A few years ago, I had worked a booth with the Anthropology Club at the farmers market at Bernice Gardens in Little Rock. Some farmer’s markets are quite a venue to visit; some are big, some are small, nevertheless, Bernice Gardens is quite the atmosphere mixed with farmers, artisans, artists, and a few food trucks.
While I was there I walked around visiting each booth, trying homemade pastries, freshly brewed coffee that was locally grown and roasted, homemade goat cheese, and homemade hummus. I purchased fresh produce from some of the farmers, some pastries, and some hummus. Now and then I have gone back, mostly for an Anthropology class, but to also support the local farmers and artisans. Plus, I had lived close enough, until now as I had moved further away.
The other day, my boss brought in a container of hummus that she had made herself. I asked her what all she put in there and it seemed an easy recipe that I didn’t know why I hadn’t made it myself before. She told me a variety of recipes she uses and I decided to try one for myself. However, if you don’t have a food processor like me, you can still make this using a mixer or a blender.
2 Avocadoes, peeled and seeded
1 can of cooked and drained chickpeas
1/4 tsp of cumin
1/4 tsp of paprika or pepper
1/4 tsp of curry (optional)
1 lemon, squeezed into the ingredients
2 tbsp of olive oil
1/4 tsp salt
If you are using a mixer, you may have to blend for a few mins until ingredients are well blended. Blender or food processor would work better.