We just got back from spending a week up in the cold state of Minnesota – if there is one thing I missed while we were gone, it was our veggie bag from our local CSA.
Sometimes I take for granted the fact that we live in Arizona and ever-so-abundant are the organic farmers that work so hard and tirelessly to have some of the best produce every week for us in our veggie bag. While I could probably take myself to the local grocery store, the food we get in our weekly CSA bag is so much more fresh.
And is local.
I love the family who operates the CSA.
Even more, I look forward to picking up this bag every Wednesday at the Farmer’s Market. The cost savings is incredible versus the grocery store, which makes it more amazing.
Abundant this past week was cucumbers – and while normally I’d slice them up, cover them in lime juice and hot sauce… we wanted to try something different with them this week.
Hummus is a favorite around here – my 10 year old would lick it out of the bowl if I let her .. she loves it that much. The secret to the most silky smooth hummus is to peel the skins of the garbanzo beans.
Let me share a secret with you .. that takes considerable time. I would enlist the help of your children, and divide up the task – simply pinch the garbanzo bean between your first two fingers and the skin will slide off.
This hummus is incredibly easy to make ~ one half to one cucumber along with the basic garbanzo beans (chickpeas), tahini, juice of a lemon, and a few cloves of garlic – along with the typical salt/pepper.
Canned garbanzo beans would be so much easier to use in a pinch, but if you have an Instant Pot, making your own garbanzo beans is incredibly easy – wonderful idea if you have a lazy morning. This hummus pairs well with chips, or… sliced cucumbers, sliced carrots, even celery.
(If you have an Instant Pot make sure you repin this source of over 50 Instant Pot recipes!)
A relatively inexpensive dish to bring to church to pass… or to have at your next party.
Onto the recipe – let me know how you love it!
- 1 C. garbanzo beans, prepared
- 1/4 C. tahini
- juice of 1 lemon
- 4 cloves garlic, minced
- 1 C. cucumber, diced
- 1 Tbsp extra virgin olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 1/8 tsp paprika
- 3 Tbsp fresh dill, chopped
- Optional: 3 drops dill vitality essential oil (we use Young Living)
- Also optional: A sprinkle of paprika and fresh dill for garnish
- Pinch the garbanzo beans to remove the outer skin. Place in a bowl and set aside.
- Once peeled, add the peeled garbanzo beans & of the other ingredients to your food processor and process until blended.
- Taste test and determine if you need to add more spices - whether it be salt, pepper, dill or paprika.
- Pour into a bowl and serve alongside fresh, cut veggies or pita bread.
- If not eating immediately, refrigerate in a covered container.