#chipotle hummus

[foodfuck]

[vegan-yums]

Chipotle hummus / Recipe

[guardians-of-the-food]

Chipotle Hummus Fajita Veggie Taco Salad Bowls

[unauthorizedcashew]

tommy doesn't fucking like hummus I cannot believe this fucker

[willamettemountain]

If my heart were an eggplant.

It's 6:30 am, and my mind is at its peak. It seems that it always heads downhill from here on out. Tuck seemed apprehensive during the jog this morning, he kept turning around to look behind us, as to ensure that there were no dangerous creatures nipping at our boothills, and maybe that's why we made it back safely. There is a funny feeling that goes through a man when he is up before the moon is down. You feel like a freak. A creature of the night. Or atleast i did this morning. The moon looked INSANELY big. I have been consumed with the idea of some sort of CONNECTION with my food. More so than i have been in the past. And that has lead me to the current obsession....GARDENING. It has slowly consumed me, and i have hardly had any time to think about anything else. THOUGH!!!!! I am currently listening to BEWARE by Bonnie Prince Billie on my itunes library while writing this, so, i suppose THAT's a start.

Last year we bought all of our plants for the garden after they had already been planted by the hands of others. But, this year it is different. I have built our very own GROW-HOUSE.

We have (thus far) seeded:

Tomatoes, Green Peppers, Red Peppers, Carrots, Onions, Broccoli, Leeks, Cauliflower, Romaine Lettuce, Yellow Crookneck, Butternut Squash, Acorn Squash, Spaghetti Squash, Beets, Watermelon, Canteloupe, Cucumber, Rhubarb, Pumpkin, Corn.

And have plans to do three rows of Potatoes and Sweet Potatoes, raspberries, and blackberries.

Come famine, fowl, foe, or the end of the world.  GET YOUR SELVES HERE! We will dine on the seedlings of my HOPEFUL garden. NOW, i know that that is alot to take on, in fact it almost seems impossible, and now having read it, post-writing, i am questioning it all. BUT i have hope. And so with that i will plant and cultivate, and tend, and feast, and can, and store, and hopefully make it through the winter without having to BUY produce that was shipped half way around the world, covered in enzyme killing chemicals to preserve its MAGNIFICENT COLOR AND SHAPE.

And so i am beginning early. I am getting land ready. Collecting horse manure, and placing it in the homemade compost bin that my lady, evan, and i built yesterday.  Found 25 free (semi-trashy) railroad ties on the local CRAIGSLIST, and with those i plan on building our planter boxes. Today is a till day, tear day, burn day. Oh heavens there is too much to do. But its early, day is new, green tea will help. Or, so i will hope.

great hummus starts with THIS:

Smoky Chipotle Cilantro Hummus

1 can of chickpeas, rinsed, or ~2 c. cooked chickpeas (1/4 c. liquid reserved) 3-4 cloves of garlic 1/2 a bunch cilantro leaves, or about 3/4 c. packed 3 tbsp. tahini 2 tbsp. extra virgin olive oil 1 tbsp. lime juice 2-3 chipotle peppers in adobo sauce (you can find these near the canned enchilada sauce) Cayenne pepper, salt, and black pepper to taste A sprinkle of chipotle powder (optional)

Process in the food processor for a couple minutes, or use a blender. This is a thicker hummus, so process it for longer so you don’t get chunks. If it’s still too thick or chunky, add more tahini.

until NEVER.

joshua-fred (a positively absolutely lost (but ok with it) man)