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?
Good thing I was prepared for November though.
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.
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
- Israeli Paprika
- Chipotle Powder
- White Pepper
1/4 cup Extra Virgin Olive Oil
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.