August 17, 2015

Summer Garden Hummus

So I went to take a photo of this recipe from How Sweet It Is for the blog. I went as far as scooping some into a cute little dish and then realized it would look horrible if I photographed it. I opted for no photo instead of an unappealing one. Check out the original post for far more creative and stylistic photos than I can do with two toddlers helping.

This was a tasty meal for me for quite a few days. It makes a huge batch, which is only problematic if you're the only person in your house who will dig into this. I was extremely excited, though, to find a recipe that used some of our many herbs.

Summer Garden Hummus
3 (15-ounce) cans cannellini beans, drained and rinsed
1 tsp. garlic powder
1/4 tsp. smoked paprika
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup olive oil, plus extra for drizzling
2 Tbsp. ice water
2 Tbsp. chopped fresh rosemary, plus extra for garnish
2 Tbsp. chopped fresh thyme, plus extra for garnish
2 Tbsp. fresh chopped chives, plus extra for garnish
2 ears grilled corn, cut from cob
2 scallions, thinly sliced
1 cup cherry tomatoes, halved
Basil leaves for garnish

Place the beans in a food processor, and blend until pureed and creamy. Add in the garlic powder, salt and pepper, then continue to blend while streaming in the olive oil and ice water. Spoon the dip into a large bowl, and stir in the rosemary, thyme and chives. Drizzle with a bit of olive oil.

Top the dip with layers of the grilled corn, tomatoes and scallions. Finish by topping with some basil leaves and extra herbs. Add another sprinkle of salt and pepper, and serve. Makes probably 6-8 cups of hummus.

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