A soulful hummus to warm your soul

Soulful Hummus made with black-eyed peas and red beans.

There is nothing like the dutiful humming of a well-used food processor.

I love Beatrice – that’s my faithful food processor. She’s been with me for over 10 years.

Old Beatrice got down in the kitchen the other day and at the end of her soulful solo, she whipped up the most amazing hummus I have ever had.

And her timing could not have been better. So many of us across these United States are safe at home, quarantined, and snug as a bug in a rug as we observe the directives from our local, state and federal officials to cool our heels at home to help stop the spread of COVID-19 or Coronavirus.

Listen to me in the kitchen on my new podcast on 94.7 The Wave.

With so some many of us at home, we are eating an array of in-between meals, crunchy, salty and deliciously fat filled snacks.

Well put down that bag of chips and sour cream onion dip! My tasty and Soulful Hummus recipe is not only a healthier alternative, it’s creamy and savory deliciousness will warm your soul. You will love the marriage of black-eyed peas and red or light kidney beans in this hummus remix.   The easy to make tortilla chips are a bonus (you are welcome) and they are figure friendly too.

Stay home, stay safe and be well my foodie friends.

Soulful Hummus

  • Servings: 6 to 8
  • Difficulty: Very easy
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This recipe is not only easy to make, it will warm your soul.

You will need a food processor for this recipe. If don’t have one, try a blender but be sure to smash your peas and beans in a mixing bowl with a potato smasher before adding them to the blender.

Ingredients

1 heaping teaspoon jarred minced garlic or 2 fresh cloves finely chopped
1 (16-oz.) can black-eyed peas, drained and rinsed
1 (16-oz.) can red beans or light kidney beans, drained and rinsed
6 tablespoons extra-virgin olive oil
3 tablespoons tahini
2 tablespoons fresh lemon juice
1 teaspoon smoked paprika
½ to 1 teaspoon salt (I used a teaspoon)
¼ to ½ teaspoon black pepper
½ teaspoon ground cumin
1/8 teaspoon ground chipotle pepper (use 1/4 teaspoon if you love the heat)
¼ teaspoon dried thyme (not ground thyme)
Lemon zest
2 tablespoons olive oil
Fresh chopped parsley, cilantro, chives or green onion (your choice- optional)

Directions

  1. Gather all your ingredients before you start.
  2. Add all the ingredients to a food processor.
  3. Grate a little lemon zest over the top of the mixture in the processor.
  4. Process until smooth.
  5. Spoon hummus into a lovely plate or individual sized pasta bowl.
  6. Smooth out the surface and in a circular motion, drizzle 2 tablespoon over the hummus.
  7. Lightly sprinkle top of hummus with smoked paprika or sumac.
  8. Top with fresh chopped herbs of your choice (parsley, cilantro, chives or green onion) or lemon zest.
  9. Serve with pita chips, vegetable strips like bell peppers or my easy oven tortilla chips below.

Easy Oven Tortilla Chips
You will need a parchment lined baking sheet for this recipe

Ingredients
4 tortillas
Non stick cooking spray
salt – pain, seasoned or Cajun

Directions

  1. Set oven to 350 degrees Fahrenheit.
  2. Gather all your ingredients before you start.
  3. Stack tortillas on top of each other.
  4. Cut them in half, quarters then eighths.
  5. Spread the cut tortillas on a baking sheet lined with parchment paper.
  6. Spray the tortillas with non-stick. Turn them over and spray the other side.
  7. Place baking sheet in the oven and bake 9-10 minutes.
  8. Remove when done and season with salt right on the baking sheet.

Patriots, Eagles and a super Superbowl Chili

5 Bean and Beer Chili

My beloved Rams.

They gave it a good go this season.

Their second year in Los Angeles has given the City of the Angels hope that perhaps one day we will make our long awaited appearance in the Super Bowl.

Rams insider Myles Simmons said it best: “Los Angeles completed a historic turnaround in the 2017 regular season, not only winning the NFC West for the first time since 2003 but also going from worst to first in scoring.”

Thank you Myles.

The big game

So now we know the two teams that are poised to go helmet to helmet in the 52nd Super Bowl, set for Sunday, February 4th.

The New England Patriots will make their 10th Super Bowl appearance.

The Philadelphia Eagles will make their 3rd Super Bowl appearance.

The Patriots won the title in 2017 and 2015. Its not surprising that the odds makers have tossed up their odds and predict   the Patriots will win a back-to-back title this time around. Could this be a slam dunk for New England?

