Tuesday, December 16, 2008

Roasted Tomato and Bean Dip

It's a good thing we made so much food last week because the only thing I've cooked this week is an egg over easy. You could blame a few things, 1.) we overdid it last week and are now sick of cooking, 2.) our kitchen and the sun room in particular has suddenly become ridiculously frigid, or 3.) our pipes froze/burst. It's likely a combination of all three. I came home from work on Monday and no water would come out of the kitchen tap. Whatever. But when I woke up in the middle of the night to get a drink of water and nothing came out of the bathroom tap, it registered as a problem. I had to drive across town to take a shower at my parents' (it took 45 minutes to get there with the weather). Fortunately, our landlords are awesome, and Bob was surveying the damage at 8 a.m. (apparently a pipe burst in the basement and the plumber had to take down part of our downstairs neighbor's wall--whoops). It's funny, these random blips happen so frequently that I sort of just shrug my shoulders and say, "meh." But if you're someone who is fortunate enough to have running water and a food processor, you should give this dip a try. It's another Giada (am I going to get into trouble for posting too many of her recipes?). I make it all the time for parties and gatherings and the like. It's sort of like hummus but tangier. Disclaimer: this is not a scary bean dip. My mom hates beans (some sort of aversion carried over from childhood), yet she likes this dip--a lot.

Tomato and Bean Dip:
1 clove garlic
1 15-ounce can garbanzo beans (aka chickpeas)
2 tablespoons lemon juice
2 tablespoons water
salt and pepper (to taste)
1/4 cup olive oil (I use the oil from the jar of roasted tomatoes)
1/4 cup roasted, oil packed tomatoes, coarsely chopped
1 tablespoon dry basil
1 tablespoon dry parsley

Blend the clove of garlic in the the food processor. Add beans, lemon juice and water and blend until the mixture is relatively smooth. Add salt and pepper (Giada recommends about a teaspoon of each). Blend in olive oil a bit at a time until the mixture is completely smooth. (I don't actually measure the olive oil, and I suspect I use less than 1/4 of a cup). Add the tomatoes and herbs, mix again. Serve with pita chips or on crusty bread.

1 comment:

Maria said...

I made something similar to this (recipe was in the Columbia, MO Tribune). However, instead of tomatoes it called for a jar of roasted red peppers. The recipe had you put the sauce/dip on potatoes and bake them. I tried it on chicken once and it was also good.