I realize that this recipe isn't all that new, since all hummus uses basically the same base, but this one prepares the beans FIRST, which ended up making all the difference! So when my attempt to use up some ingredients in my fridge turned out so yummy, I had to blog about it.
I love this recipe. I still think there's too much tahini for my taste buds, but everything else is perfect. I even used Morton Light salt and it's fantastic. Love love love! I just wish I had some naan.
Red Curry Hummus
1 (15 ounce) can garbanzo beans, drained
1/4 cup lemon juice, fresh
2 tablespoons tahini paste
1 tablespoon red curry paste
1 garlic clove
1 teaspoon kosher salt
1/3 cup olive oil
1/2 teaspoon pepper
2 tablespoons parsley, fresh
Prepare Garbanzo Beans by using fingers to rub off as many of the paper membranes as possible. Bring Beans to a boil in salted water and cook for about 10 minutes. This process is tedious (and optional) but will result in very creamy hummus.
Combine all ingredients in a food processor and blend until creamy. If the consistency isn't quite to your liking, add additional teaspoons of water.
Hiya!
2011 is over, and my recipe resolution has been fulfilled. Was I successful in trying a new recipe every week? On average, yes. In actuality, no. But I feel accomplished nonetheless. I had some fabulous experiences in the kitchen last year. I even feel positive about all my screw-ups (which amounts to at least half of my recipes) because they taught me to be more careful.
I have decided to continue blogging about new recipes I have made, but I'm not going to promise that I'll do it once a week. If all goes well, in the next several days I'll be jumping headfirst into a new career that will have me traveling up and down the state every week and sometimes out of state. I think it would be silly for me to expect a new recipe from myself on a weekly basis.
To those of you who have been around since the beginning, I applaud you for sticking with me! And to those of you who've joined in more recently, thanks so much for coming, and please don't hesitate to comment and make suggestions about anything/everything food!
I do have a question for you: which screw-ups would you like to see me make RIGHT?? I have a few ideas, like the debut Fabio Viviani recipe, but I'd love to hear from my readers. So take a looksie if you have time and holler out your choices!
How amazing do these sound?? I knew as soon as I got the "Dish from Food" email that these would be on my NYE menu. And they were a HIT! I just wish more people would have been able to try them; we had 5 no-shows. :^{
These hors d'oeuvres are simple and delicious. The only change I had to make to this recipe was using dried chives instead of fresh. Why? Because my grocery store had NO fresh chives! I bet the fresh zing of those tiny little onions would have made all the difference. And actually, I had some green onions that I could have diced up and added, but I didn't think of that at the time. Next time I can't find fresh chives, though, I'll do that. Because I am making these again.
Panko Crusted Crab Cake Bites with Roasted Pepper Chive Aioli
12 ounces shelled cooked crab
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko (see notes) or fine dried bread crumbs
Roasted Pepper-Chive Aioli (recipe follows)
Fresh chives, rinsed and cut into 1-inch lengths
Sort through crab and discard any bits of shell.
In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.
Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
Roasted Pepper-Chive Aioli
In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.
