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Monday, March 2, 2015

Yummy in the Tummy Hummus

Apparently I have let my schedule get the best of me because I have not posted in six weeks. Not that any of you were sitting on the edge of your seats as you waited for another post, but nevertheless, this one was worth waiting for. Drumroll please.....

In the latest issue of Sunset Magazine (March 2015), they posted recipes for what I would venture to say was the best meal I had in 2014. And I plan on having it several times in 2015 and beyond!

There is a little gem of a restaurant in Los Alamos, of all places, called Bell Street Farm. I have driven up and down the 101 since I went to college in 1979 a long time ago, and Los Alamos was a potty-and-gas-up-the-car stop, at best. Usually I just passed it by. But glory hallelujah, it has become a delightful little mecca of foodie goodness. I won't try to describe it all, but go here if you are curious.

ALL THAT TO SAY... at Bell Street Farm they have many incredible little yummies, but I cannot get one of their specialties out of my memory: Roast Chicken Salad with White Bean Hummus. I am telling you, by the end of that meal you will probably be wearing chicken juices all over your face, fingers and shirt, but you are nearly intoxicated by how good it was, and you won't care!

Go to the link for the full recipe, but here is the hummus recipe. I have made it twice in the last 72 hours. It is... golly, there are no words. Just try it. It is simplest hummus recipe I've ever made, it's incredibly inexpensive, and looks beautiful when you're finished. Ta-DA!

Serves 1 (kidding, but you will want to eat ALL OF IT)

1 garlic clove
1/2 teaspoon fresh rosemary
1 can (15.5 oz.) cannellini beans, drained and rinsed well
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon pepper 

In a food processor, pulse garlic and rosemary until chopped, about 5 times. Add beans, oil, lemon juice, salt, and pepper. Process until very smooth, adding 2 to 3 tbsp. water if necessary to make a nice dipping consistency.

P.S. Bell Street Farm is only open Friday through Monday. Plan accordingly.

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