Longhorn Hummus

I just whizzed up this "burnt orange" version of hummus in preparation for watching the Fiesta Bowl tonight. Go, Horns. Hook 'em!

Now I need to gather some fresh veggies for the dip.
Then I need to make sure everyone has on their Longhorn shirts.
Oh yes, I suppose I should prepare a real meal for my family as well.
As for me, I think I could live on appetizers.

Cheers!

Find this recipe in the variation section at the bottom of this hummus recipe post.

Pesto

Why buy pesto when it's so easy to make and about 1/3 the cost of a store-bought jar that's loaded with salt? Okay, besides hasty convenience. Today's food prices, however, get me thinking twice about paying for convenience. So, here's a super easy, super tasty topping, condiment, pasta sauce, and an ingredient for my Pesto Appetizer. Fresh is best!

Ingredients:

2 cups fresh basil, dry and packed a bit
1/2 cup Parmesan cheese
3 TBSP pine nuts
2 large cloves garlic, minced
1/2 cup olive oil

Put all ingredients into a food processor; mix on high speed, stopping to scrape if needed, until all ingredients are well blended and a uniform consistency. Presto!

There are all sorts of variations on this pesto theme depending on your taste and what you have peeping out of your fridge. For example, if you don't have quite enough basil, you can make up the difference with flat-leaf parsley. Add whatever you like...try adding pumpkin seed kernels (they're very healthy) instead of pine nuts, add some sun-dried tomatoes, olives, etc. Check here for a variety of pesto recipes. Go for it! All you need is a food processor and you can get to pesto heaven!

Here's my estimated cost, full retail, for what I used:
Pine nuts, $.75
Parmesan cheese, $.75
Olive Oil, $.50
Garlic, $.10
Fresh homegrown sweet basil, nearly free
($1.00 packet of seeds to grow enough basil to last you for years!)

In case you're thinking, 'Yes, but I don't have home-grown basil. How long does that take anyway?'...
We planted our seeds 2 months ago and have 6 plants. Yesterday, I just pinched off the top 1/4 of all the plants and had enough for the pesto. The bottoms of the plants will continue to grow so I can harvest again! An herb that keeps on giving.

Even if you haven't graduated to real plants yet since you can't even keep your fake plants dusted, you can still grow basil...and zucchini for that matter! Believe me on this one! Basil is not a real plant...it's a mercifully generous volunteer!

Now excuse me while I go make a little Insalata Caprese...
using pesto instead of plain basil and olive oil. That's the way my kids like it best!

Hummus

I made this as an appetizer when I was entertaining adults. Our kids, however, ate up the rest of it! So, now I like to have some on hand and use it as a dip for veggies, crackers, flat bread, or corn chips. It's so good and healthy with all its iron, fiber, vitamin C. Sure, you can buy it, but it is so EASY and much more economical to make yourself. You can control the salt and add other flavors as well! I even got our older daughter to start eating her sandwich crusts by dipping them in this hummus!

1 can chickpeas (garbanzo beans), drained, liquid reserved (if possible, prepare your own chickpeas)
2 garlic cloves, minced
½ tsp. kosher salt
1/4 cup tahini --at the grocery store by the peanut butter
3 TBSP lemon juice (1-2 lemons)
1 TBSP olive oil, water, or liquid from canned/cooked chickpeas
4 dashes hot sauce, optional

Put everything in the food processor and process until it’s smooth. Taste and adjust seasoning, serve chilled or at room temperature.

Variation for Longhorn Hummus:
Add two roasted red peppers (drained from a jar).This will give the hummus the Longhorn (as in UT) burnt orange color...and add a yummy flavor dimension!


HEALTH NOTE:
If you buy canned foods, you may want to consider Eden Organic products since they don't line their cans with bisphenol-A (BPA).

Pesto Appetizer

I first tasted this recipe at a gourmet food party a friend hosted. Later, after going to the grocery store, I discovered that I could combine a couple of ready-made jarred versions of the pestos and get the same flavor as the much more expensive one at the party. This recipe is always a hit. Our kids love it too!

Ingredients:
8 oz. feta cheese, crumbled or diced
1/3 cup basil pesto
1/3 cup sundried tomato pesto
5 roma tomatoes--cut in half, squeeze out seeds and some moisture; dice
Crackers or thinly sliced French bread

(I use either low-sodium Triscuits or sturdy tortilla chips. The pretzel chips are good too! Okay, whatever you have in your pantry that makes you happy and will hold up to scooping this stuff will work just peachy!)

Directions:
Mix the two types of pestos together. This Classico brand ($2/jar) is the kind I try to use in this recipe. Since it's baked, I don't use my fresh, homemade pesto if I can help it. However, I won't name any names, but our local grocer is getting a bit hoity toity these days and is not carrying it anymore. The grocer's (more expensive!) store brand and a couple of other higher dollar brands ($4-5 dollars/jar) are in its place. My wonderful neighbor found these jars for me again at SuperTarget. God love you, Julia, and God love you, Target! Just one more reason to spend more money at Target, right?

In a pie plate or other medium-sized baking dish, layer cheese first, then pesto mixture, followed by the tomatoes. Broil (500 degrees) on med-high rack for 5-7 minutes or until cheese is somewhat melted. Serve warm with crackers or bread, or for gluten free, eat it with sturdy tortilla chips.

Here's what it looks like after a bunch of neighbors and their kids have at it!

Make it for a Saturday evening neighborhood gathering. Then make sure there's a little left over so you can grab some iced tea and enjoy it on the Sabbath (a day of rest)! You can live on left-over appetizers one day out of the week right? It's really no sacrifice!

Texas Caviar --Jazzed version

This is probably my #1 requested recipe. Well, it's not MY recipe. I filched it off a bunco friend years ago! I've only made minor tweaks. Don't be fooled. This is not your regular "Texas Caviar"--this one is jazzed up and healthier with more fresh veggies and feta. I bring it to parties and pot lucks all the time, and many requests have come from native Texans!

1 can black-eyed peas, drain and rinse
*1 can field peas, drain and rinse (if you don't have these in your area, just use another can of black-eyed peas)
2 small cans sliced black olives, drain and chop a little more
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped (green peppers are fine, but yellow & red just make it so purty...and a bit sweeter!)
1/4 cup red onion, finely chopped
1/3-1/2 cup+ Italian dressing —just enough to hold everything together, I use light
Small bunch fresh cilantro, pull off stems and chop (~1/3-1/2 cup when chopped)
1 large ripe, but still firm, Hass avocado (or 2 small), diced
8 oz. feta cheese (don’t use crumbled--the solid looks neater), small diced

Add all ingredients to medium bowl and stir gently to mix well. I add the dressing and avocado last--shortly before it is served. Serve with family-sized bag of Frito (big) Scoops or sturdy tortilla chips (in a pinch).

* Because many people I've given this recipe to have never heard of field peas, I've added this photo to show you what the can I use looks like. Field peas are smaller than black-eyed peas, and they're reddish in color.

Field peas may not be found in all parts of the country. Mom says they're not in Sacramento, my uncle found them in Dubuque, none in St. Paul or Albuquerque, but they're about everywhere in the South. I can't tell you how many cases of these we've brought with us on our vacations...to leave a stash with friends and family so they can continue making this recipe. Let me know if you can find them in your area.