This is the second recipe from the
comedy of errors shower I recently assisted in hosting. In the first installment, I provided a recipe for a dish that never even made it to the party! This divine, spicy hummus did make it into the door, so it already has one-up on the poor dip, but where I fell short was in the execution of the theme. I had proposed a theme, and the sweet co-hosts indulged me in agreeing with my idea (big mistake) to have the shower revolve around the couple’s travels. These crazy kids have been to Taos, Argentina, and the beach together in the last six months and they grew up within a couple of miles of each other in the same tiny town. My big plan was to have food that represented all of the places that they had been. I tried to clue the guests in on the theme when they walked in with this canvas (by the way, you will note that I show they spent one day in Argentina instead of eleven. Great work, me, great work):
The theme would be reinforced with framed photos on the table of the couple in all of these places. Alas, both the bride and the person responsible for picking the theme (ahem) completely forgot. One of our co-hosts had literally flown in the night before the party and still was more prepared than I was – he brought three photos. So, thanks to Dane, we at least had a small modicum of continuity with the three photos.
My grand idea was to make dishes that represented all of these places (New Mexico, Argentina, the beach, and Arkansas) in front of corresponding photos of the couple. Instead, I put together a perfectly mismatched but still delicious menu of seemingly random components. The most important thing in hosting a party, of course, is the reaction to the food. The guests and the couple were had so much fun that I really don’t think anyone felt deprived. Well, except maybe the poor sweet potato dip.
This hummus recipe has a fantastic, smoky flavor. I was inspired by a similar recipe I found in the cookbook I bought at the Santa Fe School of Cooking when I was last in New Mexico a couple of years ago. I took a “me day” on a family vacation to Taos and spent a day in cooking classes there. It was so much fun and exposed me to a wide range of new flavors distinct to the region’s cuisine. This hummus recipe’s spicy, earthy flavor is not like anything I have had from the grocery store. I loved it with the sweet potato chips I brought to the party and fresh vegetables as well.
You will need:
- 2 (15 oz.) cans of chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup tahini
- juice of 2 fresh lemons
- 2-3 tbsp. olive oil
- 1 large (appx. 30 ounce) can chipotle pepper in adobo sauce (found in the Hispanic section at the grocery store)
- 2 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1 tbsp. cumin
- 2 tsp. New Mexico ground chili blend
- 1 tsp. each salt and pepper
- 1 tsp. red pepper flakes
- Toasted pepitas (pumpkin seeds) to sprinkle on top, if desired
- Place all of the ingredients (except the pepitas) in the bowl of a food processor and blend until smooth. If you do not have a food processor, go to your mother’s home and use hers.
- Top with pepitas, if desired, and serve with vegetables, chips, or crackers.
- I served mine with spiced sweet potato chips, carrot slices, and mini sweet peppers: