Members Recipes October 2009

Linda Loftis
Doris Wiedemann

  Linda Loftis
Here is a great Hummus recipe with just a bit of spice--perfect for entertaining on a fall day! Enjoy!
  Printable version

SMOKY CHIPOTLE AND RED PEPPER HUMMUS WITH GARLIC PITA CRISPS Serves 12.

2-15 oz. cans garbanzo beans, rinsed and drained
1/2 cup water
1/4 cup plus 2 T. Tahini (sesame seed paste)
3 T. plus 2 tsp. fresh lemon juice
2 T. extra-virgin olive oil
2 tsp. minced canned chipotle chilies
1 large garlic clove, minced
1 tsp. toasted ground cumin
1/2 cup diced roasted red pepper

1/3 cup chopped fresh cilantro

Pita Chips:
2 pkg. pita bread

1/2 cup olive oil

3 cloves garlic, minced

Coarse salt

1. For hummus, reserve 3 T. garbanzo beans for garnish. Blend remaining garbanzo beans with water, Tahini, lemon juice, olive oil, chipotle chilies, garlic and toasted cumin in processor until smooth. Add roasted peppers; pulse until peppers are coarsely chopped. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

2. For chips, combine olive oil and garlic and let stand 1 hour. Cut each pita bread into 6 wedges; pull the wedges apart to form 12 triangles per pita. Brush garlic oil on pita wedges. Arrange wedges in a single layer on baking sheets and sprinkle lightly with salt. Bake at 375 degrees for 7 to 9 minutes or until toasted. Serve with Hummus.
   
  Doris Wiedemann
 
 

Printable version

Baked Bean Quintet
8-10 servings

1/2 cup chopped onions

1 (16 ounce) can Butter Beans, drained

1 (17 ounce) can Black Beans, drained

1 (15 ounce) can Pinto Beans, drained

1 (15 ounce) can Red Kidney Beans, drained

1 (19 ounce) can Garbanzo Beans, drained

  3/4 cup Catsup

  1/2 cup Molasses

  1/4 cup firmly packed Brown Sugar

  1 Tablespoon Worcestershire Sauce

  1 Tablespoon Prepared Mustard

  1/4 Teaspoon Pepper

Cook onion in microwave or skillet

Combine onion, and beans in a large bowl.

Stir in catsup and other ingredients.

Spoon mixture into a lightly greased 2 ½ quart baking dish; Cover with foil.
Bake at 375 degrees for 1 hour.

       Or spoon mixture into a greased 3 quart Crock-pot.
       Cover and cook on (Low) for 3 - 4 hours or (High) 1 ½ - 2 ½ hours.

Due to allergies in my family I omit the molasses and brown sugar and use
3/4 cup brown rice syrup.