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Category Archives: Appetizer

Foodie Friday: Black eyed pea hummus

My husband is a fan of hummus. I am too, just not to the extent that he is. I appreciate a good hummus, but I don’t crave it. Since we’ve been married I picked up a classic hummus recipe from the kitchen bible, How to Cook Everything. If you want a classic, this is it. I’ve had hummus snobs beg me for this recipe.

A few months ago we were out and ordered an appetizer which came with a black eyed pea hummus. When I saw it on the menu I was intrigued, but after tasting it, I was hooked. Instantly I knew I needed to learn to make it. Upon arriving home (we were out of town) the first thing I made was a black eyed pea hummus. This is a very easy rift off the classic recipe.

Black Eyed Pea Hummus

1 can black eyed peas, drained but juices reserved

2-3 tablespoons tahini

2-3 tablespoons olive oil

juice of 1 lemon

2 garlic cloves, minced



dash of cayenne

In your food process add black eyed peas, tahini, garlic, olive oil, and spices to your liking. Blend.  Add a little water to your reserved juices. As the mixture blends, pour in a little juice/water to thin to your desired consistence. Garnish with a swirl of olive oil and a dash of paprika and/or cumin.  Serve with pita chips.


Foodie Friday: Beer Battered Asparagus

Confession: I myself have never made these. Josh makes them for me. I’m spoiled.

The recipe includes a dipping sauce that’s mayo, lemon juice, zest and pepper, but we have never made it. We prefer ours drizzled with lemon juice and a sprinkling of sea salt. Then we inhale about a pound of them. Seriously. the first time Josh made them, he thought he had made way too many of them. Then he looked away for a second and I inhaled about half of them.

What can I say? As a true Southern girl, there’s nothing better to me than some good fried vegetables.

Beer-battered Asparagus

•1 cup all-purpose flour
•1 tsp salt
•1 Tbsp lemon zest
•1/4 tsp black pepper
•1 cup beer (We prefer Harp, but any lager would do)
•About 4 cups vegetable oil
•1 lb medium asparagus, trimmed
Combine flour, salt, zest, and pepper in a bowl, then add beer and whisk well.

Heat about 3 inches of oil in a 3-4 quart pan (we use my dutch oven), over medium high heat until hot. The recipe calls for 375, though I don’t think we even really measure the temperature.

Dip asparagus into batter, then drop into oil, no more than about 10 at a time, depending on the size of your pan. Stir gently to prevent them from sticking to each other. Fry until golden, about 2 to 3 minutes. Transfer to paper towels. Squeeze some lemon juice and sprinkle sea salt over them before serving.

Foodie Friday: Salsa

The other day my husband grabbed me and asked earnestly if I was holding something against him. I couldn’t think of anything and asked him what he meant. He was upset because I hadn’t made him salsa in a while. You know something must be good if your husband thinks you’re holding something against him if you don’t make it.

I’ve made this for parties and have been asked to bottle and sell it. I’m not planning to do that, but its nice to know I’ve got something good going on.

Best Salsa of your Life

1 28 oz can whole tomatoes with juice
2 10 oz cans of Rotel
1/2 onion, chopped
2 cloves garlic, chopped
1 whole jalapeno, sliced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2-1 cup cilantro (depending on taste)
1/2 whole lime juice

Combine all ingredients in your food processor and blend to your preferred consistency. I have to split mine into three different batches to accomdate my food processor. Make ahead of time and refridgerate. Serve with chips and a smile.

Original source here.