I’m having one of those weeks where I just need to be closer to the water!
The mountains of Virginia are beautiful and the weather sure is nice lately, but I miss a good river view and the salty marsh air.
It was a Spring weekend spent with family & friends. We steamed oysters Sunday and cooked my first beer can chicken. I wish I got an after picture! Trust me when I say she was a golden and delicious bird.
To accompany the oysters and chicken, we had some vegan/veggie friendly foods as well:
Officially called ‘Oh Em Gee Veggie Burgers’
Tonight I made hummus for a work potluck thang. I thought I was going to do something more interesting with the chickpeas I soaked and cooked last night, but hummus was all that fit into my time schedule. I have a tendency to overthink dishes I make for potlucks and parties, but this was not one of those times.
The only thing different from my traditional hummus recipe was the addition of fresh basil leaves.
Basil Hummus Recipe:
- 1.5 cups chick peas
- 1.5-2 Tbsp olive oil
- 3-4 Tbsp water or chick pea juice
- 1 Tbsp lemon juice
- 1 Tbsp Cumin
- 1/4 tsp salt
- handful of basil leaves (about 1 cup)
Add everything to the food processor and let that baby do work. Served it with a cucumber. Easy!
I snagged that basil as well as a mint plant from Trader Joes for $2.99 each. I am experimenting with leaving one in the pot it came in, and transferring one to a larger clay pot. I am curious which container will be most ideal. Can you tell I struggle with keeping green things alive? Yay for experiments & for learning!
Hope you’re cruising right along this week and basking in the sunshine wherever you are!