary days.  Which, of course, led to tighter and tighter pants.  I blamed the clothes dryer at first, until I faced the sad fact I was putting on a few pounds.  Probably all those cookies I keep making for my grandchildren:)

this is how I eat it:)

I've upped my excercise, swore off potato chips or Tostito's crispy rounds, but could never give up hummus, ever.  

I'd tried a few recipes, one of which was heavy on the tahini - nice, but it could taste a little strong sometimes.  Then I made Lovely Little Kitchen's recipe, which was easy and delicious, but I wanted a little more zip - herbs, hot sauce?  I tinkered and measured everything carefully, and to my surprise my measurements were almost the same as the one from Lovely Little Kitchen - just more lemon juice, lots of cumin, and some hot sauce.   Since I eat it straight from a small bowl, I wanted it to be fairly light, and that's what I got.  

The recipe:

Combine in your food processor:

1 can (15 or 16 oz) cooked garbanzo beans, aka chickpeas, drained (reserve 2 T. of juice)

2 tablespoons tahini

4 tablespoons olive oil

2 tablespoons of the canned chickpea liquid

3 teaspoons ground cumin

4 tablespoons fresh lemon juice

2 tablespoons rosemary leaves, chopped (do not include stems)

1 medium clove of garlic, peeled and sliced

4 drops of hot sauce - I use Frank's hot sauce, which is fairly mild

Mix in food processor until smooth.  Taste and serve with chips, or raw vegetables, or straight, as is while waiting for trick or treaters tonight!  Happy Halloween!

What I've been reading:

Soul of an Octopus by Sy Montgomery (my NH friend)
The Book of Joy with The Dalai Lama and Desmond Tutu - wonderful book!