People find our yard attractive. By that I don’t mean that it’s particularly gorgeous – though it does have a certain verdant, pastoral appeal in late summer or early fall – but rather that people enjoy the novelty of what we have done our little swath of earth. I don’t particularly understand it, but I suppose we do have a bit of a menagerie. And people like that. It’s different from what they’re used to.
So, they come. We feed them burgers and various odd salads for which we have become known. They pet the goats, chase the chickens, queue up for the zipline, comment on the size of the garden, and inquire after our unoccupied beehives. It’s entertaining for everyone: for us, because it’s always fun to suddenly find the objects of our everyday life suddenly of interest to anyone; for them, because they get to wander a big, grassy yard or sit by a proper bonfire and actually see the stars; and for our dog, because she gets all the scraps.
Tonight was one of those nights. Some of our friends came over and enjoyed the gloriously warm and breezy afternoon and crisp evening with us. We ate goat burgers. We had a bonfire. We made s’mores. The chickens were chased, the goats were petted, the zipline was ridden, and the dog’s ceaseless begging was more or less ignored. It was nice.
As Mom was arranging vegetables for snacking a half an hour before everyone was due to arrive, I asked if she wanted me to make hummus. She was planning to just use ranch, but I had no intention of letting a hummus-making opportunity pass by. Hummus is just too easy and too tasty.
I grabbed the last few dehydrated roma tomatoes from last summer’s garden from a bag in the freezer, opened a can of chick peas, and snagged some garlic and tahini paste from the fridge. My hand oscillated for an indecisive second between lemon juice and lime juice, but I decided on the latter. A few minutes in the Vitamix – and more than one exasperated growl from me about its lack of a pulse function – later: hummus! Too easy.
- 1 can (15 oz) chickpeas
- 2 cloves garlic
- 1/2 cup sundried tomatoes
- 2 tablespoons lime juice
- 3 tablespoons tahini paste
- 1/2 teaspoon salt
- 7 – 9 tablespoons chickpea canning liquid (or water)
Drain chickpeas, but reserve canning liquid. Toss everything (start with 7 tablespoons of chickpea canning liquid; add more to your preference) in a food processor and blend until smooth. Adjust salt to taste. Enjoy with veggies or chips or on sandwiches or however!