Jon and I both come from successful gardening families.
My father’s garden is a spot worth visiting. Last year he gave us a 9lb zucchini. That’s not a typo. My aunt and uncle tend an impressive and large garden in Chesapeake, Virginia. They grow beautiful melons and almost every vegetable imaginable, including asparagus. That’s serious business. My sister and brother-in-law had such an abundant chili pepper crop last year that their back yard resembled a Mexican pepper farm. We now have a jar full of freshly crushed red pepper…straight from Annapolis, Maryland. My in-laws had such success with their garden, they purchased a second freezer. We’re still enjoying multiple jars of fresh, local, family grown tomatoes from them.
But us? Over the course of three years, we’ve successfully cultivated one string bean. We’ve tried different vegetables and many herbs but nothing. So instead of living off the fruits of our own labor, we joined a CSA (Community Supported Agriculture) and live off the fruits of someone else’s labor. And I’m ok with that because…well, one string bean.
Our CSA is through a small local organic farm. We pay Farmer Leigh in the winter and in return, he brings us fruits, vegetables and fresh eggs all summer and into the fall. Our house is the pick-up point for CSA members in our area. That means Farmer Leigh drops off his weekly harvest and our Friday nights are spent monitoring vegetable pick up. What? How do you spend your Friday nights? We sit outside for three hours and wait for everyone to pick up their veggies. Really, things get wild. Cars fill the street. People line up at our garage. Neighbors call the cops. No officer, we’re not selling anything illegal, just distributing eggplant.
One of the many perks of being the drop off house is that we get to keep any extra. There is always extra, leaving us with more herbs than two people could possibly use in a week. Wait, no officer, not those kinds of herbs. I mean basil, thyme and cilantro.
With so many herbs, we’re forced to get creative, and this hummus was the result of cilantro on the verge of going bad being put to good use. Very very good, creamy, delicious use. Oh, and those pita chips? You can make those too. They’re a necessary means to transport the hummus to your mouth. I highly recommend making the duo.
I normally use whole chickpeas (garbanzo beans), but after Nick shared the secret to super creamy at-home hummus, I had to try it with garbanzo bean flour. It really does produce a much more creamy consistency than using whole beans. This hummus is very healthy and simple and very adaptable to your liking. Once you’ve made the base, you can use a variety of herbs or vegetables to add flavor. If you don’t like cilantro, use basil and replace the lime with lemon. Maybe roasted red peppers or roasted eggplant. Whatever you have that you need to use up. Whatever your garden has fruitfully produced. Stay tuned…lonely string bean hummus up next.
Cilantro Lime Hummus with Whole Wheat Pita Chips
For the Hummus (inspired by Macheesmo):
3/4 cup garbanzo bean flour
2 ½ cups water
2 cloves garlic
1/4 cup sesame paste (tahini)
1 ½ heaping cups cilantro, picked through to remove stems
1 teaspoon chopped, seeded, fresh jalapeno (optional)
1 teaspoon kosher salt
Juice of 2 limes
1/4 cup extra virgin olive oil
For the Pita Chips:
1 package whole wheat pita bread
1/4 cup extra virgin olive oil (I used Garlic Gold– garlic infused olive oil)
hot chili powder, to taste (regular chili powder is fine)
cumin, to taste
kosher salt and freshly ground pepper, to taste
Posted on April 23, 2011