{"id":12357,"date":"2023-03-24T12:45:14","date_gmt":"2023-03-24T19:45:14","guid":{"rendered":"https:\/\/heirloompotager.com\/?p=12357"},"modified":"2023-03-24T12:45:44","modified_gmt":"2023-03-24T19:45:44","slug":"green-goddess-spring-hummus","status":"publish","type":"post","link":"https:\/\/heirloompotager.com\/green-goddess-spring-hummus\/","title":{"rendered":"Green Goddess Spring Hummus"},"content":{"rendered":"
The Modern Potager Kitchen Garden It should come as no surprise that I have a high appreciation of historical foods as an heirloom gardener. One of the oldest and most historically relevant dishes in human history is hummus.<\/p>\n And I could eat hummus morning, noon, and night. On its own with fresh flatbreads, alongside eggs, or loaded with roasted veggies. It’s this love of hummus that led Matthew<\/a> to adamantly state, “You cannot survive on hummus and cucumbers alone.” As we shared a plate of one of my favorite variations, roasted red pepper hummus, with radishes, cucumbers, and herbs from the showcase garden, the challenge of his statement kept dancing in my mind.<\/p>\n While it made me laugh in the moment, the notion that I could not survive off such a healthy dietary staple sent me down a path of cultural exploration and adventures in the kitchen for weeks on end. I wanted to understand the lore surrounding hummus and its impact upon the world. And truth be told, I wanted to discover if one could survive on hummus without getting bored.<\/p>\n In short, I’ve accepted the challenge to explore all that hummus has to offer in both traditional and new ways with the help of some fantastic local chefs, food bloggers, and a little creativity. Together, we’ll make a year’s worth of delicious hummus variations\u201452 recipes<\/a> that feature the best of seasonal produce and pantry essentials.<\/p>\n We’ll test various cooking techniques, discussing the pros and cons of each method to achieve multiple results. While some chefs swear by using dried chickpeas and removing the skins, today’s high-powered blenders make quick work of tinned beans with their skins intact.<\/p>\n<\/div> The earliest known origins of hummus date back to the 13th century, with several cultures claiming the creation of the savory dip. Yotam Ottolenghi<\/a>, chef and cookbook author, writes about the hummus wars in his book “Jerusalem: A Cookbook<\/a>.” But Israel isn’t the only country where people argue over the best hummus recipe. Palestinians, Egyptian Arabs, Greeks, and other Middle Eastern and Mediterranean countries also declare hummus as their dish, each region adding its own nuances.<\/p>\n The essence of the classic hummus recipe are chickpeas, tahini, lemon juice, and salt. As cooking methods have changed over the centuries, the textural preferences and techniques used to create the creamiest dip have altered the base recipes.<\/p>\n<\/div> It’s not a surprise that the origins of Green Goddess dressing can be traced to California. It’s the epitome of California cuisine: seasonal, fresh, clean, and bright.<\/p>\n
\n<\/span><\/p><\/h6><\/div>The joy of the modern potager is getting to expand your culinary skills and make restaurant<\/a>-quality meals at home. Picking fresh ingredients from the garden and turning them into something that awakens your tastebuds and thrills is really what life is all about.<\/h3><\/div>
THE HISTORY OF HUMMUS<\/h4>\n
HISTORY OF GREEN GODDESS DRESSING<\/h4>\n