Monday, March 12, 2012
Hummus Served Hot
There are really no words to express how excited I am to tell you about this creation of mine. This week's recipe for The Food Matters Project was Hummus Served Hot chosen by Erin from Naturally Ella. It was a great choice! So far I have seen some wonderful white bean hummus blends, served in all kinds of ways, including as a pasta sauce! Very unique - and I'm planning on trying it ASAP!
Mark Bittman is a genius because he gives you the basics to get a good solid recipe going and then encourages you to be creative and take a risk in the kitchen by making it your own. Props to you, sir because my version of your hot hummus is more like hott hummus.
Hummus is not a new recipe in my repertoire, however, I usually just make it with chick peas tahini, olive oil, lemon, and garlic, take a huge handful of carrot sticks and go to town. Today is different and brilliant. I decided originally to make it with pesto and create a panini. And then I took the Italian roasted tomatoes out of the fridge that I brought home from Whole Foods to garnish with and I decided to be bold and brave (?). I threw them into half of the hummus and pureed it together creating a gorgeous Italian dip.
Then I was fussing my way through the cabinets and I found ancho chili's. I took them out, showed them to Ian, we stared and nodded.... done. A few of these babies into that creamy, smooth and fairly simple dip and we have a smokey, spicy, heavenly substance on our hands... dare I say ladies, you could even pass this off as man food?!
I couldn't bring myself to just dip and eat with corn chips. This called for more. (Please forgive my story-telling method this evening, but it was seriously so good that it needs a story.)
So I toasted some bread with some olive oil and smothered it in hummus.
Then I sauteed a portabella mushroom and laid a piece of prosciutto over the roasted tomato hummus, topping it with goat cheese and a leftover tomato.
It was exquisite.
Then for my south of the border delight, I made an over-easy egg and gently laid it overtop of the ancho hummus toast with an ancho and its juices on top.
My life has changed. Seriously. Breakfast of champions? I think so. It's filled with protein and the flavors are very exciting.
This project is really turning into a favorite activity. I am having so much fun exploring my creativity and discovering all of the possibilities. Isn't food just the greatest? And the weather too - runners highs from an outdoor run are really like nothing else especially when followed by a great meal!
Posted by Kelly's Kitchen at 9:11 PM