Is My Blog Burning? Eleventh Edition – Beans
Hummus spiked with Blue Cheese and Caramelized Onions
Welcome to the 11th edition of blogs burning worldwide. Cathy over at “My Little Kitchen” hosts this month with the theme of beans. I could wax poetic on the little ditty that comes to mind…. I could write all sorts of puns about gas and blogs burning… oh, the possibilities!! Instead, though, I’m getting ready for an afternoon of football and there’s no time to waste. Here in Pennsylvania, we’re hosting quite the Sunday afternoon party: first the Eagles, then the Steelers. And to make the party kick just a little bit more, I’ve whipped up an interesting dip that puts an earthy twist on hummus.
This incredibly funky, but irresistible dip was inspired by a recipe test not too long ago. Sadly, the test dip – a combination of blue cheese, mayo, sour cream and caramelized shallots – didn’t quite deliver on the taste I had anticipated. So, when I came across a rather odd sounding recipe for hummus with blue cheese, I suspected I had found a more appropriate platform to carry the flavors of the cheese and caramelized onions. Indeed, it has a funky kind of earthy flavor. But even those who swear they hate blue cheese may find they can’t resist this combination of earthiness, saltiness, and the sweetness of the onions. And, while it may be more appropriate to serve hummus with pita bread, these kettle cooked potato chips seem, at least to me, to say football party pleasers. I’ll save the pita bread for a more formal occasion.
Hummus spiked with Blue Cheese and Caramelized Onions
Makes about 1 ½ cups
1 tablespoon olive oil
1 tablespoon water
1 medium sweet onion, thinly sliced
4 shallots, thinly sliced
1 can (16 ounces) Garbanzo beans, drained reserving liquid and then rinsed
4 cloves garlic, roasted and then chopped
1 scant teaspoon dark sesame oil
1 tablespoon lemon juice
¼ cup chopped Cabrales Blue Cheese
Minced sundried tomatoes for garnish
Heat olive oil and water in a heavy saucepan over medium heat. Add the onions and toss to coat with olive oil and water. Cover and reduce the heat to medium-low. Cook until the onions are caramelized and are a deep golden brown, stirring occasionally, about 20 minutes. Remove from pan and cool.
Combine the beans, garlic, sesame oil and lemon juice in a food processor fitted with a metal blade. Process for a minute or two until the mixture is pureed. With the processor running, slowly add the reserved bean liquid, up to 1/3 cup, until mixture is creamy. Add the chopped Cabrales and pulse 3 or 5 times, until combined. Then add the caramelized onions, and again pulse several times until mixture is creamy and onions are combined. Add salt and pepper, to taste.
To serve: scoop into a serving bowl, and drizzle with a fragrant olive oil and garnish with minced sundried tomatoes. Serve with pita bread or potato chips.
2:40:08 PM 
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