There’s the occasional weekend where we are home with no big plans and I get a hankering to walk through a farmers market. There are a few problems with this, though. Farmers markets usually start “early” in the morning, which means by the time we finish with coffee and breakfast and get moving, all the good stuff is gone. Also, the really good market (in Hillcrest) is a little far to drive just for some fresh produce (but we will be get back there someday). Technically, we could get out coffee and breakfast at the market, since they sell coffee and crepes/tacos/falafel/etc, but I really like a cup of coffee before I leave the house and I’m not one to typically drink more than one cup.
Anyway, every time we go to the one in Poway, T walks with me as I quickly peruse the tables and walk the loop. I like to see what everyone has before I buy anything. What if you buy a huge cauliflower at one stand, only to find that two stands down you could have gotten a better one for less? Admittedly, I’ve never run into this problem, but you never know. Eventually, we pass the pita/hummus/spread guy and I hear, “Ooh, pita bread!” and I know I’ve lost T. Never mind it takes us forever to go through the 3 containers you feel compelled to buy to get the “deal”. Never mind the flavors are always the same and we have tasted every single one. He always stops for a sample. We passed on buying any on the last trip because I honestly thought we still had some in the freezer. We didn’t, so I set out to make some, since I knew we always have a can of chickpeas in the pantry.
I did look up various recipes for hummus, but it’s essentially pureed chickpeas and garlic, right? So, that’s what I started with, and then I kind of went from there. And it turned out pretty good! We ate it up with whole wheat pita bread from the North Park Produce market and pan-fried haloumi cheese (mmm… fried cheese). A very nice dinner and so easy. Considering a good brand of chickpeas is, like, 89 cents, someone remind me why we keep buying it? That one can of chickpeas gave me almost 2 cups of hummus. And all I did was throw it in the food processor with a clove of garlic, some cumin, half a lemon’s worth of juice, olive oil and sesame oil (to make up for the fact that I had no tahini), and that’s it! I did thin it out with the drained chickpea liquid instead of water and then salt to taste, and it was so easy. And tasty. I’m wondering if any will even be left when I get home or if T took the rest for lunch. I told him I could even make varieties – tomato, eggplant, spinach – and he looked impressed.
I guess now we’ll be stocking up on chickpeas.