Well so far this year, it’s Carrie – 1 – Resolutions – 0!
That’s right folks, I made my first recipe for the Kitchen Challenge. I decided to start easy with something I didn’t actually have to cook. My skills in the kitchen are not what you would call “enviable”. I have in fact, set my self on fire twice in one month just trying to use my gas stove! If you follow this blog for no reason other than the fact I may do something tremendously silly, embarrassing or otherwise train wrecky, that’s totally cool with me.
The first dish I decided to make was “Rummy Hummus” by John Schlimm, author of The Tipsy Vegan, from the Organic View blog. For the original recipe click here. (The picture alone is worth the click) I chose to take out the chipotle peppers & served it as a dip, but other than that, I stuck to script.
1 (14-ounce) can of organic chickpeas, rinsed and drained thoroughly
2 canned organic chipotle peppers, stemmed if necessary, with a teaspoon of the adobo sauce they were canned with (add more peppers, if desired)
1 large organic garlic clove, coarsely chopped
* 3 tablespoons organic tahini (mixed well before measuring)
3 tablespoons fresh organic lemon juice
2 tablespoons organic extra-virgin olive oil
2 tablespoons white rum (or more to taste)
1 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more for sprinkling
1 large English (seedless) cucumber
1 tablespoon sesame seeds, toasted in a dry skillet just until golden brown
In a medium bowl, place the chickpeas, chipotles, garlic, lemon juice, tahini, olive oil, white rum, cumin, and 1/4 teaspoon salt. Puree with an immersion blender, scraping down the sides of the bowl as necessary, about 2 minutes, until the mixture is smooth and fluffy. Or use a standing blender (see note below).
Use a vegetable peeler to peel the cucumber skin lengthwise at 1/4-inch intervals to create a striped pattern around the circumference of the cucumber and slice it crosswise into 1/4-inch rounds. If the cucumber skin is tough, peel the entire cucumber. Arrange the cucumber discs on a platter.
To assemble, just before serving, lightly salt the cucumber rounds. Top each round with a generous teaspoon of hummus. Sprinkle with sesame seeds.
Yield: ABOUT 35 HORS D’OEUVRES
Note: Don’t be tempted to use a food processor to make this spread because you won’t get that perfectly smooth texture.
* I could only find tahini in my local grocery store in a 12oz jar. If anyone has any good recipes to use the rest of it up, please let me know!
To go with my “Rummy Hummus” I made homemade pita chips as well:
Cheers to all the rest of you healthy chefs both experienced & the noobs like me!