Enough about football

Let’s talk chili because its gotta be part of your Super Bowl menu and its gotta be something to talk about in case the game isn’t.

5 Bean and Beer Chili with toppings

My 5 Bean and Beer Chili is just the recipe you need to score a winning touchdown at your Super Bowl gathering. Here’s why:

  • Simple, modest ingredients.
  • Easy to prepare.
  • Cooks in an hour.
  • Rich, full bodied flavor.
  • Features Modelo Especial Beer, known for its orange blossom honey aroma.
  • Chock full of a variety of flavorful beans.
  • Great balance of ground turkey and smoked chicken sausage.
  • Thick, hearty and soul satisfying.

For this recipe, you will need a large Dutch Oven pot. This recipes features a 6 quart pot. After its done, make sure to gather a few  ramekins or small serving bowls and fill them with hand grated cheeses (cheddar, Parmesan, smoked Gouda), green onions, cilantro, sour cream, guacamole, olives, crushed tortilla chips, and chopped jalapenos. Your guests will love to customize their bowl of chili with their favorite toppings.

When planning any gathering, party or event, pace yourself and plan ahead. This chili can be made the day before your Super Bowl soirée.

One last thing football fans

I wouldn’t be too dismissive about the outcome of the big game. The City of Brotherly Love wants this title badly and they want it brought home on the wings of Eagles. I’m just relaying and saying.

Here’s the recipe.  Get cooking and go team!

5 Bean and Beer Chili

  • Servings: 8 to 10
  • Difficulty: intermediate
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A rich and hearty chili

Ingredients

Beans
1~ 15.5 ounce can red beans
1 ~15.5 ounce can black beans
1 ~15.5 ounce can pinto beans
1~ 15.5 ounce can dark kidney beans
1~ 15.5 ounce can garbanzo beans

Wet ingredients
1~ 14.5 ounce can Simple Truth Fire Roasted Diced Tomatoes
1 small can tomato paste
3 ½  cups low sodium chicken stock
1 ½ cup Modelo Especial Beer

Vegetables
1 ½ cup bell pepper, chopped
1 ½ cup red onion, chopped
3 cloves garlic, chopped
1 ear of corn, pan grilled and cut from cob

Meat
2 pounds ground turkey, cooked
1 pound Hillshire Chicken Smoked Sausage Roasted Garlic, cut

Herbs and spices
3 tablespoon cumin
3 tablespoons chili powder
1 tablespoon Chipotle Chili
2 teaspoons salt
½ teaspoon cracked pepper
1 teaspoon fresh oregano, chopped
½ cup chopped cilantro
1 tablespoon granulated sugar

To thicken
12 -15 ground saltine crackers

Directions

  1. To a skillet set at medium heat, add two tablespoons of  olive oil. Once heated, add bell pepper, red onion and garlic.  Sauté until tender, stirring constantly, about 2 minutes. When done, remove from heat and place into a large Dutch oven.
  2. Cut smoked sausage in half, lengthwise. Then slice each lengthwise half into ½ inch slices. To that same skillet add the sausage and cook until lightly brown, stirring constantly. Add to Dutch oven.
  3. To that same skillet, add a little canola oil and pan grill the ear of corn. Rotate the  corn in pan until it is lightly browned.  Remove from heat, set aside and let cool.
  4. To that same skillet, add the ground turkey and cook until done, chopping and turning constantly. When done, drain, and add to Dutch oven.
  5. Open each can of beans, drain and add to Dutch oven. Add spices and herbs  (cumin, chili powder, Chipotle Chili, chopped oregano, cilantro, sugar, salt, pepper), liquids (Simple Truth Fire Roasted Diced Tomatoes, small can tomato paste, low sodium chicken stock and Modelo Beer) and grilled corn cut from cob.
  6. Stir well to incorporate all the ingredients.
  7. Bring pot to a gentle boil, cover and reduce heat to low. Simmer 45 minutes, stirring occasionally.
  8. While the chili is simmering, place 12-15 saltine crackers in a plastic zipper storage bag. With a rolling pin or  drinking glass, crush crackers until fine. You can use a food processor or mini grinder if you like.
  9. When chili is done simmering, taste and season with salt and pepper to your taste. Next, slowly stir crushed crackers into the chili until you achieve your desire thickness.
  10. Let stand 20 minutes and serve.