We had a wonderful evening on Saturday celebrating Tiffany’s birthday. I was especially delighted when Tiff’s husband, Chris, told me about some of the vegetables he’ll be growing this summer. As readers of this blog know, I’ve become very passionate about where the food we eat comes from and I try to shop seasonally and organically whenever possible. Anytime I’m in the company of someone who shares this philosophy, I can go on for hours swapping tips and recipe ideas. We’ve been house hunting not far from where Tiffany and Chris live, and once we eventually make the move to the burbs, I’m really looking forward to growing our own food. Who knows? We may have our own little farm share someday!
Anyway, Chris also told me that their 16-month old son, Connor, often eats homemade hummus for a snack (now there’s a child who is being raised with good eating habits!) We’re big fans of the garlicky dip too, so I asked Chris for his recipe. I used 2 tbsp of lemon juice instead of a fresh lemon, and I added a little more tahini than the recipe called for. It came out great:
I even spread some on the open faced turkey sandwich I had for lunch, in lieu of mayo:
Next time I may experiment with chopped olives or roasted red peppers. But as is, this hummus makes for a delicious, healthy snack. Thanks Grasso!