Hummus Recipe with Memories

Market Update:
There are TWO more Tuesday Markets and this Saturday September 24th I will be part of the Winter Farmers Market Fall Harvest Celebration on the Law at the Emerson 9am-12pm

foto by Chieko Horn Photography

This Weeks Bread Choices
Sunflower Seed Sourdough
Country Sourdough
​Polenta Sourdough

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Yesterday I was hanging out with a friend of mine that I have known for a long time and we got talking about bird research we did together in the Eastern Sierra years ago and this wonderful lady Joy that would throw an end of year party for our field crew every year. Her father was Lebanese and she made the most incredible hummus that I have ever had, besides an incredible lamb marinade, beet salad, cabbage salad... A delicious meal all around to celebrate the end of another wonderful summer field season. One year I arrived at her house early enough to help with meal preparation and she let me help make the hummus. The key 

ingredient for even this simple dish is time and patience. Pealing the cooked chickpeas is the key to a more digestible hummus, but it takes time and patience to peal a bowl of chickpeas. I highly recommend trying this, it makes the biggest difference! It is important to gather around the table with your family or friends and do it together while chatting and enjoying each others company instead of looking at it as a tedious chore. It can be really fun and your belly will thank you and your soul will too for the good company! I love how certain foods can take you right back to certain places and times in your life. 
Here is her recipe:

Joy's Hummus
2 cans chickpeas, peeled
(of course you can cook your own, but that is where I draw the line on this one)
2-3 cloves of garlic mashed
Tahini
Salt to taste 
Juice of 1 Lemon
Water

Peel the chickpeas with your friends into a medium size bowl, add the garlic. Mash it all with a potato masher or fork until smooth. Add the lemon juice, 2 tablespoons of water and salt. Now add one spoon of tahini at a time and keep adding it until the consistency is that of thick honey. Add more water if needed. Adjust the salt to taste. Garnish with cayenne powder, parsley, olive oil and a few olives. 
Keep refrigerated and you can enjoy it throughout the week on your sandwiches or as a veggie dip.

This Weeks Bread Choices:

Country Sourdough
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), Montana grown organic whole wheat flour, sea salt. 

Polenta Sandwich Loaf
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic yellow corn, sea salt. ​

Sunflower Seed Sourdough Bread
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic sunflower seeds, sea salt. ​