tortillas

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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.
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Your Taco Tuesday just got tuned up

My dear vegetarian friends, I heard ya!

This one is for you so please, keep reading.

Love me some Taco Tuesday’s!

Who doesn’t love a good Taco Tuesday?

It’s an after work indulgence.

It’s a social rite of passage.

It’s cheap eats, and who doesn’t like that?

It’s just fun, tasty and all of the above.

Taco Tuesday History

This history of Taco Tuesdays is a bit sketchy and two separate Mexican food establishments (from California and Wyoming) have laid claim to its creation. But the bottom line is it began as a low cost promotion to bring in customers on a night that typically had low attendance, while exposing patrons to the array of menu offerings and events the restaurants had to offer.

Most Taco Tuesday’s are often more than just tacos. Many feature a tapas or small bites menu. The mash ups, iterations and combinations range from predictable to delectable and wildly innovative.

A mash up not to be missed

As an homage to my love of all things Taco Tuesday’s and with an ear to the hue and cry of my vegetarian friends and followers, I created a wildly innovative mash up I hope will take your tapas to new heights.

It’s a tostada. Not just any tostada, but one that has soul, character and hint of sassiness.

My Sweet Potato and Ancho Chile  Tostada with  Black Bean Salsa is a bit of a departure from the expected, but it is unexpectedly good.

The mild heat and fruity flavor of the ancho chile paste perfectly complements the slightly sweet, earthy notes of the sweet potato. The addition of fresh thyme to the mixture gives it warmth and depth.  The flavor is delicate yet elevated and the mixture is a great alternative to classic refried beans. Oh and let’s not forget about that black bean salsa that tops this tasty tostada which is both savory and sassy.  One last thing, for this recipe, I used taqueria or mini size tortillas. This recipe serves four or even more so don’t dine alone.

Don’t go out for Taco Tuesday, dine in.  

Thank you Goya Foods for providing a lot of the ingredients and the inspiration for this recipe.  I hope you will be inspired to give it a try and turn up your Taco Tuesday or any day of the week.

Sweet Potato and Ancho Chile Tostadas with Black Bean Salsa

  • Servings: 4
  • Difficulty: intermediate
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A departure from the expected, yet is unexpectedly good.

Ingredients

For the Salsa:
1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
2 medium seeded, sliced bell peppers (red and yellow) pan grilled then diced
1 small red onion, finely chopped
1/3 cup chopped cilantro
1 teaspoon GOYA® Adobo Light All-Purpose Seasoning with Pepper
1 teaspoon GOYA® Lemon Juice
1 tablespoon GOYA® Extra Virgin Olive Oil

For the filling:
2 Ancho Chiles, stemmed and seeded
3 tablespoon GOYA® Lemon Juice
2 tablespoon corn oil
1 teaspoon GOYA® Adobo Light All-Purpose Seasoning with Pepper
½ teaspoon GOYA® ground cumin
1 teaspoon minced GOYA® garlic
1 teaspoon fresh thyme, finely chopped or ½ teaspoon   dried
Corn Oil, for frying
12 Corn Tortillas or 16 taqueria or mini size tortillas

Directions


1.  Cut and remove the top and bottom portion of the bell peppers. Remove seeds and slice into strips.   Heat about a tablespoon of corn oil in a large skillet or grill pan over medium-high heat. Once oil is hot, but not smoking, add bell pepper slices and cook until lightly browned. Remove from heat. Once cooled, cut into smaller piece. (Note: you can substitute 2 large tomatoes seeded and chopped instead of bell peppers.)

2.  In medium bowl, stir together bell peppers (or tomatoes), black beans, tomato, onions, cilantro, Adobo Light, lemon juice and olive oil until well combined; cover with plastic wrap and set salsa in refrigerator until ready to serve.

3.  Place chilies in medium bowl and cover with hot water. Let sit for about 15 minutes.

4.  Meanwhile, pierce two medium sweet potatoes (total weight just over a pound) with a fork and place in microwave.  Bake about 15 minutes until soft. When done, remove skin and place flesh of sweet potato in a mixing box.

5.  After 15 minutes, remove stems and seeds from chilies and transfer them and 3 tablespoons soaking water to a blender. Add lemon juice, 2 tablespoons vegetable oil, Adobo, cumin, garlic and thyme to a blender. Blend on high speed until smooth, about 1 minute.

6.  Add ancho chile paste and sweet potatoes to a bowl and mix well. Place mixture into a ceramic dish, cover with foil and keep warm in oven.

7.  Heat about a tablespoon of corn oil in a large skillet over medium-high heat. Once oil is hot, but not smoking, add two large corn tortillas or three taqueria or mini size tortillas to skillet. Fry, flipping once, until tortillas are golden brown and crisp, about 1 minute per side; transfer to paper towel-lined tray to drain. Add more oil as needed and repeat with remaining tortillas.

8.  To assemble tostadas, spread a heaping spoonful of the warmed sweet potato and ancho chile filling on each fried tortilla. Spoon black bean salsa on each tortilla and top with sour cream if you like, and your favorite grated cheese.

Note: You can also add sliced avocado, chopped rotisserie chicken or another other protein before you add the bean salsa for those who just have to have meat or seafood.

Left: bell peppers cut, seeded and sliced for grilling. Right: bell peppers cooking on stove top grill pan.

Top left: Cut bell pepper, chopped onions and cilantro. To right: chopped ingredients added to  mixing bowl with drained and rinsed black beans, Adobo Light All-Purpose Seasoning with Pepper, lemon juice, and olive oil. Bottom: ingredient’s mixed and ready to be covered with plastic wrap and placed in the fridge.

Top left:  ancho chilies soaking in hot water, covered. Top right: chilies added to blender with hot soaking water, lemon juice, vegetable oil, Adobo Light All-Purpose Seasoning with Pepper, cumin, garlic and chopped fresh thyme. Bottom left: microwave baked sweet potatoes. Bottom right: blended ancho chile paste and baked sweet potato mixture.

Left: Taqueria size tortillas frying in a large skillet. Right: a heaping spoonful of the warmed sweet potato and ancho chile filling on  fried tortillas.

 

Up close and personal view of Sweet Potato and Ancho Chile Tostadas with Black Bean Salsa. ¡Delicioso!  

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