And just like that, Fall seems to have arrived in Wisconsin. Overnight, the trees started to shed and there is a crisp feeling in the air, even while the temperature still hovers near summer levels. As each new season approaches, I'm fully convinced that this one is my favorite. By the time each season ends, I'm ready to embrace the next one with open (sweater-wrapped!) arms.
My sister (of Post Road Vintage) and I have been scheming lately on ways to combine our talents beyond her magazine but I'm not ready to give anything away quite yet. The only clue I'll give: besides food, it's one of the things I'm most passionate about, so I'm slightly giddy. More to come on that soon!
It's been a while since I posted my cry for help on organizing my pantry and although it's not ready for the full reveal, we did make a trip to Chicago the other weekend and I stocked up at The Container Store. I probably should have bought way more that I did...but progress. Relentless forward progress, right?
Call me lazy, but I like having a substantial snack around that I can pass off as a light meal. I don't know if my hubby is convinced, but he doesn't complain too often! For being married to a food blogger, he has it a little rough. (And that is not sarcastic.)
This roasted tomato hummus uses canned beans, tahini, and tomatoes, so there's hardly a quicker recipe out there. Although I'm usually a Betty Homemaker type and love making things from scratch, I can see the benefit of using canned ingredients for this recipe.
Sun-Dried Tomato Hummus
1 (15-ounce) can garbanzo beans, drained
Juice from half of a lemon (about 1 1/2 tablespoons)
2 tablespoons tahini (roasted, no salt)
1 clove garlic, peeled and end trimmed
1 tablespoon water
1 tablespoon extra-virgin olive oil, plus more for drizzling
5 sun-dried tomatoes, canned in olive oil
1/2 teaspoon sea salt
About 8 arugula leaves, chopped, optional
Pita chips or vegetables, for serving
In the bowl of a large food processor, combine the beans, lemon juice, tahini, garlic, water, 1 tablespoon olive oil, 3 sun-dried tomatoes, and sea salt. Process for 30 seconds, scrape down the sides of the container, and process for another 30 seconds or until smooth. It's fine if some miniscule lumps remain.
Spread the hummus on a serving plate or in a bowl. Chop the remaining 2 tomatoes and arugula and sprinkle over the top. Drizzle some additional olive oil over the top and serve with vegetables or pita chips.