03 February 2015

HOW DO YOU DO: A JALAPEÑO H U M M U S

I put this carrot, white bean, and Thai Basil Jalapeño hummus recipe together last week for the Gordy's Pickle Jar blog; it was c o n c e i v e d as a Super Bowl dip, but omgaaa – the leftovers, post-shoot, made their way onto toast, into eggs, and – if they hadn't gone so quickly – would have been an awesome, mashed situation next to a steak and a salad.

You can find DC-made Gordy's Thai Basil Jalapeños nationwide, but if you aren't able to score a jar just make sure to sub in something spicy to help balance the sweetness of the carrots.

ROASTED CARROT, WHITE BEAN, AND THAI BASIL HUMMUS

10-12 whole baby Carrots, roughly chopped, greens removed
3 cloves Garlic, skins on
2 tbsp. Olive Oil (or Grapeseed Oil)
Sea Salt, ground White Pepper, Red Pepper Flakes, and Cumin Seed, to taste
a heaping 1/3 cup White Beans
1/4 cup Tahini
2 tbsp. Gordy's Thai Basil Jalapeño Brine
6 Gordy's Thai Basil Jalapeños, whole
Juice from 1 Lemon
4 Gordy's Thai Basil Jalapeños, chopped

1. Pre-heat oven to 425º, and arrange carrots and garlic on a baking sheet. Drizzle with olive oil and spice as desired, then roast for 25 minutes, or until tender throughout. Let everything cool, then remove skins from garlic cloves.
2. Transfer carrots and garlic to a food processor, and add white beans, Thai Basil Jalapeño Brine, whole Thai Basil Jalapeños, and lemon juice. Pulse until smooth.
3. Transfer to a serving bowl (or yr plate) and top with chopped Thai Basil Jalapeños.


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