When the weather gets exponentially warmer, like yesterday’s one off 90 deg. April Boston day, I tend to eat less heavy foods and stick to cold options with lots of veggies.
Enter one of my favorite things to “cook”: lemony hummus.
While it does require you to use the stove to cook the garbanzo beans (soaked overnight beforehand), otherwise, it’s simply mixing in the cuisinart and chilling in the fridge. I like to add quite a bit of lemon juice, tahini, and other spices like cayenne (for a kick of heat) to my hummus to keep is summery and interesting. What’s more, don’t forget the kosher salt! It’s a must.
I love to serve my hummus with wedges of fresh-baked pita (or bought if you don’t want to fire up the oven), cucumber wedges, and salted grape tomatoes.
File Under: Seeking other warm weather recipes!