Pioneer Woman at Heart

  Here is how I make our red lentil hummus.  It makes a good amount, but you can slather it on a cracker and top it with a sliced boiled egg, dip fresh veggies in it, enjoy it on a sandwich (of any sort) and so many other ways.  You can use hummus as your "sauce" for dishes. First, measure 1 cup of organic red lentils, and rinse them.  Add them to a pot and 3 cups of water.  Cook them until there  is no water left (they will be a mushy consistency).  You will need to watch the pot at the end so it does not burn to the pan. Take off the heat and allow to cool.  Go clean something, read a book, fold laundry or enjoy the outdoors for a bit. Place the cooked and cooled lentils in a food processor and add: 1 can organic chickpeas, drained and rinsed 1/2 cup Tahini 3 Tbsp. Lemon juice (I use fresh squeezed and often use one lemon, and don't measure) 3-4 Cloves of garlic, minced (to your taste) 3/4 tsp. salt 1/4 tsp. cumin Mix in the food processor, chil...

We've entered a heat wave, and yesterday we had a heat index of 102°F.  No one is enjoying the outdoors right now.  The chickens are being treated with frozen treats, ice water, and I have even frozen water in a tin.  I am also freezing water in bottles that I put inside their watering unit to keep their water nice and cold.   I have more treats in the freezer for today, but the forecast is saying the heat wave will last the entire week.   It is unusual for us to have such hot weather this early in the summer. Our red raspberries are slim pickings.  I have to water the plants this week, as the rain we were to get, never arrived.  Watering the entire garden and flower beds is a full time job this week. That's a bell pepper dipped in a new hummus recipe I made.  It's a red lentil hummus, and my gosh is it creamy and good.  I used 1/2 cup tahini (recipe said 1/4th), and used 3 cloves of garlic (recipe said 2).  It is higher in protein ...