Today’s light meal on the patio is centered around vegetables freshly picked from our garden; cucumber, tomatoes, pepper and yellow wax beans (the carrots are from Hall Farm purchased at the Farmers Market of Plainville yesterday). The homemade hummus is flavored with our homegrown garlic and lemon basil and my father’s limes from his grove in California. The cheese is a goat’s milk brie from Trader Joe’s and the crackers Ak-Mak‘s organic whole wheat.
For the hummus combine the following ingredients in a blender:
1 cup dried chickpeas that have been soaked, rinsed, drained, cooked till tender, drained and rinsed
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 Tablespoons lime juice
2 Tablespoons extra virgin olive oil (I like
1/4 cup water
1 clove garlic; crushed
1/4 cup fresh lemon basil leaves
Process until smooth. I scraped the edges a few time and kept processing until it was ready. You can add more water, 1 Tablespoon at a time depending on the consistency you want.