Welcome to a new summer blog series here on The Coachella Valley Art Scene titled, “Foodie Rant with Angie Kat.”
Angie Kat is a guest writer to the CVAS who is passionate about the art of cuisine and making her own recipes from scratch. She is from Palm Springs, is a talented photographer (provides all her own photos featured in the post), makes amazing friendship bracelets, is crafty, a Mommy, and a Farmer’s Market enthusiast.
So, without further ado… I present to you… Angie Kat!!!
Humman-ah Humman-ah Hummus
written and photographed by Angie Kat
I started this week’s journey at the Farmer’s Market Saturday morning…
As usual, I was looking for inspiration in all the fresh fruits and vegetables….
When I came upon a small field of green fragrant lovelies, that we call herbs, pronounced “her-urb” (sometimes, not really) … the scent alone just took me away!
If it wasn’t going to be a scene I would’ve jumped on the table and rolled in them like a big fatty cat!!!
…..mmmmmmmm the fresh smell!! *Meow*
I had to take these herbs home with me.
I bought the basil, pronounced Bah-zuil. I say it jaw extended and clenched through my teeth, very deep, “Bahhzuilll”… haha, just kidding, ok… moving on. …
I had to use the basil for something – but, what?
AHHHHH HA!…. I just purchased an array of fresh carrots, cauliflower , broccoli etc . – So, why not make a crudite?
What will I use for dip?
AHHHHH HA! – One of the greatest, non cream , mayo laden dips of all…the Hummus. Pronounced, “humm-us”.
Yeah, nothing fancy there.
You can make it virginial, plain, no frills which is just as good as any. OR you can kick it up with so many different flavors.
This time I made Sundried Tomato Basil Hummus with the fresh sweet Basil plant I had bought.
Try this for yourself. It’s so easy, even a caveman can do it. Swear. The end result will leave you satisfied & fully fibered.
1 pound crock pot Chickpeas
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1/4 cup water
1/3 cup tahini, stirred well
1/4 cup extra-virgin olive oil, plus extra for serving
6 basil leaves (or more if you like)
1 small jar of sun dried tomatoes in olive oil (or a small pouch of sun dried tomatoes will do too)
1st I will let you know you can use canned chickpeas / garbanzo beans but the results just aren’t the same and they’re
so heavly salted it will throw off the flavor.
To make them yourself simply rinse the chick peas very well, throw them in your crock pot on high with enough water, at least
half a crock pot full. Cook them overnight when you wake up, bam ! Done.
Once they’re done place the chickpeas, garlic, sundried tomatoes, basil and kosher salt in the bowl of a food processor.
Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds.
Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
So easy, right?
Serve them with some fresh veggies, pita chips, tortilla chips even!
Enjoy. I hope you like it.
See you next time .
questions for Angie Kat? email her at email@example.com
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Stay tuned in for the next Foodie Rant with Angie Kat coming soon!!