So, over the weekend, I hosted a baby shower for my friend Susan. Susan and I actually met through blogging–last summer, she saw a post I wrote on Today’s Housewife and emailed me to say that she was moving to Bloomington for her husband to attend graduate school. We emailed back and forth a bit, until finally Susan moved to town and we met for the first time. Ben and I had Susan, her husband Mike, and their baby boy, Jacob over for dinner and as we were getting everything ready, we started to worry…
Why did we invite strangers that we met on the internet over to our house?
What were we thinking?
Let’s hope this isn’t the most awkward evening ever.
Turns out it wasn’t, and we all enjoy hanging out together… So when a mutual friend suggested we cook up a baby shower for Susan [she’s expecting a baby girl in August!], I was super excited. The shower was on Saturday, and sadly, pretty much the only pictures I took were of these gorgeous flowers from the local Famer’s Market.
I’m not sure what I was thinking, not taking pictures… but thankfully there were some food pictures I took before the party got started so I can share some of the awesome things we had to eat! My favorite new recipe of the night had to be this Cilantro Lime Hummus. It was absolutely perfect, so I couldn’t wait to blog about it. And I promised the recipe to the soon-to-be-mom-of-two so I had to follow through, huh? This hummus is a creamy, dreamy spicy, fresh dip that was perfect with salty blue corn chips, crackers, or fresh veggies.
I’ll admit, putting a green dip in a yellow bowl does not make for a super amazing photograph, but I hope you’ll look past looks and concentrate on the most important thing… how this dip tastes! If I do say so myself, it’s pretty incredible. Cilantro-lime is a pretty classic flavor combo, popularized by a certain Mexican burrito joint, and though it may sound a little strange in hummus…. it works. Just like peanut butter and chocolate work in Cookie Dough Dip… except this is savory. Do you follow? Umm, alright, well maybe they aren’t really the same at all, except for that common ingredient, chickpeas. I’ll admit that I’m usually a storebought hummus girl, but these unique flavors may have converted me! In fact, I think I’m going to go enjoy some leftovers right… about… now! Enjoy!
What’s your favorite flavor of hummus?
- 1 large bunch cilantro, rinsed and roughly chopped [remove most of the stems but don’t worry about perfection]
- 3 15-ounce cans chickpeas, rinsed and drained
- 3 tablespoons tahini
- 6 cloves garlic, crushed
- zest and juice of 3 limes
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon salt
Combine cilantro and chickpeas in a food processor, then add tahini, garlic, lime juice, and zest. Process until well combined, then stream in oil and pulse until mixed. Add red pepper and salt, then adjust seasonings if needed. Serve with blue corn chips, pita chips, or veggies.
Time: 10 minutes.
Yield: about 4 cups.