While in Joplin one day this week we noticed a new Asian store so after we left the doctor yesterday, Vince asked if I’d like to run by there and, of course, I said yes.
The Asian store had so much to see. It was much larger than I expected it to be. There was a section in the back that kinda looked like a meat area, and then a refrigerated section that probably had milk, cheeses, etc. but we didn’t go to either of those areas since we were running out of time because we had another appointment and had already spent more time in the store than we had planned to spend.
The first thing I went to find was sesame seeds because I had been promising Vince I would make hummus but was out of sesame seeds; had planned to order them from Azure and forgot so I got several bags of sesame seeds. Vince saw the black sesame seeds and said “Hey, you can use black garbanzo beans and black sesame seeds and make black hummus!” So, we got a couple of bags of black sesame seeds. We got a couple of cans of lychees. They had a huge selection of rice and I got a 10 pound bag of Thai rice. There were several different types of rice I would have bought but didn’t have time to look at all of them closely enough to decide which ones I wanted. Vince picked up some different snack type things. I like rice paper that you use to make spring rolls with shrimp, lettuce or spinach and shredded carrots and dip in peanut sauce. I love those – especially when it’s so hot because they’re served cold. I don’t make them now that we have a good Vietnamese restaurant close to us. They sell them for $2 each with the peanut sauce. Definitely not worth it for me to make those but there are other things I can stuff into those rice paper wrappers so I got a package of those.
This is the recipe I use for tahini paste and this is the base recipe for hummus. It’s so easy and you can add anything to it that you want. With peppers in the garden, I will roast a bell pepper and add to it when I make it today. I also like to add fresh basil, though Vince isn’t as crazy about that. We both like it with spinach. I have basil in the garden and spinach from the grocery store so we may have hummus every day this week!