I can't get over how beautiful these green zebra striped tomatoes are.
The green is so vibrant, so fresh. It makes me want to sing, smile, and eat all at the same time. I think that green tomatoes are a little less acidic, too, but that's just me speculating by belly-feel. I was enjoying one, sliced, with a kiss of salt, while letting some chickpeas that had just finished cooking in the crock pot cool a bit before storing them in the fridge.
Then I realized -- a hummus could happen here!
I kept things simple...one sliced green zebra tomato + 2 cups chickpeas + 1 tablespoon salt + 1 teaspoon cumin + 1 tablespoon paprika + 1 good drizzle of olive oil + some water and then the blender took over from there. It tasted like hummus with a more vibrant kick from the tomato. This hummus had a definite summery feel going for it. Once that came together and was sampled with satisfaction, I meandered over to the stove to make a 100% local veggie accompaniment.
I wanted something that would mix in with the hummus, so that I could fulfill my hummus craving by eating it like a thick soup. We had locally grown onions, collard greens, rainbow chard, carrots, and spinach. With some nice seasoning, everything combined together and made the most luscious lunch -- full of good protein, carbs, fats, and local veggies!
Mostly Local Lunch
- 1 large yellow onion, chopped
- 3 leaves rainbow chard, chopped finely
- 3 leaves collard greens, chopped finely
- 2 large carrots, chopped
- 4 loose handfulls of baby spinach
- 1/4 cup water
- 1 tablespoon Italian Seasoning
- 1 tablespoon cardamom
- 1 teaspoon cumin
- 1 teaspoon salt
- 3 cups homemade green tomato hummus (see instructions above)
- 2 tablespoons extra virgin olive oil
In a large sauce pan, heat up 1/4 cup of water. Add in the onion and cover for 5 minutes. Next, place the carrots in the pan, and cook and cover for another 5 minutes until tender. Add the spinach, collards, and chard, covering the pan for 2 minutes. Stir, and season with cardamom, cumin, and salt. Place 1.5 cups of hummus in two bowls and divide the veggies between them. Drizzle with olive oil, and eat to your heart's content. Serves 2.
