After paying a whole $1 for those garlic chives, I've been trying to think of new things to do with them. The garlic chive risotto was good, in the way that risotto is always good. Garlic chive hummus, although unheard of according to the internet, is amazing.
With hummus, I always either have too little garlic (like one clove you can't taste) or too much garlic (like 3 cloves that give you dragon breath). These garlic chives were the perfect in between and also added a little bit of freshness...whatever that means...
The strange greenness was nice too. I have yet to post a hummus recipe on my blog, because I feel like that it's pretty basic. But I really thought this one was special.
Ingredients:
1 standard size can chickpeas
1 handful of garlic chives (about 12) with the softest part of the ends removed
3/4 cup olive oil (or less if you're willing to add water)
1 teaspoon salt
1 teaspoon black pepper
1/2 lemon or lime, juiced
1/4 cup tahini or a little less
Mix ingredients in blender or food processor until you get hummus. Add more of one of the aforementioned liquids if it starts to stick.
halloumi and fall vegetable roast
4 days ago
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