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Breakfast this morning.
The recipe is really not complex, it's basically a standard hummus done with chickpeas and tahini, you can find an excellent basic recipe HERE. The only little culinary twist is to add around 10% of acorn flour for a nutty taste.
The fun and added local flavors are really in the various ingredients used as toppings:
Pinyon pine nuts
Black nightshade berries (ripe berries ARE edible)
Fermented feral olives
Thai chili peppers
Mealworms (my own farm)
Habanero infused salt.
Homemade olive oil
New images and recipes from this week on Instagram