Friday, March 12, 2010

March 12th - Parsley Hummus with Cauliflower Crudites

So today at this Family Farmed Expo, I heard a little bit about this 3/50 project and was quite intrigued.  (I have always tried to support local businesses whenever possible.)   I decided to look it up online and wanted to share the information with you. From their website:

What 3 independently owned businesses would you miss if they disappeared?  Stop in. Say hello. Pick up something that brings a smile.  Your purchases are what keeps those businesses around.

If half the employed population would spend $50 each month in locally owned independent businesses, it would generate more than $42.6 billion in revenue.  Imagine the positive impact if 3/4 the employed population did that!

For every $100 spent in locally owned independent stores, $68 returns to the community through taxes, payroll, and other expenditures.  If you spend that in a national chain, only $43 stays here.  Spend it online, and nothing comes home!

The number of people it takes to start the

Please visit and support your local mom & pop restaurants!

The Recipe
Parsley: $0.59
Garlic: had
Garbanzo beans: $1.29
Sour Cream: $2.29
Tahini: $1.49
Sesame Oil: had
Lemon: $0.33
Cumin: had
Salt: had
Cayenne: had
Cauliflower: $1.59

Total: $7.58

WARNING: Do not put as much salt as it says.  I don't know what happened...I only put in 1 1/2 teaspoons...but the dip is WAY too salty!   I'm going to have to throw it away it's so bad!  The tahini only has 5 mg of salt, so that's not the problem.   And I KNOW that I used teaspoons and not tablespoons!  Otherwise, it would have been so tasty!


Fast:  The hummus will take you maybe 3 minutes to make.  The cauliflower will take about 6 minutes to do.   So you're looking at getting this all done in maybe 10 minutes.

Easy:  The hardest part of this recipe is the cauliflower.  Otherwise, it's just putting all the dip ingredients in a food processor and pureeing it all.

Fresh:  This would have been a good hummus if not for the saltiness of it.  I actually like the zing of lemon and the heat of they cayenne.  The parsley helps battle the sesame-ness of the hummus (which sometimes can be a bit overpowering for my palate).

Overall:  I would maybe make this again and omit putting in the salt all together.  I have no idea how that happened.  It could be because I used iodized salt because I ran out of kosher.  Iodized to me is almost too salty (if that's possible) to use, but I had nothing else.  Dang, I should have just left it out!!!

Well, tomorrow is Lemon Shortbread.  I feel like I've made shortbread already?   Hmmm... I'll have to go back through the recipes and see.  Would it have been the Chai cookies?  Could be...  See ya tomorrow!


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