Along with the sweets I made for my Sister’s birthday dinner, I also made some bean dip. Her oldest daughter loves hummus; it was my intention to make hummus. Alas I was out of chickpeas. Rather than panic, I made it work. There is no panic allowed in my kitchen unless there are large amounts of blood or a huge burn there is no reason to get worked up. A solution can be found!
I checked to see what kind of beans I did have. I had some great northern beans on hand. Problem solved. I soaked a cup of them the night before so they would be ready for me to cook in the morning.
Before I got started on my baking, I rinsed my beans and started cooking them with some rosemary and thyme. I cooked them in some watered down chicken stock. I used reduced sodium, but sometimes it still seems salty to me so I added water.
When they were done, I set them aside to cool and because I was busy with my cookies and banana nut cake . When I finished baking they were cool enough to handle.
I popped them into the food processor with some garlic, a few drops of sesame oil and some olive oil (maybe two tbsp). I ran the processor until they were smooth. I added the liquid I cooked them in as needed to achieve the desired consistency. I added some ground cumin (about 1/4 tsp) and processed them until it mixed in.
I transferred it to a dish to refrigerate them. I sprinkled some paprika on them.
I served them about 5 hours later. Everyone loved them!
Tonight I am eating left over bean dip, chips and cheese. I made bean and cheese nachos. I grabbed a cayenne pepper from the garden to nibble on as I eat the nachos. It is wonderful!