After making a double batch of Caerphilly I had enough curds left over for a small 1 pound round that I could use for another experimental cheese. This one will be a whiskey soaked Caerphilly then aged for at least three months. It would probably be better aged out to a sharp cheese, but I would like to have this ready to taste test by Christmas time.
I don’t know why anyone would ever buy hummus considering how easy it is to make. I made up this batch in less than 5 minutes and most of that was opening a can of garbonzo beans and cutting up the two peppers.
Garden fresh hummus recipe
1 12 oz can of garbonzo beans with liquid
2 banana peppers
1 flower head of garlic (i have fresh but 4 cloves of garlic work just as well
1/2 tsp of cayenne pepper
1 tbsp of tahini (roasted and ground sesame seeds. Tastes good even if you don’t add it)
Add all ingredients including liquid from can of beans into a small food processor or blender. Blend until smooth. And these you have a quick batch of hummus as a dip or I use mine as a spread on sandwiches.