Salsa and Hummus

May 13, 2009

I am remiss at the author of this blog.  Who begins a blog series, only to post ONE entry and then fades away, not to be heard from for weeks on end? Insufferable!

 

Ahem…I apologize. This author bought a house last month and misplaced several things during the move, perhaps not her computer, but definitely all her marbles.  Now that things are inching back into the realm of normalcy, I return to post my much anticipated (I flatter myself) second entry in the “Staples” series.  Sharpen your chef’s knife and pull out the bag of tortilla chips: here comes the salsa and hummus.

 

 

Sold!

Sold!

 

Earlier this week we had company.

We had been playing the call-us-and-let’s-get-together game with some friends of ours for a few weekends, and finally after one such conversation, an actual hang-out date materialized. And what is more: it came to fruition in what turned out to be a wonderful evening. No matter that I only caught wind of this party the morning of! 

With such late notice and such a new house, simple was the golden rule of the night. We made sure no unmentionables were strewn across the furniture and that all boxes were pushed out of walk ways. Simple.

Then I set to work making a few options for one to load onto a tortilla chip.

 

Exhibit A: Pico de Gallo

 

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Exhibit B: Mango Salsa

 

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Exhibit C: Hummus

 

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When we make “dips” we make a fair amount. We make enough to get us through a few lazy lunches where we can’t muster the mental fortitude to create something fresh. Today was one of those days. I finished the mango salsa today, and tomorrow I will put the pico over some brown rice!  It is far easier to pull a bowl of mango salsa from the fridge and a bag of chips (or a slice of toast, if you prefer) from the pantry, than it is to start something from scratch. And luckily, it is relatively healthy. Relatively.

 

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These are great basic recipes and can easily be adjusted to your liking. For instance, I love to spice up my hummus with some jalapeño or roasted red peppers. And on occasion, I use chipotles in adobo instead of jalapeños or habañeros to add a smoky kick to my salsas. Also, try the salsa with a fruit! Mango, pineapple, or peach are great, but options are endless. Use whatever sounds good, or whatever you have on hand.

 

 

Hummus:

 

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-1 lb. chickpeas/garbanzo beans (reserve can liquid or water used to boil beans)

-1/4 cup tahini

-2-4 cloves of garlic, coarsely diced (to your liking, I prefer more!)

-Juice of 1 lemon

-Salt and pepper

-Olive oil (optional)

 

These quantities are all adjustable and SHOULD be adjusted to taste as you go. Dip your finger in to test, and adjust accordingly. If you are using dried chickpeas, begin by soaking them 6-8 hours, then boil until tender.

Combine tender chickpeas, a few tablespoons of your reserve liquid, and tahini in blender or food processor. Blend until smooth. This may take a little work and coaxing with a wooden spoon. Once smooth, add the lemon, garlic, and salt. Puree, puree, puree. Taste. Adjust. If it is too thick, thin out with olive oil, if it is too bland, add some lemon, salt, or garlic–or whatever else your taste buds deem necessary. Then, enjoy! I love this hummus on carrot and celery sticks and tortilla chips.

 

 

Salsa:

 

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-2 lbs. roma tomatoes, diced

-1 medium onion, diced

-1 Habañero, or 2 jalapeños, finely diced

-1/2 a bunch of cilantro, finely chopped

-Juice of 2-3 limes

-Salt

 

Throw it in a bowl, toss it around, adjust the salt and lime, and dig in!

 

Happy dicing!

 

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