Monday, November 2, 2015

Southwestern Hummus for SRC

Could someone please tell me where October went?
I know it was just the other day when I went "ERMAGARD!!! it's Secret Recipe Club Time..."
And now it's November?
I mean really, what happened to October?
sigh.
Good thing I was prepared for November though.
Southwestern Hummus
My assignment for the Secret Recipe Club Reveal was bcmom's kitchen . 
Anna has fun with her food, and her things.
Her motto is 'Where the towels are for drying and the white spoons don't go in the tomato sauce'
I think she'd be disappointed in me, my white spoon has gone into plenty of tomato sauce and come out the other side with decorations.
At any rate.
I had a lot of fun looking for a recipe to make, with Tapas coming up I knew I wanted an appetizer type dish, cause, honestly, I think appetizers are my favourite thing to make.

The Sausage Hamburger Cheese Dip sounded wonderful, but wasn't quite what I was looking for.
And I've got the Beef Carnitas recipe bookmarked to make soon. I almost made it the other night in fact, but I got sidetracked and it was too late in the day to start it.   Her Shrimp Salad is also on my list to try making.  I think it would be so tasty as an open face sandwich.   Gotta let the Dane out sometimes.
And then there was her Veggie Kablooie but it would have meant a trip to town to pick up the ingredients.
I decided after much thought and deliberation that I was going to make the Southwestern Hummus.

I think I have a Hummus problem, and I'm not going to seek help for it either.  So there.

And here it is.  I served this at Tapas this month as one of my dishes, and it won't be the last time I make this one.
Southwestern Hummus
I used some of the Rangpur Limes I was given recently, just a happy accident I hadn't  juiced and zested them all.  And did make a couple of substitutions, cause the store was out of fresh Cilantro, so I used some dried Cilantro.  And...  I gave my neighbor the chile powder and forgot to save some for me, but I used some Chipotle Powder instead and that really amped it up and it was good. 


 Recipe: 
2 15.5-ounce cans Great Northern beans, drained and rinsed
1/2 tsp. Lime Zest
Juice of 1 Lime (I used my Rangpur Limes)
1/4 tsp. of each of the following: 
  • Garlic powder
  • Onion powder
  • Cumin
  • Israeli  Paprika 
  • Chipotle Powder 
  • White Pepper
1 Tablespoon Chopped Cilantro (I used 1 tsp. dried Cilantro)
1/4 cup Extra Virgin Olive Oil

Garnish:
1/2 chopped, seeded Tomato
1 tablespoon Chopped Cilantro
1 tsp. EVOO
Process in a food processor or blender until smooth, and set in fridge for an hour to let the flavours combine.
Garnish with a chopped Tomato and a drizzle of Olive Oil and a little chopped Cilantro.
I served this with some Corn Chips but it would go well with veggies.

One of the fun things about this club is seeing which of my recipes was picked and how that cook made it 'their own'.
Cause you know we will.  We all like to put our own stamp on a dish and make it "Ours".

 You can read more about the Secret Recipe Club here.

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

8 comments:

  1. Yum! I've never tried making hummus without chickpeas- this sounds fabulous!

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    1. I always have chickpeas in my pantry, along with several kinds of beans, cause I like beans. But, using a white bean in Hummus is fantastic. I've used them in several hummus versions now, including an awesome Italian Hummus.

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  2. Oh yes! Isn't this stuff good? I think I'll use chipotle next time. That sounds amazing.

    And, yes, yes, yes - all recipes must be played with and customized.

    Also - you and my friend Peggy (the creator of the awesome Veggie Kablooie) would get along great. She doesn't see any reason for keeping the white spoons out of the tomato sauce. :)

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    Replies
    1. It was really good, and my guests kept coming back for more. I have to admit it, I grab whichever spoon is handiest when it comes to stirring or dishing up. Which is why my white spoon is no longer a pristine white, sigh. I think Peggie and I would get along great as well.

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  3. Traditional hummus gets boring, and this sounds like a brilliant way of changing it :)

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    Replies
    1. I love traditional hummus, but also like to switch it up and play with the different flavour profiles.

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  4. Love the gorgeous pink colour from I'm guessing, the paprika. It was lovely wandering around your blog this month Sid - so many lovely recipes to choose from. Thanks for the inspiration!

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    Replies
    1. The color was a combination of the paprika and the chipotle powder. It did have a lovely rose blush to it. I love how you made those mini buckwheat pancakes, I'm going to try doing that myself, now that I'm hungry for pancakes again.

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