It’s August.
I love August.
I know the Christmas freaks will fight me on this one, but I really think that August is the most wonderful time of the year.
And, it’s not just because it’s my Birth Month.
Although, I do think that it only makes sense that I am born in a month that makes my spirit so happy.
As a kid, I loved the excitement of getting back to school, starting practice for fall sports and living up every warm summer night with friends.
Now as an adult, I still enjoy the warm evenings but all the super fresh and beautiful produce that is available in August makes me so so so happy.
August means sweet corn.
August means tomatoes.
August means the garden is booming.
August means I am one happy lady.
Right now, I would say about 80% of the garden is ready for consumption. Beets, peas, green beans, zucchini, lettuces and much more can be picked and brought straight into the kitchen.
… If they even make it there.
Adam has confessed to chowing down on peas by the handful straight off the vine.
I can’t blame him. They make a great snack. I love to just munch on them raw, but just like our green peppers, cucumbers, or carrots, they are also great as the vehicle for hummus.
I can make this hummus at home because it’s not only easy, but I can make it for much cheaper than I could buy it at the store. It also has half the calories and fat versus store bought hummus because I leave out the unnecessary (and hard to find in a small town…) tahini. The flavor and textures are still there making this a common condiment in our fridge.
- 1 14.5oz can of chickpeas, drained but reserve the liquid
- 2 cloves of garlic, smashed
- 2 Tablespoons lemon juice
- 2 teaspoons cumin
- 1\2 teaspoon salt
- 1 Tablespoon Olive Oil
- Combine all ingredients in a food processor. Pour reserved chickpea liquid through top of the food processor until desired consultancy is reached.
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