summer crudités planche with hummus
save for when future-you manifests an overproducing garden
planche
vegetables: radish, carrot, tomato, string beans, zucchini, squash, endive, peas
fruits: nectarines, figs apricots, currants, berries
dry goods: raisins, hazelnuts, almonds, walnuts
decoration : basil with blooms, edible flowers
directions
wash, dry, cut and arrange your fruit, veg and dry goods in small groups around a pre-placed bowl. use nuts and cut ingredients to prevent round items (cherries, tomatoes, grapes, etc.) from rolling away. finish with edible flowers or blossoming basil for some ✨
hummus
15 oz chickpeas, drained (keep the liquid)
1/4 c tahini
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1/2 tsp salt
1 small clove garlic (optional)
directions
if you’re feeling particularly mentally stable, i recommend shelling/removing the skin of the chickpeas. you will hate me while you do this, you will wish all kinds of evil on me, but afterwards you will have reaped the reward only true labors of love can offer. if you leave the skin on (judgement free zone) you can make this hummus in three minutes, otherwise the prep can take 30+ minutes.
in a food processor or blender, combine chickpeas, tahini, olive oil, lemon juice, salt, garlic (if using), and 3 tablespoons of the reserved chickpea water (this is called aquafaba).
blend on high speed until light and creamy, about 30 seconds. if mixture is too thick, add in 1 more tablespoon aquafaba or water.
serve alongside the manifestation planche with a healthy pour of olive oil, enjoy with a bottle of sextant’s métisse, a gamay by julien altaber.
