Urban Chickens and White Bean Dip

Two weeks ago, we had our 3rd Women of Silicon Valley night and proved to be another amazing get together.  Sadly I was a bad blogger and took absolutely no pictures, but please read on anyway  

Each event we have our group continues to grow.  This last time we had about 16 girls, and it’s fun to meet for the first time and realize we are only a degree or two of separation away. 

Nell was the lovely host for the evening and we were immediately in awe of the cute cottage home that had been completely remodeled on the inside.  It was fresh, open, flanked with french doors, and had a great patio.  It also had chickens.  Yep, chickens.  Believe me, we were all surprised and curious to meet these little gals.  Nell and her hubby like to have ‘farm fresh’ eggs each day and their chickens dutifully oblige.  I won’t bore you with the long discussion us ladies had about how a chicken’s egg actually gets impregnated (now I’ve got you thinkin’ huh?). 

Anyway, Nell made two pretty fabulous looking quiches that were devoured heartily.  As an egg-hater, I didn’t try them, but definitely heard the happy moans of eating satisfaction.  What’s even cooler?  The eggs were laid by these ladies: 

Custard and Omelet (Photo by Nell)

 

These have to be the cutest, cleanest chickens I’d ever seen.  Seriously.  They were soft, fluffy, and had the most beautiful coloring.  AND they didn’t smell — bonus  

So back to those quiches…there was also some ham in there.  Where did the ham come from?  Well Nell’s hubby hunted a pig in Sonoma awhile back.  Talk about sustainable, local eats…and all right in the SF Bay Area! 

One of the hits of the night was the White Bean Dip.  This was a twist on hummus that I adored.  Check out the recipe: 

As a hummus addict who doesn’t allow herself to eat hummus because of uncontrolled bingeing, the bean dip is a perfect, healthier alternative – and it’s super easy.  In a food processor I blend:

• 1 can of white beans, drained
• 1.5 tablespoons lemon juice
• 1.5 tablespoons olive oil (I also use water, or half water/half oil if I’m feeling stingy on calories)
• 1 garlic clove
• 3/4 teaspoon ground cumin

The cumin added a great punch of flava and dimension.  Great alternative for making hummus, especially when you don’t have tahini on hand  

Do you eat farm fresh eggs?  Know anyone with chickens with adorable names like Nell’s?  

What’s another alternative for hummus?