Produce with Amy

The world begins at a kitchen table. No matter what, we must eat to live.

The gifts of earth are brought and prepared, set on the table. So it has been since creation, and it will go on.

We chase chickens or dogs away from it. Babies teethe at the corners. They scrape their knees under it.

It is here that children are given instructions on what it means to be human. We make men at it, we make women.
–Joy Harjo

While it is only mid-October, I know many people are making plans for the Thanksgiving holiday. November reminds us that our kitchen tables are a sacred space. A hub where we can gather with loved ones and celebrate in our abundance. In our home, the kitchen table is a verb and not a noun. In our house the kitchen table is a place where our children learn responsibility, and manners, by engaging in conversation, helping prepare meals, set the table, and helping clean up after. It is also the place where homework is mulled over, canvases are covered with paint, Legos are stacked, manicures are glossed, and dinosaurs are sketched. It is a place where our cell phones and tablets are put away and we give each other our undivided attention.

Growing up my family embraced visitors at our kitchen table with bottomless cups of strong coffee, homemade baked goods, and as a child it is where I learned to value of the power of stories. At times I was excused, if the conversation was not fit for small ears, but the majority of the time I was a welcome participant in a glorious mix of laughter and a legacy of tales from the past. The kitchen table is where we mourned the loss of my grandparents, welcomed the hearty appetites of friends who helped my father raise the trusses on our new home, and where my mom fed my teenage friends after the Homecoming dance.

I believe that the best meals are made with simple ingredients. Therefore, you will find recipes on my blog that are not complicated to make. In addition, I want to share food ideas with you that are wholesome and nutritious for your family.  In the spirit of Thanksgiving, this hummus recipe makes a great dish to pass at a gathering,

While protein packed hummus is often my go-to choice – it can get a little bland and boring – so I try to give it a boost with a variety of ingredients. If your hummus needs a little interesting nudge, I think you will enjoy this recipe.

ITALIAN HUMMUS SPREAD WITH SUN-DRIED TOMATOES, CAPERS, AND OLIVES

*Hummus (you can use store-bought or find the recipe that I use is below)
*1 teaspoon of dried oregano
*1/2 cup of chopped sun-dried tomatoes
*1/2 cup of chopped Kalamata Greek olives
*1/2 cup of chopped Italian parsley
*1/2 cup of chopped artichoke hearts
*1/4 cup of finely chopped red bell pepper
*1/4 cup of chopped green olives
*3 Tablespoons of capers
*3 Tablespoons of olive oil
*3Tablespoons of pesto (store-bought or homemade. In place of pesto you could also use finely chopped fresh basil)
*Loaf of crusty bread (you can also use crackers, pita bread, tortilla chips, or raw vegetables for dipping)

HUMMUS
*30 ounces of
*1/4 cup tahini
*1/4 cup lemon juice and zest
*1 garlic clove
*1 teaspoon cumin
*salt to taste

Stir in oregano, sun-dried tomatoes, Greek olives, and parsley into hummus.

*Note – in place of raw garlic I added one head of roasted garlic to my hummus.

If you have never roasted garlic before, you have to try it. Roasting garlic makes it sweet, mellow, and creamy.

ROASTED GARLIC

Slice the end off of the garlic bulb (the wider end). Drizzle with a little olive oil, sprinkle with salt and pepper, and wrap in tinfoil. Pop into a preheated oven and bake for 30-40 minutes at 450 degrees (depending on your oven).

After roasting the garlic flesh will become soft and will slide right out of the bulb. It’s marvelous spread on bread, in hummus, and works well in any recipe that requires garlic. I always use all of my roasted garlic immediately, but it would keep well for a week in the refrigerator in an air-tight container.

 Spread hummus evenly on platter. Sprinkle on artichoke hearts and bell peppers. Drizzle with pesto and add the green olives and capers.

Slice bread, brush with olive oil, and toast in the oven or broiler until crisp. Serve and enjoy!

Hummus can be infused with endless herb combinations. Great additions are: avocado, caramelized onions, roasted garlic, roasted red peppers, feta, and goat cheese. Sometimes I like to add a little bit of nut butter and honey, and I love to whirl in pumpkin, roasted squash, or eggplant.

Other ideas for hummus are as a sandwich spread (or stuffing for a pita pocket), dollop on top of a green salad, or as a layer in a jar salad.

My wishes to you and your family as you necklace your kitchen and dining room tables to celebrate in your blessings. As we pass into winter and the season of hope, let us remember to be thankful all year round. We will make a space at our table for members of our community and break bread together.