My House Smells Delicious
MMmmmmm! It smells wonderful in here.
I have savory AND sweet spiced nuts dehydrating in the family room, vegetable broth simmering in the kitchen, and the hummus is made. Dinner was spaghetti and garlic toast.
I’m starting to get excited for Thanksgiving. I’m ready to feast!
Hummus: (photo to come!)
4 cups cooked and drained chickepeas
1/2 c tahini
3/4 cup fresh lemon juice
3 heads (yes, heads) roasted garlic
1 tsp dried parsley
1 tbs paprika
3 tbs cold-pressed flax oil
1 tsp fine sea salt
Soak the chickpeas overnight in filtered water with a little sea salt. Drain and rinse well. Cook in filtered water for 6-8 hours until soft (I started mine on the stove and then moved them to the crockpot on low overnight.) Drain and rinse.
Measure out chickpeas and put into food processor (I used the Vitamix, but kept having to stir the top to release the air bubbles) along with all other ingredients. Blend until smooth. Serve with a drizzle of your favorite oil on top and a sprinkle of paprika, alongside crackers, pita chips, or fresh veggies.
We’re making the stock to brine our turkey. Here is the recipe.
Every time I make vegetable stock, I do it a different way. It depends on what I have on hand. The most frugal way is to save all of your veggie scraps throughout the week and then toss them all in. You can use onion and garlic peels, etc. Tonight’s stock has brussels sprouts, lemon, spinach, potatoes, carrots, garlic, onion, shallots, leek, celery, fresh rosemary and thyme, parsley, portabella mushrooms, sea salt, bay leaves. Even Goose came through the kitchen sniffing and “mmmmmm”-ing before bed.