As soon as I saw a recipe for homemade hummus posted on I Will Not Eat Oyster’s blog, I knew I had to give it a try. Hummus is one of my all time favourite dips (it’s main rival is guacamole). I knew if I was going to spend the extra time soaking the chickpeas, it was going to be the centrepiece to a very special dish. I wasn’t going to just snack on it with vegetables or sneak a thin layer into a sandwich (which I also did with leftovers), I was determined to make this hummus the star of the show. And it is. A thick layer of creamy, lemony hummus is the base for this entire dish but it’s the combination with everything else on the plate that makes it the ultimate hummus. If you are ever going to make hummus into a meal, this is how you do it. I have been making my way through the leftovers of this for a whole week and am not complaining.
There’s something about cauliflower, artichokes and asparagus that are completely delicious to me. They make me salivate just thinking about them, and have since I was a kid. I realize now that this is kind of weird but I bet that my sisters would say the same. What does this random assortment of vegetables have in common? My mom always served them with a sauce that was basically just mayonnaise, sour cream and lemon juice mixed together. As kids, it was the best thing ever. We would practically fight over the stuff. We couldn’t get enough.
Often, when I go pick up my CSA box they give us choices between a couple of different vegetables: swiss chard or kale, broccoli or cauliflower, green or yellow zucchini. I have to admit, this week I chose my vegetables solely based on colour. Even though we generally prefer broccoli, I simply couldn’t resist this bright yellow cauliflower and a yellow zucchini to match. Now all I had to do was to figure out what to do with them.