Slowly. Day by day. I’m getting one step closer to turning into a cucumber. A cucumber who’s getting married to a bottle of vinegar. Sometimes the onions walk in, and the tears of joy cry down on this union. I’m just waiting for the tomato to make it official.
Unfortunately, tomato season rarely coincides with cucumber season, except for a few dangling days at the latter one’s end. But that’s okay. I don’t want to be officially wedded to vinegar. And I don’t I very much like the sound of calling myself a cucumber either. Nor do I really like where this paragraph is going. So let’s cut it at that.
However, I have been eating a ton and ton of cucumbers. Averaging 1-2 per day. And still waiting on the perfect tomato to join them in my bowl of vinegar.
Though I’m longing for tomatoes to come join my cukes, it’s hard to say eating gets much better than now, in the late months of summer. Fortunately I live in a city submerged with farmers’ markets, and can also retreat to my mom’s house, currently flooded with cucumbers.
With all of the summer produce coming in, this calls on the need for protein-packed dishes to pair with it.
Nearly as easy as slicing a cuke, hummus forever remains one of my go-to’s.
This particular hummus differs from your classic chickpea version by using black soybeans, a high protein legume that tastes kind of like black beans. For that reason, this to me naturally went very well with guacamole and salsa, too. Feel free to swap the basil for cilantro to stick to a full-blown Mexican theme.
I went with basil because that’s what was in the garden, and I was initially envisioning this spread on a sandwich with thinly sliced cucumbers. Also snapped a few photos of my lovely friend Laura while picking it. You choose what to put it on. Just don’t forget the scallions on top.
- 2 cloves garlic
- 15 oz. black soybeans, drained and liquid reserved
- 2 Tbsp. minced onion
- Scant 1/4 cup lemon juice
- 2 Tbsp. organic roasted tahini (sesame butter)
- 3 Tbsp. basil (could use cilantro, too)
- 1 tsp. cumin
- 1 tsp. brown rice vinegar
- 1/4 tsp. cayenne, or to taste
- 1/2 tsp. salt
- 1 Tbsp. extra virgin olive oil
- 1/4 cup scallions, finely chopped for garnish
- Pulse garlic in food processor. Add remaining ingredients, except the scallions, in a food processor, adding about 3 Tbsp. of the reserved bean liquid until it reaches desired consistency. Puree until smooth.
- Garnish with scallions. Serve with pita, chips, and/or crudités, or spread generously on a sandwich with cucumbers and/or tomatoes.