It’s finally feeling like summer outside! It was over eighty today with low humidity and absolutely gorgeous. We bought our Zoombezi Bay passes yesterday and might be making a trek out to the park tomorrow for the first day this season. The water will likely be freezing, but I’ve wanted to go outside and play for weeks now.
Summer weather means eating more vegetables. I love raw veggies in the summer, especially when it’s too hot to eat heavy. We’ve taken to twice weekly shopping trips for fresh veggies that we cut and put into individual containers. Grab and go lunches.
I made a batch of guacamole last night and today I made hummus. Hummus on veggies is delicious and adds a little bit of protein with the beans and chicken broth.
- 7 ounces dried chickpeas (can substitute 15 ounce canned)
- 1 clove garlic
- 1/3 cup chicken broth (sub veggie broth for vegetarian)
- 3 Tablespoons Tahini (sesame paste)
- 1 teaspoon seasoning salt
- 1/2 teaspoon onion powder
- 1 teaspoon olive oil
- 1 Tablespoon lemon juice
- 1 Tablespoon lime juice
Skip this step if you use canned chickpeas. Soak the chickpeas overnight in twice as much water. Drain and rinse chickpeas. Place in a pot and cover with water. Bring to a boil. Once boiling, reduce heat to low and simmer for one hour. Drain chickpeas.
Place chickpeas in food processor. Add other ingredients. Blend into a paste. Viola! Hummus! We pack them in little snack containers, label them with the date, leave two in the fridge and then the rest in the freezer.
I also make homemade pita bread for the times I don’t want vegetables. I found this recipe when my son did a presentation on Egypt. We made ful medames and pita bread. Which, coincidentally, is what we’re having for dinner tomorrow night.
Egyptian Pita Bread
(appr. 8 pieces)
– 300 ml finger warm water
– 25 g of fresh yeast
– 500 g spelt flour
– 1/2 tsp salt
In a large bowl, mix yeast with finger warm water. Gradually blend in 400 g of flour mixed with salt. Knead it until the dough is smooth, add flour until it doesn´t stick to the bowl. Turn on the oven to 220 °C. Cover in cloth and put in warm (not hot) place. When the dough has doubled in size, after appr. 40 minutes, knead it firmly on a floured surface for a couple of minutes. Cut in 8 pieces and flatten them to the thickness of a finger. Bake in middle of the oven for 8-10 minutes. A bubble of air will rise in the middle of the bread. Eat when cool.