Garlic Chive Hummus: A really good idea

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.

Garlic Chive Risotto

Finally, I've gotten to those garlic chives. These are similar to regular chives, but obviously, more garlicky. You can put them in just about anything for a little extra flavor, but they don't have an appealing texture when raw.

I made risotto once before this, but this time, it turned out much better. I think that's because I used more stock this time around.

Ingredients:
1 cup arborio rice
2 tablespoons butter
1/4 cup dry white wine
6 cups chicken or vegetable stock
1/2 small red onion, chopped finely
3 cloves garlic, chopped coarsely
7-8 garlic chives (use the parts that crunch when you chop them)
1/4-1/2 cup grated Parmesan cheese
Salt and Pepper to taste
1-2 tablespoons of truffle oil (optional)
**The second time I made this, I added a teaspoon of turmeric, which gave my risotto a beautiful golden hue (not pictured here).

Fry the onions in the butter. Add the rice and saute at a low heat until well coated, adding more butter if necessary. Add the white wine and cook at low heat until absorbed. Slowly start adding the stock, 1/4 cup at a time. Add more when absorbed. Stir frequently but not constantly. It should take you about 20 minutes to use up that stock. Add the garlic and garlic chives halfway though.

When finished, at the Parmesan and truffle oil. Salt to taste and stir well. Serve quickly.