have you all noticed that summer is here!?! ok, well it hasn’t been all that warm here in northern california, but vegetables seem to be pretty aware of the seasonal shift, and i’m completely taking advantage of the delicious burgeoning produce in my kitchen.
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vegetable pancakes are a classic comfort food from my childhood, a dish that i can remember requesting over and over again, and a meal that i could barely stand to wait for as the smell wafted through the house. luckily, veggie pancakes are a quick dish both to prepare and cook, so i didn’t have to wait long.
a couple of years ago, my aunt sent us the gift of a creme brulee kit, complete with ramekins and a mini blow torch. i was so excited by this present that i got a little creme brulee happy, and made the dessert more times than i can count (the pic below is from that era of creme brulee at every party, circa 2006).
after making hummus for a recent party, we had some leftover chick peas hanging out in our fridge. trying to think about the best way to utilize them, i remembered this unique recipe.
