Ok Chicago. You give us some rough (ok, painful) months. But September is not one of them. My goodness, it could not be more lovely outside. And with a forecast still hovering around 80 degrees for the whole week ahead, I am completely smitten. You win September, you win.
The colors right now are glorious too. Trees are totally showing off in every shade of orange and pink and a serious bonus that we still have all the end of summer produce fresh from gardens. SO. MANY. TOMATOES.
Need something to do with them all? And all those fresh herbs?
Well this ‘Indian Summer’ appetizer is just the thing. You pile up freshly chopped tomatoes and cucumbers and herbs on top of some creamy hummus and serve with pita bread, or chips. Simple, fresh, easy, done.
It’s just the perfect thing to serve al freso with a glass of wine. Because, it’s 80 degrees!!! Now go enjoy it while it lasts.
INDIAN SUMMER APPETIZER
Recipe adapted from Smitten Kitchen
1 1/2 cups cherry tomatoes, chopped small, (I used a variety of colors)
A few small cucumbers, washed, unpeeled, chopped small (I scooped the seeds out of mine with a small spoon)
1/4 medium red onion, chopped small
Juice of half a lemon
Salt and freshly ground black pepper
1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish
Sprinkle of paprkia
Olive oil, to swirl o ntop
Two cups of hummus, you can make your own but store bought it great
Pita bread, toasted, or pita chips
Mix together the cherry tomatoes, cucumbers, red onion, lemon, salt, pepper, and fresh herbs.
Pile your hummus on a tray. Surround with pita bread or chips. Pour the tomato mixture on top and give it all a good swirl of olive oil and sprinkle of paprika.