Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The recipe is very simple. You can use either canned or presoaked/boiled chickpeas, and you can vary the amounts of garlic and spices to suit your tastes. Once you get the basic recipe down, you can even add more delicious components.
Make your own Roasted Red Pepper Hummus for sandwiches, dipping, spreading, whatever tasty fantasy you have.
A spread or condiment that is versatile and vegan. It combines roasted vegetables, lentils and nuts.
Now that you've made preserved lemons, what to do with them? Here are 3 recipes: Preserved Lemon Caesar, Fetuccini with Roasted Garlic and Preserved Lemon, and my favorite, Preserved Lemon Hummus
Lacto-fermenting everything, I hit on a good use for leftover beans. Haven't tried lacto-fermentation yet? It's so easy.
You have weeds, we have recipes. An easy vegetarian hummus, with a fiery kick is a great late spring snack.