The song birds have begun their annual melodies of sweet tunes announcing the arrival of spring.
Each morning, at the break of dawn, It sounds like a festival of little bird choirs outside my window.
Making me smile as I slowly wake, I listen quietly to the mini concert. Thinking to myself how much joy such simple sounds bring.
Spring feels like a second chance. A new beginning. A do over.
I think you get the picture.
I’d like to think it’s a second chance at making this new growing season the best yet. And although the weather still hasn’t warmed enough to start planting, I can’t wait to begin my annual dig in the earthy sweet soil.
Always striving to improve my green thumb, I’ve decided it was time to invest in some farming classes. So I’m going to Farm School. It just seems a natural progression. Culinary school. Farm School.
It’s my friend Janelle’s fault. She’s an Urban Farmer Extraordinaire and one of my culinary hero’s. She’s been talking about farm school for a while now and of course, I caught the bug.
I leave you with this little celebration of spring. Something I imagine my little song birds would love to feast on. Or probably “in” as it’s served in bowl.
Delicious Wishes and Loads of Love,
Lemon Cilantro Hummus. Enticing flavors of fresh cilantro and lemon swirled in homemade hummus with a spritz of my favorite olive oil. Simply served with blue corn chips, pita chips, veggies or fresh bread or slathered on your favorite sandwich. My sister loves hummus in a wrap with sliced apples and arugula or add smoked sliced turkey for a little extra protein.
Lemon Cilantro Hummus
2 – 15ounce cans chickpeas or garbanzo beans
½ cup of liquid from the beans/chickpeas reserved
2 lemons, one zested, both juiced (about ¼ cup lemon juice)
¼ -1/3 cup tahini (sesame paste)
2 cloves garlic, minced
1 ½ teaspoon salt
¼ cup extra virgin olive oil, a little extra for drizzling
¼ cup chopped fresh cilantro (if you aren’t a fan of cilantro, sub with fresh basil)
Drain the chickpeas or garbanzo beans making sure to reserve at least ½ cup of the liquid. Add the chickpeas or beans to a food processor with the lemon juice, tahini, garlic, salt, ¼ cup of reserved liquid and olive oil. If the hummus feels too dry, continue adding a tablespoon of reserved liquid until you reach the desired consistency.
Once pureed and smooth, fold in all but a teaspoon of chopped cilantro and most of the zest, reserving just a bit for garnish.
Taste for seasoning and then drizzle with additional olive oil and top with garnish. Serve with warm pita bread, blue corn chips, fresh sliced veggies or use it as a spread for sandwiches, wraps or layer in a salad of fresh spring produce. During the summer months I love to serve it with a platter of grilled veggies.
Inspired by many sources.