Homemade hummus is a bold investment. A jar of tahini isn’t cheap, a ~15 oz. jar is around $6. BUT once you’ve invested in that jar, hummus is just a few small steps away! (You can get +15 servings of hummus for one jar of tahini) Overall you can save if you home make your hummus. Plus if you’re like me and Mike, you don’t like/always want the same flavors. So homemaking hummus let’s you control the amount you make. No more wasting hummus or eats flavors you don’t love!
Fun Fact: Lebanon currently holds the world record for largest plate of hummus, according to local media, Lebanese chefs used 8 tons of boiled hummus, 2 tons of tahini, 2 tons of lemon juice and 154 lbs of olive oil in the dish.
It’s that time of year again to get your squash on. And if you’re like me, and forgot to harvest your squashes from the garden, you have obnoxiously large zucchini.
Seriously. Look at that monster. Just a tip! If you can pierce the skin easily with your fingernail the zucchini is still fine. If it’s super tough there’s a chance you let it grow too long. When they’re tough like that I’ll make zucchini bread with it but I wouldn’t use it in a recipe like this one.
Fun Fact: The Guinness World Record for zucchini length is 2.52 m (or 8ft 3.3in), measured in 2014 in Canada.
This salad is a simple, but filling meal that’s good for your heart, good for your wallet, and good for your tummy.
Fact: The liquid from chickpeas (other legumes as well) is called aquafaba, meaning “water-bean”. Aquafaba acts similarly as egg whites and you can make things like meringue with it.
Shockingly you might have guessed that today’s recipe includes tomatoes. My garden is crazy productive right now and I have six tomato plants. This recipe has been a favorite of mine this summer. It’s quick and easy to make and it just tastes like summer to me. Mike and I eat it on a fairly regular basis. We also LOVE the bread I make it on. It’s a garlic roasted ciabatta bread baked fresh every three days and found at my local grocery store. I always hated “garlic bread” growing up. You know that cheap bread with the bright yellow garlic-y super oily sauce that covered the cheap bread? That stuff made me gag. In fact it’s because of that bead that I always thought I HATED garlic. It wasn’t until I went vegan and started using it in recipes that I realized that I actually love the taste of garlic.
This recipe is my take on a classic recipe. Not only is it incredibly easy and delicious, but it’s healthier than traditional bruschetta. I make mine sans olive oil and salt, which is considered a traditional part of burschetta. Can I even call it bruschetta then? That’s up to you. Let me know what you think!
Word Origin: Bruschetta is a noun derived from a Roman verb bruscare which means “to roast over coals”.