spicy hummus

We live in a very small town and I can't always find tahini. I improvised with this recipe and it came out great!

2 cans of chick peas (garbanzo beans)
4 cloves of garlic, peeled and toasted in a skillet with a touch of olive oil.
1/3 cup of Asian Toasted Seasame dressing (Kraft makes it in both the light and regular version)
1 tsp sea salt
1/3 cup light or reg sour cream
1/3 cup lemon or lime juice
pinch of cayenne
pinch of cumin
pinch of chili powder
2 sprigs of dill (or tsp of dried)
small handful of parsley or cilantro (or both together)
a couple of drops of tobasco sauce

Drain beans and put into food processor. Add all other ingredients and turn the machine on.
When it is smooth to your taste, spoon out into a bowl and drizzle a nice virgin olive oil onto it.
You can make your own pita chips by opening pita , paint on olive oil and a bit of garlic powder.
Cut into triangles.
Bake in a 350 oven until crisp.
If want to be traditional, use tahini paste instead of the asian dressing. But since tahini is a bit bland, increase your spices a bit.
I think you will find that the asian dressing will give you just the right amount of flavor!

Freezin in the deep south..

It is 20 degrees this morning!!!
My little pots are huddled in the entryway to the apartment, shivering and talking amongst themselves. "Wow, glad she saved us. Too bad not everyone got to sleep up here. I wonder if the comfrey is unhappy this morning?"
This is such unusual weather for us, we haven't had a freeze like this for a few years.
We southerners are such babies about the cold, we don't know how to dress, eat or drive when it turns icy.
I am cozy, happy and about to brew a big pot of chamomile, rosehip and nettle tea.
This afternoon I will make calzones and side of spicy marinara sauce. They house will smell like tomatoes, garlic and oregano. Yummy...
Later, I plan to snuggle in with my red thermal socks, blue flannel shirt and will watch Tortilla Soup and Julia and Julie. Foodie movies are so comforting .
Here is the spicy marinara recipe that can be used for dipping calzones or heaping on top of pasta:

Five Minute Marinara:
2 TBS extra virgin olive oil
3 cloves garlic , crushed
1/2 tsp crushed red pepper flakes
one 32 oz can chunky style crushed tomatoes
salt and pepper
1 handful chopped herbs: oregano, basil, thyme, marjoram, lemon balm.
(dried is good if you don't have any fresh left.)
fresh italian parsley, chopped
Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil. when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season with salt and pepper and herbs. Cook for 5 minutes and stir in parsley. Serve.
Yields: 4 servings